What are the functions of cooking wine, light soy sauce, light soy sauce and light soy sauce?

Cooking wine can increase the flavor of food and relieve boredom.

2. Soy sauce:

Light soy sauce is used for seasoning. Because of its light color, it is often used for cooking or cold dishes. Light soy sauce is suitable for cold dishes. It is not heavy in color and looks refreshing.

3. Soy sauce:

Adding soy sauce to dishes can enhance flavor and color.

4. Soy sauce:

Can increase and improve the taste of dishes, but also can increase or change the color of dishes. There are two kinds of soy sauce: soy sauce is salty and used for refreshing; Soy sauce is weak and used to enhance color.

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Cooking wine, as a kind of wine specially used for cooking and seasoning, is widely used among the people. However, experts pointed out that the main function of cooking wine is to remove fishy smell and increase freshness. Mainly suitable for cooking meat, fish, shrimp, crab and other meat dishes, without putting cooking wine into vegetables.

In addition, cooking wine is not suitable for direct drinking because of its high salt content. Although that cook wine suitable for cooking meat, fish, shrimp and crab has the word "wine", it is different from the drink wine such as yellow rice wine, beer and white wine, and belongs to seasoning.

The raw materials of soy sauce are protein and starch. Plant protein is taken from soybean cake after soybean oil extraction or soybean meal after solvent extraction, and it is also replaced by peanut cake and broad bean. In traditional production, soybeans are the main products. Wheat and bran are widely used as starch raw materials, and some of them are replaced by broken rice and corn. Flour is the main raw material in traditional production.

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