Question 2: What is the difference between balsamic vinegar and aged vinegar Vinegar is an indispensable condiment for cooking in our normal life, and there are balsamic vinegar and aged vinegar, and their uses are different, what dishes use balsamic vinegar, and what dishes use aged vinegar, it is very delicate. Balsamic vinegar is different from aged vinegar, so what is the difference between balsamic vinegar and aged vinegar?
Vinegar is the main ingredient of sweet and sour flavor. It can remove the fishy and unctuous, increase the fresh flavor and aroma, can make the vitamin C reduce the loss in the process of food heating, and also can make the calcium in the cooking raw materials dissolve and be beneficial to the absorption of the human body.
Balsamic vinegar is used for mixing cold dishes, slipping vegetarian dishes, cooking fish and meat, stewing chicken and duck, which can enhance the flavor and aroma, deodorize and demulcent, appetizing and revitalizing, and it is really an excellent condiment. It is regarded as the best vinegar at home and abroad.
Chen vinegar is a kind of vinegar, the raw material and pre-process is also the same as general vinegar, only after the aging process, such as the traditional "summer sunshine, winter icing" process. Its vinegar contains less water, thick color, fragrant taste, quality is not as good as other vinegars, and can be stored for a long time, so it is called aged vinegar, such as Shanxi aged vinegar.
Cooking dishes with a little vinegar, not only make the dishes crispy and delicious, get rid of the fishy flavor, but also to protect the nutrients. However, people who are taking some drugs such as sulfonamides, alkaline drugs, antibiotics, and Chinese medicines that relieve sweating should not eat vinegar.
For the difference between balsamic vinegar and aged vinegar, through the article, we should understand, and after reading the above article, we also know that vinegar is not only a condiment, but also a very good health care product, there is a very high medicinal value, it is very good, and the use of vinegar in ordinary life is also very wide.
Question 3: the difference between vinegar and vinegar vinegar vinegar as a condiment, we have been used for two or three thousand years, and now there are a variety of vinegar on the market, in addition to rice vinegar, balsamic vinegar, aged vinegar, there is what dumpling vinegar, soaked egg vinegar, fruit vinegar. Is there any difference between them? What are their uses? How to eat vinegar to health benefits? Fruit-flavored vinegar is a kind of drink between beverage and vinegar. In fact, fruit-flavored vinegar has long been famous. It is said that there are many long-lived old people in Barment continent of the United States who take fruit vinegar as their traditional drink. According to our manufacturers of fruit-flavored vinegar, the purpose of adding vinegar to the drink is to get people to eat as much vinegar as possible, because vinegar contains many nutrients that people need. So, what exactly are the benefits of vinegar to human health? From the Chinese medicine point of view, five flavors into the five organs, five flavors are sour, bitter, sweet, pungent and salty, five organs, heart, liver, spleen, lungs and kidneys, of which the sour flavor can enter the liver, there is a certain soft liver, nourish the liver and protect the liver role. According to the "Yellow Emperor's Classic of Internal Medicine" and "Compendium of Materia Medica", vinegar can kill worms, detoxification. In addition, from the present research, vinegar has certain effect of lowering fat and losing weight, and also has certain therapeutic effect on coronary heart disease, angina pectoris and hyperlipidemia in the middle and old age. China is the earliest country in the world to produce vinegar. The vinegar we use now is divided into two kinds: brewed and prepared. Most of them are brewing vinegar except white vinegar which has some prepared vinegar. Brewing vinegar is mainly brewed from grain, water and salt, only different vinegars are brewed from different grains. For example, the main ingredient of balsamic vinegar is glutinous rice, rice vinegar is rice, aged vinegar is brewed from sorghum, and bran vinegar is based on bran, so that the vinegar contains grain and other ingredients. Vinegar has many nutrients, such as amino acids, vitamins B1 and B2, organic acids, proteins, and sugars. Vinegar in the process of cooking and heating, can dissolve the calcium, phosphorus, iron and other components, very conducive to muscle absorption and utilization, so we eat a little more vinegar in ordinary life is very beneficial. So in life, how to eat more vinegar? One way is that we usually put a little bit of vinegar when we stir-fry, make soup and eat pasta. Another way is to consciously drink a little vinegar. So how to drink it? The amount of expert advice is to drink twice a day, 3 ml each time, the way to drink the vinegar into the water to drink, every morning and evening to drink once. Why do we need to drink it with water? Because each vinegar has a different acidity, if the acidity is too high, if you drink it directly, it may hurt the mouth, throat and stomach. The acidity of vinegar is the total acid content indicated on the vinegar bottle, that is, how many grams per 100 milliliters, and this gram is the degree of vinegar. on September 1, 2000, China issued a standard for the total acid content of vinegar for food consumption, which requires that the degree of vinegar can not be lower than 3?5 grams per 100 milliliters. If it is lower than 3?5 grams, not only the flavor of vinegar is not mellow, but also easy to be contaminated by bacteria, not suitable for preservation. Anything is a certain ***, vinegar is no exception. Generally speaking, the daily amount of vinegar for a healthy adult is 20 milliliters to 40 milliliters. In the Compendium of Materia Medica, Li Shizhen says that vinegar hurts the spleen. Experts also tell us that vinegar has certain contraindications for some people, such as those with weak spleen and stomach, those with excessive stomach acid, and those who have had cholecystectomies, should try to eat less vinegar within half a year, and it is better not to eat vinegar. In addition, like bone injury people and cirrhosis patients, it is best not to eat vinegar.
Question 4: What is the difference between balsamic vinegar and white vinegar? Best Answer Vinegar due to brewing raw materials and process conditions are different, the flavor is different, there is no uniform classification method. According to the vinegar making process, it can be divided into brewing vinegar and synthetic vinegar. Brewing vinegar can be divided into rice vinegar (made of grain and other raw materials), sugar vinegar (made of caramel and sugar residue). According to different processing methods, rice vinegar can be further divided into smoked vinegar, balsamic vinegar, bran vinegar and so on. Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence). Vinegar is better than brewing vinegar, among which rice vinegar is better. Though the varieties of brewing vinegar are slightly different in nature and characteristics due to different materials and methods, in general, it is better to have pure sourness, strong fragrance and bright color. In use should pay attention to clean. Stored in a cool, low-temperature place to prevent mold, juice turbidity, aroma loss, vinegar flavor thin or odor. If classified according to the raw material processing method, the grain raw material is not processed by cooking and pasting, and directly used to make vinegar, which is called raw material vinegar; the vinegar brewed after cooking and pasting is called cooked material vinegar. If classified according to vinegar with saccharification curve, there are bran vinegar, the old method of curved vinegar points. If classified according to the way of acetic acid fermentation, there are solid fermentation vinegar, liquid fermentation vinegar and solid thin fermentation vinegar. If classified according to the color of vinegar, there are strong color vinegar, light color vinegar and white vinegar. If classified by flavor, aged vinegar has stronger vinegar flavor; smoked vinegar has special burnt flavor; sweet vinegar is added with Chinese herbs and plant spices. Synthetic vinegar, also called vinegar essence, is diluted with edible glacial acetic acid. It has a great vinegar flavor, but no fragrance. Glacial acetic acid has a certain corrosive effect on the human body, and it should be diluted when used, and it is generally stipulated that the content of glacial acetic acid should not exceed 3-4%. This kind of vinegar does not contain all kinds of nutrients in vinegar, so it is not easy to be moldy and deteriorate; however, since it has no nutritional effect, it can only be flavored, so if there is no special need, it is still better to eat vinegar. When choosing vinegar, you should identify its quality from the following aspects: First, look at the color. There are two kinds of vinegar: red and white, and high-quality red vinegar should be amber or reddish brown. High quality white vinegar should be colorless and transparent. The second is to smell the fragrance. High quality vinegar has sour aroma and no other odor. Third, taste. High-quality vinegar has high acidity but no *** feeling, soft acidity, slightly sweet, not astringent, and no other peculiar flavor. In addition, high-quality vinegar should be transparent and clarified, with proper concentration, no suspended matter, sediment, moldy flower floating film. Vinegar from the factory, bottled vinegar within three months shall not have the deterioration phenomenon such as mildew floating film. The color of real vinegar is brownish red or colorless transparent, glossy, with smoky or ester aroma or mellow aroma; the sour taste is soft, slightly sweet, not astringent, with long aftertaste; the concentration is appropriate, no sediment. Fake vinegar is mostly made of industrial acetic acid directly blended with water, with light color and woo; when opening the bottle, the sour gas rushes to the eyes, without fragrance; the taste is thin, except for the sour taste, there is obvious bitter and astringent taste; there are precipitates and suspensions. The bottle containing bulk vinegar must be clean and waterless. Add a few drops of white wine and a small amount of salt in the bottle containing vinegar, mix it well and leave it, which can make the vinegar fragrant, not easy to grow white mold, and can be stored for a long time. You can also add a little sesame oil into the bottle of vinegar to cover the surface with a thin film of oil to prevent the vinegar from moldy and deteriorating. Put a section of white onion and a few garlic cloves in the vinegar bottle, which can also play the role of mold prevention. In addition, the vinegar should not be put in a copper container, because copper and acetic acid and other chemical reactions, producing copper acetate and other substances, eaten in the health is not good. Generally, rice vinegar is used for cooking. However, it is also good to use balsamic vinegar when cooking sea fish. For dumplings and buns, it is best to use aged vinegar and balsamic vinegar. Cold dishes are better with aged vinegar than with rice vinegar. When you eat Korean cold noodles, you must put white vinegar. It is better to use balsamic vinegar to eat crabs, shrimps and so on.
Question 5: What's the difference between old vinegar, aged vinegar, and aged vinegar? Old Vinegar
The brewing of old vinegar is made from the best quality glutinous rice, high-grade red river, special sesame, sugar and other raw materials. It is aged for more than three years by refining. It is brownish-black in color, warm and hot in nature, strong acid not astringent, slightly sweet in acidity, mellow and thick in aroma and aftertaste, the longer it is stored, the better the flavor is, and it is a condiment of good quality, and it has the function of opening the spleen and strengthening the stomach and removing the wetness to kill the germs. It has the function of opening the spleen, strengthening the stomach, removing dampness and sterilizing the bacteria. In addition to food, it is often used in medicine and pharmacy to treat skin belly disease, mumps, biliary roundworms, pain, jaundice and swelling poison, to remove the wind and expel the dampness, to prevent and control dysentery, cold and flu, and it has certain effect on the prevention of cerebral streaming, arteriosclerosis, hypertension and other diseases, and it is one of four famous vinegars of the whole country.
Aged vinegar
It is a vinegar which is stored for a long time after brewing. It is thick brown, with clear liquid and mellow vinegar flavor, characterized by less precipitation, long storage time and not easy to deteriorate. Shanxi Old Chen Vinegar is one of the four famous vinegars in China. Take sorghum as the main material. Firstly, it adds a lot of wine quartz, adopts low temperature alcohol for fermentation, and then mixes in grain bran bran through acetic acid fermentation. Half of the vinegar grains are smoked, and the other half is drenched with vinegar, and the vinegar liquid is soaked in the smoked grains and drenched with new vinegar. The new vinegar is then made by the long-term aging and concentration process of summer sunshine and winter ice fishing.
Question 6: What is the difference between balsamic vinegar and aged vinegar? Balsamic vinegar is made from high-quality glutinous rice as the main raw material, and adopts unique processing technology, after three major processes of brewing, making spirits and pouring vinegar, about more than forty procedures, and it takes 50-60 days before and after, it can be brewed, and it focuses on a unique aroma.
Old aged vinegar is made of high-quality sorghum as the main raw material, through the process of steaming, saccharification, liquefaction and other processes, and then high-temperature rapid vinification, warm fire baking vinegar spirits and vodka pumping aging and made of black and purple color, bright liquid, sour aroma and rich, soft, mellow and not astringent. And do not mold, winter is not strong freeze, the more you put the more fragrant, long put not rot.
Question 7: What is the difference between aged vinegar and balsamic vinegar? Now the vinegar market products are endless, what cold vinegar, dumpling vinegar, balsamic vinegar, aged vinegar, white vinegar, rice vinegar, ginger vinegar, etc., to see people dazzled. The place of origin is mostly Shanxi, which occupies almost half of the country; followed by Jiangsu's, which can also account for a part of it; others like Guangzhou, Sichuan, Tianjin, Beijing, Shenyang and Shanghai are few. It is understood that rice vinegar is one of the many kinds of vinegar with high nutritional value, which is rich in alkaline amino acids, saccharides, organic acids, vitamin B1, vitamin B2, vitamin C, inorganic salts, minerals and so on. China's northern part of sorghum, barley, peas, millet, corn and other raw materials for vinegar, the south is more rice, bran and other vinegar. Vinegar drink is fashionable Vinegar drink made of fruit juice and aged vinegar as raw materials, sweet in acid, sweet with acid, neither the sourness of pure vinegar, but also with the sweetness of fruit juice, very refreshing to drink. Although fruit vinegar drink is a little sour, but the taste is good, but also help beauty, digestion and weight loss. Vinegar drink can be divided into vegetable vinegar drink, ice vinegar drink, fruit vinegar drink and so on more than ten kinds, there are also made of glutinous rice, He Shouwu, pearl powder, pollen and so on made of beauty vinegar, beauty vinegar, princess vinegar and so on. Due to the addition of different fruits and vegetables, the health effects of vinegar drinks are not the same. Apple vinegar can replenish the heart and vital energy, promote the production of fluids and relieve coughs, and strengthen the stomach and spleen; tomato vinegar can clear heat and detoxify the body, calm the liver, quench the summer heat, and quench the thirst; and aloe vera vinegar has the effects of inhibiting heart rhythm, expanding blood vessels, increasing red blood cells, and preventing cancer. You can choose according to your own physical condition. Vinegar therapy is healthier At present, some beauty salons in our city have introduced a kind of vinegar therapy beauty method of putting aged vinegar on the face, which is highly favored by fashionable women. According to beautician Wang Li introduction, do this vinegar therapy, to use gauze soaked in vinegar on the face, and then special mask powder and vinegar mud mixture evenly coated in the face, ten minutes after the film can be removed. In addition, it must be supplemented with special cosmetics for a more complex process, the vinegar can really play a role. According to some customers who have done this kind of beauty treatment, this method of vinegar therapy can indeed make the face become white and tender. Now, some health massage *** center with vinegar soak Chinese medicine to treat rheumatism effect is also good. It is reported that the Chinese medicine with vinegar bubble, easier than water penetration, can penetrate the bone, and then through the electromagnetic heating, the treatment of lumbar pain and other warmth, dampness and toxicity has a very good effect. Tips for buying vinegar There are many varieties of vinegar, and you must pay attention to the following points in addition to choosing your favorite flavor varieties when you buy and sell vinegar: I. Look at the acetic acid content indicated on the label Generally speaking, the acetic acid content of prepared vinegar shall not be less than 2.5g/100ml, and the acetic acid content of brewing vinegar shall not be less than 3.5g/100ml. II. Look at the production method indicated on the label whether it is brewing vinegar or prepared vinegar. See whether the production method indicated on the label is brewing vinegar or prepared vinegar, and buy according to personal taste. Don't buy expired products.