White vinegar is grain vinegar. Eating it regularly can stimulate appetite, lower cholesterol, promote the absorption of calcium, anti-bacterial sterilization, eliminate fatigue, promote sleep and other benefits.

White vinegar is a sour auxiliary for cooking with translucent color and mellow sourness. It contains no or very little other ingredients except 3-5% acetic acid and water. Made by fermenting distilled spirits or blended directly with food grade acetic acid. Colorless, simple flavor. Used in cooking, pickling hot and sour vegetables, pickled carrots and other flavorful snacks, and as a household cleaner, for example, to clean buildup inside coffee machines.

Origin of vinegar:

Legend has it that a man named Dukang invented wine in Kangjiawei, Baishui County, present-day Shaanxi Province. His son, Heita, also learned wine-making techniques from Dukang. Later, Heita led his clan to move to the place where Zhenjiang in present Jiangsu Province is located. There, after making wine, they thought it was a pity to throw away the lees, so they stored them and soaked them in a jar. At the twenty-first hour of the day, as soon as the tank was opened, an aroma that had never been smelled before came to the nose. In the rich flavor of the temptation, the black tower tasted a mouthful, both sweet and sour, the flavor is very beautiful, it is stored as a "seasoning syrup". What is the name of this flavored syrup? Black Tower to twenty-one plus "You" word to name this sour water called "vinegar". It is said that until today, Zhenjiang Hengshun sauce and vinegar factory brewing a batch of vinegar period is still twenty-one days.

Making method:

The main materials for making white vinegar are very simple: barley, water, and wheat and corn with small additions. It is done by first pouring the barley in a dish and cleaning it, then soaking it in well water for one night, and the next day putting the soaked barley with water into a pot and boiling it in high fire, and boiling it to a certain extent, it should be tossed once and change the water. Fish the barley out on a basket to drain off the water, and then refill the pot with clean water, which must be less than the amount of water first put in. Put the drained barley back into the pot to cook, pouring what was on top into the bottom of the pot, and putting what was on the bottom of the pot on top. This prevents the barley from being cooked differently and ensures that the barley is cooked through. This process is very important to master the fire. When the water in the pot is almost dry, the open fire should be removed, leaving only a little charcoal fire. When the barley water is almost dry, the barley at the bottom of the pot is slightly yellow, emitting a fried wheat flavor, it is time to put out the fire. As the barley was poured into the dustpan one by one, the room became hazy. When the wheat is still warm in the dustpan, it is time to mix it with the brew. After mixing the brew, the barley is put into a large bamboo basket to ferment. The area around the bamboo basket should be covered tightly with linen and cotton cloth. After two days of fermentation in the bamboo basket, the barley is put into an earthen vat and slowly fermented. Fermentation time varies according to the season. Warm spring and summer generally need half a month, cold fall and winter need a month. During the fermentation period, it is also necessary to turn once a day, pouring from one tank to another, and mixing the fast-fermenting and slow-fermenting ones. During this period, to observe whether the barley fermentation is normal, fermentation of normal barley cool to the touch, if hot, it means that the cylinder barley has been bad, can not be used again. Another observation method is to smell, normal fermentation of barley has a light and fragrant sour smell, while the hair bad barley is a sour smell to come. Barley should not be exposed to oil or salt from the time it is cooked to the time it is fermented, or it will become sour. After the barley is fermented, you can add water to the tank, and then strain out the water to make white vinegar. The color of white vinegar looks a little light yellow, perhaps because it is called white vinegar because it is lighter in color compared to other sour vinegars. Usually, a jar of wheat can be filled with two courses of water, and the first course of water filtered out is the first vinegar, which has a strong sour taste, and the second course filtered out is lighter, so you can choose it according to your taste when you eat it.

Nutritional value:

1. vinegar can open the stomach, promote the secretion of saliva and gastric juice, help digestion and absorption, make appetite, digestion and accumulation;

2. vinegar has a very good bacteriostatic and bactericidal effect, can effectively prevent intestinal diseases, influenza and respiratory diseases;

3. vinegar can soften blood vessels, lower cholesterol, is a good remedy for hypertension and other cardiovascular diseases;

3. vinegar can soften blood vessels, lower cholesterol, is a good remedy for patients with cardiovascular diseases. Vinegar can soften blood vessels, reduce cholesterol, hypertension and other cardiovascular diseases is a good prescription;

4. vinegar on the skin, hair can play a very good role in the protection of the ancient Chinese medicine has vinegar into the record, that it has hair, beauty, blood pressure, weight loss effect;

5. vinegar can eliminate fatigue, promote sleep, and can alleviate the discomfort of motion sickness, sea-sickness symptoms;

6. vinegar also reduces gastrointestinal and blood alcohol concentration, play a sobering up the alcohol;

7. vinegar is also an effective way to prevent intestinal diseases, and to reduce the risk of heart attack. Vinegar can also reduce the concentration of alcohol in the gastrointestinal tract and blood, playing the role of sobering up;

7. Vinegar can also make chicken bones, fish spines and other bone spurs soften the role of calcium absorption.

Therapeutic effects:

Vinegar is sour and bitter, warm, into the liver, stomach meridian

Scattering of blood stasis, stop bleeding, detoxification, insecticidal effect

The main treatment of postpartum hematemesis, jaundice, yellow sweat, vomiting blood, epistaxis, blood in stool, carbuncle sores and swelling, and can be used to detoxify the fish and meat dishes.

Applicable people:

General people can eat

Spleen and stomach dampness, the beginning of external infection should not be served; gastric ulcers and stomach acid is not suitable for those who should not eat vinegar.

Tips for buying vinegar:

1. high-quality vinegar is brownish-red or brown in color (white vinegar is a colorless clarified liquid), clarified, without suspension and sediment; poor-quality vinegar is darker or lighter in color, turbid, and deposited for a period of time with sediment

2. high-quality vinegar has a strong vinegar aroma, and poor-quality vinegar tastes lighter; dip chopsticks in a little bit of vinegar into the mouth with a moderate degree of acidity, slightly sweet taste, and does not go down the throat. Slightly sweet, into the throat is not stimulating quality vinegar.

3 If the color of white vinegar is yellow or other colors, some yellow white vinegar shows that it is made of grain and its nutritional value is higher than that of white vinegar containing glacial acetic acid.