How to be jealous
Vinegar can protect the vitamins in food from damage, and it also has the effect of softening blood vessels. There are four most commonly used vinegars in the country, each with its own "best partner" dish. So, how to be jealous?
The first paragraph: rice vinegar
As the name suggests, rice vinegar is vinegar stuffed with glutinous rice, with a small amount of acetic acid, red and transparent color roses, pure aroma, sour and mellow, slightly sweet, suitable for foraging or cooking.
The above-mentioned Jiangsu red vinegar is actually a kind of rice vinegar, which has been mixed with Jiangsu and Zhejiang provinces. Rice vinegar is the basic product of the vinegar family. Hot and cold dishes are suitable. Typical dishes include: vinegar cabbage, sweet and sour pork, hot and sour soup.
Second paragraph: balsamic vinegar
A good base friend of rice vinegar - balsamic vinegar is also mixed with Jiangnan area. When it comes to it, we must mention the Zhenjiang balsamic vinegar. We use high-quality glutinous rice as our main raw material and adopt unique processing techniques. After the three major technological processes of wine making, brewing, and brewing, we have about 40 procedures, and we need 50-60 before and after. It takes days to brew it. This vinegar has five characteristics: "color, aroma, taste, alcohol, rich".
In order to ensure that the aroma is not destroyed, it is generally used to mix cold dishes, walk vegetables, but cooking fish, stewed chickens and ducks is also quite delicious.
The third paragraph: vinegar
Also called the old vinegar, Shanxi Vinegar is the first speaker, using high-quality sorghum as the main raw material, after cooking, saccharification, wine and other processes, and then quickly vinegar with high temperature, warm roast vinegar vinegar and v. sun drying pumping and aging to make. This Shanxi old vinegar has a dark purple color, a clear liquid, a rich sour scent, a soft, soft, mellow taste.
The vinegar is suitable for making cold dishes with light ingredients, such as vinegar, peanuts and jellyfish. When cooking hot dishes, it is often used in dishes that require prominent acidity and darker colors, such as hot and sour sea cucumbers, vinegar burned salmon, and fishy aromas. Pork and so on. Dietary knowledge
The fourth paragraph: white vinegar
White vinegar is a genuine "white", close to transparent color, in the vinegar family alone pick "small fresh dishes" beam. It can be produced by barley fermentation and is less nutritious than black vinegar, but the sodium content is better (lower) than the latter.
Light white vinegar is suitable for light dishes, such as rib soup, squirrel squid with white vinegar is correct. Or use it where you want to keep the color of the raw materials, such as vinegar slides and vinegar slides.
Lastly teach everyone to sing and cook
Balsamic vinegar
Rice vinegar can be hot and cold
The most sour and vinaigrette of vinegar
White vinegar is most suitable
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