White vinegar is used to boil vinegar.

Boiling vinegar usually uses white vinegar. The method of killing the germs in the room by smoking vinegar, in fact, vinegar does not have any effect on disinfecting and sterilizing, and it is not right to prevent colds by smoking vinegar. Folk do have vinegar can disinfect, sterilize and prevent colds, but disinfection experts have long done experiments to prove that vinegar on disinfection, sterilization has no effect, not to mention can not kill the virus.

Chinese Center for Disease Control and Prevention experts reminded the general public, for the family, the best way to disinfect is to ventilate, rather than blindly smoke vinegar.

Categories of vinegar:

Vinegar has different flavors due to different brewing raw materials and process conditions, and there is no uniform classification method. If according to the vinegar-making process to points, can be divided into brewing vinegar and synthetic vinegar.

Brewing vinegar can be divided into rice vinegar (made of grain and other raw materials), sugar vinegar (made of caramel and sugar residue). Rice vinegar can be further divided into smoked vinegar, balsamic vinegar, bran vinegar and so on according to the different processing methods.

Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be subdivided into ordinary white vinegar and vinegar essence). Vinegar is better than brewing vinegar, among which rice vinegar is better. Although the brewing vinegar varieties are slightly different in nature and characteristics due to different materials and methods, but in general, it is better to have pure sourness, strong fragrance and bright color.

When using should pay attention to clean. Stored in a cool, low-temperature place to prevent mold, juice turbidity, aroma loss, vinegar taste thin or odor. If classified according to the raw material processing method, the grain raw material is not processed by cooking and pasting, and directly used to make vinegar, which is called raw material vinegar.

The vinegar brewed after cooking and pasting is called clinker vinegar. If classified according to the vinegar with saccharine, there are bran vinegar, the old method of curved vinegar points. If the acetic acid fermentation mode classification, there are solid fermentation vinegar, liquid fermentation vinegar and solid thin fermentation vinegar points.

If classified according to the color of vinegar, there are strong color vinegar, light color vinegar and white vinegar. If classified by flavor, aged vinegar has stronger vinegar flavor; smoked vinegar has special burnt flavor; sweet vinegar is added with Chinese herbs and plant spices.