Can't replace the cooking wine with Chinese liquor absolutely

Can't replace the cooking wine with Chinese liquor absolutely
Summary: The time that the cooking wine uses in cooking should be different to some extent on the basis that the raw materials of the dish are different. For example: Should put the cooking wine promptly after the fish fry well while cooking the fish; Saute shrimp with peas, fried shredded pork should be put the cooking wine after the main material is fried well donely; Should put the cooking wine again after the soup is opened while cooking the soup.
When cooking at home, a lot of people will meet such a situation - --Cooking wine of family, pick up, come on, replace by one Chinese liquor conveniently. Then, Chinese liquor and cooking wine are nothing different on earth, is it correct that this kind substitute the method to use each other?
In fact, cooking wine whether all culinary art use wine referred to as, mainly include yellow wine,etc.. Its function is to remove the bad smell of smelling of fish or mutton of fish, meat, increase the fragrance of the cooked food, help various taste such as being salty, sweet to fully permeate through the cooked food.
The reason why cooking wine can play this kind of function, one because ethanol volatilize function in the drinks, can make albumens and amine with taste of smelling of fish or mutton in meat volatilize. Alcohol of drinks such as yellow wine, Fen Jiu,etc. is lower in density, generally about 15%, while removing taste of smelling of fish or mutton, will not destroy protein and fat in the meat. Because two contain more sugar and amino acid in the yellow wine, they can play the adding fragtant, function rendered palatable.
The alcohol density of pure Chinese liquor should be higher than yellow wine, generally about 57%. Higher ethanol content will destroy protein and fat in the meat to a certain extent. Moreover, the sugar, content of amino acid in Chinese liquor are lower than the cooking wine, the function rendered palatable is obviously not so good as the cooking wine. So, you had better not replace the cooking wine with Chinese liquor, if must use, had better not use too much either.
The time that the cooking wine uses in cooking should be different to some extent on the basis that the raw materials of the dish are different. For example: Should put the cooking wine promptly after the fish fry well while cooking the fish; Saute shrimp with peas, fried shredded pork should be put the cooking wine after the main material is fried well donely; Should put the cooking wine again after the soup is opened while cooking the soup.
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