Is rice vinegar or aged vinegar better? Which is better, aged vinegar or aged vinegar

Vinegar, like salt, is a traditional condiment in our country. The brewing of vinegar has a history of more than 2,000 years in China, and vinegar is also listed as the sixth of the seven things that open the door, which shows that vinegar is closely related to our lives. There are many types of vinegar now, and the edible vinegar on the market can be roughly divided into brewed vinegar and synthetic vinegar.

Brewed vinegar: It is made by alcoholic fermentation of various liquors and sugars, or saccharification of starch raw materials, and then fermentation. There are many types of vinegar to brew, and depending on the raw materials and processes used, it can be divided into grain vinegar, fruit vinegar, and sake lees vinegar.

Synthetic vinegar: It is a chemically synthesized glacial acetic acid.

Dilute with water, and then add some additives to synthesize vinegar, that is, chemically synthesized artificial vinegar. Generally, the cheapest vinegar is this kind of product.

Vinegar. Rice vinegar is steamed rice, added water and koji, maintained at a suitable temperature, fermented into wine, and then in sweet wine.

Yeast is added to the plant and fermented with acetic acid to make rice vinegar. So there is a legend that in the process of brewing, you accidentally overbrew the wine! And I stumbled upon vinegar, a delicious condiment. Rice vinegar generally includes pure rice vinegar and brown rice.

There are two kinds of vinegar, junmai vinegar is lighter in color, and brown rice vinegar is darker in color and tastes more fragrant than junmai vinegar. Rice vinegar is a common vinegar in the family, because it contains a variety of rich organic acids, so it is nutritious and more popular. Second, aged vinegar is a kind of grain vinegar, and the raw materials for general brewing are mainly made from wheat, sorghum and other raw materials.

The production process of aged vinegar is more complicated than that of rice vinegar, and it can be aged more and more.

Fragrant, long-term non-rotten, sour and fragrant characteristics. Now we have a very famous aged vinegar on the market - Shanxi old aged vinegar.

It is brewed with sorghum as the main ingredient.

Rice vinegar and aged vinegar are used differently in cooking, and the health benefits are also different. Rice vinegar can be used to stir-fry vegetables and mix cold dishes.

Because it doesn't have too many peculiar smells, and the color does not give the dish color. Aged vinegar is now mostly caramel colored.

and other substances that can affect the taste and color of the dish if they are used for stir-frying. Therefore, aged vinegar is mostly used as a cold salad and dipping sauce. Generations of medical scientists have accumulated a lot of experience in using vinegar to treat diseases and maintain health.

Materia Medica] is recorded: "Rice vinegar is the most alcoholic than vinegar", and it is used more in medicine, and there is no valley gas, so it is better than bad vinegar. [Compendium of Materia Medica.

And [Materia Medica] is also recorded in the method of using rice vinegar in medicine.

Therefore, according to the use and applicability, rice vinegar is definitely more versatile than aged vinegar. Aged vinegar is also respected by many people because of its unique aroma. The two can be said to be "each with its own merits".

How to identify the quality of vinegar depends on the ingredient list: the surface of the ingredient list is the "brewed vinegar" brewed by grain, which can be selected, and the content of vinegar essence is generally about 4%.

Look at the color and sediment: Good edible vinegar is transparent in color, free of sediment and flocculents. Smell the fragrance:

Synthetic vinegar is not suitable for long-term consumption.

There is such a big difference between aged vinegar, white vinegar, and rice vinegar! Many people use it incorrectly, so quickly change it.

The taste of rice vinegar is more sour, and the taste of aged vinegar is more fragrant, I personally prefer aged vinegar, especially when I put aged vinegar in various noodles, it is really delicious.

Rice vinegar and aged vinegar are both good in their own ways, aged vinegar is very suitable for cold salad, and rice vinegar is mostly used for other dishes. In short, they are two different vinegars, each with its own usefulness, so it's better to prepare both.

Each has its own advantages, and generally stir-fried vegetables are mostly used with aged vinegar.

Rice vinegar and aged vinegar are both pure grain brews, and both vinegars are good. It depends on personal preference. I like the vinegar flavor to be stronger. It is better to have aged vinegar.

Aged vinegar is mainly brewed from sorghum, and the brewing time of aged vinegar is at least one year, and the aroma is strong because of the long brewing time. Aged vinegar is suitable for braised and used in dishes that require a stronger sour taste and a darker color.

Rice vinegar is a kind of vinegar with high nutritional value, mainly brewed from rice, sorghum, etc., rich in amino acids and vitamins, eating more is good for the body. Suitable for sweet and sour dishes and pickled pickles.

Aged sour and fragrant sour are both vinegars. The main thing is that the ingredients are different. Aged vinegar uses sorghum as the main raw material, and Daqu as the fermentation ingredient.

The vinegar aroma is made of glutinous rice as the main raw material and Xiaoqu as the starter agent, which is fermented with solid layered acetic acid, and aged through large processes such as brewing, fermentation, and vinegar drenching.

Aged vinegar has the characteristics of vinegar such as acidity, strong flavor and long taste, and also has the characteristics of fragrant, cotton and non-precipitation, which is rich in amino acids, and vitamins.

The amino acids contained in balsamic vinegar can inhibit the body's absorption of fat, promote the burning of fat in the body bridge, reduce the content of cholesterol and neutral fat in the body, and accelerate blood circulation. Moreover, balsamic vinegar will not deteriorate after a long time, and the longer it is placed, the more mellow the taste will be, and it is more suitable for cold salad.

Therefore, aged vinegar and balsamic vinegar have their own unique characteristics.

The differences between rice vinegar and aged vinegar include different brewing materials, different usages, different tastes and the most famous production areas, different colors, different textures, and so on.

1. The brewing materials are different.

The main raw material of aged vinegar is sorghum, the main raw material of rice vinegar is rice, the raw material of white vinegar, glutinous rice and rice (japonica rice) in the south of the Yangtze River, sorghum and millet in the north of the Yangtze River, and now it is mostly used in broken rice, corn, sweet potato, dried sweet potato, potato, and dried potato instead of rock belt.

2. Different usage.

Aged vinegar: It is suitable for braising or making some dishes with a strong sour taste. Rice vinegar: There are some sweetness that apply to sweet and sour dishes, such as sweet and sour pork ribs, vinegared cabbage.

3. The taste is different from the most famous place of origin.

Aged vinegar: brown red or coarse shed is a brown liquid, the consistency is relatively high, there is a very strong vinegar fragrance, the famous is Shanxi old vinegar. Rice vinegar: pure aroma, mellow sourness, slightly sweet, Zhejiang rose rice vinegar is more famous.

4. Different colors.

Rice vinegar: The color of rice vinegar is rose red. Aged vinegar: The color of aged vinegar is dark brown. Balsamic vinegar: Balsamic vinegar is dark brown-red in color. White vinegar: The color of white vinegar is transparent and colorless.

5. The taste is different.

Rice vinegar: mellow and sour, slightly sweet. Aged vinegar: The taste of aged vinegar is mellow and has less precipitation. Balsamic vinegar: The taste of balsamic vinegar is rich in flavor, sweet and sour, but not astringent. White vinegar: The taste of white vinegar is vinegar with a sour and bitter taste.

The main differences between rice vinegar and aged vinegar are as follows:

1. The color is different.

Rice vinegar is transparent and light red, and the taste is lighter than that of aged vinegar, with a bit of sweet and sour. Aged vinegar is brownish-red or brown in color, has a high viscosity, and has a strong vinegar aroma.

2. Different ways to use.

Rice vinegar in the south is mostly sweet, which is suitable for dishes with sweet and sour tastes and pickles, while rice vinegar in the north has a strong sour taste, which is suitable for cooking sour dishes such as fish in sour soup. Aged vinegar is often used in dishes that are darker in color and need to accentuate the sourness, such as hot and sour soups, and is also suitable for dipping when eating dumplings.

3. The raw materials are different.

Rice vinegar is one of the most nutritious vinegars in a variety of Youpei vinegars, mainly brewed from rice, sorghum, etc., and is rich in amino acids and vitamins. Aged vinegar is mainly made from sorghum, and it should be stored for at least one year after brewing, because the brewing time is long, so the aroma is strong, and adding some aged vinegar when cooking can play an appetizing role.

Efficacy and role of vinegar:

Vinegar has the effects of hemostasis and stasis, antiseptic and detoxification, digestion and accumulation, insecticide, swelling and softness. It can be used to prevent intestinal inflammation, dysentery, etc. Vinegar is appetizing and aids digestion.

Modern science has confirmed that vinegar has the functions of decomposing proteins and fats, lowering blood pressure, and preventing cholesterol deposition on the blood vessel wall, and can be used to prevent hypertension, arteriosclerosis, coronary heart disease, ** disease, cold, hair loss, etc., and maintain human health.

Vinegar can also improve the bactericidal ability of the gastrointestinal tract and prevent intestinal epidemic diseases. Vinegar also boosts appetite and prevents anorexia. Folk also commonly use vinegar ** mumps, nail fungus, biliary roundworm or caterpillar bites, poisonous insect bites, etc. <>

Difference Between Rice Vinegar and Aged Vinegar:

The ingredients used to make it are different.

The raw materials for the production of aged vinegar are mainly sorghum, supplemented by bran, rice, wheat and peas for fermentation, and finally aged for 3 5 years; Rice vinegar is made by fermenting rice and sorghum as the main raw materials, supplemented by glutinous rice, corn and other grains.

The production method and process are different.

Aged vinegar is brewed through the steps of cooking, saccharification, liquor and waxing, and then by solid acetic acid fermentation, fumigation, aging and other processes; The brewing process of balsamic vinegar is more complex than that of aged vinegar, and it uses solid-state layered acetic acid fermentation; Rice vinegar is generally made using a solid or liquid fermentation process.

The colors are different.

The color of vinegar mainly depends on the color produced during the fermentation of the grain. Due to the long aging time, the aged vinegar has a dark appearance, which is dark brown or black-brown, which is quite close to the color of soy sauce, and has a little precipitation. Rice vinegar is usually light yellow or dark yellow.

The taste is different.

Aged vinegar has a strong and heavy sour taste, and because it does not add any aromatic substances, its flavor comes from the aromatic substances produced by the tannins in sorghum; Balsamic vinegar is added with aromatic substances, the fragrance is rich and rich, with the characteristics of sour but not astringent, sweet in the fragrance; Rice vinegar has a softer sour flavor and is not as strong as aged vinegar, while it is slightly less sweet than balsamic vinegar.

Vinegar is certainly no stranger to everyone, knowing that it is the most common condiment in life, but when you buy vinegar in the market, you will find that there are many different varieties of vinegar on the market, such as common rice vinegar, aged vinegar, white vinegar, etc. are all important members of vinegar, so what is the difference between these vinegars? If you want to know more about it, you can go and see it together, and at the same time, you will know the difference between white vinegar and aged vinegar for pickles.

1. The most important difference between rice vinegar and aged vinegar is that their raw materials are different, rice vinegar is a liquid obtained after processing craft juice with rice, glutinous rice, millet and other rice ingredients as the main raw materials, while aged vinegar is a condiment obtained by fermentation and brewing with sorghum as the main raw material.

2. There is also a clear difference between rice vinegar and aged vinegar in color, the color of rice vinegar is relatively light, while the color of aged vinegar is darker, which is close to black, and there is a certain difference between the two in the taste of being dismantled, the sour taste of rice vinegar is relatively light, and there is a faint rice fragrance, while the sour taste of aged vinegar is relatively heavy and there is no rice fragrance.

The difference between white vinegar and aged vinegar for pickles.

1. When people make some pickled vegetables, they often use vinegar eggs to drown vegetables, there is a certain difference between eating white vinegar and using aged vinegar, white vinegar does not have the natural mellow aroma of aged vinegar, and its taste is particularly sour, and the dishes pickled with it are not only not very good-looking, but also a little unacceptable in taste.

2. Aged vinegar is the best choice for people to pickle vegetables, it has a natural mellow fragrance, and the color is ruddy, and the dishes after pickling will also have a faint red, which will make the pickled vegetables have a full color and flavor, and people can also appetize and consume food after eating, promote digestion and get rid of greasy.

Today, I introduced to you in detail the difference between rice vinegar and aged vinegar, and also let you understand the difference between pickles with white vinegar and aged vinegar, and you can choose the most suitable vinegar for you to use according to their specific characteristics and your own needs in the future. However, if you want to protect your cardiovascular system, when you drink vinegar directly, it is best to choose white vinegar with a clear texture, which has the most obvious protective effect on the cardiovascular system.