Can Chinese liquor replace cooking wine and have the stir-fry

Can Chinese liquor replace cooking wine and have the stir-fry
General knowledge:The beverage that the wine likes for people, there are extremely many varieties, that do flavoring agent is mainly yellow wine. Fujian, Shandong, Zhejiang and other places produce, continues and revitalizes the quality produced better with Zhejiang. Yellow wine was made with the polished glutinous rice or millet, its composition mainly has alcohol, sugar, dextrin, organic all kinds of acid, amino acid, esters, aldehyde, oil and infusion thing of miscellaneous alcohol,etc.. Its alcohol is low in density, the content is in under 15%, and the ester content is high, rich in amino acid, so perfume is strong, taste mellow, use extensively in cooking the cooked food. Flavouring function mainly smelling of fish, adding fragtant in order to go of yellow wine.

A lot of people use Chinese liquor as a cooking wine while cooking, in fact such substituting method is incorrect. The cooking wine is yellow wine, the general alcohol content is not high, in the wine after ethanol volatilizes, can remove the offensive smell of the fish, meat. Because contain a lot of sugar and amino acid in yellow wine, can increase the fragrance of the cooked food, adjust salty sweet taste, make the intersection of cooked food and mouthfeel to be kind. And alcohol of Chinese liquor is generally taller a lot than yellow wine in degree, especially the content of ethanol often will play a destroying role in protein of the meat. And the candy content of Chinese liquor is lower than the cooking wine, after if cook and enter the cooked fooding, there will not be taste in the fish, meat, the result is much worse than cooking wine.
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