If there is no white vinegar aged vinegar. Is it okay to have red vinegar at home instead?

If there is no white vinegar, aged vinegar. There is red vinegar in the house instead, of course, it is also possible. Because white vinegar, aged vinegar, red vinegar, they are all a type of vinegar. Red vinegar can certainly be substituted.

If there is no white vinegar and old vinegar, can the red column be replaced at home?

It is also possible to replace the red pillar at home if there is no white vinegar and aged vinegar, and the mangrove tree is the same, if there is no white vinegar, aged vinegar, can the red pillar be replaced at home? Yes, red vinegar is the same, the effect and effect are the same, if there is no white vinegar, aged vinegar, can the red column be replaced at home? Yes, red vinegar is the same, the effect and effect are the same.

Hello, if there is no white vinegar or aged vinegar, you can put a little cooking wine or use a little white wine instead, and red vinegar is also OK, but it may have a slight impact on the color of the real thing, I hope mine can help you.

You can use this instead, because it itself is to produce some relatively sour taste, so you can use these kinds of spices instead of each other when you stir-fry yourself.

If you don't have white vinegar, you can also make it with vinegar that is red with aged vinegar, which is basic, but the color is not very good-looking.

I don't have white vinegar, can I replace red vinegar in my house? It depends on what you do, and it may be the difference in color.

1. The taste is different.

Red vinegar has the sour taste of vinegar and has a fruity aroma.

The biggest feature of aged vinegar is color, aroma, mellow, strong and sour, and the longer the brewing time, the more mellow the taste.

2. The color is different.

Rose rice vinegar is a vinegar brewed from rice, and the vinegar has a transparent rose red color.

Aged vinegar is dark brown, liquid is bright, vinegar has a mellow vinegar taste, and has the characteristics of less precipitation, long storage time, and not easy to deteriorate.

3. Different uses.

Red vinegar does not have any special advantages in nutrition, but it is a raw material for preparing vinegar drinks, which is suitable for salads, diluted and drunk directly, and is not suitable as a condiment.

Aged vinegar is suitable for a variety of edible methods such as cold dressing, roasting, stir-frying, etc., but it is highly acidic and not suitable for direct drinking.

Red vinegar is rose rice vinegar.

Rose rice vinegar is brewed from rice, because it was mainly produced in Zhejiang in the past, and the vinegar is transparent rose red, so it is also known as "Zhejiang vinegar" and "red vinegar", and the flavor of old vinegar is quite different. The color of Zhejiang vinegar is light red and transparent, and it is often mixed with white sugar and white vinegar to make sweet and sour water to make kimchi, such as carmine radish. 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.

Vinegar that has been stored for a longer period of time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. Shanxi aged vinegar is one of the four famous vinegars in China.

Sorghum is the main ingredient. 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 varieties of vinegar are rice vinegar, aged vinegar, white vinegar, etc., although their essence is the same, but they still have different properties, first of all, their production process is different

1. The raw material of white vinegar is mainly glutinous rice, and the starch in the glutinous rice is converted into sugar after treatment, and then fermented into alcohol with yeast, and then fermented under the action of acetic acid bacteria to produce acetic acid. Due to its light color, white vinegar is mainly used in cold dishes and Western cooking;

2. Rice vinegar is mainly made by fermentation and brewing of high-quality rice or sorghum. There are differences between the north and the south in the production process, most of the rice vinegar in the south has a sweet taste, which is suitable for dishes with sweet and sour taste and pickles, and the rice vinegar in the north has a strong sour taste, which is suitable for cooking sour dishes such as fish in sour soup;

3. The raw materials and preliminary process of aged vinegar are the same as those of rice vinegar, but the difference is that the brewing time of aged vinegar is at least one year or more, and the brewed rice vinegar needs to be aged and concentrated in the summer and the long-term aging and concentration process of ice fishing in winter before it can be made into aged vinegar. High-quality aged vinegar is brownish-red or brown in color, with a high viscosity and a strong vinegar aroma. Aged vinegar is often used in dishes with a darker color and need to highlight the sourness, such as hot and sour soup, etc., and is also suitable for dipping when eating dumplings;

With the understanding of vinegar, vinegar has developed from a simple condiment to a series of cooking, condiment, and health care types

1. Cooking type - (aged vinegar, white vinegar): This kind of vinegar acidity is about 5, with a strong flavor and mellow aroma, and has the effect of relieving the smell and helping the fresh. It is very suitable for cooking fish, meat and seafood;

2. Accompaniment type - (rice vinegar): This kind of vinegar acidity is about 4, the taste is sweet, suitable for cold dishes, dipping, such as cold cucumbers, snacks, fried foods, etc., it has a strong fresh-aiding effect;

3. Health care type: This kind of acetic acid is low, generally about 3. The taste is better, every morning and evening or after meals to take 1 spoon (10 ml) is better, can play a role in strengthening the body and preventing diseases, this kind of vinegar has health vinegar, red fruit fitness vinegar and so on.

The vinegar used to make vinegar egg liquid is also a kind of health care type, and the acidity is 9. The health effects of this type of vinegar are more obvious;

Vinegar Purchase:

There are no suspended solids, sediments, and mold floating films. Vinegar is calculated from the time of delivery, and the bottled vinegar shall not have deterioration such as mold and floating film within three months. The color of real vinegar is brownish-red or colorless and transparent, shiny, with incense or ester fragrance or mellow fragrance; The sour taste is soft, slightly sweet, not astringent, and has a long aftertaste; The concentration is appropriate and there is no sediment.

Fake vinegar is mostly made of industrial acetic acid directly mixed with water, and the color is light and black; When the bottle is opened, the acid gas rushes to the eyes, and there is no fragrance; The taste is thin, with obvious bitterness and astringency in addition to the sourness; There are sediments and suspended solids.

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 vinegar that has been stored for a longer period of time.

Red vinegar should be shorter, aged vinegar is longer, and vinegar with a long time is better.

Color! Red vinegar is really red Aged vinegar will be darker in color than regular rice vinegar.

What about red vinegar? The difference between aged vinegar and ripening is that the taste of aged vinegar is stronger, and the vinegar flavor is heavier and more sour.

White vinegar can be used instead of balsamic vinegar, but white vinegar is more suitable for cold dishes, so if it is used for cooking, you should put a little less, otherwise the vinegar will be too strong. The raw materials for balsamic vinegar are mainly starchy grains, while the production process of white vinegar is relatively simple to rent and carry orders, so it is best to add a small amount of soy sauce to taste when cooking.

White vinegar can be used instead of balsamic vinegar, and white vinegar can be added instead of balsamic vinegar when cooking, but because the concentration of white vinegar is relatively high, it should be reduced when pouring white vinegar as appropriate, otherwise the sour taste of cooked dishes will be stronger. In addition, white vinegar is transparent, so it is not possible to use white vinegar instead of balsamic vinegar to color dishes.

It can be seasoned with white vinegar or balsamic vinegar, but balsamic vinegar is more suitable for the sour taste of cooking. If you feel that the taste of white vinegar is too strong when cooking, you can add some soy sauce to taste, generally white vinegar is more suitable for seasoning cold dishes, and its taste is more refreshing.

The raw materials for the production of balsamic vinegar are generally made by fermentation with starchy grains, and then fermented with grain bran, rice husk and other materials as auxiliary materials, and spices are added to it, so the balsamic vinegar smells more mellow. The production method of white vinegar is relatively simple, mainly because it has a vinegar flavor, so it is generally used to remove the flavor when cooking.