How is white vinegar made and what can it be used for?

The main ingredients for making white vinegar are simple: barley, water. There are also a little wheat and corn mixed in.

First, the barley is washed and then soaked in well water for an overnight stay, and the next day the soaked barley is put into a pot with water and boiled over high heat. When you boil to a certain extent, you need to toss it once and change the water. Scoop up the barley and drain it, and replace the pot with clean water, which is less than the first time.

Put the drained barley into the pot and boil, pour the one that was on the top layer into the bottom of the pot, and put the bottom of the pot on the top layer. This prevents the barley from being cooked to different levels and ensures that all the barley is cooked thoroughly. It is important to master the heat in this process.

When the water in the pot is almost dry, remove the open flame and leave only a little charcoal. When the barley moisture is almost dry, and the barley at the bottom of the pot is slightly yellow, giving off a burst of aroma of fried wheat, it is time to turn off the heat. Baskets of barley were poured into the dustpan, and the room became hazy.

When the wheat is still a little warm in the dustpan, you can mix the koji. After the koji is mixed, the barley is fermented in a large bamboo basket. The big bamboo basket should be covered tightly with some linen cloth, cotton cloth, etc.

The barley is fermented in a bamboo basket for two days, and then placed in an earthen jar to ferment slowly. The fermentation time varies depending on the season. It generally takes half a month in warm spring and summer, and a month in cold autumn and winter.

During fermentation, it is also turned once a day, poured from one vat to another, mixing the fast and slow ones. During this period, it is necessary to observe whether the barley fermentation is normal, the barley fermented normally feels cool, if it is hot, it means that the barley has been damaged and can no longer be used. Another way to observe is to smell normally fermented barley with a faint and fragrant sour smell, while spoiled barley has a sour smell.

From boiling to fermentation, barley should not be mixed with oil and salt, otherwise it will be sour. After the barley is fermented, you can add water to the tank, and then filter out the water, which is white vinegar. The color of white vinegar looks a little faint yellow, perhaps because the color is light compared to other sour vinegars, so it is called white vinegar.

Usually two waters can be added to a jar of wheat, the first water is filtered out of the first vinegar, the sour taste is stronger, and the second filter out is lighter, and you can choose according to your taste when eating.

If you think it's good, please give it points!!

Fermentation: the same principle as winemaking.

Vinegared shredded potatoes.

Ingredients: 300 grams of potatoes.

Seasoning: appropriate amount of coriander, 5 ml of cooking oil, appropriate amount of green onion, 5 grams of white vinegar, 3 grams of salt.

Steps: 1. Put the shredded potatoes into clean water and wash them.

2. Shred the potatoes.

3. Cut the coriander into sections.

4. Pour in cooking oil, chopped green onions, and shredded potatoes.

5. Add white vinegar, salt and coriander.

6. Stir-fry on high heat for 2 minutes.

7. Serve it out.

What else can white vinegar do besides eating? Try the following three methods of white vinegar stain removal, which are practical and simple.

In addition to being used for seasoning, white vinegar also has these 3 hidden wonders, and you can't learn it with money.

Stir-fry, wash your hair and add a little, stomach hurt, you can drink some.

Bring to a boil on high heat and sterilize. Stir-fry,

Vinegar is made by fermenting a variety of grains together.

The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, sorghum and millet in the north of the Yangtze River, and now they are mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc.

The raw materials of vinegar are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethylene halt alcohol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to form acetic acid.

Precautions for purchasing vinegar

1. Choose brewed vinegar. Look at the label on the vinegar bottle to tell if it's blended, blended, or brewed. In addition to looking at the product name, you can also look at the national standard, if there is the words "national standard (GB) 18187", it is pure brewed vinegar; The color of brewed vinegar is slightly cloudy, not transparent, and will produce precipitation, which is normal and does not affect consumption.

2. Look at the brewing time. The longer the time, the greater the acidity and the purer the spine. Generally, the acidity of more than 6/100 of the circle is aged vinegar, which is better.

3. Shake the bottle to see the foam. Shake the bottle vigorously, and the foam from the good vinegar is obvious.

First, through cooking, gelatinization, liquefaction and saccharification, the starch is converted into sugar, and then fermented with yeast to produce ethanol, and then the acetic acid is fermented under the action of acetic acid bacteria, and the ethanol is oxidized to produce acetic acid.

The traditional Chinese vinegar raw materials are mainly glutinous rice and indica rice in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc.

White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the body's metabolism as a dietary seasoning.

Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

Ethanol is used as raw material, and acetic acid bacteria are added to only go through a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, the vinegar should be made by rapid brewing, and it only takes 1 day to 3 days to obtain wine vinegar.

White vinegar is prepared by adding edible glacial acetic acid with water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

Does white vinegar have any medicinal properties?

Vinegar, also known as table vinegar, is an acidic seasoning containing acetic acid. Vinegar includes rice vinegar, aged vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegars, garlic vinegar, ginger vinegar, health vinegar, etc.

Due to the different raw materials and production methods, the flavor of the finished product is very different. Vinegar is an acidic seasoning that is used a lot. The acetic acid content in each 100ml of vinegar is more than ordinary vinegar and more than 5g of high-grade vinegar.

Due to the different raw materials and production methods of vinegar, the flavor of the finished product is very different. Shanhe regulates the body's metabolism and is in great demand as a dietary seasoning.