What Are the Benefits and Functions of Cooking Wine?

The functions and effects of cooking wine are to enhance the aroma of food, remove fishy smells and greasy tastes, and provide essential amino acids for the human body. Additionally, cooking wine can also improve sleep and assist in the synthesis of human fatty acids. Cooking wine and yellow rice wine are not the same. Yellow rice wine is a type of beverage, while cooking wine is developed based on yellow rice wine. It is cheaper than yellow rice wine and can only be used for cooking.

The functions and effects of cooking wine are as follows: 1. Cooking wine can enhance the aroma of food, remove fishy smells and greasy tastes, and reduce the destruction of chlorophyll in vegetables during cooking. 2. Cooking wine contains 8 essential amino acids that are necessary for the human body but cannot be synthesized by the body itself, and need to be obtained from diet. 3. When heated, they can produce various fruity, floral, and toasted bread flavors. 4. Cooking wine can also produce brain neurotransmitters, improve sleep, and assist in the synthesis of human fatty acids.

What is the difference between cooking wine and yellow rice wine? 1. The biggest difference between cooking wine and yellow rice wine is that yellow rice wine is a type of beverage. 2. Cooking wine is a new variety developed on the basis of yellow rice wine. It is made from 30% to 50% yellow rice wine as raw material, and some spices and seasonings are added. 3. Compared with yellow rice wine, adding cooking wine to dishes not only tastes better but is also cheaper. 4. Cooking wine can only be used when cooking.