Balsamic vinegar: Because of its outstanding fragrance, it will evaporate with high temperature after being heated at high temperature, which greatly reduces the function of balsamic vinegar, so balsamic vinegar is mostly used for cold dishes.
Rice vinegar: it is very suitable for making some sweet and sour things, such as sweet and sour tenderloin, vinegar-stained cabbage, hot and sour soup and so on.
White vinegar: Soup is also good. For example, dropping a few drops of white vinegar when cooking ribs soup or bone soup can not only promote the softness of meat, but also dissolve nutrients such as calcium and phosphorus in the soup and increase the flavor and nutrition of the soup.
Extended data:
The process of brewing vinegar is the process of further oxidation of alcohol into acetic acid. Vinegar tastes sour and mellow, and liquid is fragrant and soft. It is an essential condiment in cooking, and its main components are acetic acid, higher alcohols and so on. At present, there are mainly rice vinegar, smoked vinegar, special vinegar, sweet and sour vinegar, wine vinegar and white vinegar.
According to different varieties of producing areas, the amount of acetic acid contained in vinegar is also different, generally between 5% and 8%. The acidity strength of vinegar is mainly determined by the amount of acetic acid contained in it. For example, Shanxi mature vinegar is sour, while Zhenjiang balsamic vinegar is soft and sour, but not strong.