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Should I use rice vinegar for garlic?
Rice vinegar should be used for Laha garlic, the color of garlic is light, the color of garlic is like the beginning, orange and green, the taste is sour and spicy, the aroma is strong and slightly sweet. The old vinegar smoked vinegar soaked garlic color black, garlic cloves are not green enough, the taste is poor, especially smoked vinegar, slightly paste flavor, perhaps this is its characteristics. You can't use white vinegar (white rice vinegar), which is not brewed from pure grain and can't guarantee the taste.

The method of soaking garlic is very simple. The garlic cloves are peeled off the old skin, put into a small altar, dipped into the vinegar and sealed tightly until New Year's Eve, when the garlic cloves are green, the spicy flavor is removed a lot, and the taste of vinegar adds a lot of garlic flavor. The aroma of garlic, vinegar, and vinegar dissolve together, and it is the best condiment for eating dumplings.

To make a delicious Laha Garlic, the key is to pick a good garlic and vinegar. First, it is best to use purple garlic. Purple garlic cloves small bubble through, garlic cloves solid, bubble out of the crisp fragrance. The second is to use rice vinegar. Rice vinegar color light, soaked garlic color as the first, the taste of sour and spicy moderately, the aroma is strong and slightly sweet. Thirdly, it should be kept in a low temperature place.

The best way to make garlic vinegar is to use fermented vinegar with original flavor and color. Almost all of the vinegar on the market today has caramel coloring. Caramel color can not play the role of antiseptic, and can not increase the flavor of the vinegar, just deepen the color of the vinegar. Consumers generally believe that the color of light vinegar to the water, only the deep color is good vinegar, this is a misunderstanding.

The original vinegar is usually light in color, but with the caramel color, the vinegar will become darker in color. The caramel color can hide the foreign matter inside the vinegar that is visible to the naked eye, which is a potential food safety hazard. Caramel color has two production methods, one is the ammonium salt method, this method of production of caramel color is the state expressly prohibited the use of another non-ammonium salt method of production of caramel color also has no nutritional value.

Some unscrupulous producers use caramel color produced by ammonium salt method illegally in vinegar in order to reduce the cost, and consuming this kind of condiment is not good for health. In particular, white vinegar is not recommended. Vinegar made from jujubes, sweet potatoes, or persimmons is more or less colored, and colorless white vinegar is made from the chemical glacial acetic acid, which has no health effects.