Shelf life of vinegar

Generally speaking, the shelf life of vinegar is 6 months to 1 year.

In addition, look at the acetic acid content indicated on the label: generally speaking, the content of prepared vinegar should not be less than 2.5g/ 100ml, and the content of fermented vinegar should not be less than 3.5g/ 100ml. Non-flavored vinegar is not subject to this restriction (such as drinking vinegar, etc.) ).

The vinegar brewed with flour, glutinous rice and rice has good quality and rich nutrition, while the vinegar brewed with vinegar essence and water has poor quality and no nutrition. Therefore, observing raw materials can also distinguish between true and false vinegar. Remember the above methods of cooking at home and adding vinegar.

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Benefits of adding vinegar

1, fresh and greasy. Add some vinegar when cooking greasy food, or dip some vinegar when eating jiaozi, which can reduce the greasy feeling and make people feel less greasy. In addition, vinegar can also enhance the umami flavor and aroma, because a large number of umami flavor and aroma substances are produced in the process of grain fermentation into vinegar.

2, in addition to odor. One of the main components of vinegar is acetic acid, which can reduce odor. Therefore, adding a small amount of vinegar when cooking fish can reduce the fishy smell. Stewed mutton with vinegar can remove the smell of mutton.

3. Sterilization and disinfection. When mixing cold dishes such as cucumber and shredded radish, vinegar can be added, because vinegar can inhibit the growth of bacteria and improve the safety of cold dishes. In addition, when making pickles such as garlic paste and cucumber, you can also add some vinegar to prevent deterioration. Moreover, vinegar can reduce the production of nitrite and protect vitamin C in vegetables from being destroyed to a great extent.

People's Network-Six Benefits of Adding Vinegar to Daily Cooking