Types and Uses of Vinegar

One, rice vinegar

Rice vinegar is made of glutinous rice and processed through many processes, the color is white, and some people say it as white vinegar, it is less acidic than aged vinegar and balsamic vinegar.

Use: It will not change the color of the dishes when you cook with it, for example, you can use it to make fish fillet in vinegar, cabbage in vinegar, shredded potato in vinegar.　

Two, aged vinegar

Aged vinegar is darker in color, and then in acidity, aged vinegar is also more acidic.

Usage: aged vinegar can be used for raw materials that need to be deodorized and demulcent, such as cooking aquatic products or tripe, intestines, heart, etc., which can eliminate fishy smell and odor, and can be impregnated with vinegar in advance of some raw materials with heavier fishy smell, and is suitable for dishes with braised red meat.

Three, balsamic vinegar

The main sour flavor, and aromatic flavor, is the main raw material of sweet and sour flavor.

Use: to remove the fishy and unctuous, increase the fresh flavor and aroma, often used in slippery vegetables, cold dishes and fishy dishes or used as a dipping sauce.

Four, fruit vinegar

Fruit vinegar raw materials are various, can be brewed with grapes, apples, pears, peaches, persimmons, dates, lemons and other fruits, with natural fruit sweetness.

Usage: You can drink it directly, but then, it is also suitable to put fruit vinegar in general western food and crisp gazpacho.

Expanded Information:

No matter what kind of vinegar, the main ingredient is acetic acid; the content of acetic acid varies from one type of vinegar to another, ranging from about 2% to 9%. The difference in flavor of vinegar is caused by factors such as brewing raw materials and brewing process.

The main nutrients in vinegar, in addition to acetic acid, there will be some amino acids and trace elements, amino acids mainly from the brewing raw materials in the protein breakdown products, such as soybeans, rice, fruits in a small amount of protein after fermentation, hydrolyzed into amino acids into vinegar liquid; trace elements are also from these brewing raw materials.

Vinegar for poor appetite, can promote its gastric acid secretion, enhance the human appetite. When eating some cold and chilled food can be dipped in vinegar, this is because the surface of the food is easy to breed bacteria, vinegar has sterilization effect.

In addition, vinegar can also soften the food, especially fish, shrimp, ribs, meat, etc., use some vinegar in cooking, you can make the bone crispy meat rotten, these are thanks to the role of acetic acid. Vinegar in the encounter with fish, shrimp, meat in the calcium, phosphorus, magnesium and other minerals, will make the bone in the mineral precipitation, become more easily absorbed by the body.

Vinegar is a flavoring agent in the kitchen, and scientific consumption can improve the taste of food, enhance its texture, reduce salt intake, and avoid the risk of high blood pressure due to excessive salt intake. However, overconsumption of vinegar can also bring the risk of calcium loss and gastrointestinal damage in the body. Therefore, we remember that anything better than too much, the best in moderation.

Baidu Encyclopedia - Vinegar

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