Rice vinegar The difference between red vinegar and white vinegar, the difference between red vinega

Red is colored, and everything else is the same.

The food tastes different.

1. The taste is different.

Red vinegar has the sour taste of vinegar and has a fruity aroma.

The biggest feature of aged vinegar is color, aroma, mellow, strong and sour, and the longer the brewing time, the more mellow the taste.

2. The color is different.

Rose rice vinegar is a vinegar brewed from rice, and the vinegar has a transparent rose red color.

Aged vinegar is dark brown, liquid is bright, vinegar has a mellow vinegar taste, and has the characteristics of less precipitation, long storage time, and not easy to deteriorate.

3. Different uses.

Red vinegar does not have any special advantages in nutrition, but it is a raw material for preparing vinegar drinks, which is suitable for salads, diluted and drunk directly, and is not suitable as a condiment.

Aged vinegar is suitable for a variety of edible methods such as cold dressing, roasting, stir-frying, etc., but it is highly acidic and not suitable for direct drinking.

Red vinegar is 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, and it is often mixed with white sugar and white vinegar to make sweet and sour water to make kimchi, such as carmine 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 dishes such as fish in sour soup.

Vinegar that has been stored for a longer period of time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. Shanxi aged vinegar is one of the four famous vinegars in China.

Sorghum is the main ingredient. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid. Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar.

The new vinegar is then aged and concentrated in the summer and in the winter.

The varieties of vinegar are rice vinegar, aged vinegar, white vinegar, etc., although their essence is the same, but they still have different properties, first of all, their production process is different

1. The raw material of white vinegar is mainly glutinous rice, and the starch in the glutinous rice is converted into sugar after treatment, and then fermented into alcohol with yeast, and then fermented under the action of acetic acid bacteria to produce acetic acid. Due to its light color, white vinegar is mainly used in cold dishes and Western cooking;

2. Rice vinegar is mainly made by fermentation and brewing of high-quality rice or sorghum. There are differences between the north and the south in the production process, most of the rice vinegar in the south has a sweet taste, which is suitable for dishes with sweet and sour taste and pickles, and the rice vinegar in the north has a strong sour taste, which is suitable for cooking sour dishes such as fish in sour soup;

3. The raw materials and preliminary process of aged vinegar are the same as those of rice vinegar, but the difference is that the brewing time of aged vinegar is at least one year or more, and the brewed rice vinegar needs to be aged and concentrated in the summer and the long-term aging and concentration process of ice fishing in winter before it can be made into aged vinegar. High-quality aged vinegar is brownish-red or brown in color, with a high viscosity and a strong vinegar aroma. Aged vinegar is often used in dishes with a darker color and need to highlight the sourness, such as hot and sour soup, etc., and is also suitable for dipping when eating dumplings;

With the understanding of vinegar, vinegar has developed from a simple condiment to a series of cooking, condiment, and health care types

1. Cooking type - (aged vinegar, white vinegar): This kind of vinegar acidity is about 5, with a strong flavor and mellow aroma, and has the effect of relieving the smell and helping the fresh. It is very suitable for cooking fish, meat and seafood;

2. Accompaniment type - (rice vinegar): This kind of vinegar acidity is about 4, the taste is sweet, suitable for cold dishes, dipping, such as cold cucumbers, snacks, fried foods, etc., it has a strong fresh-aiding effect;

3. Health care type: This kind of acetic acid is low, generally about 3. The taste is better, every morning and evening or after meals to take 1 spoon (10 ml) is better, can play a role in strengthening the body and preventing diseases, this kind of vinegar has health vinegar, red fruit fitness vinegar and so on.

The vinegar used to make vinegar egg liquid is also a kind of health care type, and the acidity is 9. The health effects of this type of vinegar are more obvious;

Vinegar Purchase:

There are no suspended solids, sediments, and mold floating films. Vinegar is calculated from the time of delivery, and the bottled vinegar shall not have deterioration such as mold and floating film within three months. The color of real vinegar is brownish-red or colorless and transparent, shiny, with incense or ester fragrance or mellow fragrance; The sour taste is soft, slightly sweet, not astringent, and has a long aftertaste; The concentration is appropriate and there is no sediment.

Fake vinegar is mostly made of industrial acetic acid directly mixed with water, and the color is light and black; When the bottle is opened, the acid gas rushes to the eyes, and there is no fragrance; The taste is thin, with obvious bitterness and astringency in addition to the sourness; There are sediments and suspended solids.

Balsamic vinegar has the characteristics of "color, aroma, acidity, alcohol and concentration", strong brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, and not easy to deteriorate. Balsamic vinegar is rich in fragrance, sour but not astringent, fragrant and slightly sweet, strong in color and fresh in taste, and more mellow and so on. Aged vinegar is vinegar that has been stored for a longer period of time.

Red vinegar should be shorter, aged vinegar is longer, and vinegar with a long time is better.

Color! Red vinegar is really red Aged vinegar will be darker in color than regular rice vinegar.

What about red vinegar? The difference between aged vinegar and ripening is that the taste of aged vinegar is stronger, and the vinegar flavor is heavier and more sour.

There are three differences between red vinegar and white vinegar, namely different raw materials, different colors, and different tastes.

1. Different raw materials: red vinegar is made of sorghum, bran, bran and water as the main raw materials, and Daqu made of barley and peas as saccharification starter agent, after alcohol fermentation, and then brewed by solid acetic acid fermentation, fumigation, aging and other processes. The original material of white vinegar is relatively simple, with barley and water, and some wheat and corn are added.

2. Different colors: The color and taste of red vinegar belong to the vinegar that has been stored for a long time after brewing. The longer the vinegar becomes, the more fragrant it becomes, and the aged vinegar is a strong brown, liquid and cool with a mellow taste, and a small amount of sediment can be seen.

Due to its long storage time, it is not easy to spoil. The white vinegar is bright in color, mellow in acidity, and transparent in the color of no tuanhe.

3. Different taste: the taste of white vinegar is more sour and mellow, and the taste of red vinegar is more sour and sweet, so white vinegar and red vinegar can also be distinguished according to the taste.

All in all, white vinegar and red vinegar are different in color, raw materials, and taste, and there is no big difference in terms of efficacy.

The difference between red vinegar and white vinegar is mainly in different raw materials, and there are also differences in nutritional value and status, the following are the specific differences between the two.

Red vinegar and white vinegar are different in terms of raw materials, among which red vinegar mainly contains sorghum, bran, bran and water, and is made by making barley and peas into saccharification starter culture and fermented by alcohol. Moreover, it also needs to be fermented by solid acetic acid, fumigation and other processes. The raw materials of white vinegar mainly contain barley and water, as well as wheat and corn.

In addition, the state of the two is also different, among which the color and taste of red vinegar are relatively fragrant, and the color is dark brown, and a small amount of sediment can be seen. It is also stored for a relatively long time and is not prone to deterioration. The white vinegar is bright in color, mellow in acidity, and colorless and transparent.

There are also differences in nutrition. Red vinegar mainly has the effect of hemostasis, detoxification and insecticide, and has a certain therapeutic effect. White vinegar, on the other hand, has antiviral and deep cleansing abilities, and is generally used to improve and regulate the body's metabolism and promote digestion.

Both kinds of vinegar are relatively common foods in life, so it is recommended not to mix them up.

Vinegar When it comes to vinegar, there are generally two meanings:1Refers to a sour liquid, which belongs to condiments; 2.

The metaphor of a person with a "sour and rough grip" is mostly related to "jealousy", such as Wang Xifeng in "A Dream of Red Mansions". Vinegar, which is a "sour liquid", is generally divided into "red vinegar" and "white vinegar". Here, the Lord of Honsai would like to share with you two past events related to liquid vinegar for you to recall the difficult years of the past, so that you can cherish today's rich and happy life.

First, the appearance is different.

White vinegar: White vinegar is a colorless and transparent liquid.

Red vinegar: Red vinegar, that is, big red Zhejiang vinegar, is a bright red transparent liquid.

Second, the raw materials are different.

White vinegar: The raw materials of white vinegar include edible alcohol, rice, edible salt, rice husk and bran, etc.

Red vinegar slippery signs: The raw materials of red vinegar include edible alcohol, rice, edible salt, spices and radish red.

Third, the taste is different.

White vinegar: The taste of white vinegar is sour and mellow.

Red vinegar: The taste of red vinegar is sour and sweet.

Fourth, the use is different.

White vinegar: White vinegar can not only be used as a sour adjunct, but also can be used to remove the smell of cutting boards, clean up limescale, and wash the face for beauty.

Red vinegar: Red vinegar is mainly used for dipping shrimp and crabs, and can also be mixed with wonton xiaolongbao, which can be appetizing and fresh.

Encyclopedia - Big red Zhejiang vinegar.

1. The raw materials are different.

Red vinegar refers to red Zhejiang vinegar, the main raw materials are water, edible alcohol, rice, edible salt, spices, and radish red.

The main raw materials of white vinegar are water, rice, edible alcohol, and edible salt.

Balsamic vinegar is a grain vinegar made of glutinous rice as the main raw material, Xiaoqu as the starter agent, fermented by solid layered acetic acid, and aged.

2. The color is different.

The red vinegar has a transparent orange-red color.

White vinegar is a transparent white water color with a translucent color.

Balsamic vinegar is dark brown in color and has a pure and rich color.

<>3. The taste is different.

The red vinegar is sour and sweet, with a special Hong Kong flavor.

White vinegar has a mellow sour taste and is mostly used as a seasoning for hot food.

Balsamic vinegar has a strong fragrance, sweet and sour but not astringent, has a long storage time, and is not easy to deteriorate and stuffy.