There are three kinds of acidity to choose from: 9-degree rice vinegar, 6-degree rice vinegar and 4-degree rice vinegar, which can be searched on all platforms and sent to your home by mail.
1. Features: natural fermentation, original flavor. 2. Taste: sweet in acid, fragrant in sweetness and fresh in fragrance. 3. Uses: cold salad, dipping, cooking, stir-frying, vinegar-soaked snacks, preparing vinegar drinks, brewing rose vinegar with juice drinks, and brewing various fruit vinegars, such as mulberry vinegar, olive vinegar and passion fruit vinegar. Used for soaking garlic, ginger, black beans, eggs and medicinal materials in vinegar.
Vinegar egg liquid is a folk diet remedy. Wash eggs and soak them in pure natural 9-degree rice vinegar for 2-4 days. After soaking, they can be mixed with boiling water and honey.
Practice: When making vinegar egg liquid, first clean the shell of the egg with clear water, preferably with cold water. The added vinegar must submerge the whole egg. Make it according to the above method. After 2~3 days, the eggshell will dissolve and the egg will swell. Cut the egg membrane, break the egg white and yolk with chopsticks, and let it stand for 24 hours, and the vinegar egg liquid will be fine. Take 15~20 ml daily, and dilute with the same amount of warm water when eating. Can be taken alone or mixed with proper amount of honey or brown sugar.
Note: the fresher the eggs used, the better (it is best to choose fresh eggs within three days), and pure natural 9-degree rice vinegar is brewed. Glass or porcelain cups and bowls must be used for soaking. Remember not to use plastic cups and metal cups, because plastic and metal products will dissolve substances harmful to human body when they encounter acid, so they should be avoided.