Can white vinegar be used for stir frying? What are the different uses of different vinegars?

Yes, but the taste is different. I still like to use rose rice vinegar.

White vinegar can also be used when stir-frying, different vinegars have different uses, rice vinegar can be used to make wine, white vinegar can be used to make some light soups.

White vinegar can generally be used for stir-frying; Aged vinegar is generally used when stir-frying, and white vinegar can be used when making seafood.

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.

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

Vinegar can be added to boiled vegetables, offal, meat, and eggs, and the effects of white vinegar are as follows:

1. Maintain the color of vegetables and reduce vitamin loss. Add a spoonful of vinegar to the water while boiling the potatoes to preserve their natural color. Soak the peeled potatoes in water and add two tablespoons of vinegar to keep them dark.

Add some vinegar to the cabbage when boiling it to keep it beautiful and bright in color. Add a little vinegar to sauté vegetables to reduce the loss of vitamins.

2. Vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell.

3. Soften the meat and make it tender and delicious. Old chickens and ducks are not easy to boil, you can first add a small amount of vinegar with ice water, soak for two hours, and then cook over low heat, the meat will be crispy, tender and delicious.

Add a tablespoon of vinegar to the beef when it is cooked, it is soft and tender. When stewing mutton, add a little vinegar to relieve the sheep's gas. When cooking pork ribs or fish soup, adding a little vinegar can dissolve the calcium, phosphorus and iron in the bones and shark fins, and be absorbed and utilized by the body;

4. Coagulation of proteins. When boiling poached eggs, add a spoonful of vinegar to the boiling water, and the eggs will quickly solidify after being put into the pot, and the shape is beautiful.

White vinegar is used for Western salads, cold dishes, and other dishes that need to look good. White vinegar has the same function as ordinary vinegar, mainly for the sake of good looks. Color, fragrance, color is in the first place!

White vinegar can be added to many dishes, such as Chinese cabbage, shredded potatoes, and cabbage, and the purpose of adding white vinegar is to make the dish crunchy and refreshing, and at the same time, it can also sterilize.

White vinegar is made from glutinous rice as raw material and brewed after three months of pure brewing, and the taste is more black acetic acid. White vinegar is often cooked as an appetizer because of its acidity, and it is also very suitable for dipping when eating spicy pot to neutralize the spiciness in the mouth.

White acetic acid and colorless, often used in dishes that do not destroy the color of ingredients, such as stir-fried large intestine with ginger shreds, vinegared pork ribs; There are also often those that emphasize the sour taste and remove the fish, such as vinegared fish fillets, white vinegar shrimp, etc. Many appetizing side dishes, in order not to destroy the color, also choose white vinegar to pickle, such as cold cucumber, cold salad kelp sprouts, etc., which are sour and flavorful, and very good for rice.