Different vinegars to pair with different dishes?

Vinegar is an indispensable condiment in cooking, which has the effect of relieving fishiness, reducing spiciness, and adding flavor. At the same time, more and more studies have found that vinegar has certain benefits for lowering blood pressure and reducing fat. There are many types of vinegar on the market, including rice vinegar, aged vinegar, balsamic vinegar, etc.

Aged vinegar is the most sour and should be braised in red. Aged vinegar is brewed from sorghum, and is most famous for Shanxi old vinegar, which is black and purple in color, cotton, sour, sweet, mellow, and has a long aftertaste. In terms of taste, aged vinegar is the most acidic, and when cooking hot dishes, aged vinegar is often used in dishes that need to highlight the sourness and have a darker color, such as hot and sour sea cucumber, vinegar-braised catfish, etc.

In addition, aged vinegar is also commonly used in cold dishes such as old vinegar peanuts and old vinegar stings.

Balsamic vinegar is fragrant and cold. Balsamic vinegar is most famous for Zhenjiang balsamic vinegar. It is made of high-quality glutinous rice, with a reddish-brown color and the characteristics of "sour but not astringent, fragrant and slightly sweet".

Because of the fear of heat reaction to destroy its fragrance, balsamic vinegar is generally used as a cold dish, and can also be used as a seasoning for dipping dumplings. In addition, when cooking seafood or eating crabs, shrimp and other seafood in sauce, you can use balsamic vinegar and some oyster sauce to make a sauce, which has the effect of removing fish, improving freshness and antibacterial.

Rice vinegar is the most versatile. As the name suggests, rice vinegar is brewed from rice, which is the basic type of vinegar family, suitable for both hot and cold dishes, and is used in almost all traditional dishes. Typical dishes include vinegared cabbage, sweet and sour tenderloin, and hot and sour soup.

Zhejiang's famous product "rose rice vinegar", the color is transparent rose red, often and white sugar, white vinegar and so on are mixed into sweet and sour salt water to make kimchi, Jiangsu and Zhejiang people also like to use it to add maltose to make juice to make crispy duck, make the vegetable duck skin jujube red, extraordinarily attractive.

White vinegar can make soup. There are two types of white vinegar, one is made from rice or glutinous rice, which is characterized by colorless and transparent, soft acidity, 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 the body to absorb the calcium in the food.

However, when buying white vinegar, you should pay attention to buying one that says "pure brewing" on the label, otherwise you will buy a blended vinegar with a strong and single sour flavor and a sharp and pungent taste.

Cooking and frying salt is the main thing, and the five flavors are mixed with vinegar first. Vinegar plays a pivotal role in cooking seasoning. Xie Wenmei, secretary general of the Food and Nutrition Professional Committee of the China Cuisine Association, said that there are many varieties of edible vinegar, such as rice vinegar, aged vinegar, smoked vinegar, balsamic vinegar, white vinegar, fruit vinegar, etc.

When cooking dishes, different types of vinegar should be selected according to the color, taste, and nutritional combination of the dishes.

With grain as the main raw material, it is brewed by unique art. It is mostly used in dishes with light colors and sour taste, such as cold dishes, fish fillets, etc. In addition, when cooking seafood or eating crabs, shrimp and other seafood in a dipping sauce, adding some balsamic vinegar and smoked vinegar can play a role in removing fish, improving freshness, and inhibiting bacteria.

Aged vinegar needs to go through a long fermentation process when brewing, in which a small amount of alcohol reacts with organic acids to form aromatic substances, which have a strong aroma and a stronger taste. It is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour soup, vinegar-braised catfish, etc. Of course, when eating dumplings, buns and other pasta, it is rare to understand the greasy and refreshing aged vinegar.

Rice vinegar is brewed from high-quality rice as the raw material for vinegar, in addition to the special fragrance, the sugar produced in the fermentation makes the rice vinegar have a light sweet taste. The vinegar is transparent red, and is often mixed with sugar, white vinegar, etc. to make kimchi, such as hot and sour cucumbers. When used for seasoning hot dishes, it is often mixed with wild pepper hot sauce to make a hot and sour sauce, which is used to cook dishes such as fish in sour soup.

In addition, when cooking pork rib soup, adding a small amount of rice vinegar or smoked vinegar can also help release calcium from the bones, making it easier for the calcium in the food to be absorbed.

Fruit vinegars such as apple cider vinegar, grape vinegar, pear vinegar.

It is mostly brewed with some fruits as raw materials, which has a certain health care effect.

Eating vinegar can promote the absorption of calcium and inorganic salts, soften cellulose, reduce the loss of vitamins C and B, lower blood pressure, soften blood vessels, reduce cholesterol accumulation, and help prevent cardiovascular diseases, but patients with gastric ulcers should be cautious.

Generally cold salad vegetarian dishes are according to their different tastes to choose different vinegar, as a cold salad with color I choose are white vinegar, because it tastes better, if it is not a color of cold salad vegetarian dishes, I will choose Hengshun balsamic vinegar, one is that it tastes good I generally use the good wife cold vinegar, cabbage and jellyfish skin coriander as a green head, very delicious, old vinegar with the taste of herbs, some people do not like it very much, it is recommended to mix cold vegetables with professional cold vinegar.

The most important taste texture can also be, this is my personal opinion, because everyone's taste is different, this rice vinegar mixed with cold dishes, suitable for the taste of the public, I hope mine can bring you now cold dishes have special cold vinegar, supermarkets have sold, sour with a little sweet, good taste. If you can't find it, you can use rice vinegar, which is good, you can add some sugar to enhance the taste. Do you want to consider white vinegar?

Nowadays, many supermarkets have cold vinegar specially used for cold dishes, and it tastes good. Less salt and more vinegar, the way of health. I wish my dear friends good health and a long and blessed life!

Come and help, thank you!

<> has no color, the cold dishes mixed out are brightly colored, and the rice vinegar is originally sour and sweet, so it is much more delicious than the old vinegar. Liquid fermented vinegarVinegar made from grains, sugars, fruits, or alcohol by fermentation of liquid acetic mash。For example, most of the rice vinegar and white vinegar asked by the subject belong to this category of vinegar, although the preparation of vinegar is safe and harmless in the case of meeting national standards, it is too sour and has no vinegar aroma, overallIt is not recommended to eat it

Personally, I think that white vinegar is suitable for mixing vegetarian dishes, so that the color of the mixed dish is not easy to change. Use balsamic vinegar or rice vinegar to mix meat dishes, which has a better taste. Eat your own at home:

Old vinegar: Boryeong vinegar: balsamic vinegar:

are all good choices: for the health of the family: the first choice is aged vinegar:

Aged vinegar can be said to be all-purpose vinegar: it is also more traditional. No additives and flavors are used.

Balsamic vinegar is heavy in color, sweet in sour taste, white vinegar is transparent in color, sour in taste, most of the time cold salad is used balsamic vinegar, the taste will be more delicious, especially suitable for mixing meat dishes, but for example, lotus root slices, enoki mushrooms are vegetarian dishes, all white vinegar is used, which can maintain its true color.

There are also many types of vinegar, and balsamic vinegar is generally directly used to dip various ingredients to eat; Some people use white vinegar to make sweet and sour dishes, so that it will not affect the color of the sugar. When it comes to cold dishes, there is a special cold vinegar.

Balsamic vinegar should be chosen because it has a more fragrant flavor and is perfect for coleslaw.

It's all a matter of personal preference, and I personally prefer balsamic vinegar to white vinegar. But I know some people who mix these two vinegars together.

It is best to choose balsamic vinegar when cold dishes, which will make the aroma of the dish more tangy and improve appetite.

Broccoli, tomatoes! Broccoli is easy to yellow when put vinegar! Tomatoes are too sour!

There are no absolutes in cooking, and it doesn't mean that you can't put anything in a dish. It's just a matter of putting more and putting less! For example, some cold dishes need to be seasoned with a little vinegar, and a little vinegar should be used to enhance the freshness of grilled fish!

Not to mention sweet and sour things! Vinegar is a volatile condiment, and a little bit of it can't change the original taste of the dish! Of course, some Cantonese Cantonese cuisine types, there is very little vinegar, such as steamed dishes, unless you must put vinegar, otherwise you don't need to put it, steamed products are the original taste of the raw materials, vinegar will affect the normal taste, and other heavy dishes look at the situation of the raw materials!

Add some vinegar out of the pan and the dish will be more tender.

Vinegar, of course. For example, sautéed potatoes, a few drops of vinegar will make them crispy and crispy. When boiling the fish, put a spoonful of vinegar to smell the fish; Like sweet and sour pork ribs and vinegared cabbage, vinegar is the main condiment; I like to eat refreshing mixed dishes need a drop of vinegar to improve the freshness, I like to use lemon juice instead of vinegar, lemon juice is sprinkled evenly on the dish, it will be more fragrant.

The time of vinegar should also be noted, when the food ingredients are just put in vinegar, it can keep the food crispy, such as shredded potatoes, lettuce, lotus root and other crispy vegetables; If you want to remove the fishy smell, put cooking wine; When boiling, put the broth in the broth and bring it to a boil; The vinegar can make it fresh before the dish comes out of the pan. When you eat seafood, you are used to dipping ginger vinegar into it to remove the smell of fresh sterilization; When I eat spicy pot, I put a bowl of vinegar, and vinegar also relieves the heat.

<> it can be seen from the composition of rice vinegar that rice vinegar can be sprayed on green vegetables after dilution. After dilution of rice vinegar, it has a good inhibitory effect on some bacteria, and the diluted thick rice vinegar can prevent and control powdery mildew, black spot and downy mildew. The surface of the vegetable plant after spraying vinegar is acidic, which can kill or inhibit the growth of pests and diseases that do not like acidic conditions, such as cabbage, water spinach, spinach, and cabbage, vinegar can be used to kill or inhibit the growth of pests and diseases that do not like acidic conditions.

Vinegar contains a large amount of acetic acid and trace amounts of lactic acid, amino acids, carbohydrates, proteins, sugars, gums and salts. These substances can be absorbed and utilized by plants on vegetables, which can accelerate the synthesis of chlorophyll, improve photosynthetic efficiency, promote the metabolism of substances and energy in vegetables, improve the ability of vegetables to absorb fertilizer and water, and increase performance, which is conducive to the accumulation of dry matter, so that vegetables grow robustly and vigorously, so as to produce obvious yield increase, and can prevent and control pests and diseases.

In fact, there are many vegetables that can be sprayed with vinegar, such as Chinese cabbage, cucumber, tomato, water spinach, spinach, potatoes, pumpkin, peppers, onions, etc., and general leafy vegetables and eggplant vegetables are OK. Because these vegetables are susceptible to bacterial diseases, viral diseases, aphids, etc. during the growth period, these pests and diseases are not adapted to the acidic environment after spraying vinegar. In particular, it has a significant effect on the virus diseases of tomatoes and peppers, as well as the soft rot of Chinese cabbage and cabbage aphids.