White vinegar or aged vinegar, which stir fry tastes better?

With the improvement of the quality of life, our diet has also been enriched, take condiments as an example, in the past, there may only be a few seasonings in our kitchen, but now there are several kinds of seasonings in the kitchen alone, such as white vinegar and rice vinegar.

Aged vinegar, etc. In daily life, although there are many types of vinegar, they all belong to a kind of vinegar, different vinegar is actually very different, and the vinegar used in cooking is not the same, which vinegar tastes better when stir-frying? There are the following:

1. Different vinegars have their own flavors.

White vinegar is generally made of high-quality glutinous rice, the color of white vinegar is relatively light, or even no color, put some white vinegar when stir-frying, the taste will be very refreshing and delicious, especially when making vinegar cabbage, put some white vinegar, the taste suddenly has a qualitative leap. Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, white vinegar and aged vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. Aged vinegar is darker in color and has a stronger taste.

Aged vinegar is also a very common vinegar, especially in the north, when eating dumplings, some aged vinegar will be put on it, which can neutralize the fishy smell of the meat filling and increase people's appetite. In fact, you can also put aged vinegar when stir-frying, if you want to eat heavy dishes, you can put some aged vinegar, the color of the dish stir-fried with aged vinegar will be darker, just like dark brown, and the taste is richer than white vinegar, which is suitable for stewing meat or eating hot pot.

3. Whether it is white vinegar or aged vinegar, it is recommended to put it in after it comes out of the pot, and the taste will be more delicious.

Acetic acid contained in aged vinegar.

At high temperatures, the activity decreases, it is easy to deteriorate, and the taste will change, so it is generally not recommended to put aged vinegar when the noodles are still in the pot, it is recommended to put the noodles out of the pot before putting them, so that the taste will be better. For stir-frying, you can use both aged vinegar and white vinegar. In the family, it is common to use aged vinegar to stir-fry, because aged vinegar can not only play a role in seasoning, but also the added aromatic substances can also play a role in increasing freshness.

The taste of white vinegar is lighter and is generally used less. Because everyone's taste is different, it can't be generalized, and the right vinegar should be chosen according to everyone's preferences.

In contrast, white vinegar stir-fry will taste better, and it will really make the taste more crispy, and aged vinegar is suitable for cold dishes, so we still have to distinguish it.

Vinegar. When cooking at home, you usually use aged vinegar, which can make the taste of the dish particularly fragrant. It also feels good to eat.

I have to say that in comparison, white vinegar stir-fry will really taste better, and it will also make the dishes taste more delicious and crispy, and aged vinegar is best used to mix cold dishes.

Aged vinegar, in fact, the taste of aged vinegar is more suitable for stir-frying, and it will make the fragrance of that vinegar come out, and white vinegar is more suitable for eating some cold salad.

I think that the taste of stir-fried vegetables with aged vinegar is better, because aged vinegar is brewed vinegar, in addition to acid, it also has a fragrance, which can improve the taste of the dish, and the color of the aged vinegar can also be used to harmonize the color of the dish, which is suitable for braised vinegar.

When stir-frying, you should still choose aged vinegar, which can have a good seasoning effect, so the fried dishes taste very delicious, the color is also very good-looking, and the taste is particularly delicious, but white vinegar is generally used to marinate food.

Stir-fried vegetables with white vinegar will taste a little better because they are relatively more delicious and can also enhance the flavor of the dish. The resulting dish will be more delicious.

When stir-frying, of course, white vinegar is better, because white vinegar does not have the taste of vinegar, and there is some sweetness, which can make the dish more fresh.

Aged vinegar, because the taste of aged vinegar is more delicious, and the taste effect of aged vinegar is better, which can open people's appetite.

It's all the same. I often use them to stir-fry vegetables, and they all taste the same, but the aged vinegar will have some color, which is more suitable for stir-frying meat and the like, while white vinegar is suitable for stir-frying vegetables.

The color of white vinegar is relatively light, and if you put some white vinegar in the stir-fry, the taste will be very refreshing and delicious. When eating dumplings, some aged vinegar will be put on it, and you can put aged vinegar when eating heavy dishes.

It should be that the stir-fry with aged vinegar is a little more delicious because the taste is not so sour.

Aged vinegar can also add color and flavor, and it is also a particularly good seasoning.

First of all, let's talk about white vinegar, white vinegar is the best way to distinguish, from the color is obviously different from other types of vinegar, white vinegar is looking for transparent. Since the color is transparent, this also makes white vinegar widely used in cooking. White vinegar has a pure sour taste and does not change the color of the stir-fry, reducing the loss of vitamins in the vegetables.

And just like after the potatoes are peeled, in order to prevent oxidation, we will soak the potatoes in water, and add some white vinegar to the water at this time, so that the potatoes will not turn black. There are also things like adding a little white vinegar when boiling cabbage, which can keep the vegetables beautiful and bright color. In short, if you don't want to change the color of the stir-fry, you should use white vinegar to maintain the color.

Let's talk about rice vinegar, the color of rice vinegar is transparent light red, and the taste is lighter than that of aged vinegar, not so sour, with a slight sweetness in the sour. So this sweet and sour rice vinegar is very suitable for sweet and sour dishes, such as sweet and sour pork ribs. Sweet and sour fish and so on.

The sweet and sour vegetables made with rice vinegar are sweet and sour, and the taste is very good. Among them, the nutritional value of rice vinegar is also very high, rich in alkaline amino acids, carbohydrates, organic acids and vitamins and other nutrients, which have the effects of defatting and lowering blood pressure, reducing cholesterol, detoxification, hangover, digestion, calming the nerves, and is also beneficial to the cardiovascular system.

Finally, a word about balsamic vinegar. Balsamic vinegar is famous for being "sour but not astringent, fragrant and slightly sweet, strong in color and flavor", and the more you put it, the more fragrant it is. Cooking with balsamic vinegar can be titled Zeng Xiang, to remove the fishy and greasy, appetizing.

In terms of taste, balsamic vinegar is relatively sweet, so many people like to use balsamic vinegar when using vinegar alone for flavoring. Balsamic vinegar will add some sucrose during the production process, so the taste is very good, and many people like to use balsamic vinegar for food and drink.

To sum up, if you want to maintain the color of vegetables, use white vinegar, use rice vinegar for sweet and sour dishes, use aged vinegar if you want to eat dishes with a sour taste and a heavier color, and use balsamic vinegar if you want to add vinegar separately to the dish.

Used for stir-frying, or balsamic vinegar is better, different vinegar, have different uses, aged vinegar is generally used to marinate something, or mixed vegetables, white vinegar acidity is more flushed than other vinegar, for some dishes that require color, white vinegar must be used, such as fish-flavored shredded meat, etc., need to add sour dishes, rice vinegar is generally used in cleaning utensils, such as removing dirt, or soaking feet and other special purposes.

Aged vinegar White vinegar Diet Hypertension Cardiovascular disease Heart disease Cooking skills Salt Eat a healthy diet.

Can vinegar cure colds? There was a large area of cold in the staff dormitory in our factory class, manager.

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.

Both rice vinegar and white vinegar can be used for stir-frying. Rice vinegar is the basic style of the vinegar family, and it is suitable for cold and hot dishes, and almost all traditional dishes of Huaixu will use it. Typical dishes that use rice vinegar include vinegared cabbage, sweet and sour tenderloin, and hot and sour soup.

White vinegar is a kind of rice or glutinous rice brewing, which is characterized by colorless transparency, soft sourness, sweet and sour fragrance, and is often used in some dishes with beautiful colors, such as squirrel fish, or dishes with lemon flavor, such as lemon sea bass. When cooking pork rib soup, add a small amount of white vinegar to help release the calcium in the bones, making it easier for people to absorb the calcium in the food.

1. Look at personal eating habits.

2. Due to the difference in personal taste habits, what kind of vinegar is put in the stir-fry is also different, balsamic vinegar is generally brewed with glutinous rice as the main raw material, in which a variety of microorganisms are added to Daqu (wheat koji) for saccharification starter brewing, the sour taste is soft, the vinegar is rich, fragrant and slightly sweet, the color is strong and the taste is fresh; The aged vinegar is made of sorghum as the main ingredient, first add a large amount of koji, and then mix in the bran bran after low-temperature alcohol fermentation, and then ferment with acetic acid, so the taste is long and the vinegar taste is mellow, and you can choose according to your personal taste when stir-frying.

Vinegar, like salt, is a traditional condiment in our country. The brewing of vinegar has a history of more than 2,000 years in China, and vinegar is also listed as the sixth of the seven things that open the door, which shows that vinegar is closely related to our lives. There are many types of vinegar now, and the edible vinegar on the market can be roughly divided into brewed vinegar and synthetic vinegar.

Brewed vinegar: It is made by alcoholic fermentation of various liquors and sugars, or saccharification of starch raw materials, and then fermentation. There are many types of vinegar to brew, and depending on the raw materials and processes used, it can be divided into grain vinegar, fruit vinegar, and sake lees vinegar.

Synthetic vinegar: It is a chemically synthesized glacial acetic acid.

Dilute with water, and then add some additives to synthesize vinegar, that is, chemically synthesized artificial vinegar. Generally, the cheapest vinegar is this kind of product.

Vinegar. Rice vinegar is steamed rice, added water and koji, maintained at a suitable temperature, fermented into wine, and then in sweet wine.

Yeast is added to the plant and fermented with acetic acid to make rice vinegar. So there is a legend that in the process of brewing, you accidentally overbrew the wine! And I stumbled upon vinegar, a delicious condiment. Rice vinegar generally includes pure rice vinegar and brown rice.

There are two kinds of vinegar, junmai vinegar is lighter in color, and brown rice vinegar is darker in color and tastes more fragrant than junmai vinegar. Rice vinegar is a common vinegar in the family, because it contains a variety of rich organic acids, so it is nutritious and more popular. Second, aged vinegar is a kind of grain vinegar, and the raw materials for general brewing are mainly made from wheat, sorghum and other raw materials.

The production process of aged vinegar is more complicated than that of rice vinegar, and it can be aged more and more.

Fragrant, long-term non-rotten, sour and fragrant characteristics. Now we have a very famous aged vinegar on the market - Shanxi old aged vinegar.

It is brewed with sorghum as the main ingredient.

Rice vinegar and aged vinegar are used differently in cooking, and the health benefits are also different. Rice vinegar can be used to stir-fry vegetables and mix cold dishes.

Because it doesn't have too many peculiar smells, and the color does not give the dish color. Aged vinegar is now mostly caramel colored.

and other substances that can affect the taste and color of the dish if they are used for stir-frying. Therefore, aged vinegar is mostly used as a cold salad and dipping sauce. Generations of medical scientists have accumulated a lot of experience in using vinegar to treat diseases and maintain health.

Materia Medica] is recorded: "Rice vinegar is the most alcoholic than vinegar", and it is used more in medicine, and there is no valley gas, so it is better than bad vinegar. [Compendium of Materia Medica.

And [Materia Medica] is also recorded in the method of using rice vinegar in medicine.

Therefore, according to the use and applicability, rice vinegar is definitely more versatile than aged vinegar. Aged vinegar is also respected by many people because of its unique aroma. The two can be said to be "each with its own merits".

How to identify the quality of vinegar depends on the ingredient list: the surface of the ingredient list is the "brewed vinegar" brewed by grain, which can be selected, and the content of vinegar essence is generally about 4%.

Look at the color and sediment: Good edible vinegar is transparent in color, free of sediment and flocculents. Smell the fragrance:

Synthetic vinegar is not suitable for long-term consumption.