Chai rice oil salt sauce vinegar tea. Vinegar is one of the most basic seasonings in our home cooking; and the history of vinegar is at least 3,000 years old. Vinegar is a fermented sour liquid condiment, mostly made from glutinous rice, sorghum, rice, corn, wheat, and fermentation of sugar and alcohol. Not only does it have a unique sour taste, but it can also add flavor to the dishes.
When I was a child, there was only one kind of jealousy; every time my mother let me buy vinegar, I carried the bottle to the village shop to directly mention it; and the taste was also very fragrant, and the sour taste was also very authentic; and now every time I go to buy vinegar, I will hesitate for half a day; there are a lot of old vinegars on the shelves, what old vinegar, balsamic vinegar, rice vinegar, white vinegar, fruit vinegar... Which one should you choose; and after each purchase, when you eat it at home, it always feels different from the ideal sour taste; is it vinegar that has changed its taste? What is the difference between different types of vinegar? And how to choose?
<h1 class="pgc-h-arrow-right" > aged vinegar: the most sour, suitable for degreasing</h1>
Aged vinegar is the heaviest color of all vinegars, and the taste contrast is also the most sour; high-quality aged vinegar is generally brownish red or brown, with a strong vinegar aroma. Therefore, generally like making old vinegar peanuts, sweet and sour ribs, sweet and sour carp and other braised dishes, will choose aged vinegar; not only can stimulate the aroma of vinegar, the aroma is rich and lasting, and can also achieve the removal of fishy taste, the taste of the dishes made is also relatively mellow; the aging process of its vinegar contains less moisture, strong color, flavor, and can be stored for a long time, so it is called aged vinegar.
<h1 class="pgc-h-arrow-right" > balsamic vinegar: the color is strong and fresh, suitable for cold mixing</h1>
Compared with balsamic vinegar and aged vinegar, the only thing that is less is that chen vinegar does not have "aroma"; so the biggest feature of balsamic vinegar is that the taste is slightly sweet, "sour but not astringent, fragrant and slightly sweet, rich and fresh"; it is the most appropriate evaluation of the taste of balsamic vinegar. Therefore, in general, balsamic vinegar is most suitable for balsamic vinegar like ordinary stir-fry, slippery vegetables or cold mix; or like dipping sauce, eating dumplings, mixing hot pot dipping sauce, etc., it is also more suitable to choose balsamic vinegar; because the taste is slightly sweet, as a dipping sauce with other foods, so the taste is also the best.
<h1 class = "pgc-h-arrow-right" > rice vinegar: sweet and sour, suitable for flavoring</h1>
Rice vinegar is the most widely used, and rice vinegar is a natural brewing vinegar, the production of raw materials are generally rice, so that the rice vinegar aroma is pure and soft, the taste is slightly sweet; but rice vinegar has a disadvantage, that is, it is not suitable for high temperature for a long time; so if it is stir-fried, it is best to pour rice vinegar before the pot; it is also suitable for mixing cold vegetables, the sour taste is not strong, but it has a vinegar aroma.
<h1 class="pgc-h-arrow-right" > white vinegar: uniquely sour and suitable for cleaning</h1>
White vinegar colorless is often used to make kimchi, characterized by low acidity, thin sourness, no volatilization, the most important point is not to change the color of the seasoning object, so in general, it is mainly used to mix cold vegetables or spices for special snacks. In addition, white vinegar is most commonly used is its cleaning function, with baking soda or other substances, white vinegar is also a cleaning "little master".
<h1 class="pgc-h-arrow-right" > fruit vinegar: fruity and strong, most suitable for drinks</h1>
The so-called fruit vinegar is a brewed vinegar made with various fruits as the main raw material. Compared with ordinary vinegar, the most different point is that it has a strong fruity aroma and a rich and soft sour taste; for Chinese fruit vinegar is basically not commonly used, but most western foods will choose fruit vinegar; and fruit vinegar can also be used as a drink, directly diluted with water or directly drunk.
For different types of vinegar, after figuring out the various uses, the most important point is how to choose a good bottle of vinegar; now the price of a bottle of vinegar is also several times, or even dozens of times. Isn't the more expensive the vinegar, the better?
<h1 class="pgc-h-arrow-right" >1, do you want to brew vinegar or prepare vinegar? Or blended with vinegar? </h1>
The so-called brewing vinegar, the biggest feature is that the raw materials are all grain, and the configuration of vinegar is not necessarily, a large part of them are food additives, the most prominent of which is "glacial acetic acid", which has certain drawbacks to the human body; and the blended vinegar is an additive, without any grain ingredients, but the taste and color are exactly the same.
Therefore, the first thing to look at when buying vinegar is the "bottle body" label, is it brewing vinegar or formulating vinegar? The second is to look at the ingredient list, whether there is "glacial acetic acid"; if there is, it is recommended to avoid the choice!
Another point is to look at the national implementation standard number marked on the vinegar bottle:
Brewing vinegar is: GB18187
The vinegar is formulated: SB/T10337
If the vinegar bottle is written to brew vinegar, but the national implementation standard number is not right, then the best is the preparation of vinegar; this can avoid being mixed with fish and dragons when buying vinegar, shoddy!
<h1 class = "pgc-h-arrow-right" >2, the accurate acetic acid content ≥ 4.5%.</h1>
As we all know, the longer the vinegar brewed by natural crops, the more mellow the aroma will be; and the vinegar with high acidity, microorganisms are not easy to breed, nor is it easy to deteriorate; such vinegar in general, there is no need to add additional preservatives and other additive ingredients, and the overall quality of vinegar is better.
Therefore, this determines the type of vinegar that should be identified when buying vinegar, which has a high acetic acid content; in general, the total acidity is less than 4.5%, so large that there will be preservatives and other added ingredients; but if it reaches 9%, then this kind of vinegar is like wine, the older the more fragrant!
Vinegar, although it is the most commonly used condiment for home cooking, but even if you cook every day, sometimes it is difficult to figure out the difference between this; pick a bottle of good vinegar, and then choose different types for different dishes, so that the dish, the sour taste will be correct, the taste will be mellow; eat vinegar, not really vinegar, the most important thing is to eat vinegar in the unique aroma!