Is the cooking wine delicious?

The proportion of yellow rice wine in cooking wine is 30%-50%, and the others are spices and peppers, which are quite different from yellow rice wine in taste.

The main function of cooking wine is to remove the fishy smell of fish and meat and increase the aroma of dishes, which is conducive to the full penetration of salty and sweet flavor into dishes.

Although cooking wine is good, it also has the word "wine", but it is different from other wines. It can only be used as seasoning, not directly eaten or eaten too much, otherwise it will destroy the original nutrients.

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Extended data:

The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts.

Its alcohol concentration is low, the content is below 15%, while its ester content is high, and it is rich in amino acids, so its flavor is rich and mellow. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance flavor.

Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.

Cooking wine contains 8 kinds of essential amino acids, which cannot be synthesized by human body and needs to be provided from diet.

When heated, they can produce various fruity, floral and baking flavors. It can also produce neurotransmitters in the brain, improve sleep, contribute to the synthesis of human fatty acids, and is also good for children's physical development.

References:

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