Vinegar, balsamic vinegar, baoning vinegar. Aged vinegar is made from aged sorghum as the main raw material. It is characterized by deep purple color, clear vinegar taste, mellow and not astringent. Baoning vinegar is a combination of bran vinegar and medicinal vinegar. Its color is dark brown, fragrant and slightly sweet, and it has a special aromatic flavor. Aromatic vinegar is brewed with glutinous rice as the main raw material, which is famous for its sweetness and acidity without astringency.
In terms of sour taste, mature vinegar is the most sour, baoning is slightly sour, and balsamic vinegar is the weakest, and other tastes have their own strengths. When cooking hot dishes, we should highlight sour and deep-colored dishes, such as hot and sour sea cucumber and vinegar-boiled catfish. Old vinegar and baoning vinegar are often used. Aromatic vinegar is used for dishes with lighter color and heavier acidity, such as crispy rice slices, onions and crispy crucian carp. As the saying goes, cooking and frying salt is the main thing, and five flavors of vinegar are the first. When mixing cold dishes, the effect of balsamic vinegar is better than that of baoning vinegar and aged vinegar. It can make food sour and fragrant, but not too dark.
What are the different uses of different vinegars? Old vinegar is the sourest, so you should braise it.
Old vinegar is brewed with sorghum, and Shanxi old vinegar is the most famous. Its color is deep purple, tender, sour, sweet and mellow, with a long aftertaste. In terms of taste, aged vinegar is the most sour. When cooking hot dishes, aged vinegar is often used in dishes that need to highlight sour taste and deep color, such as hot and sour sea cucumber and vinegar-boiled catfish. In addition, old vinegar peanuts, old vinegar thorns, these cold dishes are also commonly used old vinegar.
The balsamic vinegar has a strong flavor. Cold salad.
Zhenjiang vinegar is the most famous vinegar. It is made of high-quality glutinous rice with reddish brown color and is characterized by "sour but not astringent, fragrant but slightly sweet". For fear that thermal reaction will destroy its fragrance, balsamic vinegar is generally used as a seasoning for salads or dipping in jiaozi. In addition, when cooking seafood or dipping in sauce to eat seafood such as crab and shrimp, you can use balsamic vinegar and some oyster sauce to make sauce, which has the functions of removing fishy smell, refreshing and inhibiting bacteria.
Rice vinegar is the most widely used.
As the name implies, rice vinegar is brewed from rice and is the basic type of vinegar family. Both hot and cold dishes are suitable, and almost all traditional dishes are used. Representative dishes are vinegar-smooth Chinese cabbage, sweet and sour tenderloin, hot and sour soup and so on. "Rose rice vinegar", a famous product in Zhejiang, is transparent rose red. It is often mixed with sugar and white vinegar. Put it in sweet and sour salt water to make pickles. Jiangsu and Zhejiang people also like to use it to make crispy duck juice, and the cooked duck skin is bright red, which is particularly attractive.
White vinegar can make soup.
There are two kinds of white vinegar, one is made of rice or glutinous rice, which is characterized by colorless and transparent, moderate acidity and sweet and sour fragrance. It is often used in some dishes with beautiful colors, such as squirrel fish, or lemon-flavored dishes, such as lemon bass. When cooking ribs soup, adding a small amount of white vinegar will help release the calcium in bones and make the calcium in delicious food more easily absorbed by the human body. However, when buying white vinegar, you should pay attention to the kind that says "pure brewing" on the label, otherwise you will buy blended vinegar with strong and single sour taste and pungent sour taste.
How to choose white vinegar? 1. High-quality vinegar is brownish red or brown (white vinegar is colorless and clear liquid), clear, without suspended matter and sediment. Inferior vinegar is dark or light in color and turbid, and there will be deposits after a period of time.
2. High-quality Xiaoyi Wen has a strong fragrance, while inferior vinegar has a weak fragrance; Dip a little vinegar in your mouth with chopsticks. The vinegar with moderate acidity, slightly sweet taste and no irritation to the throat is the high-quality vinegar.
3. If the color of white vinegar is yellow or other colors, or turbid, it means that the quality is poor or deteriorated. Because white vinegar is cheap, don't eat it, but it can be used to brush the toilet with good effect.
What's the best vinegar for cooking?
Vinegar, balsamic vinegar, baoning vinegar. Aged vinegar is made from aged sorghum as the main raw material. It is characterized by deep purple color, clear vinegar taste, mellow and not astringent. Baoning vinegar is a combination of bran vinegar and medicinal vinegar. Its color is dark brown, fragrant and slightly sweet, and it has a special aromatic flavor.