Balsamic vinegar knowledge introduction: vinegar is a kind of fermented sour liquid condiment, with starch-containing grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) as the main ingredient, cereal bran, rice husk, etc. as the auxiliary material, after fermentation brewing and become. Vinegar is one of the main condiments in cooking, with sour taste as the main flavor and aromatic taste, it is more widely used and is the main raw material of sweet and sour taste. It can remove fishy and unctuous, increase fresh flavor and aroma, reduce the loss of vitamin C during the heating process of food, and also make the calcium in cooking raw materials dissolve and be beneficial to the absorption of the human body. The more famous varieties are balsamic vinegar in Zhenjiang, Jiangsu Province and old Chenzhou vinegar in Shanxi Province, etc., which are often used in slipping vegetables, mixing vegetables and dishes with heavy fishy flavor.

Balsamic vinegar is made of high-quality glutinous rice through more than 20 processes. Its characteristics are: strong flavor, sweet and sour, not astringent, not bad for a long time, good for seasoning, best-selling in China and abroad. Nutritional analysis of balsamic vinegar:

1. vinegar can open the stomach, promote the secretion of saliva and gastric juice, help digestion and absorption, make the appetite strong, eliminate the accumulation of food;

2. vinegar has a very good anti-bacterial and bactericidal effect, it can effectively prevent intestinal diseases, influenza and respiratory diseases;

3. vinegar can soften blood vessels, reduce cholesterol, hypertension and other cardiovascular disease is a good remedy;

4. vinegar is good for skin and skin, and it can help to reduce cholesterol. p>4. vinegar on the skin, hair can play a good protective effect, ancient Chinese medicine has vinegar into medicine records, that it has hair, beauty, blood pressure, weight loss effect;

5. vinegar can eliminate fatigue, promote sleep, and can reduce motion sickness, seasickness discomfort;

6. vinegar can also reduce the gastrointestinal tract and the concentration of alcohol in the blood to play a sobering effect;

7. vinegar can soften the blood vessels to lower cholesterol and is a good remedy for hypertension and other cardiovascular diseases;

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7. Vinegar can also soften chicken bones and shark's fins and promote the absorption of calcium. Additional information of balsamic vinegar: tips for buying vinegar:

1. high-quality vinegar is brownish red or brown in color (white vinegar is colorless clarified liquid), clarified, no suspension and sediment, poor quality vinegar is dark or light in color, turbid, deposited for a period of time with sediment;

2. high-quality vinegar with strong vinegar aroma, poor quality vinegar tastes lighter; dip chopsticks in a little bit of vinegar into the mouth, acidity is moderate, slightly sweet, not in the throat, and the taste is not too sweet. Slightly sweet, not irritating to the throat is the quality vinegar. Balsamic vinegar is suitable for the crowd: it can be eaten by general people

The people who have wetness in spleen and stomach, impotence and paralysis, contracture of tendon, and the people who have the beginning of external sensation should avoid eating vinegar, and the people who have gastric ulcer and stomach acid are not suitable for eating vinegar. Balsamic vinegar therapeutic effect: vinegar taste sour and bitter, warm, into the liver, stomach meridian;

Scattering of blood stasis, stop bleeding, detoxification, insecticide effect;

The main treatment of postpartum hemorrhagic dizziness, jaundice, yellow sweating, vomiting blood, epistaxis, feces, blood, itching of vagina, carbuncle sores and swellings, but also to solve the poisoning of fish and meat dishes. Balsamic vinegar practice guide: 1. eat dumplings dipped in vinegar or consume more vinegar dishes should be rinsed in time to protect the teeth;

2. cooking, the best time to add vinegar is at the two ends, that is, the raw materials into the pot immediately after the addition of vinegar and dishes before the pot before the addition of vinegar, the first time there should be more, the second time there should be less;

3. vinegar can be used in the need to remove the fishy and unctuous raw materials such as cooking aquatic products or tripe, intestines, Heart, etc., can eliminate the fishy smell and odor, some fishy smell of heavier raw materials can also be used in advance of the vinegar impregnation;

4. vinegar used for cooking raw materials with bones, such as pork ribs, fish, etc., can make the bone thorns soften, promote the minerals in the bone, such as calcium, phosphorus leaching, increase the nutrient content.