The Chinese diet is broad and profound, in addition to a variety of superb cooking techniques, the use of seasonings is also an important aspect. In the "pre-MSG era", in order to bring more delicious taste to the ingredients, our ancestors invented many kinds of seasonings, and most of them were mainly fermented seasonings, such as soy sauce, vinegar, yellow sauce, bean paste and other types of sauces. In addition to containing a variety of nutritious amino acids, these spices also contain a variety of freshening substances. One of the more representative is the vinegar to be introduced below. "Boiled vinegar" can make vinegar more mellow, but many people don't know, the method is very simple!
The processing methods of vinegar are different, and there are many well-known vinegars in the country
The history of vinegar is very long, according to the literature, vinegar is brewed for at least three thousand years. According to the different processing methods, common vinegar can be divided into smoked vinegar, special vinegar, balsamic vinegar, bran vinegar, etc., which may be less known to everyone, but specific to different types of vinegar, is common on the market, many people still understand, that is, aged vinegar, balsamic vinegar, white vinegar and rice vinegar. The general difference between these vinegars is: the old vinegar is more sour, the vinegar flavor is stronger, the color is dark, suitable for dipping; balsamic vinegar and rice vinegar are centered, suitable for cooking; white vinegar is the lightest color, generally used to prepare cold dishes. The more famous vinegars in China are as follows, Shanxi old Chen vinegar, Zhenjiang balsamic vinegar, Sichuan Baoning vinegar, in addition to Yongchun old vinegar, Taiyuan smoked vinegar, Shandong Wangcun vinegar, Tianjin Duliu, Shaanxi Baoji, Gansu smoked vinegar, Henan Taihang Mountain persimmon vinegar, apple cider vinegar and so on.
What exactly does "vinegar" mean
For a variety of different seasonings, Xiaobian is also slowly familiar with and understand from scratch, such as soy sauce and vinegar. Many years ago in a good grade restaurant to eat, ordered a plate of cold mixed vegetables, the plate is not large, but the price is not cheap, but after eating the mouth, the feeling is still very good, and later learned that many of the seasonings in the restaurant are reprocessed, and later Xiaobian also wrote a special article about the restaurant version of the soy sauce method. Here, the same is true for vinegar, "boiled vinegar" is to reprocess the purchased vinegar once to make it taste more delicious. The main reason why Chinese cuisine is popular is from the compound taste of the dishes, where the seasonings can also make a compound taste, such as "braised vinegar".
"Vinegar stew" is probably the way to do it
Regarding the practice of "boiling vinegar", it is actually very simple to say. The general practice is to add some ginger and garlic cloves to the pan and sauté it, pour the vinegar in and bring it to a boil. This is just the simplest way, if you want to make a richer taste, you can operate like this: slide oil in the pot, an appropriate amount of garlic cloves, green onions, ginger slices sautéed, and then put in star anise, cinnamon, fragrant leaves 3 grams each, like the hemp flavor can put 3 grams of peppercorns, continue to sauté out the aroma, and then add half a catty of water, the water is obviously less, pour in 1 kg of aged vinegar, simmer on low heat, 2-3 minutes can be. Cook the vinegar with an appropriate amount of salt, canned and sealed, and take as you eat. This method of operation is also suitable for making soy sauce with a compound flavor, and the clear oil refined in the restaurant is also this method, but it is just that the specific spices used are different.
Places to pay attention to when "boiling vinegar"
Although the vinegar is very simple, there are also points to pay attention to. First of all, the heat, not too big, first slowly boil the water in the pot, dilute the aroma of the spices. Another point is also very important, when the vinegar is finally put in, it is necessary to take advantage of the heat of the pot and pour the aged vinegar along the edge of the pot, which is common when stir-frying. Usually stir-fry all kinds of dishes, pay attention to the urgent stir-fry, when spraying vinegar, try to pour along the edge of the pot, so as to stimulate the vinegar aroma of the vinegar itself, and remove the astringency of the vinegar itself, so it is best to use that kind of deep iron pot.
The vinegar made by "boiling vinegar" tastes very delicious, and at the same time filters out the sour and astringent taste of the vinegar itself, and the taste is very mellow. "Boiled vinegar" itself belongs to a more traditional cooking art, for many people who like to be jealous, usually brew a bottle of vinegar for backup, in the eating dumplings or cooking noodles, or when cooking various dishes to take out to use, that taste is really beautiful, the whole dish immediately upgraded a grade. Interested friends can try to make it, you will find that the original vinegar taste can also be so delicious.