What is balsamic vinegar
Balsamic vinegar is made by boiling fruits and vegetables such as carrots and onions in addition to glutinous rice. It contains salt itself, so be careful with the amount of salt when seasoning.
Black vinegar has a charming aroma and sour taste, and can be used in cold dishes and stir-fries, such as stir-fry noodles, meat soup, and stir-fry clams, etc. It is mainly used to enhance the flavor. When you use it, you should pay special attention to the timing of adding vinegar, and it is best to add it before starting to cook, so as to avoid cooking for too long to reduce the sourness and affect the flavor.
What is white vinegar
White vinegar is made from glutinous rice, after three months of pure brewing, the flavor than black acetic acid.
White vinegar is sour and colorless, and will not destroy the color of the ingredients, such as sautéed large intestine with ginger, vinegared pork ribs; or it is used to emphasize the sour taste of the dish to remove the fishy taste, such as vinegared fish fillet, white vinegar shrimp, etc.; Appetizing small dishes in order to do not destroy the color and luster, but also with white vinegar marinade, such as cold small cucumber.
Difference in the usage of black vinegar and white vinegar
Black vinegar has a strong flavor and is often used in dishes that need to enhance the flavor and aroma; white vinegar has enough acidity and is colorless, so it is suitable for cooking that emphasizes acidity, removes fishy smells, and does not destroy the color of ingredients. In terms of ingredients, balsamic vinegar is commonly used for meat dishes, while white vinegar is commonly used for seafood and fruits and vegetables. However, many dishes are seasoned with both white vinegar and balsamic vinegar together, with a strong flavor and moderate acidity, such as sweet and sour fish.