Vinegar, as an indispensable condiment, we can always see different types of vinegar when we go to the supermarket. What's the difference between them? How to use it? How should we choose a good bottle of vinegar that suits us?

There are two types of vinegar: brewed vinegar and synthetic vinegar.

Brewing vinegar: pure sour taste, rich aroma and bright color. It is mainly brewed from grain, water and salt, but different vinegars are brewed from different grains.

Synthetic vinegar: also called vinegar essence. Diluted with edible glacial acetic acid. Very sour and flavorless. Unless there are special circumstances, try not to use it.

Let me tell you the differences and usage of mature vinegar, rice vinegar, balsamic vinegar and white vinegar.

Aged vinegar: the main raw material is brewed from sorghum. The most famous one is Shanxi mature vinegar. The brewing time of mature vinegar is at least one year. High-quality mature vinegar is brown-red or brown in color, has a high consistency, and has a strong vinegar aroma. Aged vinegar is suitable for braised dishes and dishes that require a stronger sour taste and a darker color. Such as: hot and sour soup, old vinegar peanuts, etc.

Balsamic vinegar: The main raw material is glutinous rice. Zhenjiang balsamic vinegar is the most famous. It has the characteristics of "sour but not astringent, fragrant but slightly sweet". Balsamic vinegar is generally used in cold dishes.

Rice vinegar: The main raw material is rice. The more famous one is Zhejiang rose rice vinegar. Most rice vinegar has a sweet taste and is suitable for sweet and sour dishes and pickles. Such as: sweet and sour pork ribs, sweet and sour fish, vinegar cabbage, etc.

White vinegar: pure sour taste. Very suitable for cold salad or making Western food. Adding a few drops will not affect the color of food. Also a very good seasoning. In real life, white vinegar can also clean. But when you buy it again, you have to buy "purely brewed" vinegar, otherwise you will buy blended vinegar that has a single sour taste and is pungent.

But I think no matter what kind of vinegar it is, it has a unique taste when used to dip dumplings or soup dumplings.

So how to choose a good bottle of vinegar? Here are a few methods briefly introduced.

First: tags. Look for vinegar that says "brewed" on the label. At the same time, there is an acidity description on the label: the total acidity is not less than 3.5g/100ml, and the acid content is greater than 5%, it is considered high-quality vinegar.

Second: form. No matter what kind of vinegar it is, it must be clear and free of any impurities.

Third: shake. High-quality vinegar will foam after shaking and the foam will not disappear immediately. The faster the vinegar disappears the worse it is and the more additives it has.

Fourth: Smell. White vinegar smells slightly acetic but not pungent; mature vinegar smells thick and mellow.

Thank you everyone for watching. If there is anything wrong in the writing, you are welcome to correct me.

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