If you want to cook delicious food, you can't do without various seasonings, and vinegar is one of them. There are many kinds of vinegar, such as white vinegar, aged vinegar, rice vinegar and fragrant vinegar. Some people have only one kind of kitchen, while others have three or four kinds. So what's the difference between these vinegars, how to use them in cooking, and which one is good for your health?

First of all, old vinegar.

Aged vinegar is made from sorghum and a variety of distillers' yeast. Its technology is quite special, half of it is smoked, the other half is soaked in vinegar, then soaked in smoked grain, then dried and aged for more than one year. Mature vinegar is characterized by dark brown color, strong sour taste and mellow vinegar taste. The classic representative is Shanxi mature vinegar.

Old vinegar is mainly used for hot cooking, such as stewing, stewing and pickling. It can not only provide sour taste, but also increase umami taste, reduce greasy feeling and reduce the loss of vitamins. If it is a light-colored dish, use less aged vinegar to avoid affecting the color (rice vinegar can be used instead).

Secondly, say balsamic vinegar.

Balsamic vinegar is made of glutinous rice. Solid state stratified fermentation? Brewing by this method. Most of the balsamic vinegar is dark in color, and a few are light in color. Its characteristics are: sour but not astringent, slightly sweet, with a special fragrance, which is somewhat similar to the mellow feeling of liquor. The classic representative is Zhenjiang vinegar.

Fragrant vinegar is not resistant to high temperature, and high-temperature cooking will make vinegar lose its fragrance and its own characteristics. Therefore, balsamic vinegar is generally used for cold salad or dipping sauce to make sauce. For example, jiaozi's dipping sauce and boiled seafood dipping sauce can not only provide the sour taste of vinegar, but also remove the fishy smell and refresh the mind.

Then, say rice vinegar.

Rice vinegar is made of glutinous rice, or millet, sorghum, glutinous rice, barley, corn and other grains, and its color is light yellow or colorless. Rice vinegar has a very long history, about 3000 years, which can be said to be one of the foundations of vinegar.

The characteristic of rice vinegar is moderate, less fragrant and less sour than aged vinegar. But it is balanced on the whole and has a wide range of uses. Most hot dishes, cold dishes and soups will do. And it will not affect the color. Rice vinegar can be used instead of mature vinegar dishes.

Then, say white vinegar

White vinegar with sour details, colorless and transparent at first, is also a traditional brewing vinegar, with glutinous rice in the south and sorghum in the north. Up to now, the raw materials of white vinegar have become broken rice, sweet potatoes, potatoes, corn and so on, and gradually become? Industrial vinegar? . Besides cooking, it is often used as a cleaning agent to sterilize and remove stains.