Cooking wine is used exclusively for cooking seasoning. The application in our country has had a history of thousands of years. Certain countries in Japan, the United States, and Europe also have a habit of using cooking wine. In theory, beer, liquor, rice wine, wine, whiskey can be used as cooking wine. However, after long-term practice and tasting, people found that the flavors of dishes cooked by different cooking wines are far apart. After repeated trials, people found that cooking with rice wine was the best.
The components of cooking wine include alcohol, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil, and leachables. Its low alcohol content is less than 15%, while its high content of esters is rich in amino acids, so the flavor is rich and the taste is mellow. The main seasoning effect of widely used cooking wine in cooking dishes is to remove odor and flavor.
The nutritional content of cooking wine is derived from yellow wine, and then added with pepper, aniseed, cinnamon, clove, Amomum villosum, ginger and other spices.
Cooking wine can increase the aroma of the food and help it greasy. At the same time, it is also rich in many essential nutrients and can even maintain chlorophyll. The cooking wine contains eight kinds of essential amino acids for rice wine. These eight kinds of essential amino acids cannot be synthesized by the human body and need to be provided from the diet. When heated, they produce a variety of fruity notes and toasty notes. It can also produce brain neurotransmitters, improve sleep, help the body's fatty acid synthesis, and also benefit children's physical development.