Vinegar is a commonly used condiment, what are the common types of vinegar?

I believe that everyone will also be very **** in their daily life, because the food itself is inseparable from us every day, and we are indispensable for three meals a day, so in the process of eating, I believe that everyone will often pay attention to some flavorings, especially vinegar, so many people will have such doubts, that is, what are the common types of vinegar that prompt us to use the flavoring agents? on this issue. For example, there are white vinegar and black vinegar, let's take a look at it in detail.

1 white vinegar

I believe that everyone has a certain understanding of white vinegar, and we all know that in addition to being a seasoning agent, we can also have a lot in our daily life. Usage, for example, used to wash hair or soak feet, at this time, our hair will become black and shiny, and at the same time, we should pay attention to reduce the appearance of a lot of dandruff, and even from a scientific point of view, vinegar can also play a role in hair nourishment.

2 black vinegar

Of course, black vinegar is used in our real life is very wide, in our diet, in fact, every dish is actually inseparable from it, for example, when we are making cold salad, put some black vinegar, which can play a seasoning effect, and at the same time, when making boiled fish, put some black vinegar can also play a role in keeping fresh, and at the same time, it can also make the color of our soup more beautiful.

Therefore, in our people's lives, many times we can also pay more attention to this aspect of the problem, because these are some of the most basic common sense in life, if we understand this knowledge, we do some things, it may not be so laborious and can also improve our cognitive ability in all aspects. There is also this kind of food is actually very simple, we just need to put some seasonings, after the preparation is complete, put it in the pot and stir-fry together, these are also relatively easy, the above is my summary of some of the relevant understanding of this problem.

Common vinegars include aged vinegar, aged vinegar, general vinegar, sour vinegar, sorghum vinegar, corn vinegar, millet vinegar, persimmon vinegar, and fruit vinegar.

Vinegar is our common condiment, and the common types of vinegar are: aged vinegar, white vinegar, balsamic vinegar, fruit vinegar, vinegar essence, etc. Among them, aged vinegar is suitable for dishes with outstanding sour taste and dark color.

There are many kinds. There are red wine vinegar, white wine vinegar, grape black vinegar, rice vinegar, apple cider vinegar.

Commonly used are rice vinegar, white vinegar, aged vinegar, millet vinegar, garlic vinegar. It all plays a role in seasoning, and it can also make the food taste better.

Rice vinegar, white vinegar, aged vinegar. These vinegars can make the dish taste better and can remove the taste, and there are many types of vinegar.

Commonly used are rice vinegar, white vinegar, edible vinegar, black vinegar, red vinegar, respectively, can play a cleaning effect, can also remove the fishy smell, used to make meat.

Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol as raw materials and fermented by microorganisms. Synthetic vinegar is made by blending edible acetic acid, adding water, acidulants, seasonings, spices and food colorings.

Because vinegar can be produced on its own in the natural environment, ancient humans have been eating vinegar since very early in the world. In general, Eastern countries make vinegar from grains, and Western countries make vinegar from fruits and wine. In China, vinegar is generally believed to have been brewed during the Western Zhou Dynasty, but it is also believed that vinegar originated in the Shang Dynasty or earlier.

During the Han Dynasty, it was called vinegar. In the West, vinegar has been around since ancient Egypt. Since they are all obtained through fermentation and brewing, to a certain extent, it can be considered that wine vinegar is homologous, and all ancient civilizations that can make wine generally have the ability to make vinegar.

Due to the different raw materials, processes, and eating habits, the taste of vinegar varies greatly from place to place. The relatively long history of Yingchen began with Baoning vinegar that began in the first year of Tang Changxing (956 AD) of the Five Dynasties. Boryeong vinegar is produced in the ancient city of Langzhong, Sichuan, with the characteristics of soft sourness, mellow and sweet, with the popularity of Sichuan cuisine, marketing all over the world, there is a saying that "leaving Boryeong vinegar, Sichuan cuisine has no customers".

In northern China, the most famous vinegar species is the Shanxi old vinegar invented during the Ming Dynasty. Shanxi people are famous all over the country for their love of edible vinegar, and there is a joke about "paying guns but not vinegar". The most famous in the Central Plains is Henan special vinegar.

In southern China, the most influential are Zhenjiang balsamic vinegar and so on. In addition, the more famous vinegars include Zhejiang rice vinegar health.

Vinegar is a common condiment in our daily life, so how much do you know about the types of vinegar?

Vinegar'The main ingredient is acetic acid, and contains a small amount of amino acids, organic acids, sugars, vitamin B1, vitamin B2 and other nutrients. However, due to the different brewing raw materials and process conditions, different types of vinegar have different flavors, and there is no unified classification method. The following is a brief introduction to the classification of several types of vinegar according to the different technological processes.

1) According to the vinegar-making process, it can be divided into brewed vinegar and prepared vinegar, and the brewed vinegar in the vinegar has better nutrition. Brewed vinegar can be divided into rice vinegar, smoked vinegar, balsamic vinegar, aged vinegar, etc. Prepared vinegar can be divided into ordinary white vinegar and vinegar essence.

2) If classified according to the raw material treatment method, the grain raw materials are directly used to make vinegar without cooking and gelatinization, which is called raw vinegar; The vinegar brewed after cooking and gelatinization is called clinker vinegar.

3) If it is classified according to the saccharified koji used to make vinegar, there are bran koji vinegar and old koji vinegar.

4) If classified according to the acetic acid fermentation method, there are solid fermented vinegar and liquid fermented vinegar.

5) If it is classified according to the color of vinegar, it is divided into strong vinegar, light vinegar and white vinegar.

6) If classified according to flavor, the vinegar flavor of aged vinegar is stronger; Smoked vinegar has a special burnt aroma; Sweet vinegar is added with Chinese herbal medicines, botanical spices, etc.

1. Soak black beans in vinegar.

Vinegar-soaked black beans have the functions of beauty, **, kidney tonics, eyesight, and black hair, and effectively improve constipation, high blood pressure, hyperlipidemia, backache and leg pain, diabetes, prostate disease, gray hair, coronary heart disease, and vision loss, eye pain, dryness, dizziness, and headache caused by watching computers and TV for a long time. At the same time, vinegar soaked black beans have a good effect on improving myopia and other eye diseases.

Soaking black beans in vinegar is mainly for people to better absorb the anthocyanins in black beans, and studies have shown that black beans have the best antioxidant and anti-free radical ability in an environment with a pH value of less than 7, and anthocyanins are also easier to be absorbed by the body.

Although vinegar-soaked black beans have so many effects on health, they should not be eaten raw, especially for people with bad stomach. However, some nutrients are lost after heating, so it is recommended to achieve 7 medium cooking.

Ingredients: 100 grams of black beans, 300 grams of brown rice vinegar.

Method: Put the black beans in a saucepan, cook the black beans over medium heat until the skin bursts, and then simmer for about 10 minutes. Put the cooked black beans into a dense jar and add brown rice vinegar, the two parts are about 1 3 and 2 3.

After cooling, seal the cap of the bottle, wait for the black beans to absorb the vinegar, and then swell before eating. After a long time, there will be a film on the vinegar, and the film can be thrown away, if the vinegar is cloudy, change the vinegar again. Store in a cool place or refrigerator for 10 days before serving.

2. Vinegar soaking ginger.

Vinegar ginger is a method of health preservation, vinegar ginger has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and improving the yang energy of the human body.

Adding vinegar when eating ginger is a good way to maintain your health. Because the sour taste is astringent, Jiang Xuanfa's power is constricted, and the ginger nature becomes calmer, and there is no spicy taste of ginger. Vinegar is directly through the liver meridian, the liver will converge when it encounters acid, at this time the ginger's hair function also enters the liver, and the hair in the harvest can enhance the liver yang qi.

Ingredients: 1 piece of ginger, 1 bottle of aged vinegar.

Method: Slice the ginger, put it in a jar, fill it with vinegar, close the lid and seal it, marinate for more than a week and serve.

3. Vinegar soaked peanuts.

Vinegar soaked peanuts have the effect of clearing heat and invigorating blood, and have a good effect on protecting blood vessel walls and preventing thrombosis. Long-term insistence on eating can lower blood pressure, soften blood vessels, reduce cholesterol accumulation, and is a health food for the prevention and treatment of cardiovascular diseases.

The "Tianxian match" between vinegar and peanuts is scientific, which lies in the value of peanuts in the presence of unsaturated fatty acids needed by the human body, but after all, the lipid content is high, the calories are high, and there is a greasy feeling. A variety of organic acids in vinegar are just greasy and fragrant, so soak peanuts in vinegar for more than a week, eat 7 10 grains every night, and eat for a week for a course of treatment, which can lower blood pressure, soften blood vessels, and reduce the accumulation of cholesterol, but it should be noted that it should be eaten in moderation, at most a dozen grains, and you must rinse your mouth in time after eating, otherwise it is not good for your teeth. Cooked or raw peanuts are available.

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.

When I saw this title, I directly thought of two kinds of vinegar: aged vinegar and rice vinegar.

Aged vinegar is represented by Shanxi vinegar, sour is its biggest feature, stealing that fried hot dishes, mixed cold dishes are particularly suitable, among which the more enjoyable brands are water tower, purple forest.

Rice vinegar is represented by Zhenjiang balsamic vinegar, sour with fragrance is its true color, I especially like to eat steamed buns, dumplings, cold skin spicy hot time with food, limited to the school near the material is not very abundant, only ate Hengshun, these two years of jealousy days are relying 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.

1. Shanxi old vinegar.

Shanxi aged vinegar is the most famous vinegar in northern China. It is made of high-quality sorghum as the main raw material, through the process of cooking, saccharification, liquorization, etc., and then it is quickly vinegared at high temperature, roasted and aged with vinegar paste and pumped in the sun.

2. Zhenjiang balsamic vinegar.

Zhenjiang balsamic vinegar is made of high-quality glutinous rice as the main raw material, using unique processing technology, through the three major processes of brewing, fermentation, vinegar drenching, etc., about 40 processes, before and after 50-60 days, before and after, to brew.

Zhenjiang balsamic vinegar is famous at home and abroad for its "sour but not astringent, fragrant and slightly sweet, strong color and flavor". This kind of vinegar has the five characteristics of "color, aroma, taste, mellow and thick", and is welcomed by the majority of people, especially in the south of the Yangtze River.

3. Sichuan bran vinegar.

Bran is mostly used to make vinegar in various parts of Sichuan, and the bran vinegar produced by Boryeong is the most famous. This kind of bran vinegar is fermented from bran and wheat rice as the main raw materials for vinegar, and is fermented with more than 70 kinds of precious Chinese medicinal materials such as sand kernels, eucommia, flower ding, baikou, mother ding, etc., which strengthen the spleen and protect the stomach, and use the spring water of Yingjie and sweet, which contains a variety of mineral components and helps to make vinegar.

The color of this vinegar is dark brown and has a strong sour taste.

4. Henan special vinegar.

Henan old turtle vinegar is a typical representative of the ancient method of vinegar brewing in the Central Plains, and she has been following the traditional production process of "traditional Chinese medicine koji, mixed use of large and small koji, solid-state fermentation, warm fire baking, sun and night dew". Its brewing technology is a "living cultural relic" in Henan's vinegar industry, which embodies the essence of traditional folk crafts and contains rich scientific, historical, humanistic and social values.

Henan old turtle vinegar fusion of the essence of the north and south vinegar making process, with wheat, sorghum as the main material, more than 30 flavors of precious Chinese medicinal materials to make koji, large koji, small koji fermentation together, through more than 50 processes of the size, lasted more than six months carefully brewed. She has a strong and mellow fragrance, a long aftertaste, prominent umami, slightly sweet but not astringent, long-lasting and not rotten, and the more old and fragrant, it is deeply loved by the people in the vast areas of the Central Plains.

5. Rose rice vinegar.

Jiangsu and Zhejiang rose rice vinegar is made of high-quality rice as the raw material for vinegar brewing to brew a unique style of rice vinegar. The biggest feature of Jiangsu and Zhejiang rose rice vinegar is that the color of vinegar is bright and transparent rose red, with a strong special fragrance that can promote appetite, and the content of acetic acid is not high, so the vinegar taste is not strong, very palatable, especially suitable for cold dishes, snacks condiments.

1. Aged vinegar: sorghum as the main raw material, Daqu as the starter culture, solid acetic acid fermentation, aging grain vinegar, Shanxi old vinegar is the representative of aged vinegar.

2. Balsamic vinegar: grain vinegar made of glutinous rice as the main raw material, Xiaoqu as the starter culture, fermented by solid layered acetic acid, and aged. The four famous vinegars of Jiangsu Zhenjiang balsamic vinegar and Fujian Yongchun old vinegar are the representatives of balsamic vinegar.

3. Bran vinegar: With bran as the main raw material, the grain vinegar brewed by solid-state fermentation process, Sichuan Baoning vinegar, one of the four famous vinegars, is the representative of bran vinegar.

4. Rice vinegar: grain vinegar made from rice (glutinous rice, japonica rice, indica rice, the same below) as the main raw material and brewed by solid or liquid fermentation process, such as white vinegar commonly found on the market.

5. Smoked vinegar: all or part of the solid-state fermented and matured vinegar is indirectly heated and smoked into smoked paste, and then soaked into grain vinegar.

6. Cereal and potato vinegar: grain and cereal vinegar made from cereals (except rice) or potatoes as raw materials and brewed by solid or liquid fermentation process.

7. Fruit vinegar: brewed vinegar made from various fruits as the main raw material. All kinds of apple cider vinegar, grape vinegar, coconut vinegar, date vinegar, etc. that can be seen in ordinary times belong to fruit vinegar.

8. Alcohol vinegar and wine vinegar: alcohol vinegar is brewed vinegar made of alcohol as the main raw material, wine vinegar is brewed vinegar made of various alcohols as the main raw material, red wine vinegar and plum wine vinegar in recent years can be classified as wine vinegar.

9. Sweet and sour: brewed vinegar made with various sugars as the main raw materials.

10. Reconstituted vinegar: vinegar made by adding sugar, acidulant, flavoring, salt, spices, food coloring, brewed vinegar, etc. to the dilution of glacial acetic acid or acetic acid, such as a small part of edible white vinegar produced by blending vinegar.