There are four kinds of traditional raw materials in fermented vinegar in China (1), among which glutinous rice and rice (japonica rice) are the main materials in the south of the Yangtze River, and sorghum and millet are the main materials in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid. (2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation. (3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method. (4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances. Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains. 1. Proportion of raw materials: L, sorghum 100 kg, Daqu 63 kg, water consumption before steaming 75 kg, steamed 180 kg, chaff 100 kg and salt 6 kg. 2. Dry sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, water consumption before steaming 275 kg, water consumption after steaming 125 kg, coarse bran 50 kg, fine bran 175 kg and salt 13 kg. 3. Wet starch residue 160 kg, fresh distiller's grains 160 kg, wheat bran 100 kg, rice husk 100 kg, yeast 40 kg and salt 12 kg. 4. 50 kg of rice bran, 50 kg of wheat bran, 20 kg of distiller's yeast and 80 kg of acetic acid solution. Second, the alternative brewing of crushing and cooking generally has to go through the process of crushing and cooking. Increasing the microbial contact surface of raw materials is beneficial to the fermentation and gelatinization of raw materials and accelerates saccharification. Third, mixing koji to make vinegar. Stew the steamed raw materials 15-20 minutes and then spread them out. When the temperature is lower than 40℃, add distiller's yeast, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can make saccharification and spray fermentation complete. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar. 4. In-tank fermentation Put the raw materials mixed with koji into a fermentation tank or a tank for fermentation. The early stage is saccharification and alcohol fermentation. The required temperature is 28℃-30℃, and after 36 hours of fermentation, it is best to raise the product temperature to about 39℃. At the same time, turn it evenly. And add chaff to increase the looseness of vegetables, supply oxygen and heat up, so as to facilitate vinegar. After about 7 days, the product temperature began to drop. It shows that the oxidation of alcohol is over and acetylation is basically completed. 5. After the finished product is seasoned with vinegar in the tank, the acetic acid will turn sour and mature in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. Old vinegar, the upper vinegar liquid is clear and yellow, and the middle and lower vinegar liquid is milky white and slightly turbid. The mixture of them is white vinegar. Generally, 400 kg of white vinegar can be brewed per 100 kg of miscellaneous grains, and the degree of vinegar is 2.5-3 g/100 ml. The filtered vinegar residue can be pickled with sauerkraut or mixed with livestock feed. White vinegar is made by adding spices, sugar, sesame and other condiments, precipitating and filtering.
Question 2: How to make tofu brain with white vinegar?
Ingredients: 500g of dried soybean, clear water1000g. Ingredients: 45 ml of white vinegar (9 degrees) and 250 ml of clear water.
1. First, prepare the materials. Soak 500 grams of dried beans for more than ten hours, subject to soaking, and do not soak with acid. Clear water 5000g250ml water +45ml white vinegar; 1000g clean water.
2. Then tools, several pieces of gauze (drawer cloth); Cooking machine; Tofu mold (as long as it leaks from the bottom, it can be pressed from the top)
3. As a tool for cooking soybean milk, I use an oversized steamer.
4. I started to beat soybean milk. Beans and 5000g water were poured into the cooking machine about ten times, and I played for about a minute. I divided it ten times. If the digester can't stand too many slaps at a time, there will be less pulp. .
5. Every time I make soybean milk and filter out the bean dregs, I use a double drawer cloth, and don't use too sparse gauze, otherwise it will make bean dregs, which will affect the taste of the finished product.
6. Pour the soybean milk into a large steamer and start cooking the soybean milk. Keep stirring during the process of cooking soybean milk, or it will paste the bottom. Turn off the heat three to five minutes after boiling.
7. Pour the prepared 1000g cold water and cool the soybean milk to about 80 degrees, which is the most suitable temperature for ordering tofu ~
8. Start ordering tofu. Originally, tofu with hot and sour sauce was ordered with hot and sour sauce, but there was no hot and sour sauce for the first time, so I mixed white vinegar with water to make hot and sour sauce ~ ~ and stirred the white vinegar solution into soybean milk for three to five times, constantly stirring at a constant speed, so that vinegar and soybean milk were fully blended until flocculent tofu was seen in the pot.
10. Scoop the flocculent tofu into a gauze-covered mold, wrap the tofu with the remaining gauze, and press the tofu with a cake mold.
1 1. Moderate intensity is enough, which is hard to describe. . Just try it yourself ~ then let the tofu cool a little and uncover the gauze. Not too long, or it will stick. The finished product tastes delicious and has no sour taste.
Question 3: How to make sweet potato vinegar at home?
1, vinegar starter
In July and August, corn and wheat were evenly mixed according to the ratio of 4: 1, and water was added to stir. The water content is determined by the degree of just dripping water, and 3-5 kg of hemp leaves are wrapped and hung on the eaves. Don't touch it, 1 month will naturally become a song.
Step 2 prepare materials
Clean sweet potato, steam it, cool it to about 30℃, mix it with vinegar koji at the ratio of 5: 1, stir it like porridge, and put it in a tank for natural fermentation.
3. Pre-fermentation
Stir twice every morning and evening for 5- 10 minutes each time. After 6-8 days, the upper layer becomes thin, golden and fragrant, and the pre-fermentation is over.
3. Post-fermentation
After the pre-fermentation, rice bran can be added to the post-fermentation stage. After observing the temperature over 42 degrees every day, stir the vinegar fermented grains once, and the temperature of the vinegar fermented grains will not rise for about 18 days, that is, the fermentation is over, and the sweet potato vinegar can be said to be mature.
Step 4 pour vinegar
Cut a hole in the bottom of the jar, then make a false bottom, put a layer of coarse cloth in it, then put the aged vinegar into the jar, add twice the sweet potato water, stir every 2 hours and stir for 5 times to pour the vinegar.
Question 4: How to eat eggs soaked in vinegar?
Vinegar egg liquid is a secret recipe for health preservation that has been circulated among the people for hundreds of years. Vinegar can help digestion and digestion, help people absorb nutrients in food, and play a role in strengthening the body and eliminating diseases. Eggs are rich in protein and lecithin. After eggshells are soaked in vinegar, some calcium dissolves to form water-soluble calcium acetate, which is easily absorbed by gastrointestinal tract.
It is found that vinegar egg liquid can reduce blood lipid, enhance the anti-free radical effect of the body, help prevent arteriosclerosis, and also have certain effects of relaxing bowels, losing weight, improving immunity and resisting fatigue.
Raw materials * * * Figure:
9 degree rice vinegar is specially used to make vinegar egg liquid.
1. Wash the eggs and remove the dirt from the eggshells.
2. Dry the eggs with a towel or paper towel, and don't use water.
3. Prepare a small bottle with a sealed lid and pour in rice vinegar (no eggs are needed).
4. Cover and seal for 24 hours.
After the egg is put into rice vinegar, the eggshell reacts with the vinegar.
5.24 When I opened the lid, the eggshell had softened and the egg expanded like a balloon.
6. Pierce the egg with chopsticks and gently and carefully spray vinegar into your eyes.
7. Stir the egg liquid and vinegar together and mix well.
8. Cover again and seal for 24 hours before drinking.
Question 5: How to make good use of video vinegar soaked ginger?
1.
Wash ginger.
2.
slice up
3.
Blanch the glass bottle with boiling water, dry it, and then put the ginger slices in the bottle.
4.
Prepare old vinegar, or use old vinegar
5.
Pour the vinegar into the bottle, cover it, leave it in the shade for a week, and then eat it.
Question 6: The correct method/steps of vinegar egg video.
1
Look for real farm eggs, because only the eggshell of farm eggs can contain various trace elements, which can react with vinegar to produce vinegar egg liquid useful to human body.
2
Prepare a bottle of 9 degree vinegar. Pay attention to two points. First, the vinegar to be brewed must not be blended with acetic acid. Many acetic acids are produced through industrial practice. Although vinegar is used as the solvent, it is better to use primary vinegar as far as possible. Because many subtle biological reactions can't be explained by 100% in modern medicine, we try to brew vinegar with farm eggs.
three
Add vinegar to the bottle and put the egg in the bottle, so that the vinegar won't touch the egg. Leave it for about a day, and after the eggshell melts, stir it to get the finished product as shown in the figure. Let it stand for another day until the reaction is complete and you can eat it.
four
The vinegar egg liquid made of peasant chicken and brewed vinegar is beige. If it is made of feed eggs and industrial vinegar bought in the supermarket, it may be milky white. All my friends around me have done this, but I didn't take a picture. If I didn't have farm eggs in my hand, it might be like that. .
five
Beat three or four spoonfuls into the bowl, which is about the amount of one day.
six
The color is good, although it smells a little fishy.
seven
Add honey and stir. Good farm honey is also key. Note that honey is crystalline, because it is winter and the temperature is low.
eight
Let's take a look at the crystallized honey, which can be obtained specially in rural areas. Good honey is a sweet word, which can be sweet to the heart. Friends who have eaten should have experience.
nine
Because of the high acidity, the taste is a little choking. You can eat biscuits, bread, cakes and the like before eating.
10
Of course, you can also directly soak the cake in the egg liquid. I tried to absorb the egg liquid with the cake and then eat the cake. This way of eating tastes good and won't be choked by the smell of vinegar. You can try. But there was no cake when I took pictures today, so I tried it with cookies. It looks good.
Question 7: How to eat video grape vinegar well in grape vinegar's home cooking practice?
Composition:
Grape 4 kg, sugar 1 kg.
Operation:
1. Wash and dry the grapes, and mash the koji.
2. Crush the grapes with stalks and skins, mix them with sugar and put them in a jar.
3. Cover the jar. It only takes one week in hot weather and two weeks in cold weather to turn it into grape champagne.
4. Add cold boiled water to the pot, which is about eight to nine minutes full. Turn on the mixing every day, and it will become grape vinegar in about two weeks.
Reminder:
1. grape vinegar can be used as vinegar mother, and can also be used as vinegar mother when brewing other vinegars.
2. The filtered grape champagne is best stored in the refrigerator to avoid gas explosion when placed outdoors.
Question 8: How to make vinegar smooth and white? It is better to have a video, thank you. Production material of vinegar cabbage: main ingredient: 750g of cabbage.
Accessories: 3 grams of chopped green onion, 4 grams of dried Chili festival and 2 grams of pepper.
Seasoning: 60g of lard, 8g of salt, 60g of sugar, 4g of monosodium glutamate, 3g of balsamic vinegar and 5g of wet starch. Features: Silver-red color, sweet, sour and spicy.
Efficacy: Runchang laxative. Teach you how to make vinegar-vinegar cabbage, and how to make vinegar-vinegar cabbage delicious. 1. Choose tender leaves of Chinese cabbage, pat them with a knife after removing stems, cut them into cubes, wash and drain them, marinate them with a little salt and squeeze them out for later use. 2. Put salt, sugar, vinegar, chopped green onion and wet starch into a small bowl and make juice. 3. Heat the pot and put lard. When the oil is 80% hot, stir-fry the peppers in the pot, and then stir-fry the dried peppers. When the pepper is brownish red, add the cabbage, stir-fry over high fire, and then pour the juice into the pot to eat. Watch the video of pickled cabbage online: ttmeishi/video/2a5872219773ac9.
Question 9: How are vinegar, aged vinegar and soy sauce made? Vinegar is fermented from distiller's grains in semi-contact with air.
Soy sauce, soybean and Aspergillus fermentation.
Question 10: How do I upload my video to the Internet? First of all, you have to transfer your video to video websites like Youvinegar and Tudou. He will give you an address when you turn around. You can use these addresses to put the finished video in your own space or send it to other places.
Satisfied, please adopt.