1, vinegar juice can be dipped in jiaozi. Northerners like to eat jiaozi dipped in vinegar, which is more delicious. But we usually cook jiaozi without salt, so soy sauce provides a little sweetness and makes jiaozi taste better.

2. When making cold salads and seasonal vegetable salads, it is very suitable to use vinegar juice. It is relatively simple to make, healthy and less oily, and it can also improve the taste and taste very refreshing.

3. Vinegar juice can be paired with cold dishes or hot dishes. When cooked meat dishes come out of the pot, a little vinegar juice can stimulate the fragrance of the ingredients and make the color better. It can also be used to adjust the salinity of dishes, which is very convenient to use.

Source of vinegar juice:

Vinegar sauce originated in Japan, and the product is called "Sesame Vinegar Sauce", which is mainly used for dipping Japanese cuisine. Dip in Japanese dishes such as hot pot, sashimi raw fish, tempura, etc., and mix with pasta such as Yangchun noodles and Lamian Noodles, and make it cold.

The basic taste of Japanese vinegar juice mainly depends on brewing soy sauce and vinegar. The sourness mainly comes from fermented vinegar and citric acid, and the sweetness mainly comes from sugar, fructose syrup and licorice.

Umami flavor mainly comes from brewing soy sauce, kelp powder, bonito powder, sodium glutamate and disodium 5'- flavor nucleotide. Seafood flavor comes from kelp powder and bonito powder, and the special sour taste comes from concentrated lemon juice and citric acid. Sesame oil provides a special oil flavor, and sesame (including black sesame and white sesame, with more white and less black) provides a morphology and original sesame flavor.