White vinegar practices and recipes are as follows:

I. Production method

1. Prepare the raw materials: rice, wheat, sorghum, or lees and so on.

2, soaking: soak the raw materials in water, the general soaking time is 12-24 hours.

3, steaming: the soaked raw materials will be steamed until cooked.

4, cooling: after cooking the raw materials will be cooled to the appropriate temperature.

5, inoculation: the cooled raw materials will be inoculated on the song, so that the fermentation.

6.Fermentation: under the suitable temperature and humidity, the raw material will ferment into acetic acid bacteria, and after a period of fermentation, the white vinegar is finished.

2. Ingredients

1. Rice: one of the main raw materials of white vinegar, providing rich starch, which helps the saccharification in the fermentation process.

2. Water: used to soak the rice and dilute the acetic acid bacteria, usually clean tap water or well water is used.

3, Qu: a leavening agent made from rice, wheat, etc., which helps convert starch into sugar.

4, Salt: regulates the saltiness and flavor of white vinegar, usually using fine salt or sea salt.

5. Sugar: provides sweetness, which can balance the sourness of white vinegar, generally using white sugar or brown sugar.

6, Alcohol: improve the degree of white vinegar, enhance its flavor and taste, generally use white wine or vodka with higher alcohol content.

7, other seasonings: such as peppercorns, star anise, cinnamon and so on, can increase the aroma and taste level of white vinegar.

Making tips

1, use fresh raw materials: fresh raw materials can provide more nutrients and taste, which is good for the making of white vinegar.

2, control the fermentation temperature: the fermentation temperature will affect the flavor and quality of white vinegar, so you need to control the fermentation temperature. Generally speaking, the suitable fermentation temperature is 30-35 degrees Celsius.

3, adjust the proportion of ingredients: you can adjust the proportion of ingredients according to your personal taste and demand, such as increase the proportion of sugar to increase the sweetness, reduce the proportion of salt to reduce the salinity and so on.

4, filtering and clarifying: after the white vinegar is made, it needs to be filtered and clarified to remove impurities and sediments to ensure the clarity and taste of white vinegar.

5. Storage and use: the made white vinegar needs to be stored in a clean, dry and cool place, avoiding direct sunlight and high temperature. When using, it should be used in appropriate amount according to the need to avoid waste.