Is it better to use white vinegar or aged vinegar for cooking?

The vinegar used for cooking is generally rice vinegar. However, it is also good to use balsamic vinegar when cooking marine fish. It is best to eat dumplings and buns with aged vinegar and balsamic vinegar.

Aged vinegar for cold dishes is better than rice vinegar. When eating Korean cold noodles, you must put white vinegar. White vinegar is vinegar essence It is best to use balsamic vinegar to eat crabs, shrimp and so on.

Due to the different brewing raw materials and process conditions, vinegar has different flavors, and there is no unified classification method. If it is divided according to the vinegar-making process, it can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar can be divided into rice vinegar (made from grain and other raw materials) and sweet and sour (made from starch syrup and sugar residue raw materials).

According to different processing methods, rice vinegar can be further divided into smoked vinegar, balsamic vinegar, bran vinegar, etc. Synthetic vinegar can be divided into color vinegar and white vinegar (white vinegar can be further divided into ordinary white vinegar and vinegar essence). Vinegar is best brewed vinegar, and rice vinegar is the best.

Aged vinegar White vinegar Diet Hypertension Cardiovascular disease Heart disease Cooking skills Salt Eat a healthy diet.

With the improvement of the quality of life, our diet has also been enriched, take condiments as an example, in the past, there may only be a few seasonings in our kitchen, but now there are several kinds of seasonings in the kitchen alone, such as white vinegar and rice vinegar.

Aged vinegar, etc. In daily life, although there are many types of vinegar, they all belong to a kind of vinegar, different vinegar is actually very different, and the vinegar used in cooking is not the same, which vinegar tastes better when stir-frying? There are the following:

1. Different vinegars have their own flavors.

White vinegar is generally made of high-quality glutinous rice, the color of white vinegar is relatively light, or even no color, put some white vinegar when stir-frying, the taste will be very refreshing and delicious, especially when making vinegar cabbage, put some white vinegar, the taste suddenly has a qualitative leap. Aged vinegar is made from various grains, and it does not contain specially added aromatic substances, but because it is brewed, it has a strong sour taste and tastes delicious. Therefore, white vinegar and aged vinegar have their own flavors, and everyone has different tastes and preferences, so you can put different vinegars when cooking according to your preferences.

2. Aged vinegar is darker in color and has a stronger taste.

Aged vinegar is also a very common vinegar, especially in the north, when eating dumplings, some aged vinegar will be put on it, which can neutralize the fishy smell of the meat filling and increase people's appetite. In fact, you can also put aged vinegar when stir-frying, if you want to eat heavy dishes, you can put some aged vinegar, the color of the dish stir-fried with aged vinegar will be darker, just like dark brown, and the taste is richer than white vinegar, which is suitable for stewing meat or eating hot pot.

3. Whether it is white vinegar or aged vinegar, it is recommended to put it in after it comes out of the pot, and the taste will be more delicious.

Acetic acid contained in aged vinegar.

At high temperatures, the activity decreases, it is easy to deteriorate, and the taste will change, so it is generally not recommended to put aged vinegar when the noodles are still in the pot, it is recommended to put the noodles out of the pot before putting them, so that the taste will be better. For stir-frying, you can use both aged vinegar and white vinegar. In the family, it is common to use aged vinegar to stir-fry, because aged vinegar can not only play a role in seasoning, but also the added aromatic substances can also play a role in increasing freshness.

The taste of white vinegar is lighter and is generally used less. Because everyone's taste is different, it can't be generalized, and the right vinegar should be chosen according to everyone's preferences.

In contrast, white vinegar stir-fry will taste better, and it will really make the taste more crispy, and aged vinegar is suitable for cold dishes, so we still have to distinguish it.

Vinegar. When cooking at home, you usually use aged vinegar, which can make the taste of the dish particularly fragrant. It also feels good to eat.

I have to say that in comparison, white vinegar stir-fry will really taste better, and it will also make the dishes taste more delicious and crispy, and aged vinegar is best used to mix cold dishes.

Aged vinegar, in fact, the taste of aged vinegar is more suitable for stir-frying, and it will make the fragrance of that vinegar come out, and white vinegar is more suitable for eating some cold salad.

I think that the taste of stir-fried vegetables with aged vinegar is better, because aged vinegar is brewed vinegar, in addition to acid, it also has a fragrance, which can improve the taste of the dish, and the color of the aged vinegar can also be used to harmonize the color of the dish, which is suitable for braised vinegar.

When stir-frying, you should still choose aged vinegar, which can have a good seasoning effect, so the fried dishes taste very delicious, the color is also very good-looking, and the taste is particularly delicious, but white vinegar is generally used to marinate food.

Stir-fried vegetables with white vinegar will taste a little better because they are relatively more delicious and can also enhance the flavor of the dish. The resulting dish will be more delicious.

When stir-frying, of course, white vinegar is better, because white vinegar does not have the taste of vinegar, and there is some sweetness, which can make the dish more fresh.

Aged vinegar, because the taste of aged vinegar is more delicious, and the taste effect of aged vinegar is better, which can open people's appetite.

It's all the same. I often use them to stir-fry vegetables, and they all taste the same, but the aged vinegar will have some color, which is more suitable for stir-frying meat and the like, while white vinegar is suitable for stir-frying vegetables.

The color of white vinegar is relatively light, and if you put some white vinegar in the stir-fry, the taste will be very refreshing and delicious. When eating dumplings, some aged vinegar will be put on it, and you can put aged vinegar when eating heavy dishes.

It should be that the stir-fry with aged vinegar is a little more delicious because the taste is not so sour.

Aged vinegar can also add color and flavor, and it is also a particularly good seasoning.

Both rice vinegar and white vinegar can be used for stir-frying. Rice vinegar is the basic style of the vinegar family, and it is suitable for cold and hot dishes, and almost all traditional dishes of Huaixu will use it. Typical dishes that use rice vinegar include vinegared cabbage, sweet and sour tenderloin, and hot and sour soup.

White vinegar is a kind of rice or glutinous rice brewing, which is characterized by colorless transparency, soft sourness, 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 people to absorb the calcium in the food.