The application of rice vinegar has a history of more than 3,000 years in China, which plays an important role in China's food culture. China's rice vinegar is fragrant and tastes softer and sweeter than western vinegar, so it has been deeply loved by the public.
To make rice vinegar, we should start with rice wine. Yeast ferments the sugar in glutinous rice into alcohol and becomes rice wine. When microorganisms are added to yellow rice wine, alcohol will be converted into acetic acid, resulting in rice vinegar. Therefore, the selection of raw materials and brewing process can most affect the quality of rice vinegar.
I believe it is not difficult to find the vertical shadow of rice vinegar in restaurants and large and small families. What do you know about rice vinegar? Rice vinegar can be divided into three categories: white vinegar, red vinegar and black vinegar: white vinegar tastes sweet and sour, which is most suitable for brewing stomach-waking dishes; Red vinegar has a unique taste and is sweet in the middle. It is a wonderful product for mixing noodles and dining tables. It can also bring out the delicacy of soup and seafood. Black vinegar is a good helper for stewing and seasoning.
Rice vinegar is widely used and the dishes are ever-changing. It can be used not only for braised pork and pickles, but also for seasoning salads and sushi rice. In addition, naturally brewed rice vinegar has many advantages, not only low calorie, but also valuable medicinal value, and its medical efficacy has attracted much attention in China. It is said that eating more rice vinegar can not only treat hypertension and lower cholesterol, but also accelerate blood circulation and metabolism, and even prevent aging and prolong life.
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