"Oil and salt sauce vinegar tea" in these 5 words, vinegar is among them, indicating that vinegar is an indispensable condiment in every family and daily life, just like the fawn, usually cooking dishes, mixing dipping sauces, making cold dishes, how much will put some vinegar to make the dish taste a little sour, can make the dish taste more abundant, light acid can make people appetite, appetite, and like the boiled sweet and sour dishes, vinegar is the main seasoning, missing, the dish is as unpalatable as no soul.
Usually when you buy vinegar, you are a little bit aware, because vinegar this thing, mainly divided into balsamic vinegar, aged vinegar, rice vinegar and white vinegar these four categories, are based on the dish to be burned, to eat the food or their own taste and selection, like mildly sour rice vinegar, balsamic vinegar, generally fried greens, dipping sauce hook taste, high acidity of the aged vinegar, will be used in the need to mix heavy acid and heavy color dishes (such as sweet and sour, pork's foot vinegar and other dishes).
In addition to the four major types of vinegar, there are also some because of the origin of vinegar, high brewing quality, long history and famous in the world, so that China has the "four famous vinegars" of the vinegar arrangement, China's four famous vinegars, do you know which ones? It turns out that the status of vinegar products is very different, increase knowledge, these "four famous vinegars" are Shanxi old vinegar, Sichuan Langzhong Baoning vinegar, Jiangsu Zhenjiang balsamic vinegar, Fujian Yongchun old vinegar, each vinegar, are well-known at home and abroad famous vinegar products, the following fawn will talk to you about the characteristics and related information of these 4 famous vinegar products to increase everyone's knowledge.
Shanxi old aged vinegar
Shanxi old vinegar is known as "the first of the four vinegars", "the best vinegar in the world" and other reputations, produced in Qingxu County, Shanxi Province, is the representative vinegar of the northern vinegar, since the brewing vinegar process has been prevalent so far, has a history of more than 3,000 years.
Main brewing ingredients: peas, sorghum, red heart koji and some grains
Vinegar characteristics: because of the high acidity of vinegar, the color of Shanxi old vinegar is dark black and purple, but also because of the high acidity, Shanxi old vinegar does not need to add preservatives, can be done for a long time is not easy to deteriorate, very healthy.
Aged vinegar has a mellow taste and a soft and long-lasting vinegar aroma, which can clearly express the five characteristics of purity, aroma, color, concentration and sourness of the original aged vinegar.
Jiangsu Zhenjiang balsamic vinegar
Referred to as "Zhenjiang balsamic vinegar", its brewing process is divided into three steps: winemaking, brewing, and vinegar, and it is precisely because of the complex vinegar brewing process that it takes nearly 2 months to brew.
Main brewing raw materials: high-quality glutinous rice as the main ingredient
Vinegar features: vinegar color is brownish red or dark brown, Zhenjiang balsamic vinegar has a unique and lasting vinegar clear aroma and glutinous rice sweetness, vinegar taste is light sour but not sour, vinegar flavor is slightly sweet, used to increase the umami taste of dishes, freshening Titian effect is very good.
Sichuan Langzhong Boryeong vinegar
The brewing history of Boryeong vinegar is more than a thousand years, because it is produced in Baoning Town, Langzhong City, Sichuan Province, it is directly named after the local name "Sichuan Langzhong Baoning", which is now a local traditional famous specialty, and because the brewing raw materials of Boryeong vinegar have added some medicinal materials, with spleen and appetizer, blood stasis and other "food and nourishment effects, so Baoning vinegar is also known as "medicinal vinegar".
Main brewing raw materials: rice, bran, glutinous rice, wheat, as raw materials, with a variety of Chinese herbal medicines such as malt, angelica, black plum, cinnamon, angelica, etc.
Vinegar features: the vinegar is black purple, purple red, has a strong vinegar sour taste, because of its strong vinegar sour taste, sour color, often used to make a variety of classic Sichuan cuisine, is one of the essential condiments, has the "Sichuan cuisine elf" reputation.
Fujian Yongchun old vinegar
This old vinegar has a long history, as early as the early Northern Song Dynasty, the folk have a unique process of brewing old vinegar, and then let Fujian Yongchun old vinegar be famous, now belongs to the national geographical indication products.
Main brewing raw materials: the main high-quality glutinous rice as raw materials, red yeast rice as a saccharification agent, after fermentation into liquid vinegar, but also need to be aged vinegar for many years into old vinegar before it can be used.
Vinegar features: vinegar flavor mellow and refreshing, sweet and sour, vinegar is brownish black, and Shanxi old vinegar is the same as the need to add salt and preservatives and other additives, you can ensure long-term storage without rot, and Yongchun old vinegar due to long-term fermentation reasons, vinegar is rich in a variety of amino acids, nutrients and some microorganisms beneficial to the human body and other nutrients, the human body is easier to absorb.
In addition to China's 4 famous vinegar Shanxi old vinegar, Jiangsu Zhenjiang balsamic vinegar, Sichuan Langzhong Baoning vinegar, Fujian Yongchun old vinegar, we also know what local vinegar, may wish to leave a message below to share, I am a deer, if this article is helpful to you, may wish to give the deer a concern, collection, share it ~