Is it better to have a black red vinegar or a brighter crimson?

I can't tell which vinegar is better from the color, and the vinegar I eat at home is Takahashi aged vinegar, which has a sweet and sour smell and is full of penetration. The color of vinegar is reddish-brown. It can promote gastric juice secretion, inhibit the rise of blood sugar, reduce blood lipids, promote metabolism, lower cholesterol, prevent liver disease, beauty and skin care, and delay aging.

The color of the vinegar varies depending on the main raw materials used in brewing vinegar.

The transparent is white vinegar, which is particularly sour and tastes good! The aged vinegar is as black as soy sauce.

Red vinegar has a distinct taste, sweet and sweet, which is a wonderful product for mixed noodles and table pastries, and can also bring out the umami flavor of soup and seafood. Vinegar made by fermenting red glutinous rice (or red wine vinegar in the West) is mainly used to prepare red meat, such as frying steak, drizzling a little red vinegar before stir-frying to enhance the flavor of the meat.

The black vinegar has a rich flavor and rich color, which is a good helper for stewing and seasoning.

Rice vinegar has been used in China for more than 3,000 years and occupies an important place in Chinese food culture. Chinese rice vinegar has always been popular with the public because of its aromatic aroma and sweeter taste than Western vinegars. To make rice vinegar, you should start with rice wine.

Yeast ferments the sugar in glutinous rice into alcohol to become rice wine, and when microorganisms are added to the rice wine, the alcohol will be converted into acetic acid, and rice vinegar is produced. Black vinegar is a vinegar produced in Modena, Italy, with a dark brown black color. According to the ancient method, it is mainly made from a white grape called lambrusco.

After squeezing the juice from lambrusco grapes, it is slowly boiled to a concentration of about 2 3 and fermented in wooden barrels, which generally ferments to 5 6% alcohol and then stops, and then slowly oxidizes and converts into vinegar due to the action of acetic acid bacteria. After that, it is injected into large to small barrels for more than 12 years, and when it is aged, it will slowly evaporate and become pure, and it will evaporate from about 80 liters to about 10 liters.

The black vinegar has a purer taste than ordinary white vinegar, and it also has a special aroma and higher concentration. In addition to the base of salad dressing, it is also boiled. Some dishes in Italian cuisine are made with thick black vinegar, while others are not usually cooked.

Personally, I think that black vinegar is good for salad dressing with vegetables and seafood, and it is numb with meat. Maybe it's too pure to owe a little wildness! )

Red wine vinegar and black vinegar are also a bit similar, red and white grapes are fermented after the juice is pressed, and then converted into vinegar due to the action of acetic acid bacteria, which is injected into wooden barrels for a few years or so before being bottled and marketed. In terms of color, it tastes like rose red wine, and the taste is closer to ordinary white vinegar, but it is still a little purer and a little fragrant than ordinary white vinegar. It is generally used as a salad with meat as a salad dressing.

For example, Caesar salads usually have bacon, chicken and other ingredients, and the salad dressing of Caesar salad is made with red wine vinegar as the base tone. , reference:

qid=7007050100110,

The main ingredient of white vinegar is acetic acid, black vinegar is aged vinegar, sorghum is used as raw material, special qu fermentation, after summer drying of East Bing, one year, the concentration and aroma of vinegar are improved, and it becomes aged vinegar, and the aged vinegar is better in terms of nutrition.

The amino acids in black vinegar are 10 times that of white vinegar, which can improve the body's immunity, make the blood clear, and stabilize blood pressure.

and blood sugar, and has the effect of preventing cancer.

The content of black vinegar is higher than that of white vinegar, which is not good for patients with high blood pressure and cardiovascular diseases.

Red vinegar is generally made by adding medicinal koji or spicy knotweed as the main ingredient to make yeast, and using oatmeal to ferment acetic acid to increase the vinegar by aging and adding esters.

Red vinegar is not very clear, but vinegar itself is an astringent thing, and eating it can also promote digestion, and it is very beneficial for women to consume a little bit every night. Vinegar and honey together can make ** shiny.

Applying egg whites to the face can play a role in whitening and firming the skin.

Vinegar, also known as table vinegar, is an acidic seasoning containing acetic acid. Vinegar includes rice vinegar, aged vinegar, balsamic vinegar, bran vinegar, wine vinegar, white vinegar, various fruit juice vinegars, garlic vinegar, ginger vinegar, health vinegar, etc. Due to the different raw materials and production methods, the flavor of the finished product is very different.

Vinegar is an acidic seasoning that is used a lot. The acetic acid content in each 100ml of vinegar is more than ordinary vinegar and more than 5g of high-grade vinegar. Since vinegar improves and regulates the body's metabolism, the demand for vinegar as a dietary seasoning is increasing.

There are 4 types of vinegar ingredients and production methods.

1) The traditional Chinese vinegar raw materials are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Now it is mostly substituted with broken rice, corn, sweet potato, dried sweet potato, potato, dried potato, etc. The raw materials are first cooked, gelatinized, liquefied and saccharified to convert starch into sugar, and then fermented with yeast to produce ethanol, and then acetic acid is fermented under the action of acetic acid bacteria, and ethanol is oxidized to produce acetic acid.

2) Vinegar can be made from sugar-containing raw materials, grapes, apples, pears, peaches, persimmons, dates, tomatoes, etc. can be used to make various fruit juice vinegars, and honey and molasses can also be used as raw materials. They only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.

3) Using ethanol as raw material, the addition of acetic acid bacteria only undergoes a biochemical stage of acetic acid fermentation. For example, using low-alcohol liquor or edible alcohol and water dilution as raw materials, the vinegar should be made by rapid brewing, and it only takes 1 day to 3 days to obtain wine vinegar.

4) White vinegar is prepared by adding edible glacial acetic acid with water, and then adding seasonings, spices, pigments and other substances to make it a vinegar with a flavor similar to that of brewed vinegar.

It is mainly used for the color matching of dishes.

Some dishes are to be natural, then use white vinegar.

Some of them want to be dark, just use black vinegar.