Nowadays, there are more and more kinds of vinegar, and seeing a wide range of vinegar makes it difficult to choose. So what is the difference between these? How should you eat it? I believe that you will understand after reading today's article Xiao Xin, no longer need to worry about choosing the wrong or bad choice.

Main types

White vinegar

The main raw materials are barley and water, there are also added some wheat and corn. White vinegar is a clear liquid with a strong vinegar flavor and some slight pungency. White vinegar is mainly used for pickling or cooking dishes that require a strong vinegar flavor, while cooking with white vinegar does not destroy the color of the food itself. In addition, white vinegar can also remove odors and can be used as a cleaning product when diluted.

Rice vinegar

is fermented from grain, sorghum, glutinous rice, barley, corn, wine lees, apples and other raw materials. Rice vinegar has a mellow taste, sweetness, rosy red color and transparency (some are beige and transparent, similar to the color of wine). Rice vinegar is one of the many vinegars with higher nutritional value and is more suitable for dipping.

Aged vinegar

Aged vinegar is one of the traditional condiments invented in China, which has been produced in China for more than 3,000 years, mainly fermented with sorghum as the main fermentation, and after the aging process, such as the traditional "summer sunshine and winter ice" process, it makes aged vinegar with less water, thick color and fragrant vinegar, which is the quality that cannot be reached by other vinegar and can be stored for a long time. It is the quality that other vinegar can not reach and can be stored for a long time. Among them, Shanxi aged vinegar is the most famous. Aged vinegar is dark brown in color, clear liquid, and has the most mellow vinegar taste with aroma. Aged vinegar is often used in dark-colored dishes, such as sweet and sour sauce, hot and sour soup, etc. It is also indispensable to eat dumplings and buns, and of course, it is the most suitable for mixing cold dishes, such as spinach with aged vinegar, fungus with aged vinegar, peanuts with aged vinegar and so on.

Balsamic vinegar

Many people always think that balsamic vinegar and aged vinegar are the same. Balsamic vinegar is mainly made of glutinous rice as the main raw material and brewed with unique processing technology for 50-60 days. Balsamic vinegar is famous in China and abroad for "sour but not astringent, fragrant and slightly sweet, colorful and flavorful", and Zhenjiang balsamic vinegar is the most famous. Compared with aged vinegar, no aged vinegar has mellow flavor and is more sweet.

Fruit vinegar

It is a kind of sour condiment mainly made of fruits with modern biotechnology. It has the nutritional and health care functions of both fruits and vinegar, and is a new type of drink integrating nutrition, health care and dietary therapy. However, it is worth noting that the quality of fruit vinegar on the market varies greatly, so you must pay attention when you buy it.

How to choose vinegar

The best choice is brewing vinegar

Brewing vinegar is the traditional natural fermentation, divided into solid fermentation and liquid fermentation. Solid fermentation is commonly known as pure grain fermentation, and liquid fermentation is the addition of liquid vinegar mash fermentation. In addition, there are some prepared vinegar on the market, is to brew vinegar as the main body, add food additives modulation. Needless to say. Of course, the choice of brewing vinegar to be better, in addition to personal advice to choose a solid state fermentation better.

Look at the foam

Quality vinegar has no floating film and suspended matter. Shake it, the foam is rich and delicate is not easy to disappear is good vinegar.

Look at the label

Besides checking whether it is a three-no products, you should also look at the acetic acid content indicated on the label, generally speaking, the content of prepared vinegar should not be less than 2.5g/100ml, and the brewing vinegar should not be less than 3.5g/100ml. of course, the drinking vinegar is not included in here.