Is there anything that can be used instead of vinegar, and if there is no white vinegar, can it be r

Sour and spicy shredded potatoes.

It's very homely, but it's also one of the recipes that every restaurant has, and everyone knows that the sour taste of the shredded potatoes in the general hot and sour potatoes depends on the vinegar, and the spicy taste naturally comes from the chili pepper, but many people don't like to eat jealousy, and even some people can't stand the smell of vinegar, but they like to eat this dish, so what should I do? In fact, it is very simple, just use tomatoes instead of vinegar, put the chopped tomatoes into the pot and fry them until the juice of the tomatoes comes out, and then pour the shredded potatoes into the pot and stir-fry, so that the sour and hot shredded potatoes taste very good.

Water soaked in lemon juice or lemon peel.

Aged vinegar can not replace white vinegar, in the preparation of dishes, white vinegar is pure and sour, will not change the color of the dish, aged vinegar is mellow vinegar, darker color, suitable for heavier and darker dishes. In addition, aged vinegar cannot replace white vinegar for sterilization. In terms of household cleaning, white vinegar is generally used as a cleaning agent, such as in removing limescale in kettles.

Aged vinegar refers to the vinegar that has been stored for a long time after brewing, its color is dark brown, the liquid state is clear, the vinegar taste is mellow, the precipitation is less, it has the characteristics of long storage time, and it is not easy to deteriorate. Aged vinegar is one of the four famous vinegars in China, the most famous is Shanxi old vinegar, known as "the world's first vinegar". Aged vinegar is not only a good condiment, but also can be used for medicinal purposes, and has a certain curative effect and preventive effect on hypertension, hepatitis and ** disease.

Aged vinegar is based on sorghum, a large amount of koji is added, fermented with low-temperature alcohol, and then mixed with bran and fermented by acetic acid. Half of the vinegar paste is smoked, and the other half is poured with vinegar, and the resulting vinegar is soaked in the smoked paste to get new vinegar. The new vinegar is made by long-term aging and concentration in the summer and ice in the winter.

White vinegar is named after its white color, which is made from glutinous rice, which is brewed for several months after making koji, soaking, steaming, saccharification fermentation, and alcoholic fermentation. The raw materials added to the brewing process are different, and the taste will be different, and the use effect will be different. Therefore, whether it is in terms of food or sterilization and disinfection, do not replace white vinegar with aged vinegar.

Of course, you can replace it with aged vinegar if you don't have white vinegar, mainly because what we eat is its taste, so although the color is not very good-looking, the taste is the same, and the aged vinegar will be more fragrant.

If there is no white vinegar, you can also use aged vinegar instead, but the taste of aged vinegar is different from white vinegar, and the taste is much worse.

Yes, if you don't do it in vain, you can also use aged vinegar instead, because it has a sour taste, but the degree of sourness is different.

In the absence of white vinegar, aged vinegar can also be substituted, but the taste and color of the production are different from white vinegar.

Can you substitute aged vinegar without white vinegar? If you're making pickled pepper chicken feet or something, you have to use white vinegar.

Balsamic vinegar can be replaced with aged vinegar.

First of all, we need to understand a little bit about the essence of balsamic vinegar and aged vinegar and what is made of. Balsamic vinegar is generally a condiment made from high-quality rice through dozens of processes, and balsamic vinegar has its own taste. The reason why balsamic vinegar is called balsamic vinegar is because of its rich fragrance, and when you eat it, you can clearly find that its taste is sweet and sour.

The difference between aged vinegar and balsamic vinegar is that aged vinegar is actually one of the traditional seasonings invented by the Han people, because aged vinegar needs to be brewed for a long time, so the color of aged vinegar is relatively brown, and sometimes there is a small amount of precipitation. But because of the slight similarity in the taste of the two vinegars, many people use aged vinegar instead of balsamic vinegar.

Benefits of vinegar

There are many people who will say that jealousy is bad, but this is actually an incorrect opinion. Jealousy actually has many benefits for our body, first of all, let's say that jealousy is good for **. I believe that there are many girls who often feel very troubled by their **, and then I will persuade you to eat more jealousy.

Because vinegar is good for our **, it can promote the absorption of ** and enhance the resistance**. Of course, it doesn't mean that you have to eat a lot of vinegar, and some people don't know the right amount in order to become beautiful. Believe that I want to eat some vinegar regularly to help us become more beautiful.

My knowledge of vinegar has actually started since I was a child, why do you say that? Since the fish itself has a strong fishy smell, every time my mother prepares to cook fish for me, I always resist it because I hate the smell of fish, so I don't like to eat fish.

My mom was very upset about this, until someone told her that putting some vinegar in the grilled fish might change the fishy smell of the fish. So my mom followed the advice given by others to use vinegar to cook fish, but I didn't expect the effect to be really good, it was the first time I had eaten grilled fish without a fishy smell, and it tasted great.

Oil Zheng brother vinegar sauce is not a substitute for vinegar.

Vinaigrette, also known as red vinaigrette, is one of the ingredients in various salads in Western cuisine. The main ingredients are 2 liters of vegetable oil, 3 liters of vinegar or 75 ml of lemon juice, 50 grams of chopped onion (or chopped shallots), a small amount of black pepper, a small amount of chopped carba, 225 ml of olive oil, 1 teaspoon of mustard, and an appropriate amount of salt.

Boryeong vinegar

Boryeong vinegar is a traditional Sichuan famous specialty and one of the "four famous vinegars" in China. Boryeong vinegar is named after the place (now Langzhong City, Sichuan.

Baoning Town) is commonly known as the first year of Tang Changxing (936 AD) when the Baoning military rule was set up in the first year of Tang Changxing in the fifth dynasty (936 AD), which has a history of 1078 years ago, and in the past 400 years, Baoning vinegar has been continuously explored and innovated, and finally formed a century-old brand with bran vinegar and medicinal vinegar as the characteristics of the famous Chinese vinegar garden.

Boryeong vinegar is made from bran, wheat, rice, and glutinous rice, and sand kernels are used.

Malt, hawthorn, lovage.

Cinnamon, angelica, black plum, almond and other multi-flavored appetizing and spleen-invigorating, Chinese herbal medicines that promote blood flow are made into koji, and Guanyin Temple is taken.

The high-quality spring water of the ancient "Songhua Well" of the Tang Dynasty (known as Guanyin holy water in ancient times) is brewed from hail, and has been known as the elf of Sichuan cuisine for nearly 100 years, and there is even a saying that "leaving Baoning vinegar, Sichuan cuisine has no customers".

Among the four famous vinegars in China, "Boryeong Vinegar" is difficult to make vinegar due to its adherence to the traditional brewing process and Shu Dao.

The reason for the line has long been to western China.

As the main market, the market size is relatively small compared with Shanxi vinegar as a whole. With the convenience of transportation and the expansion of production capacity, Boryeong vinegar is developing rapidly throughout the country, and is famous at home and abroad with the spread of Sichuan cuisine.

Seafood soy sauce and vinaigrette must be different, seafood soy sauce, set sauce fragrant, fresh and fresh in one body, with special light soy sauce as the main ingredient, with the essence of sea fish and shrimp refined by modern technology, then the vinaigrette is made of oil and vinegar sauce.