Why do you put vinegar in cooking? What kind of vinegar is generally used for cooking

When should you put vinegar when cooking? You may have done something wrong before, and you should know it sooner and benefit from it sooner.

Hello, it is best to use old vinegar for cooking: old vinegar, balsamic vinegar, Boryeong vinegar.

Vinegar is a type of acetic acid that contains.

The acetic acid content in each 100 ml of ordinary vinegar is more than grams, and the acetic acid content of excellent vinegar is more than 5 grams. In terms of varieties, there are rice vinegar, aged vinegar, balsamic vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar and so on. Due to the different raw materials and production methods, the flavor of the finished product is very different.

However, this does not mean that the more acidic the vinegar, the better, and it is best to decide which vinegar to use according to your needs. Aged vinegar is aged from sorghum as the main raw material. It is characterized by black and purple color, clear vinegar, mellow and not astringent.

Boryeong vinegar is a combination of bran vinegar and medicinal vinegar, with black and brown color, fragrant and slightly sweet, and has a special aromatic flavor. Balsamic vinegar is brewed with glutinous rice as the main raw material, and is known for its fragrant and slightly sweet, sour but not astringent. In terms of sourness, aged vinegar is the most sour, Baoning acid is slightly inferior, balsamic vinegar is the weakest, and other flavors have their own strengths.

When cooking hot dishes, aged vinegar and Boryeong vinegar are often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour sea cucumber, vinegared braised catfish, etc. Balsamic vinegar is used for dishes that are lighter in color and do not require a particularly sour taste, such as pot pork slices, crispy crucian carp with green onions, etc. As the saying goes:

Cooking and frying salt is the main thing, and the five flavors are mixed with vinegar first. Mix in cold dishes.

The effect of using balsamic vinegar is better than using Boryeong vinegar and aged vinegar, which can not only give the dish a sour aroma, but also not make the dish too dark. Rose rice vinegar. Rose rice vinegar is brewed from rice, because it was mainly produced in Zhejiang in the past, and the vinegar is transparent rose red, so it is also known as "Zhejiang vinegar" and "red vinegar", and the flavor of old vinegar is quite different.

The color of Zhejiang vinegar is light red and transparent, often with white sugar.

White vinegar and other ingredients are mixed into sweet and sour salt water to make kimchi, such as annatto radish. When used for seasoning hot dishes, it is often mixed with wild pepper hot sauce to make a hot and sour sauce, which is used to cook fish in sour soup.

and other dishes. White vinegar. There are two kinds of white vinegar, one is brewed white vinegar made from rice or glutinous rice and other raw materials with traditional technology, which is characterized by colorless and transparent, soft sourness, sweet and sour fragrance; One is a synthetic vinegar synthesized with edible glacial acetic acid, water, salt and a small amount of sugar, which is characterized by colorless and transparent, strong and single sourness, sharp and pungent, and the taste is not soft.

Aged vinegar: dark brown in color, mellow vinegar sour and not easy to volatile, mostly used in ordinary use to make braised and other dishes with a deep color and heavy taste, such as vinegar-braised catfish, hot and sour sea cucumber, etc.

Balsamic vinegar: Because it is its fragrance that stands out, but after balsamic vinegar is heated at high temperature, the fragrance will volatilize with high temperature, which will greatly reduce the role of balsamic vinegar, so balsamic vinegar is mostly used in cold dishes.

Rice vinegar: It is very suitable for making some sweet and sour dishes when cooking, such as sweet and sour loin, vinegared cabbage, hot and sour soup, etc.

White vinegar: It is also very good to make soup, such as a few drops of white vinegar when cooking pork rib soup or bone broth, which can not only promote the softness of the meat without stuffing teeth, but also make calcium, phosphorus and other nutrients dissolved in the soup, increasing the umami and nutrition of the soup.

1. It is best to use aged vinegar for stir-frying;

2. Commonly used edible vinegar includes aged vinegar, rose rice vinegar, white vinegar, etc.;

3. Vinegar is an acidic seasoning containing acetic acid, the acetic acid content per 100 ml of ordinary vinegar is more than grams, and the high-grade vinegar is more than 5 grams.

Red vinegar is generally used for cooking, not white vinegar.

Whether it is stir-fried or cold dishes, aged vinegar is generally used.

The flavor varies according to the brewing raw materials and process conditions. Rice vinegar is generally used for cooking, but balsamic vinegar is also good for making marine fish. It is best to use aged vinegar and balsamic vinegar to eat dumplings and buns, aged vinegar is better than rice vinegar for cold dishes, white vinegar must be put when eating Korean cold noodles, and balsamic vinegar is best used for crabs and shrimps.

Balsamic vinegar salad with king oyster mushrooms Ingredients: 200 grams of king oyster mushrooms, 50 grams of sweet beans, 20 grams of carrots, 1 red bell pepper, 3 tablespoons of Zhenjiang balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of sweet soy sauce, 1 teaspoon of sugar 1, wash and slice the oyster mushrooms, tear off the hard stems of sweet beans, and shred carrots and red bell peppers; 2. Prepare a large bowl, add Zhenjiang vinegar, sesame oil, sweet soy sauce, sugar, salt and black pepper and mix well to make a sauce; 3. Boil a pot of water, add sweet beans and carrots; 4. Heat a pan, add a little oil, fry the king oyster mushrooms and red bell pepper until golden brown, put them in a bowl; 5. Add sweet beans, carrots and sauce, mix well and put in the refrigerator for 30 minutes.

Balsamic vinegar peanuts Ingredients: Zhenjiang balsamic vinegar, peanuts, sugar, water starch, sesame oil, light soy sauce, coriander 1, cold pot, cold oil (less oil) pour into peanuts and fry over low heat until fragrant; 2. Put 3 tablespoons of balsamic vinegar and tablespoons of sugar into the pot and mix well and bring to a boil over low heat, add a spoonful of water starch juice and cook until thick; 3. Turn off the heat and add a small amount of light soy sauce and sesame oil to boil into a sauce as shown in Figure 3; 4. Wait for the sauce to cool completely, add an appropriate amount of cooled peanuts, sprinkle with chopped coriander and mix well.

Why do you put vinegar in stir-fried vegetables?

Make sweet and sour southern dishes, and eat crab or something, use Zhenjiang vinegar.

Eat oily noodles, northern dishes, with old vinegar.

Others are not commonly used.

At home, cat aged vinegar and rice vinegar need to have a stronger flavor For example, when eating dumplings, use aged vinegar Rice vinegar is used to cook ingredients that are not too strong.

In fact, you can learn to cook a little bit on your own, no matter how good or bad, just show your heart, and besides, cooking is actually not that difficult, and you don't need much theoretical knowledge at all.

Aged vinegar and white vinegar Stir-fried vegetables with aged vinegar can enhance the fragrance and strengthen the stomach White vinegar can kill the fishy smell The best partner for sauerkraut fish and sweet and sour flavor.

Finally, add a little vinegar.

Aged vinegar, rice vinegar, and white vinegar are all fine.

If you have white vinegar, make more fish. Use alone or with liquor. You can also make some cold dishes with sesame oil.

If you have rice vinegar and vinegar, you can use it when you fry the meat to remove the fishy smell of the meat.

For green vegetables, use less white vinegar, or mix it with some warm water and then use it, and rice vinegar can be used casually. After the oil is stir-fried in the pan, add the dishes and add vinegar. Remember, it's not a pre-serving event, as it won't work.

The main function of vinegar is to protect the protein of vegetables and meat from high temperature damage before high temperatures.

1. Stir-fried shredded potatoes with a few drops of vinegar will make the shredded potatoes crisp and distinct.

2. When cooking the fish, put a spoon of vinegar to remove the fishy smell of jujube worms.

3. Like sweet and sour pork ribs, vinegar cabbage, vinegar is the main seasoning, and it is a must.

4. If you like to eat refreshing vegetables, you need to drop some vinegar to enhance the freshness.

5. When eating seafood, mix some ginger vinegar and dip it in the stool to bury it, and go to make trouble with the fishy fresh sterilization.

6. When eating spicy fragrant pot, you can ask for a bowl of vinegar, which can relieve spiciness.

1. Dishes that need to be vinegared are generally sweet and sour. For example, sweet and sour hairtail, sweet and sour carp, sweet and sour short ribs, sweet and sour garlic, vinegared cabbage, sweet and sour loin, old vinegar peanuts, old vinegar fungus, green garlic fried sweet and sour shrimp, vinegar boiled chicken, sweet and sour pork segments, sweet and sour eggplant, sweet and sour hairtail, sweet and sour crispy tofu, sweet and sour lotus root, sweet and sour balls and so on.

2. Vinegar is a traditional condiment in major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years.

The clump skin slider to be vinegared has:

1. Fried bean sprouts:

Fried bean sprouts are suitable for adding vinegar, bean sprouts not only contain non-rich vitamin C, but also rich in vitamin B1, vitamin B2 and other nutrients, but it is easy to be oxidized and lose nutrients during cooking.

2. Cold radishes:

The juice of radish contains a pigment called anthocyanin, which is a water-soluble pigment, when mixing radish cold, add a little vinegar appropriately, which can not only play a role in antivirus, but also make the color of the dish more vivid, and promote people's appetite.

3. Stewed pig's trotters:

When stewing pig's trotters, yes.

Dishes to be vinegared are:

1. Fried bean sprouts:

Stir-fried bean sprouts are suitable for adding vinegar, bean sprouts are not only very rich in vitamin C, but also rich in vitamin B1, vitamin B2 and other nutrients, but it is easy to be oxidized and lose nutrients when cooking, at this time vinegar can play a role in protecting these nutrients.

2. Cold radishes:

The juice of radish contains a pigment called anthocyanin, which is a water-soluble pigment, when mixing radish cold, add a little vinegar appropriately, which can not only play a role in killing viruses, but also can make the color of the dish more vivid and promote people's appetite.

3. Stewed pig's trotters:

When stewing pig's trotters, yes.