What are the delicious vinegars on the market now?

People who like to be jealous since childhood, and those who eat jealousy from north to south and from east to west: there are three kinds of vinegar in their minds: aged vinegar, rice vinegar, and other vinegars.

Aged vinegar is represented by Shanxi vinegar, acid is its biggest feature, stealing that fried hot dishes, mixed cold dishes are particularly suitable, which has eaten more enjoyable brands have water tower (that 2 years of Chen ate for more than ten years), Zilin (the first recommendation of the thick and rough, and then 2 years of aging) rice vinegar is represented by Zhenjiang balsamic vinegar, sour with fragrance is its true color, I especially like to eat buns, dumplings, cold skin spicy hot time with food, limited to the school near the material is not very abundant, only ate Hengshun (seriously eaten), these two years of jealousy days are dependent on it. In addition, there is also a rice vinegar called black rice vinegar in the north, although it is also rice vinegar, but its acidity and mellow aroma are enough to fight with the old vinegar. Other vinegars are the less common vinegars I personally eat, including white vinegar (I may not have eaten a good one, I always feel that there is a pungent chemical smell, which is less useful, and is generally used to make cold dishes, such as lotus root in the north), rose vinegar (once seen in the school supermarket, the taste is slightly sweet, and the acidity is between rice vinegar and aged vinegar, general), sweet potato vinegar (when I was a child, there were old people in the village who would make it, and with the economic development, I couldn't taste that taste for many years).

Fruit vinegar is not in my category, but it is worth mentioning that last year I went to Yunnan Mangshi to find a buddy, and found that there was no vinegar there, where the jealousy is directly with a special tong to squeeze out the lime juice and drip it in the bowl, I was amazed when I saw it for the first time in my life, this guy is not only sour and fresh enough, but also is a cold salad hot fried stew soup dipping sauce omnipotent, and drooling again.

Shanxi old vinegar, old vinegar produced in Qingxu County, is the first of the four famous vinegars in China, with sorghum, bran, bran and water as the main raw materials, with barley, peas made of Daqu as saccharification starter agent, after alcohol fermentation, and then by solid acetic acid fermentation, fumigation, aging and other processes to brew. The old vinegar is black and purple in color, thick in texture, in addition to having the three advantages of alkyd, fragrant and long taste, it also has the characteristics of fragrant cotton, no precipitation, and long-term storage without deterioration. It is not only a good condiment, but also has a high health care value.

Personal evaluation: Three of the four famous vinegars are southern vinegar, fortunately, there are Shanxi old vinegar as the representative of northern vinegar, the brand is represented by Ninghua Mansion, East Lake, Water Tower, etc., the taste is relatively heavy, and it can well neutralize the alkaline bitterness of the northwest water, and the entrance is slightly salty and bitter, and the sourness is heavy, but there is a sweet aftertaste. How to eat:

It is more suitable for mixing noodles and dumplings. ）‍

Good lady balsamic vinegar. This vinegar is extremely unwell-known. It is sold in supermarkets in Jinan, and I have never seen it since I came out.

I remember checking it on the Internet, it was a local brand in Shandong. It is very light in color, not strong in sourness, and has a fragrant sweetness, but it is not the clumsy sweetness of vinegar and sugar. Because the overall taste is very light, add a little old vinegar and soak garlic to make laba vinegar, and the vegetarian dumplings on the morning of the first day of the new year are instantly alive and fragrant.

I haven't eaten it again in about a year. When I typed this answer, the sweet and sour taste of this vinegar and the aroma of dumplings at home faintly appeared on the side of my tongue, and I was homesick. ‍‍

Boryeong vinegar is commonly known as a place name, which began in the first year of Tang Changxing in the fifth dynasty when the Boryeong military rule was established, and has a history of more than 1,000 years. In the past 400 years, through continuous exploration and innovation, Boryeong vinegar has finally formed a century-old brand that is famous for its bran vinegar and medicinal vinegar. Boryeong vinegar is made of bran, wheat, rice, glutinous rice as raw materials, with sand kernels, malt, hawthorn, lovage, cinnamon, angelica, black plum, almond and other multi-flavor appetizing and spleen-strengthening Chinese medicinal materials to promote blood flow.

As a vinegar provincial person, I can only sigh when I see this kind of problem, it's too late. So many people have said it, it must be Ninghua Mansion! Since I was a child, I have lived in other provinces, and the good vinegar that I have always been able to buy is the water tower, and after returning to my hometown several times and being despised by my friends, I changed to the East Lake, which was easier to buy in other provinces at that time, and I felt that it was actually not much different from the water tower......Later, when I went back, I got a box of Ninghua Mansion, and I ate it quickly, and I never bought vinegar from other homes after that, this is the taste of my hometown.

In fact, now the channels of Ninghua Mansion are also doing well, and there are Shanxi specialty stores or supermarkets in general cities, and major e-commerce companies also have sales. If you're a jealous foodie and you haven't eaten Ninghua Mansion yet, try it now. At that time, my mother in the non-vinegar province tasted Ninghua Mansion and said what she had eaten before:

I knew that no one would look at it, and I was so verbose that I loved Ninghua Mansion so much. In fact, the water tower is really good, and every time I go back to my hometown, I will pass by the vinegar factory in Qingxu, which is also quite emotional.

As a native of Shanxi, I specially came here. It's not that complicated, just talk about your feelings. Personally, I think Zilin's aged vinegar is good, and I once went to Zilin Vinegar Factory, where the noon meal is noodles mixed with vinegar, and it is delicious.

I have been to Inner Mongolia, and I feel that the vinegar from other provinces only has a sour taste and no aroma, and that kind of sourness only enters the tongue but not the nose, which is not delicious. It is highly recommended that you try the pork head meat mixed with purple forest vinegar. Words, it's delicious. ‍‍

I'm from Shanxi, and I think I still have a say in vinegar. The most famous brand of Shanxi old vinegar should be Ninghua Fu old vinegar. If you eat it yourself, you can age it for one to two years, and if you want to age it for five years or ten years, it is more suitable for giving it away.

If you have this brand in the wood, you can also buy Shuita brand aged vinegar, or Shangshuijing aged vinegar. If you have it, you can consider buying it.

Shanxi Yiyuanqing has two brands, Ninghua Mansion and Shangshui Well, it is best to buy Shangshui Well, if you don't have it, you can also buy Ninghua Mansion. The channels in Ninghua Province are doing better now. Sheung Shui Jing and Ninh Hoa Fu are characterized by pure natural brewing, high acidity, clear color, strong quality, clear flavor and fragrance, and storage resistance.

When you drink it, you will have the aroma of food in your mouth, and you will taste it carefully and have a sweet aftertaste. In addition, if you look closely at the production area of Ninghua Mansion, there are many cooperative factories that produce it, and only the Shangshui Well is the original factory of Taiyuan Ninghua Mansion. ‍‍

The Qishan balsamic vinegar that Shaanxi has been eating.

Laifu old vinegar, the first vinegar in Shanxi.

Hengshun: Top ten brands of vinegar, started in 1840, Jiangsu famous brand products, China time-honored brand, president unit of China Condiment Association, solid layered fermentation process has been included in the list of intangible cultural heritage protection, specializing in the development, production and sales of sauce and vinegar high-tech enterprises;

China's better brands of vinegar are: Ninghuafu, Shuita, Taoxi, Hengshun, Donghu, etc., these brands of vinegar are better in taste, color and smell.

Lighthouse vinegar. Cooking type: This kind of acetic acid is about 5%, with a strong flavor and mellow aroma, and has the effect of relieving the smell and helping the fresh. It is ideal for cooking fish, meat, and seafood. If you use brewed white vinegar, it will not affect the original color of the dish.

Accompaniment type: This acetic acid is about 4%, the taste is sweet, suitable for cold dishes, dipping, such as cold cucumbers, dim sum, fried food, etc., it has a strong fresh-aiding effect. This type of vinegar includes rose rice vinegar, pure stuffed rice vinegar and table vinegar.

Health care type: This 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% thicker. The health benefits of this type of vinegar are more obvious.

The delicious vinegar is as follows:

1. Shanxi old vinegar.

Shanxi aged vinegar can be said to be a household name, has always had the reputation of "the world's first vinegar", but also has a unique taste and cultural connotation, is China's national geographical indication products.

Its main raw materials are sorghum and bran.

Grain bran and water are brewed using Daqu through fermentation, smoking, aging and other processes. Its storage time is mostly 9 to 12 months, and even fermented for several years, which can be said to be the time that gives Shanxi aged vinegar a unique mellow aroma.

2. Zhenjiang balsamic vinegar.

There is a saying, "Vinegar, to Jiangsu Zhenjiang."

for the best". Zhenjiang balsamic vinegar is also a kind of vinegar with great characteristics, ranking first among the four famous vinegars. Zhenjiang balsamic vinegar is very particular about the materials, and the selection is from the Jiangnan region.

The high-quality glutinous rice is the main raw material, using excellent sour vinegar strains, a total of more than 40 processes, it takes more than a month to complete the basic production, and then after 6-12 months of storage, Zhenjiang balsamic vinegar is completed.

3. Boryeong vinegar.

Without Boryeong vinegar, Sichuan cuisine has no customers", Boryeong vinegar is very important in Sichuan cuisine. At the same time, it has a long history and is an intangible cultural heritage of China.

One of them, which has a history of more than 1,000 years.

4. Yongchun old vinegar.

Yongchun old vinegar is Yongchun County, Fujian Province.

It has a long history and is also a product of China's National Geographical Indication.

5. A special vinegar for old turtles.

Old turtle vinegar is one of the specialties of Henan, which is famous for its unique brewing process and unique flavor, which is unique in China.

There are many kinds, there are aged vinegar and white vinegar, in the case, balsamic vinegar Zhenjiang Hengshun is better, if you say that you like to eat old vinegar and adjust cold dishes, you can choose Zilin aged vinegar, which is better, or Shanxi aged vinegar, white vinegar will not give the color of cold dishes mixed very deeply, for example, it is better to use white vinegar when making lotus root.

There are many kinds of delicious vinegar, the most famous old vinegar in Shanxi, followed by rice vinegar, balsamic vinegar, health vinegar, etc., aged vinegar is more sour and suitable for braised vinegar, balsamic vinegar is suitable for cold salad, rice vinegar and rice brewing cold and hot dishes can be.

Vinegar is mainly divided into white vinegar, rice vinegar, aged vinegar, fruit vinegar. White vinegar is generally used for Western food and life cleaning, rice vinegar is used to make sweet and sour dishes, aged vinegar is the most common daily cooking, especially when eating dumplings, fruit vinegar is equivalent to a drink.

Shanxi vinegar ranks first in old vinegar is: Ninghua Fu Shanxi vinegar.

Ninghua Fu Shanxi vinegar is a vinegar brand under the **** of Taiyuan Ninghua Fu Yiyuanqing Vinegar Industry, is currently the best old vinegar in Shanxi, the company is a 22-year history of edible vinegar brewers in Shanxi, the company's main business scope is to brew and sell vinegar, soy sauce and old black sauce.

How to make aged vinegar:

Step 1: Steaming, each steaming time, it takes at least two car sections for an hour

The selection of raw materials is also very particular. There are five main ingredients that can be made, namely sorghum, peas, barley bran, grain bran, and koji. The primary raw material is sorghum, and the quality of sorghum directly affects the quality of vinegar.

After selecting the raw materials, the sorghum is put into a grinder and crushed.

Then, add the trimmings with the bran, sprinkle with water and enter the steamer. There are two cauldrons in the steaming room, and these two cauldrons can steam more than 1,200 catties. For each steam, it takes at least two hours.

Step 2: Fermentation, raw materials generally need to be fermented for more than ten days

After the ingredients are steamed, they need to be transferred from the steamer and spread out to cool. After cooling, the koji is added, and the vinegar enters the second step: fermentation.

In the huge fermentation room, there are many large vats arranged neatly. These vats are used to hold the raw materials that are being fermented. During the fermentation period, the raw materials will produce high temperatures, ferment on their own, and on the surface, they will constantly tumble bubbles.

Step 3: Smoke, raw materials should be smoked in the vat for 9 days

After exiting the fermentation room, the raw materials pass through a transport pipeline and enter the fumigation room. The main function of the smoking process is to color the vinegar. In the smoking workshop, a large vat is placed on the fire, and the temperature in the workshop is very high, especially in summer, when the workers and masters work here, they often sweat profusely and work very hard.

Under normal circumstances, the raw materials are smoked in the vat for 9 days before entering the next process.

Step 4: The time in the shower room is generally one day

Coming out of the smoker, the raw materials enter the shower. At this time, boiling water should be added to the ingredients, in the jargon of a vinegar worker"Soak in vinegar slightly"。At the bottom of the ingredients is a large sieve from which the vinegar leaks and is pumped into the pan.

At this time, the pot is served with fennel, Sichuan pepper, spices, etc., which can make different flavors of vinegar.

Step 5: Drying vinegar、This is the last process

The new vinegar that has just been poured out contains more water. In order for the moisture of the new vinegar to evaporate quickly, there is a final process: drying the vinegar.

It takes 24 days from the beginning of steaming to the completion of brewing. After these five steps, the vinegar is stored, and the longer it is stored, the stronger the vinegar aroma.

Shuita aged vinegar, Zilin aged vinegar, Ninghuafu aged vinegar, these three kinds of vinegar are very authentic to eat, and they have been established for a long time.

The more authentic is the vinegar of Ninghua Mansion in Shanxi Province, and the vinegar in this place is relatively pure, and the taste is also relatively sour.

Shanxi old vinegar, white vinegar, rice vinegar, balsamic vinegar, dumpling vinegar, cold vinegar, etc., these vinegars are very good in taste, and can enhance the taste.