What is the difference in the taste of various vinegars when mixing cold dishes, such as rice vinega

Cold dishes like white vinegar and rice vinegar are mainly good in color and sour, which are suitable for cold and vegetarian dishes.

Aged vinegar and balsamic vinegar have a lighter sour taste than white vinegar, but the fragrance is strong, making it suitable for cold meat dishes.

Rice vinegar: It is made from grains and fruits such as millet, sorghum, glutinous rice, barley, corn, sweet potato, distiller's grains, red dates, apples, grapes, persimmons, etc., and is brewed by fermentation. Rice vinegar has such wonderful nutrition, therefore, foreign nutrition experts have developed it as a new health drink, also known as "rose rice vinegar", which is abundant in Zhejiang, so it is also called "Zhejiang vinegar".

Generally preservative-free.

White vinegar: contains no or minimal ingredients other than 3-5% acetic acid and water. Made by fermentation of distilled liquor or directly with food-grade acetic acid.

It tastes sour, but not naturally! Colorless and simple in taste. It is used in cooking, especially in Western cuisine to make kimchi (the sourness comes from vinegar rather than fermentation).

It can also be used as a household cleaner, e.g. to clean dirt build-up inside a coffee machine.

General vinegar: a liquid containing acetic acid made from rice, wheat, sorghum, sweet sorghum or wine, distiller's grains, etc., vinegar is an aqueous solution of 3% 5% (mass fraction) of acetic acid. In addition to acetic acid, it generally contains some other trace substances.

The taste is more natural, and the soup and cold dishes are more delicious!

Rose rice vinegar, pure stuffed rice vinegar and table vinegar are more suitable for cold dressing, because the acidity of this vinegar is about 4%, the taste is sweeter, and it has a strong fresh-aiding effect. Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and spiced.

The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods. For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste.

Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health.

Cold vinegar and aged vinegar are similar in composition, mainly water and acetic acid, the most obvious difference is the raw materials: the main raw material of balsamic vinegar is glutinous rice, and aged vinegar is brewed from sorghum.

Balsamic vinegar is made from high-quality glutinous rice through more than 20 processes. Its characteristics are: rich fragrance, sweet and sour is not astringent, long-term storage is not bad, it is a good condiment, and it sells well at home and abroad. Aromatic substances are added to make it a richly scented acetic acid solution.

Traditional and authentic aged vinegar is made of sorghum, barley, peas as raw materials, after grinding, drenching, fumigation, steaming and other complex brewing processes, supplemented by the aging process of "summer sun, winter ice", so that the impurities in the vinegar precipitate, water through evaporation or ice precipitation, so that the concentration of vinegar is higher and higher, and the substances in the vinegar can be fully combined and decomposed before it can be called "old vinegar".

Zhenjiang balsamic vinegar features:

Zhenjiang balsamic vinegar has five characteristics: "color, aroma, acidity, alcohol and strength". Its color is bright, the sour taste is soft, the vinegar fragrance is rich, the flavor is pure, the taste is soft, fragrant and slightly sweet, the color is strong and the taste is fresh, and its quality remains unchanged for a long time, and it is more mellow. Compared with Shanxi vinegar, the biggest feature of Zhenjiang balsamic vinegar is that it is slightly sweet.

Especially when eaten with Jiangnan meat-filled snacks, the slight sweetness can reflect the deliciousness of the snacks.

Characteristics of aged vinegar:

The color of aged vinegar is black and purple, clear, smells sour, and the taste of food is mellow, sweet and soft. In addition to being a good accompaniment to the table, it also has the functions of beauty, health care and stomach nourishment, which is beneficial to human health.

The above content reference: Encyclopedia - Zhenjiang balsamic vinegar.

Encyclopedia - Aged vinegar.

White vinegar and aged vinegar are both essential condiments in the kitchen, and the biggest difference between the two is that white vinegar is mainly used to flavor and remove fish. , generally used for stir-frying hot dishes. The main function of aged vinegar is to increase color and freshness, and both hot and cold dishes can be used, which can make the food tender and refreshing, and the color will look more appetizing.

White vinegar: Brewed white vinegar is made by fermentation of acetic acid with edible alcohol as raw material. The preparation of white vinegar is mainly made from edible glacial acetic acid.

It is characterized by low acidity, thin acidity, relatively low non-volatile acid content, light color, and does not change the color of the seasoning object. Aged vinegar is made of sorghum as the main ingredient, with bran, water, rice, wheat, peas, and white sugar as auxiliary materials.

Aged vinegar: suitable for general dishes, in addition to increasing freshness can also keep the vegetables tender and refreshing, common balsamic vinegar for fish can make the fish delicious but not fishy, and the meat bar is fragrant. White vinegar is used for cold dishes, and aged vinegar or balsamic vinegar can be selected when eating dumplings and pies.

The white vinegar material is relatively simple, with barley and water as the main materials, supplemented by wheat and corn.

If you cook often, you know the difference between aged vinegar and white vinegar, do you use it correctly, don't buy it wrong in the future.

The difference between aged vinegar, rice vinegar, and white vinegar turned out to be so big, don't make a mistake when cooking in the future, white vinegar, rice vinegar, aged vinegar, the color of vinegar, and the different uses of white vinegar rice vinegar.

Aged vinegar is suitable for both hot and cold dishes, and white vinegar is only suitable for stir-frying hot dishes, such as you stir-fry fat sausages, belly slices, and cook some vinegar when it comes out of the pot at the end, not only to remove the fish, but also to get greasy. It means that the dish is not so greasy when it is cold, the aged vinegar is fragrant, the white vinegar is pungent and fragrant, and of course, the vinegar essence is more pungent than the white vinegar! When mixing cold dishes, put aged vinegar to enhance freshness.

Typing is so tiring!

Aged vinegar is mostly eaten directly, such as: mixed with cold vegetables, eating dumplings White vinegar is mostly added to remove the fishy smell during cooking, so that the food can be softened faster.

That depends on what kind of dish. If you want to give soy sauce, you can put old vinegar, and white vinegar if you are noisy.

Aged vinegar will change color again, but white vinegar will not.

1 is OK.

Rice vinegar can also be used for cold dishes, because the type of vinegar used is different for different cold dishes, and the taste of cold dishes made by different vinegars is different.

Rice vinegar because of rice brewing, so its sour taste is relatively soft, and with a certain sweetness, rice vinegar can generally choose cold vegetables or its own fishy food is not heavy, and rice vinegar cold mixed out of the dish is colorless, so you can also choose cold salad some colorful and good-looking vegetables.

The sour taste of aged vinegar is also relatively soft, but it will be thicker than rice vinegar, and the aged vinegar will have a strong vinegar fragrance.

Cold dishes can also be other vinegars, such as white vinegar, balsamic vinegar, cold vinegar, etc., are all OK, according to your own preferences and suitability.

2. Cold vinegar. Generally speaking, any kind of vinegar can be used for cold dishes, as long as it is suitable, but because there is a special cold vinegar for cold dishes on the market, Hu Jiecheng will recommend cold vinegar.

Because cold vinegar is a vinegar specially made for cold dishes, its texture and taste will be relatively mild, can be used in many cold dishes, a bottle of vinegar can be used for multiple purposes, no need to buy a large number of types of vinegar, is a good texture and taste, and at the same time very convenient vinegar.

3. Sweet and sour cuisine.

The color of rice vinegar is transparent, and the taste is relatively light compared to other vinegars, with a certain sourness, but also with a certain sweetness, so rice vinegar is very suitable for making sweet and sour dishes, which can make sweet and sour dishes more natural, mild and delicious.

And the nutritional value of rice vinegar is not low, it is rich in alkaline amino acids, sugars, organic acids and a variety of vitamins, and it can play a role in improving the nutritional value with food, such as making sweet and sour pork ribs, sweet and sour fish, etc., with rice vinegar are very good.

4 rice vinegar. Rice vinegar is healthier than aged vinegar, rice vinegar is generally brewed from high-quality rice, its brewing time is short, the more nutrients are preserved, and its nutritional value is higher.

The vinegar is mainly for taste, so the brewing time is at least 1 year, and there are many processes, and the nutrients in the process will be lost to varying degrees, so the nutritional value is relatively low.

1. Mix cold vegetables.

You can use rice vinegar or aged vinegar, because the type of vinegar used is different when mixing different cold dishes, and the taste of cold dishes made by different vinegars is different.

2. For example, when you have meat dishes such as pork ears, pig tongue, beef, chicken, etc., you can choose aged vinegar, because the fishy smell of meat dishes is heavier, which is suitable for this vinegar with a strong vinegar flavor.

3. If it is a vegetarian dish, such as cucumber, eggplant, enoki mushroom, black fungus, etc., it is best to choose Zhenjiang balsamic vinegar.

Balsamic vinegar has a sweet taste that can add layers to the flavor of vegetarian dishes. If it is a cold salad lotus root, lotus root belt.

If you want to wait for these ingredients, you can choose white vinegar, because white vinegar can maintain its white color and taste is relatively refreshing.