Is handmade special Wangcun vinegar delicious? Is there any special way to eat Wangcun vinegar? How

Wang Cun Vinegar was invited to participate in the "Chinese Time-honored Brand Forbidden City New Year Exhibition", which was also the second time to enter the Forbidden City after Emperor Qianlong went down to the south of the Yangtze River. On the opening day of the event, Xiang Zhaolun, Vice Minister of the Ministry of Culture and Tourism, personally poured vinegar for tourists, and was strongly recommended by Wang Chenyang, deputy director of the Department of Intangible Cultural Heritage of the Ministry of Culture and Tourism. Wangcun vinegar has been valued by leaders at all levels, and vigorously promotes the Chinese time-honored brand.

There was an endless stream of tourists tasting at the Wangcun vinegar booth, allowing domestic and foreign tourists to experience the unique traditional cultural charm of Wangcun vinegar and Wangcun rice wine. After the event, there were orders from the Forbidden City, Beijing, Guizhou, Yunnan, Dalian and other places every day, and the products were highly welcomed by the market, and the best business was negotiated.

Yes, the acidity is moderate, which suits my taste.

In December 2010, "Wangcun Vinegar" was rated as "Shandong Consumers' Favorite Food Brand" by the Agricultural Industry Chamber of Commerce of Shandong Federation of Industry and Commerce, Shandong Private Entrepreneurs Association and Shandong News Network;

In January 2011, "Wangcun Vinegar" was rated as a healthy food loved by the public in Shandong by the Provincial Nutrition Society and the Provincial Health Care Association.

There are many ways to eat vinegar, and it is delicious to eat raw salmon with vinegar.

Sweet and sour pork ribs are fried and then added with vinegar and sugar, which is sweet and sour. Cold fungus cucumber, boiled and fished out with vinegar garlic chili sesame oil, fragrant and spicy.

Marinated pork head meat in soy sauce, buy a little, the boss will match the seasoning, sour vinegar and garlic dip to eat.

Braised bone broth rice is rich in nutrients, and boiled chicken and duck feet with vinegar will become a little bigger.

I don't know how to eat Wangcun vinegar, but my favorite is to eat dumplings, the taste is so happy.

I'll talk about a few special ways to eat it.

Vinegar soaked ginger) first cut the ginger into thin slices. It is best to use fresh ginger, which has very good medicinal properties, can also enhance blood circulation and promote digestion. Don't cut the ginger slices too thickly, but make sure to cut them evenly.

Put the sliced ginger in the bottle, then pour the millet vinegar into the bottle. Note that this bottle must be washed clean, and there can be no oil in the bottle to avoid ginger spoilage; Millet vinegar must be covered with ginger slices, do not let the ginger slices be exposed, and then put this bottle of ginger slices soaked in rice vinegar in the refrigerator for storage. After a week, you can eat 2 4 pieces of fresh ginger every day, which has the effect of lowering blood lipids and assisting ** arthritis.

Vinegar egg) 1.Wash the eggs and leave them with no dirt on the shells.

2.Dry the eggs with a towel or paper towel without water.

3.Prepare a small bottle with an airtight lid and pour in millet vinegar (no eggs are enough)4Close the lid and seal for 24 hours.

When I opened the lid when I was a child, the eggshell had softened and the egg was inflated like a balloon.

6.Use chopsticks to poke the eggs and gently, carefully spraying vinegar into the eyes.

7.Whisk together the egg mixture and vinegar and stir to combine.

8.Cover again and seal for 24 hours before drinking.

Vinegar soaked banana) 1, find a jar that can be sealed, 2, pour in 1 part of honey and 1 part of millet vinegar and stir well, 3, and then peel and cut the banana into centimeters and put it into the jar to seal for 24 hours before eating, 4, you can eat bananas can also be stirred and drink juice.

1. Raw materials: white vinegar is made of broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. And Wangcun vinegar is made of millet.

2. Brewing process: white vinegar is the raw material is first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and the ethanol is oxidized to produce acetic acid. Or directly use ethanol as raw material, add acetic acid bacteria only through acetic acid fermentation for one biochemical stage, such as low-alcohol liquor or edible alcohol diluted with water as raw materials, and apply quick-brewing method to make vinegar, only 1 day and 3 days to obtain wine vinegar.

Wangcun vinegar is through 1, paste stubble: put the soaked millet into the pot, cook the rice over a warm fire, and cook the rice until it blooms and becomes a sticky paste. Spread out the boiled rice to dissipate heat, and when the temperature is cool to 38 degrees, add koji and mix well and put it into the vat for fermentation, adding koji to play the role of yeast, which can be fermented naturally, and also make the product have a natural koji flavor.

2. Fen vinegar: pour the fermented mash mixed with grain bran into the urn for natural fermentation, enter the seven-day starch saccharification and alcohol fermentation stage, and listen to the urn with ears during fermentation, and judge the fermentation situation according to the sound.

3. Copy the tank: In the early stage of fermentation, the purpose of copying the tank is to increase the temperature, expand the reproduction of acetic acid in the acetate, and facilitate the air circulation of the acetate, and the fermentation process takes two months.

4. Dial the cylinder: The temperature of the vinegar paste is lowered to the natural temperature to dial the cylinder, and the fermentation is poured into another cylinder from one tank to ensure that the fermentation temperature makes the fermentation thorough.

5. Fermentation: In order to ensure the taste of millet vinegar, put the fermented fermented fermented into the jar and sprinkle a layer of millet bran on the upper part, then cover it with an oilcloth, and finally seal it with mud, and it takes three months to store the fermented grain.

6. Drizzling vinegar: put the stored vinegar paste into the vinegar tank, there is a small hole at the bottom of the vinegar tank, put a chute in the hole, the vinegar liquid flows into the basin along the chute, and the vinegar in the basin is poured into the vinegar jar repeatedly until the vinegar coarse liquid is clear, and the process takes one hour. v

First, the difference in color.

The high-quality Wangcun vinegar is transparent and light red;

White vinegar does not have any color, and when mixing vegetables or cooking Western food, you need condiments that do not affect the color of the dish, and white vinegar is a good choice.

2. The difference in brewing methods.

High-quality Wangcun vinegar is fermented with high-quality millet, which has a sweet and sour taste; White vinegar is made by fermenting distilled liquor.

3. The difference in nutritional content.

Wangcun vinegar is one of the most nutritious vinegars in a variety of vinegars, rich in alkaline amino acids, carbohydrates and vitamins; The composition of white vinegar is relatively simple, containing almost no other nutrients except acetic acid and water.

1 The raw material of Wangcun vinegar is millet, and the raw material of white vinegar is fermented with edible alcohol and edible acetic acid.

2. The acidity of Wangcun vinegar is slightly low, and the sourness is not very thick; White vinegar has a milder sour taste.

3 Wangcun vinegar will have some color, which will change the color of food when cooking; White vinegar is colorless and suitable for foods with a delicious color.

Wangcun vinegar uses millet as the main ingredient, rice wine as the auxiliary material, fermented at room temperature, light and mellow in color. White vinegar is made by fermenting distilled liquor or blended directly with food-grade acetic acid.

1. Wangcun vinegar is rice vinegar, which is a very good condiment, it is mainly made from grain, and it has a very long history.

The raw material of white vinegar is fermented with edible alcohol and edible acetic acid.

2. Wangcun vinegar contains a small amount of acetic acid, the color is rose red and transparent, the aroma is pure, the sour taste is mellow, and the taste is slightly sweet, which is suitable for dipping or stir-frying. Studies have shown that eating rice vinegar is beneficial for the prevention of cardiovascular and cerebrovascular diseases.

White vinegar is colorless and has a simple taste. It is used in cooking, especially in Western cuisine to make kimchi.

3. The color of Wang Cun vinegar is slightly lighter, the acidity is slightly lower, and the sourness is not thick enough. Rice vinegar is the most widely consumed of all vinegars, which is brewed from rice, with a slightly lighter color and not enough sourness.

The acidity of white vinegar is not high, the sourness is thin, the non-volatile acid content is relatively low, the color is light, and it does not change the color of the seasoning object. It can also be used as a household cleaner, e.g. to clean dirt build-up inside a coffee machine. There are also many people who use white vinegar to wash their faces and whiten **.

The one that came out at the beginning of this year is also different, there must be a taste, the fragrance tastes better, and then it is also more pure, and the degree is not the same.

Wangcun vinegar, also known as millet vinegar, is a specialty of Zibo; The main raw materials are millet and wheat koji, and at the same time, rice wine koji is used as auxiliary materials, and it is brewed by processing and filtration, high-temperature fermentation and other processes

It should be the difference in color, and there is not much difference between vinegar and anything.

Wangcun vinegar adopts the traditional fermentation process of natural microorganisms, does not add pigments, flavors, spices and other food additives, and has the natural characteristics of light color and mellow, and regular consumption has the effect of preventing colds, eliminating fatigue and increasing resistance. White vinegar is not necessarily, some are all checked.

White vinegar is transparent in color, it is a sour auxiliary material that can be cooked, the color is translucent and sour, and it is pure water, rice, edible alcohol and edible salt, etc., and has a wide range of uses.

Wangcun vinegar is brown in appearance, the acidity is suitable for the beauty and sweetness, the raw materials are made of millet, wheat koji, and rice wine koji as auxiliary materials, after processing and filtration, high temperature fermentation and other processes to brew.

Ordinary white vinegar is made of rice, Wangcun vinegar is made of millet as raw materials, and you can drink three catties of millet after taking a sip of vinegar, and you have a feeling of earning it. After thousands of years of inheritance and development, the Wangcun liquor and vinegar industry reached its peak in the late Ming and Qing dynasties due to the promotion of the Bi family and the injection of Pu Songling cultural factors. Wangcun vinegar and Wangcun rice wine are famous as Shandong specialties.

Wangcun vinegar is also known as Wangcun Chen Ku, a specialty of Zibo; The main raw materials are millet and wheat koji, and at the same time, Huangge Jianjiujiu is used as auxiliary materials, which are brewed by processing and filtration, high-temperature fermentation and other processes Its main characteristics are brown in appearance, suitable acidity, delicious and sweet, drunk and soft, stored for a long time, and will not deteriorate for a long time. Due to the geological conditions of Wangcun and the good groundwater quality, there have been traditional vinegar and wine making habits since ancient times. According to historical records:

In the 25th year of Jiajing in the Ming Dynasty, Wang Village has the saying of "spring equinox wine brewing and vinegar mixing", and it has been poor for more than 400 years of production history.

Introduction: Wangcun vinegar insists on millet as raw materials, adheres to traditional skills, adheres to zero addition, and brews mellow millet vinegar.

Tools: Millet, koji, earthen jar,

Steps: 1. Paste stubble (boil rice, put the soaked millet into the pot, cook the rice over warm heat, cook the rice until it blooms, and form a sticky paste.) ）

2. Daqu sake fermentation (spread out the boiled rice to dissipate heat, and when the temperature is cool to 38 degrees, add koji and mix well and put it into the vat for fermentation, add koji to play the role of yeast, which can be fermented naturally, and also make the product have a natural koji flavor.) ）

3. Fen vinegar (pour the fermented mash mixed with grain bran into the urn for natural fermentation, enter the seven-day starch saccharification and alcohol fermentation stage, listen to the urn with ears during fermentation, and judge the fermentation situation according to the sound.) ）

4. Copy the cylinder (in the early stage of fermentation, the purpose of copying the cylinder is to increase the temperature, expand the reproduction of acetic acid in the vinegar paste, which is conducive to the air circulation of the acetate, and the fermentation process takes two months. ）

5. Dial the cylinder (the temperature of the vinegar paste is lowered to the natural temperature for dialing, and pour it from one cylinder into another cylinder to ensure that the fermentation temperature makes the fermentation thorough. ）

6. Fermented fermented rice (in order to ensure the taste of millet vinegar, put the fermented vinegar paste into the vat for storage, sprinkle a layer of millet bran on the upper part after the fermented grain is put into the vask, then cover it with an oilcloth, and finally seal it with mud, and it takes three months to store the fermented mash.) ）

7. Vinegar pouring (the most stored vinegar paste is put into the vinegar tank, there is a small hole at the bottom of the vinegar tank, the hole is put into the slide, the vinegar liquid flows into the basin along the slide, and the vinegar in the basin is poured into the vinegar tank repeatedly until the vinegar coarse liquid is clear, the process takes one hour. ）

Any fermentation liquid containing alcohol can be made into vinegar. Apple juice, grape juice, orange juice, pineapple juice and honey are all ingredients for vinegar.

Different parts of the world have different ways of making vinegar. In the UK, vinegar is made from malt, and the method of making it is similar to how beer is made, this vinegar is very sour, and they call it malt vinegar. In the United States, most vinegar is made from apple juice.

In France and other countries in Europe, vinegar is made from grapes.

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Originally, it was first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce alcohol, and then oxidized to produce acetic acid through the acetic acid fermentation stage under the action of acetic acid bacteria. In this way, the vinegar is brewed.

The brewing process of Wangcun vinegar can be seen on their official website, and they mainly make Wangcun vinegar from the following aspects. Brewed with mountain millet. Through the control of raw materials, we will build an ecological pollution-free mountain millet base, check from the source, and improve quality; Brewed with traditional artisanal techniques.

The traditional brewing techniques retain the high-quality taste of the products to a greater extent, inherit and carry forward the traditional handicraft skills, create exclusive boutiques, and form industry characteristics; No additives. Brewing naturally fermented millet vinegar is the product advantage of Wangcun vinegar, creating natural and nutritious green food and ensuring people's quality of life.

Wangcun vinegar, also known as millet vinegar [1][2][3], is a specialty of Zibo; The main raw materials are millet and wheat koji, and at the same time, rice wine koji is used as auxiliary materials, which are brewed by processing and filtration, high-temperature fermentation and other processes Its main characteristics are brown in appearance, suitable acidity, delicious and sweet, drunk and soft, stored for a long time, and will not deteriorate for a long time. Due to the special geological conditions and good groundwater quality in the Wangcun area, there has been a traditional habit of making vinegar and wine since ancient times. According to historical records:

In the 25th year of Jiajing in the Ming Dynasty, Wang Village has the saying of "spring equinox wine and vinegar mixing", and it has a production history of more than 400 years.