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Brewing Method of White Vinegar

The traditional raw materials for brewing vinegar in China are mainly glutinous rice and indica rice in the south of Yangtze River and sorghum and millet in the north of Yangtze River. Now it is mostly substituted by broken rice, corn, sweet potato, dried sweet potato, potato, dried potato and so on.

The raw materials are first steamed, pasted, liquefied and saccharification, so that the starch is converted into sugar, and then the yeast to make the fermentation to generate ethanol, and then in the role of acetic acid bacteria to make the acetic acid fermentation, the oxidation of ethanol to generate acetic acid.

To ethanol as raw material, plus acetic acid bacteria only by acetic acid fermentation a biochemical stage. For example, low white wine or edible alcohol diluted with water as raw materials, the application of quick brewing method of vinegar, only 1 day to 3 days to get wine vinegar.

Expanded Information:

Cooking Guide

Cooking instructions

1. Maintain the color of the vegetables and reduce the loss of vitamins. Add a spoonful of vinegar in the water when boiling potatoes to maintain the original color. Peeled potatoes dipped in water with two spoons of vinegar, can make the color not black. Add some vinegar when cooking cabbage, can keep the beauty and sharp color. Add a little vinegar when frying vegetables, can reduce the loss of vitamins;

2, the best time to add vinegar is at the two ends of the dish, that is, the raw materials into the pot immediately after the addition of vinegar and dishes before the pot to add vinegar, the first time there should be more, the second time there should be less;

3, vinegar can be used in the need to de-fishy and unctuous raw materials, such as cooking aquatic products or tripe, intestines, heart, etc., to eliminate the fishy odor and smell, for some Fishy odor is heavier raw materials can also be impregnated with vinegar in advance.

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