Vinegar: The color is dark brown, and the acetic acid is mellow and not volatile. It is mostly used to make various dishes with dark color and heavy taste, such as braised catfish and hot and sour sea cucumber.

Balsamic vinegar: Because its fragrance is prominent, but after being heated at high temperature, the fragrance will evaporate with the high temperature, which will greatly reduce the role of balsamic vinegar, so balsamic vinegar is mostly used for cold dishes.

Rice vinegar: It is very suitable for cooking something sweet and sour, such as sweet and sour tenderloin, vinegar-preserved cabbage, hot and sour soup and so on.

White vinegar: It is also very good to make soup. For example, dropping a few drops of white vinegar when burning sparerib soup or bone soup can not only promote the softness of the meat, but also dissolve nutrients such as calcium and phosphorus in the soup to increase the flavor and nutrition of the soup.

Extended data:

The process of brewing vinegar is the process of further oxidation of alcohol into acetic acid. Vinegar is sour and mellow in taste, fragrant and soft in liquid. It is an essential condiment in cooking, and its main components are acetic acid, higher alcohols and so on. The current vinegar mainly includes rice vinegar, smoked vinegar, special vinegar, sweet and sour vinegar, wine vinegar and white vinegar.

According to different varieties of producing areas, the amount of acetic acid contained in vinegar is different, which is generally between 5% and 8%. The acidity intensity of vinegar is mainly determined by the amount of acetic acid contained in it. For example, Shanxi mature vinegar has a strong sour taste, while Zhenjiang balsamic vinegar is soft and sour, but not strong.