Smelling high-quality rice vinegar will be fragrant, and it will not be too irritating, and the sour taste will be soft, while inferior rice vinegar will be irritating and smell unnatural.
If it is difficult to distinguish by hand, you can use a hand-cranked bottle. After standing, there will be fine bubbles on high-quality vinegar, and they will last for a long time. The inferior vinegar will have big bubbles on it and will soon disappear.
High-quality rice vinegar has a soft and mellow taste. After eating it, it will be fragrant and memorable, while inferior vinegar will have a pungent sour taste, even leaving fresh water and bitterness after being sour.
What's the difference between rice vinegar and aged vinegar? Appearance difference From the color point of view, rice vinegar and aged vinegar are different.
The color of rice vinegar is transparent red, mainly glutinous rice, and then fermented to form rice vinegar. The color of mature vinegar is dark brown, and the fermentation time is longer, generally more than one year. The longer the fermentation time, the more mellow the taste will be. Compared with rice vinegar, the color and taste of aged vinegar will be deeper and stronger.
The nutritional value is different from that of rice vinegar and aged vinegar. In fact, there are still some differences.
Rice vinegar is rich in protein substances. Eating rice vinegar regularly can supplement calcium in the body, promote digestion and fully absorb the nutrients of rice vinegar, so it is easier to be absorbed by people.
Mature vinegar is mainly fermented by wheat, so it is also rich in nutrients. Eating old vinegar often can stimulate appetite and boost spirits.
If you eat rice vinegar or aged vinegar, it is good for your health, and it can be eaten by men, women and children without any adverse effects on your health.
Different ways to eat rice vinegar can be mixed with white sugar and white vinegar, and then stirred evenly to make sweet and sour sauce, which can generally be used to make cold cucumber and fish with pickled vegetables, or when cooking pork ribs soup, you can add a proper amount of rice vinegar, which can better play the nutrition of pork ribs soup.
The way to eat mature vinegar is also very particular, because the sour taste of mature vinegar is relatively heavy, so in most cases, you can make hot and sour soup or hot and sour powder.
3 how to make rice vinegar steamed and mixed at home? Soak glutinous rice, the water layer is about 20 cm higher than the rice layer. Soaking time: when the temperature is lower than 15℃ in winter and spring 12 ~ 16 hours; When the temperature is below 25℃ in summer and autumn, it is better to use 8 ~ 10 hour. Then steam on a steamer until the steam rises, then steam for 10 minute, and sprinkle a proper amount of clean water on the rice layer to steam for 10 minute; Rice grains are swollen and shiny, loose and soft, and do not stick to teeth when cooked. It is ripe at this time, and then it is bathed with clear water; Drain the water, pour it out and spread it on the bamboo mat, and mix in the starter. If other raw materials are used, they should be ground into wet powder, then steamed, cooled and mixed with distiller's yeast.
The jar for fermenting and brewing wine in the jar should be a pot with a small mouth and a big belly. Pour the raw materials mixed with koji into the jar. Use sacks or straw mats to keep the altar warm in winter and spring, and pay attention to ventilation and heat dissipation in summer and autumn. The optimum temperature of the brewing chamber is 25℃ ~ 30℃. After 12 hours, the microorganisms in the koji gradually proliferated, and after 24 hours, the wine aroma could be slightly smelled, and after 36 hours, the wine aroma gradually oozed out, with golden color and sweet and slightly sour taste. This shows that saccharification is completed and alcoholization is normal.
In the fermentation process of adding water and vinegar in the jar, saccharification and alcoholization are carried out at the same time, mainly saccharification in the early stage and alcohol fermentation in the later stage. In order to make saccharification complete, fermentation should be continued for 3 ~ 4 days to promote the production of more alcohol. When the liquor starts to sour, water should be added for 4 ~ 4.5 times every 50 kg of rice or starch to reduce the alcohol concentration in liquor, which is beneficial to the reproduction and growth of acetic acid bacteria and natural vinegar.