Vinegar Chinese tradition handed down for thousands of years. Sour and mellow black vinegar has always become a companion for people to accompany meals, or directly eat dumplings, pot stickers, beef dipped in black vinegar, or pour vinegar into cold dishes, mix noodles, so that the flavor of vinegar is attached to other ingredients.
There are four famous vinegars in China, one is Sichuan Boryeong vinegar, which has a slight medicinal taste when eaten. The second is Shanxi old vinegar, full of aroma and mellow taste. The third is Yongchun aged vinegar, which is the best in the dish and has a rich sense of layering. The fourth is Zhenjiang balsamic vinegar, the fragrant fragrance, the easiest to enter, suitable for dipping to eat.
The color of vinegar is different, the taste is different, and even the taste is different, which is closely related to the raw materials and production methods of vinegar. Friends who are accustomed to Shanxi old vinegar, eat Zhenjiang balsamic vinegar, will only feel that the taste of balsamic vinegar is insufficient, not sour enough. And people who only eat Zhenjiang balsamic vinegar will only be sour to saliva and secreted non-stop, and they will dislike the aroma of chen vinegar.
Different vinegars have different characteristics and flavors, in addition to the four famous vinegars in China, there are also unique local vinegars in other parts of China, so black vinegar does not distinguish between high and low, only the habit of eating or eating is not used to eating. However, there is a way to make the taste of vinegar more mellow, and that is "boiled vinegar".
Braised vinegar, a traditional method of cooking black vinegar, sounds like it is very tall, but it is actually very simple to operate, even the kitchen white can do it. The easiest way to do this is to pour cooking oil into a pot, add ginger and garlic, use the oil to bring the aroma to a boil. Finally filter out the ginger and garlic, the simplest "boiled vinegar" is ready.
If you want to upgrade, so that the taste of vinegar becomes unique, more fragrant, in addition to ginger and garlic these two basic ingredients, you can also add star anise, fragrant leaves, green onions, cinnamon, if you like the taste of acid with hemp, pepper can also put a little. However, this upgraded version of "boiled vinegar" also needs to be mixed with water, boiled until the water is significantly less, and then add aged vinegar to boil. As long as you adjust to your favorite taste, you can eat and use as you like.
Although the braised vinegar is simple, it should be noted that the heat is not too strong, first boil the spices in the pot to bring out the aroma, and then when the pot is hot, pour the aged vinegar along the edge of the pot. In this way, the vinegar is not easy to be burned until it is spilled, and it can absorb the aroma of the spice, and the little astringency of the vinegar itself has been removed.
The famous Qishan noodles use the process of "boiling vinegar". Pork belly, potatoes, carrots, fungus, tofu and other ingredients are first diced, and then the hot pot is not put in oil, put in the diced meat and slowly stir-fry, wait until the meat is secreted, the meat is fragrant, poured into the vinegar to continue cooking. After the sour taste of the vinegar is volatilized, it also absorbs the aroma of meat, and then pours in other ingredients such as minced ginger, pepper powder, chili noodles, potatoes, carrots, etc., and simmers over a medium-low heat to become the soup base of the noodles.
However, if you want to eat Qishan Noodles, it is best to choose a restaurant to eat, not to eat with the local troops celebrating the festival. Because of the authentic Qishan noodles, the soup is not drunk, the soup is poured back into the pot and continued to cook, and then served to the next person.
In Shaanxi, this way of eating noodles is called "drinking water", and the "drinking water" in Shaanxi dialect is the meaning of saliva. Regardless of the red and white celebrations, after eating the large pot of noodles, the soup and water are left, poured back into the pot and then boiled. If you don't want to eat other people's saliva or worry about bacteria or something, try to eat the first pot of noodles.