Vinegar is the best seasoning for dishes. It can not only remove peculiar smell, bad smell and bad smell, but also avoid the damage of high temperature to vitamins in raw materials and soften plant fibers. When cooking, the best way to put vinegar is to put it at both ends, that is, add vinegar immediately after the raw materials are put into the pot; Add vinegar before cooking.

Vinegar is an acidic condiment containing acetic acid. The content of acetic acid per 100 ml of common vinegar is above 3.5g, and that of excellent vinegar is above 5g. In terms of varieties, there are rice vinegar, aged vinegar, fragrant vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar and so on. Because of the different raw materials and manufacturing methods, the taste of the finished product is different. But this does not mean that the more sour the vinegar, the better. It is best to decide which kind of vinegar to use according to your own needs.

Vinegar, balsamic vinegar, baoning vinegar. Mature vinegar is aged with 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. Dark brown in color, slightly sweet in fragrance, and has a special aromatic flavor. Sweet vinegar is brewed with glutinous rice as the main raw material, which is famous for its fragrance but slightly sweet and sour but not astringent.

In terms of sour taste, mature vinegar is the most sour, followed by baoning acid, and fragrant vinegar is the weakest. Other tastes have their own strengths. When cooking hot dishes, it is necessary to highlight sour dishes with deep colors, such as hot and sour sea cucumbers and vinegar-baked catfish, and mature vinegar and baoning vinegar are often used. Aromatic vinegar is used for dishes with light color and no particularly prominent sour taste, such as crispy pork slices, onions, crispy crucian carp and so on. 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 using balsamic vinegar is better than using baoning vinegar and aged vinegar. It can not only make the food sour and fragrant, but also not make the food too dark.

Rose rice vinegar. Rose rice vinegar is brewed from rice. Because it was mainly produced in Zhejiang province before, the vinegar was transparent rose red, so it was also called "Zhejiang vinegar" and "red vinegar", which was quite different from old vinegar. Zhejiang vinegar is light red and transparent, and is often mixed with white sugar and vinegar to make pickles, such as rouge and radish. When used to season hot dishes, it is often mixed with wild peppers and hot sauce to make hot and sour juice, which is used to cook sour soup fish and other dishes.

White vinegar. There are two kinds of white vinegar, one is made from rice or glutinous rice by traditional technology, which is characterized by colorless and transparent, soft sour taste and sweet and sour fragrance; One is a kind of synthetic vinegar synthesized by edible glacial acetic acid, water, salt and a small amount of sugar, which is characterized by colorless and transparent, strong and single sour taste and spicy taste. It is best not to use it in cold dishes.

A small amount of vinegar in Chili sauce can last for a long time.

When the pickled food is too hard, pour some vinegar to soften it.

Boiled broccoli and vinegar soup can make dishes more colorful.

Drop some vinegar when cooking taro, and the cooked taro will not stick.

When cooking seaweed soup, put a little vinegar, which is good to cook.

Pickled melons are too sour. Add a little vinegar to the rice sauce to reduce the acidity.

When the fish is cooked, add a little vinegar to remove the fishy smell before cooking.

When cutting onions, washing your hands with vinegar can remove the odor.

When making coffee, drop vinegar before leaving the fire, which can increase the unique flavor.

Bitter cucumber, soaked in vinegar and water solution for a period of time, can remove the bitterness.

Cooked taro and bamboo shoots sometimes taste numb. Adding vinegar won't numb them.

Grilled fish with barbed wire is coated with vinegar to prevent the barbecue from sticking to the net.