There are many kinds of vinegar, such as fragrant vinegar, aged vinegar, rice vinegar and white vinegar. Many people are puzzled when buying so many kinds of vinegar. I wonder what is the difference between them? If you use it wrong, will it make the quality of the dishes worse?
Let me introduce these four kinds of vinegar to you first.
First, balsamic vinegar
Many people like balsamic vinegar very much. The reason why it is called balsamic vinegar is reflected in this "fragrance". The common Zhenjiang balsamic vinegar is particularly famous. As long as you mention balsamic vinegar, you will think of this brand.
The main raw material of balsamic vinegar is glutinous rice. The color of balsamic vinegar is dark, the taste is sweet and sour, and it has a strong fragrance.
Aromatic vinegar can be used to make sweet and sour dishes or dip, both of which are delicious.
Second, mature vinegar
Speaking of aged vinegar, many people must have thought of Shanxi aged vinegar, which is very famous and comparable to Zhenjiang balsamic vinegar, but it has gone through a long time.
The main raw material of aged vinegar is sorghum. Aged vinegar has the deepest color and heavy sour taste, and it is not easy to deteriorate after being stored for a long time.
Old vinegar can be used for cooking and dipping. I like friends with strong sour taste, and I prefer to eat old vinegar. It is called sour and refreshing when it is used to make vinegar-preserved cabbage.
Third, rice vinegar
Rice vinegar is a kind of mild vinegar, which is not as strong as old vinegar. Many people like to buy rice vinegar for cooking.
The main raw materials of rice vinegar are white rice, glutinous rice and brown rice. The colors are not so single, including light brown, dark yellow, brownish red and transparent color. However, the quality of transparent rice vinegar is poor. It is prepared with edible acetic acid. Some friends don't understand, so they may often buy transparent rice vinegar. It is recommended not to buy this.
Rice vinegar can be used to make sweet and sour dishes, which is not so sour, sweet and sour, soft and acceptable to most people.
Fourth, white vinegar
White vinegar is the best to identify. Its color is bright, just like filling a bottle of water. Its sour taste is very weak, not so strong, and there is no smell. If you cook, there will be no vinegar smell, only sour taste.
White vinegar is mostly made of edible alcohol, with little or no grain content.
Usually need vinegar flavor, but don't want to change the color of ingredients, use white vinegar.
To sum up, the raw materials of fragrant vinegar, aged vinegar, rice vinegar and white vinegar are different, and glutinous rice is mostly used in fragrant vinegar; Sorghum, rice vinegar and rice, glutinous rice or brown rice are used in aged vinegar. White vinegar mostly uses edible alcohol.
The dark colors of balsamic vinegar and aged vinegar will make the ingredients lose their original colors, but the taste is very good. As long as you don't mind the color, you can use balsamic vinegar or aged vinegar for cooking. If you want the vinegar taste of the dishes to be less heavy, you can use rice vinegar, and the stew is quite good; If you care more about the color of dishes, you can use white vinegar, such as fried lotus root slices, and use more white vinegar.
Now everyone understands the difference between balsamic vinegar, aged vinegar, rice vinegar and white vinegar, right? You can buy vinegar according to their characteristics, and don't buy it indiscriminately.