When it comes to vinegar, we all know that vinegar is an indispensable condiment, and we can see different kinds of vinegar in the supermarket, which seems to be almost the same thing, but if you choose reasonably in the process of consumption, it will have a great influence on the color, aroma and taste of food. Aged vinegar, rice vinegar, balsamic vinegar, etc., so many kinds of vinegar how much do you know? How to distinguish and choose in life? Follow the editor to understand it!

Aged vinegar

There are many kinds of vinegar, and the more classic ones are aged vinegar and rice vinegar. Aged vinegar is vinegar that has been brewed and stored for a period of time, and due to the uniqueness of its brewing process, aged vinegar will not deteriorate after a long time of storage. When it comes to aged vinegar, Shanxi aged vinegar is a household name, with a history of more than 3,000 years, it is a veritable old name. In addition to its general edible value as a condiment, aged vinegar has a sour taste, which can stimulate the secretion of saliva and enhance appetite. Aged vinegar is brown or brownish-red in color and has a mellow flavor, so it is more suitable to be used when making braised dishes.

Rice vinegar

Rice vinegar is mainly brewed with rice as raw material, among which Henan's Jiezhong rice vinegar and Zhejiang's rose rice vinegar are more famous. Zhejiang Rose Rice Vinegar is famous for its rose-red color, a slight hint of sweetness in acidity and mellow taste. Rice vinegar has the effect of lowering blood pressure and eliminating swelling and poison. In addition, it is good for preventing cardiovascular and cerebrovascular diseases. It is generally used for making cold dishes and pickles, and rice vinegar is often used for making sweet and sour dishes.

Balsamic vinegar

Balsamic vinegar generally refers to Zhenjiang balsamic vinegar of Jiangsu Province, which is mainly brewed with glutinous rice as raw material and large quartz containing many kinds of microorganisms as saccharification and fermentation agent, and has a history of more than one hundred years. The unique solid layered fermentation process of Zhenjiang balsamic vinegar achieves its characteristics of color, aroma, sourness, richness and mellowness, which is better reflected by its sweet taste compared with sourness. Similar to rice vinegar, balsamic vinegar can also be used to enhance the taste when making slippery dishes and small cold dishes because the acidity is not very strong. In addition, you can dip dumplings in balsamic vinegar to make them more flavorful!

Above the knowledge about vinegar, do you understand?