It is better to buy aged vinegar or balsamic vinegar when the family is jealous

Aged vinegar and balsamic vinegar have different characteristics.

Balsamic vinegar has the characteristics of "color, aroma, acidity, alcohol and concentration", strong brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, and not easy to deteriorate.

Balsamic vinegar is rich in fragrance, sour but not astringent, fragrant and slightly sweet, strong in color and fresh in taste, and more mellow and so on. Aged vinegar is a vinegar that has been stored for a long time and has a relatively high acidity.

When the family is jealous, choose aged vinegar. Aged vinegar has a flavor while being sour, and it can also be used for stir-frying. Balsamic vinegar.

Very little.

Family jealousy, of course, it is best to choose brewed vinegar, do not buy blended vinegar, so don't look at the name is aged vinegar or balsamic vinegar, you just need to look at the production standard, the general production standard is the national standard (starting with the letter GB) vinegar, all are brewed vinegar.

It depends on personal taste, and the brewing process of aged vinegar and balsamic vinegar is different, and the taste is also different. Most northerners prefer aged vinegar because they are accustomed to the taste of aged vinegar. And some people occasionally buy some balsamic vinegar to eat.

If you think it's good, it's easy to buy it all the time. I think that fragrant vinegar is better than aged vinegar. But the dishes cooked are different.

Therefore, it is better to look at personal taste.

According to your description, I think if you have high requirements for the taste of food, you should choose aged vinegar for cold dishes, if it is just for cooking needs, then general vinegar can be satisfied. Thank you for your understanding and cooperation!

It's better to eat stale vinegar. The taste is strong. Shanxi old vinegar. My favorite. Is balsamic vinegar a type of rice vinegar? If you like. Buy according to personal taste.

The use of aged vinegar is generally common in pasta and is used as a dipping sauce; However, balsamic vinegar is basically used for cold dishes or stir-fried dishes. Therefore, the average family chooses according to their own taste.

1. The raw materials are different.

Aged vinegar is made from grains such as sorghum, barley, peas, and water, while the main raw material of balsamic vinegar is glutinous rice, which also contains substances with a special aromatic smell.

2. The process is different.

The process of aged vinegar brewing is generally cooking, saccharification, liquor and waxing, etc., while the main process of balsamic vinegar brewing is brewing, making fermentation and pouring vinegar, etc., and the process of balsamic vinegar generally has more than 40 processes, which is more complicated than the process of aged vinegar.

3. The smell is different.

Balsamic vinegar has a strong aromatic flavor because of the addition of aromatic substances; Aged vinegar does not add aromatic substances, but the sour taste is stronger.

4. Different uses.

Balsamic vinegar is used to mix cold dishes, such as cucumbers, eggplant, enoki mushrooms, black fungus, etc., it is best to choose Zhenjiang balsamic vinegar, balsamic vinegar has a sweet taste, which can make the taste of vegetarian dishes more layered. Or cook fish, stew chicken and duck, can enhance the flavor and fragrance, remove the fishy and greasy, appetizing and refreshing, it is indeed an excellent condiment; Aged vinegar is generally used in pasta, as a dipping sauce to eat, or cold dishes, such as cold pork ears, pig tongue, beef, chicken and other meat dishes, we can choose aged vinegar, because the fishy smell of meat dishes is heavier, suitable for this vinegar flavor is relatively strong.

Vinegar is a condiment, and no delicacy can leave it, it needs to be blended.

Vinegar is the oldest seasoning, which is complex to make, and has the effects of stomach strengthening, dampness and sterilization.

The difference between aged vinegar and balsamic vinegar is actually quite simple. Balsamic vinegar is made immediately after **. Aged vinegar, as the name suggests, is preserved after fermentation for a long time.

And then the vinegar of **. Such vinegar will be a little higher, because the fermentation time is too long, the yield will be reduced, but its flavor will be more thick. The effect of strengthening the body will be even more significant.

Aged vinegar is more flavorful, and balsamic vinegar is more fragrant.

The vinegar taste of aged vinegar is relatively pure, and the aroma of balsamic vinegar is relatively strong.

It's all delicious, and the fragrance is very good, if you have to distinguish it, use aged vinegar for cooking, and balsamic vinegar for dipping sauces.

Aged vinegar has a stronger sour taste and is more suitable for eating some foods with a heavier taste, while balsamic vinegar will be more fragrant and have a lighter taste.

The difference between aged vinegar, balsamic vinegar, white vinegar, and rice vinegar turned out to be so big, don't eat it wrong in the future.

ActuallyBalsamic vinegar. It is very tasty with aged vinegar, and the specific decision is based on personal taste. Aged vinegar and balsamic vinegar each have their own unique tastes, and everyone has different tastes and preferences, so we can put different vinegars in the cooking according to our preferences.

Balsamic vinegar is basically made from high-quality glutinous rice, which is made with substances that can become aromatic, and the aroma is relatively strong. Aged vinegar is made from a variety of grains, which does not contain special substances that can become aromatic, but because it is brewed, it has a stronger sour taste and tastes more fragrant.

Difference Between Aged Vinegar and Balsamic Vinegar.

1. Ingredient differences. Aged vinegar is made from bran.

Grains such as rice, barley, peas, and water are the main ingredients, while balsamic vinegar contains substances with a special aromatic smell in addition to water, glutinous rice, bran, and salt.

2. The process is different. The brewing process of aged vinegar is basically cooking, saccharification, liquor and waxing, etc., the main brewing process of balsamic vinegar is winemaking, fermentation and vinegar pouring and other steps, the brewing process of balsamic vinegar generally has more than 40 steps, and the aged vinegar is more complicated than the aged vinegar.

What is the difference between rice vinegar, aged vinegar, old vinegar, balsamic vinegar, white vinegar, and fruit vinegar?

Many people have eaten vinegar, but they don't necessarily understand vinegar! Don't be stupid anymore, today we will open the "door" of the vinegar world and talk about how to distinguish rice vinegar, aged vinegar, old vinegar, balsamic vinegar, white vinegar, and fruit vinegar.

Vinegar has a history of more than 3,000 years, according to existing documents. In ancient China, "vinegar" was called vinegar (pronounced "zuo"), liquor, bitter wine, etc. In the Zhou Dynasty, there were already full-time "sorrels", that is, technicians who brewed vinegar, who specialized in making vinegar for the Zhou royal family.

To this day, vinegar is still called vinegar in Japan.

Many people have eaten vinegar, but they don't necessarily understand vinegar! Don't be stupid anymore, I will open the door to the vinegar world for you today, and talk about how to distinguish rice vinegar, aged vinegar, old vinegar, balsamic vinegar, white vinegar, and fruit vinegar.

1.Appearance differentiation.

First of all, from the appearance, you can also distinguish these kinds of vinegar simply and crudely. Rice vinegar and white vinegar are relatively clear and translucent. Aged vinegar, aged vinegar and balsamic vinegar are brown in color. Fruit vinegar will have different colors depending on the juice.

2.Define distinctions.

Rice vinegar: vinegar made by solid or liquid fermentation process with rice (glutinous rice, japonica rice, indica rice, the same below) as the main raw material;

Aged vinegar: grain vinegar made by using sorghum as the main raw material and Daqu as the starter agent, fermented with solid acetic acid, and aged. The process is also the same as that of general vinegar, but it has undergone an aging process, such as the traditional "summer sun, winter freezing" process.

Its vinegar contains less water, strong color, fragrant taste, quality is unmatched by other vinegars, and can be stored for a long time, so it is called aged vinegar;

Old vinegar: It is also old vinegar, which has a longer brewing time than aged vinegar and has a higher acidity than aged vinegar. Generally, the acidity of aged vinegar is 4 degrees, while the acidity of old vinegar, that is, old vinegar, should reach 6 degrees;

Balsamic vinegar: grain vinegar made by using glutinous rice as the main raw material and Xiaoqu as the starter culture, fermented with solid layered acetic acid, and aged;

White vinegar: contains no or very few other ingredients except 3-5% acetic acid and water, and is made by fermentation of distilled liquor, white vinegar is generally very cheap;

Fruit vinegar: also known as fruit juice vinegar, it is a brewed vinegar made from various fruits as the main raw material. All kinds of apple cider vinegar, grape vinegar, coconut vinegar, jujube vinegar, etc. that can be seen usually belong to fruit vinegar;

3.Distinction of uses.

Rice vinegar: can be pickled radish, vinegar eggs; seasoning sour dishes, such as pot meat, etc.; You can also wash your face and soak your feet;

Aged vinegar: used for cold salad, such as cold vermicelli; It can also be used to dip dumplings;

Old vinegar: used for cold dressing, such as vinegar soaked peanuts;

Balsamic vinegar: suitable for stir-frying, such as hot and sour cabbage;

White vinegar: can be pickled with radish.

Fruit vinegar: can be pickled yam, lotus root and other vegetables; It can also be drunk directly with water to cool and quench thirst;

1. Raw materials for brewing: Aged vinegar is made of high duliang as the main raw material, and Dazhiqu is the starter agent, which is processed by cooking, saccharification, liquor, etc., and then quickly vinegared at high temperature, roasted and aged with vinegar and pumped in the sun. It represents Shanxi aged vinegar.

Balsam vinegar is made with glutinous rice as the main raw material and small koji as the starter agent, which is fermented with solid layered acetic acid, and aged through winemaking, fermentation, vinegar drenching, etc. = large technological process. The representative is Zhenjiang balsamic vinegar.

2. Different colors: the color of aged vinegar is purple, and the color of balsamic vinegar is brown-red or brown.

3. The taste is different: the aged acetic acid is fragrant, mellow and not astringent, because it is not moldy, it is not rotten for a long time, and the more it is put, the more fragrant it is, so it is given the word "Chen". Balsamic vinegar is sour but not astringent, the color is strong and the taste is solved, and the balsamic vinegar has a fragrant and slightly sweet taste due to the addition of sucrose.

4. Different usage: aged vinegar is a northern vinegar, which neutralizes the alkalinity in the local water quality, and is generally used as a dipping sauce, such as dumplings, buns, mixed noodles, etc.; When cooking hot dishes, it is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour sea cucumber, shredded pork, and sugar. Balsamic vinegar is a southern vinegar, its slightly sweet taste can give the dish a sense of softness, pyridine vinegar is more suitable for mixing cold dishes, vegetarian dishes, it can not only make the dish have a sour aroma, will not make the dish too dark color.

The raw materials are different. The main raw material of balsamic vinegar is glutinous rice, and aged vinegar is made from balsamic vinegar brewed from sorghum, which is made from high-quality glutinous rice through more than 20 processes. Aged vinegar is made of sorghum, barley, peas as raw materials, after grinding, drenching, smoking, steaming and other complex brewing processes, supplemented by "summer sun, winter ice" aging, so that the concentration of vinegar is getting higher and higher, is the "old vinegar";

The smell is different. Balsamic vinegar is famous for its "sour but not astringent, fragrant and slightly sweet, strong color and flavor". Aged vinegar has five characteristics: "color, aroma, taste, mellow and strong";

The occasion of use is different. Aged vinegar can be accompanied by cold dishes, high acidity, black and purple color, clear liquid, rich sour aroma, soft food, mellow and not astringent. The balsamic vinegar is not moldy, does not freeze in winter, the more you put it, the more fragrant it is, and it does not rot for a long time;

Aged vinegar has a thicker taste than balsamic vinegar, and aged vinegar is better for cold dishes.

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, 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".

Old 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.

Balsamic vinegar vinegar has the five characteristics of "color, aroma, taste, mellow and strong", and is welcomed by the majority of people, especially in Jiangnan. Balsamic vinegar is used to mix cold dishes, vegetarian dishes, cook fish, stew chicken and duck, can enhance the flavor and fragrance, remove the fishy and greasy, appetizing and refreshing, it is indeed an excellent condiment. It is known as "the best vinegar" at home and abroad.

Zhenjiang vinegar is also known as Zhenjiang balsamic vinegar. Compared with other types of vinegar, the emphasis of the word "fragrant" balsamic vinegar is that it has a unique aroma.

Shanxi old 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. The color of this Shanxi old vinegar is black and purple, the liquid is clear, the sour fragrance is rich, the food is soft, mellow and not astringent.

And it is not moldy, it is not frozen in winter, the more you put it, the more fragrant it is, and it will not rot for a long time.

Another important reason why aged vinegar is different from other vinegars is the brewing method of aged vinegar, the most famous of which is Shanxi old vinegar, which has a history of more than 3,000 years and is known as "the first vinegar in the world". It is not only a good condiment, but also can be used for medicine, and has a certain curative effect and preventive effect on hypertension, hepatitis and ** disease.

Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. Aged vinegar is based on sorghum. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid.

Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar. The new vinegar is then aged and concentrated in the summer and in the winter.

The main raw material of balsamic vinegar is glutinous rice, aged vinegar is brewed from sorghum, and cold salad should be put with aged vinegar, which not only has a mellow taste, but also has a relatively high acidity.

Both balsamic vinegar and aged vinegar are delicious, depending on personal taste.

Balsamic vinegar is usually a light and permeable vinegar with a lighter color and a lighter taste. Balsamic vinegar is suitable for salads, salads, pickled foods, etc., and can bring a unique flavor to food that is sweet and sour. Aged vinegar is a vinegar that has been fermented and aged for a long time, giving it a rich texture and taste.

Aged vinegar is often used in cooking to add depth and complexity to dishes, providing a rich vinegar flavor to a wide range of dishes.

Overall, balsamic vinegar is suitable for those who prefer a refreshing, light taste, while aged vinegar is suitable for those who prefer a rich, vinegary aroma. You can try both vinegars to see their characteristics and taste, and then choose according to your preference.

How to choose balsamic vinegar

1. Types of vinegar: There are many types of balsamic vinegar, such as rice vinegar, fruit vinegar, white vinegar, etc. Choose the type that suits your needs, depending on the dish and use.

2. Vinegar brand: Choosing a reputable brand is a way to ensure quality, you can check consumer evaluations and word of mouth, and Cong Lianghu understands the taste and quality of each brand.

3. Color and clarity: When choosing balsamic vinegar, observe the color and clarity of the vinegar. A good balsamic vinegar usually has a light yellow or amber color and should be free of cloudiness or suspended solids.

4. Aroma: Smell the balsamic vinegar at the key pin, a good balsamic vinegar should have a fresh and aromatic smell, and avoid choosing balsamic vinegar with peculiar smell or abnormal smell.