The use and history of vinegar and soy sauce.

Overview of Vinegar In the late Ming and early Qing Dynasties, it was listed as one of the "Four Famous Vinegars" in Qing Dynasty, along with Shanxi Mature Vinegar, Zhenjiang Aromatic Vinegar, Fujian Redmi Vinegar and Baoning Vinegar. Vinegar 1: Shanxi Mature Vinegar: Mature Vinegar is produced in Qingxu County, ranking first among the four famous vinegars in China. The aged vinegar is dark purple in color and has a long aftertaste of "cotton, sour, sweet and mellow". 2. Zhenjiang aromatic vinegar is one of the four famous vinegars, which has the characteristics of "sour but not astringent, fragrant but slightly sweet, rich in color and fresh in taste, and more mellow with age". 3. "Baoning Vinegar" has a history of nearly 400 years and is one of the four famous vinegars in China. However, among the four famous vinegars in China, the production scale and economic benefits of "Baoning Vinegar" are far behind. 4. Quanzhou Yongchun vinegar originated from the famous Fujian Redmi vinegar in history. Shanxi Old Vinegar Shanxi people are good at making vinegar and are jealous. They are called "old ladies". In ancient times, vinegar was called acyl, the person who brewed vinegar was called acyl, and vinegar was called old acyl. There is a saying that "radish is pickled with soy sauce" in You Shi's Collection of Nine Articles in Han Dynasty, in which "acyl" and "vinegar" both refer to vinegar. So jealousy is not jealousy, but "eating acyl". Because of Shanxi people's special contribution to vinegar brewing technology, coupled with Shanxi people's love for vinegar, and coincidentally, "acyl" and Shanxi's "west" are homophonic, so mainlanders respectfully call Shanxi people "Shanxi old acyl". Shanxi people have deep feelings for vinegar. Shanxi vinegar has a history of about 4,000 years, so there is another saying in Shanxi: men are not jealous, their feelings are not rich, women are not jealous, their families are not harmonious, their children are not jealous, their studies are not progressing, and the elderly are not jealous. Qingxu is the authentic birthplace of Shanxi mature vinegar, and also the birthplace of China vinegar, with a history of more than 4,000 years. According to legend, after Emperor Yao established Yaodu (now Yaocheng Village, Qingxu County), he chose "noble people" to brew bitter wine. The bitter wine mentioned here is the earliest acidic condiment-vinegar. During the Han and Tang Dynasties, acyl workshops in Jinyang area of Binzhou became increasingly prosperous. From the people to the government, making acyl has become a great hobby in people's lives. During the Ming and Qing Dynasties, Shanxi's vinegar-making skills became more and more exquisite, and with the migration of Shanxi people and the footprint of Shanxi merchants, Shanxi's vinegar-making techniques and customs were brought to the inside and outside of the Great Wall and the north and south of the great river, making it an important media in Shanxi. Over the years, great changes have taken place. After thousands of years of wind and rain, Shanxi mature vinegar has a stronger taste and a better name. Today, Shanxi Shuita Mature Vinegar Co., Ltd. has become a leading enterprise in Shanxi vinegar industry, and the group has developed into the largest production base of high-quality series vinegar in China, with the trademark of "Shuita" and "China Vinegar Capital", the first brand in China vinegar industry. According to legend, in the 19th year of Yongle in Ming Dynasty, Yu Yang, an official from Wujin County, Jiangsu Province, came to Taiyuan with his family, and was soon ordered to collect public grain at Yangfangkou (now Yangfang Village). When Yu Yang came to Yangfangkou, he saw that Xiaofen River and Yangfangkou River were parallel, and there was a feeling of "two dragons playing with pearls", so he decided: "This is a treasure." Then the family moved to Yangfangkou to settle down, and asked their son to set up a vinegar workshop for Jin Wangfu to eat. Because Yang Shu is well managed and protected by the government, the vinegar factory has prospered in less than a few years, and its financial resources are rolling in. Since then, Yangfang Village has been known as "the treasure house of fermented vinegar". By the Qing Dynasty, dozens of well-known vinegar workshops had appeared in Yangfang village, and Longwang Miaojing was also famous for the legend of "white snake drinking water". According to legend, during the Shunzhi period of the Qing Dynasty, one morning, the chickens crowed at the beginning, and the guys in Shuntai Vinegar Workshop went to fetch water from the well of Longwang Temple. He saw a white snake, several feet long and as thick as a bucket, with its tail wrapped around a drum tower post and its head stuck in a well, and was busy drinking water. The boy was frightened and fled, and told the shopkeeper, who was overjoyed and said, "The white snake is a dragon god. If you drink water from a well with me, you will get rich soon." So, the shopkeeper personally steamed five "big lotus offerings" and went to the Longwang Temple to worship. Later, "Shuntai" really made a fortune. Since then, it has spread more and more, and the well water in Longwang Temple has become famous, and the vinegar workshop has also flourished. In the third year of the Republic of China, Longwangmiao well dried up, and the vinegar well moved northward again, and it was located in Wujiawei (the location of the water tower mature vinegar company). After the water comes out of the well, the water quality is excellent, and the vinegar is also excellent. As a result, large and small vinegar shops opened one after another, and Qingxu's vinegar industry began to flourish. Zhenjiang balsamic vinegar Zhenjiang balsamic vinegar enjoys a good reputation overseas. Hengshun balsamic vinegar in Zhenjiang is used for the state banquet in the Great Hall of the People. According to the news released by China the State Council in 2006, Zhenjiang Hengshun aromatic vinegar brewing technique was included in the first batch of national intangible cultural heritage list, which is also the only traditional handicraft skill selected by Jiangsu food manufacturing industry. Zhenjiang balsamic vinegar has the characteristics of "color, fragrance, acidity, alcohol and strong", "sour but not astringent, fragrant but slightly sweet, strong color and fresh taste", and has won many awards at home and abroad. The longer the storage time, the more mellow the taste. This is because it has a unique geographical environment and unique exquisite craftsmanship. Zhenjiang aromatic vinegar is made of high-quality glutinous rice as the main raw material, using excellent acid and vinegar strains, through three processes of solid-state layered fermentation, brewing, fermented grains and vinegar soaking, more than 40 processes, lasting more than 70 days, and then stored for 6- 12 days before leaving the factory. Zhenjiang balsamic vinegar is used to mix cold dishes, slippery vegetarian dishes, cook fish and stew chickens and ducks. It can enhance flavor, remove fishy smell, relieve boredom, stimulate appetite, promote fluid production and quench thirst. It is really an excellent condiment. Known as "the top grade in vinegar" at home and abroad. Zhenjiang balsamic vinegar is also called Zhenjiang balsamic vinegar. The word "Xiang" indicates that Zhenjiang aromatic vinegar has a unique fragrance compared with other kinds of vinegar. Zhenjiang vinegar belongs to black vinegar/black vinegar, and its preparation method is that glutinous rice is added with acetic acid bacteria, refined and aged. Vinegar Zhenjiang vinegar affects local diet. The delicacies in Zhenjiang area are famous for their dishes, dishes and noodles. "Yao" is meat, and "Dian" is snacks, such as soup packets, steamed dumplings, steamed dumplings, dried silk and so on. And "noodles" are noodles cooked with Yao soup as the bottom, also called "pot cover noodles". When local people cook these dishes, they are often drenched with Zhenjiang vinegar. Zhenjiang balsamic vinegar is also a common condiment in daily cooking, or used as a sauce. One of them is to dip ginger into Zhenjiang vinegar when eating hairy crabs to neutralize the coldness of crabs. According to a study on vinegar in Japan, Zhenjiang vinegar has a high content of amino acids, which helps to inhibit human aging and prevent various senile diseases. According to legend, vinegar was invented by Heita, the son of wine saint Du Kang. In the year when Du Kang invented brewing, his family came to Zhenjiang and opened a small trough outside the city to brew and sell wine. My son Heita helped his father make wine, carried water and jars in the workshop and raised a dark horse. One day, Heita finished her work, added several buckets of water to the wine jar in the jar, happily lifted the wine jar and drank several kilograms of rice wine in one breath. The rice wine had enough stamina, and before long, Heita went back to the stable to sleep drunk. Suddenly, there was a thunder in my ear, and Heita opened her eyes in a daze and saw an old man with white hair standing in the room. He smiled and said to him, "Heita, you have brewed flavoring nectar for 21 days, and you can taste it today." Heita was about to ask again when the old man was gone. And he shouted: "Xian Weng, Xian Weng!" I woke up with a start, what I saw and heard in my dream just now. Black tower recalled what happened in the dream just now and felt very strange. There are only distiller's grains and buckets of water in the jar for horses. How can it be flavored nectar? Heita doubted this, but in fact, she felt her lips and tongue dry, so she drank a bowl. Who knows, after drinking it, I just feel delicious, sour and sweet, refreshing and comfortable. Heita strode into his father's room and told him everything he had just seen in his dream and tasted. Du Kang felt proud when he heard this, so he went to the stable with the black tower and saw that the water in the tank was different from the past, black and transparent. Dip it with your fingers and send it to the entrance for tasting. It was a bittersweet experience. Du Kang asked Heita again in detail, pondered over the "21st" and "Youshi" that the old man said for a long time, and while comparing pictures with his hands, he suddenly grabbed Heita and wrote on the ground with his fingers: "Twenty-one Youshi, this adds up to the word' vinegar', maybe the dew is' vinegar'!" Vinegar From then on, Du Kang and his son added water to the wine jar in the jar according to the old man's suggestion. After 2 1 day brewing, vinegar was brewed in the vat, and then a hole was drilled in the vat, and the vinegar flowed out continuously. Du Kang and his son gave this flavored nectar to their neighbors for tasting, and the neighbors repeatedly said it was good. Before long, all the neighbors came to buy it. The vinegar was sold in Zhenjiang City and spread to Zhenjiang City, where it became famous everywhere. Later, Zhenjiang people found that vinegar would not go bad after being put for a long time, but it would become more and more mellow. "Sweet vinegar is not rotten" has become a major feature of Zhenjiang vinegar. Vinegar is not only a good condiment in our life, but also has many other functions, mainly: 1. Vinegar can eliminate fatigue, and moderate consumption of vinegar can eliminate fatigue, especially health vinegar. 2. Vinegar can mediate the acid-base balance of blood. 3. vinegar can help digestion and promote absorption. Can help people take calcium effectively. 4, vinegar can prevent aging. 5, vinegar can enhance the bactericidal ability of gastrointestinal tract. 6, vinegar can enhance liver function. 7. Vinegar can dilate blood vessels and prevent cardiovascular diseases and diabetes. 8. Vinegar can enhance kidney function. 9. Vinegar can be used for beauty and skin care. This is because the main component of vinegar is acetic acid, which has a strong bactericidal effect and can protect skin and hair well. Cleaning the skin with vinegar water can make the skin absorb some urgently needed nutrients, thus softening the skin and enhancing its vitality. ) 10, vinegar can prevent cancer. Recently, the joint research team of Kanazawa Medical University and Kyoto University in Japan confirmed that black vinegar with brown rice as raw material has anticancer effect through mouse experiments. If you can make good use of vinegar, there are some unexpected effects: 1, vinegar can treat insomnia-insomnia patients pour a glass of cold water before going to bed, add 1 spoon of vinegar, and fall asleep soon after drinking it. Rubbing your feet with warm old vinegar before going to bed will also make you fall asleep easily. 2, vinegar can cure sprains-mix the flour into a paste, add a proper amount of old vinegar, apply it on paper or gauze, and stick it on the affected area. When it's dry, gently uncover it and put it on. Sticking it several times can eliminate the burning sensation and pain at the sprain. This method is effective for trauma such as dislocation of bone and joint and traumatic injury. 3, vinegar can cure rhinitis-put about 5 ml of old vinegar into a nose washer with a capacity of 1000 ml, 1, twice a day, can cure rhinitis. 4, vinegar can cure foot numbness-heat 1 liter old vinegar into a bucket, and then soak your feet for 20 minutes each time. Soak in this way for 4~5 times, and the symptoms of numbness can be alleviated. 5, vinegar can treat burns-according to the principle of acid-base neutralization, vinegar is made into a 5-degree solution to wash burns, especially suitable for lime burns. Or apply it to the scald with gauze soaked in vinegar, which can also be effective. 6, vinegar can relieve cough-soak garlic in old vinegar 15 days later, eat 1~2 cloves of soaked garlic on an empty stomach every morning and drink some vinegar juice. Taking 10~ 15 days can relieve cough and asthma, detoxify and dissipate blood stasis, reduce blood pressure and lipid, and prevent infectious diseases and tumors in the elderly. 7, vinegar can cure high blood pressure-soak 500 grams of peanut jumpsuit in old vinegar for more than 7 days, stir once a day, chew 3~5 capsules every night before going to bed, and take it for 7 days, which can relieve arteriosclerosis. 8, vinegar can be beautiful-250 grams of coix seed, soaked in 500 ml of old vinegar, sealed before use 10 days, taking a spoonful of vinegar every day, can make the skin white and tender, and the pigment will fade. 9, vinegar can cure gastritis-100 grams of ginger washed and cut into filaments, put in 250 ml of old vinegar and sealed for 3 days, take it on an empty stomach every morning,10 ml can cure chronic gastritis. 10, vinegar can prevent carsickness-for people who are prone to carsickness and seasickness, drinking a cup of warm water with old vinegar before departure will make you comfortable for a long time. 1 1, vinegar can relieve fatigue-when you are tired from a journey, adding a little old vinegar to the bath water can make your skin smooth, relax your muscles and relieve fatigue. 12, vinegar can stop bleeding-use cotton dipped in old vinegar to stop bleeding. 13, vinegar can prevent flu-flu season. Fumigating the room with vinegar can disinfect the air and prevent colds; Decocting with aged vinegar and salt can also stop vomiting and diarrhea. 14. Vinegar can cure arthritis-old vinegar, wheat bran and iron ore are mixed in a certain proportion, put in a gauze belt, put hot new bricks on the gauze belt, and iron the affected area or related acupoints to treat arthritis and hyperosteogeny. 15, vinegar can cure parotitis-add a little lime to old vinegar and apply it evenly to the affected area to cure parotitis. 16. vinegar can cure dermatitis-apply aged vinegar to the affected area three times a day to treat neurodermatitis. 17, vinegar can reduce swelling-bruising, swelling (no fracture, no injury to bones and muscles). Apply warm old vinegar to the affected area three times a day to reduce swelling and dissipate blood stasis. However, jealousy should be cautious or taboo in the following situations: 1, and people who are taking some western medicines should not be jealous. Because acetic acid can change the pH of local environment in human body, so that some drugs can't work, sulfonamides are easy to form crystals in the kidney and damage renal tubules in acidic environment, so it is not advisable to be jealous when taking such drugs. When taking alkaline drugs such as sodium bicarbonate, magnesium oxide and weishuping, you should not be jealous, because acetic acid can neutralize alkaline drugs and make them ineffective. When using antibiotics such as gentamicin, kanamycin, streptomycin and erythromycin. , should not be jealous, because these antibiotics in acidic environment will reduce the effect, affecting the curative effect. 2. It is not advisable to be jealous of taking Chinese medicine for relieving exterior symptoms and sweating. Because of the astringency of vinegar, Chinese medicine believes that acid can converge. When compound Yinqiao tablets and other traditional Chinese medicines are compatible with it, vinegar will promote the contraction of human sweat pores and destroy the effective components such as alkaloids in traditional Chinese medicines, thus interfering with the sweating and relieving exterior symptoms of traditional Chinese medicines. 3. Patients with gastric ulcer and hyperacidity should not use vinegar. Because vinegar will not only corrode gastrointestinal mucosa and aggravate the development of ulcer disease, but also contain rich organic acids, which can make digestive organs secrete a lot of digestive juice, thus increasing the digestion of gastric acid, avoiding the increase of gastric acid and aggravating ulcer. 4, allergic to vinegar and low blood pressure should be avoided. Because vinegar can cause allergies in the body, there are symptoms such as rash, itching, edema and asthma. In addition, some people who are not suitable for jealousy should also be careful to eat. Eating vinegar in patients with low blood pressure will lead to lower blood pressure and adverse reactions such as headache, dizziness and general weakness. 5, the elderly should avoid jealousy during fracture treatment and rehabilitation, vinegar can soften bones and decalcify, destroy the dynamic balance of calcium in the human body, will promote and aggravate osteoporosis, make the injured limbs ache, and the fracture will not heal. Soy sauce soy sauce originated in China. China's soy sauce enjoys a high reputation in the world. Our ancestors brewed soy sauce more than three thousand years ago. The earliest soy sauce was brewed with animal proteins such as cattle, sheep, deer, fish and shrimp, and later it was gradually brewed with the proteins of beans and grains. Steam soybeans, mix flour, inoculate a mold, let it ferment and grow hair. After sun exposure and night dew, protein and starch in the raw materials are decomposed into soy sauce. Soy sauce is an aqueous solution of several amino acids, sugars, aromatic esters and salts. Its color is also very beautiful, which can promote appetite. In addition to brewing soy sauce, there is also a chemical soy sauce. That is, protein in soybean is decomposed into single amino acid by hydrochloric acid, then neutralized by alkali, and some brown sugar is added as colorant to make chemical soy sauce. This kind of soy sauce tastes equally delicious. But its nutritional value is far less than that of brewing soy sauce. Soy sauce is a condiment with Asian characteristics in cooking. Soybean is widely used as the main raw material. After koji-making and water-salt fermentation, it is brewed under the action of various enzymes secreted by various microorganisms. Different countries and regions make soy sauce with different raw materials, different ingredients and different tastes. The famous ones are Thai fish sauce (with fresh fish) and Japanese miso (with seaweed). Soy sauce is the main seasoning for cooking in China. Normal soy sauce is bright reddish brown, with clear posture and no suspended matter and precipitation. In addition, there will be a lot of foam when shaking, which is not easy to disperse, but the soy sauce is still relatively clear, without precipitation and floating film, and relatively thick. High-quality soy sauce should have strong sauce flavor and ester flavor, delicious and mellow, salty and palatable, and no peculiar smell. Consumers should pay attention to the following points in their daily cooking: 1 It's best to add soy sauce before cooking, and stir-fry it a little before cooking, because soy sauce is rich in amino acids, which can prevent the high temperature in the pot from destroying amino acids and nutritional value, and the sugar in soy sauce will not be coking and sour. 2. In order to effectively prevent soy sauce from becoming moldy and white, you can drop a few drops of cooking oil, put a few peeled garlic or drop a few drops of white wine in soy sauce. 3. Cooking soy sauce should not be used as salad. 4. A new variety of soy sauce-iron fortified soy sauce is another national nutrition improvement project after iodization of salt, and the packaging should have clear signs and contents of iron fortified soy sauce.