Red vinegar is liquid fermented vinegar. It has the characteristics of sourness, sweetness, translucency, etc., with Hong Kong style flavor, used for dipping shrimp and crab, and can also be mixed with wonton dumplings, which can increase the freshness of the appetizer.

Red vinegar is liquid fermented vinegar, with the characteristics of sour, sweet, translucent, etc., with Hong Kong style flavor, used for dipping shrimp and crab, can also be mixed with wonton dumplings, can be appetizing and fresh.

Function:

1, harmonize the taste of dishes, increase the aroma of dishes, remove bad flavor.

2, can reduce the loss of vitamins in the raw materials, promote the decomposition of calcium, phosphorus, iron and other mineral ingredients in the raw materials, improve the nutritional value of the dishes.

3, can regulate and stimulate the human appetite, promote the secretion of digestive juices, help digestion and absorption.

4. In the processing of raw materials, it can prevent the rusty color of certain fruits and vegetables.

5. It can soften meat. For tough, hard other meats or game birds, vinegar is also a better meat softener.

6, has a certain antibacterial, bactericidal effect. Available to food preservation and preservation, such as acid stained raw materials.

7, has a certain nutritional health functions.