There are many types of household vinegar, and what are the commonly used ones? What do they do?

Commonly used are rice vinegar, white vinegar, aged vinegar, millet vinegar, garlic vinegar. It all plays a role in seasoning, and it can also make the food taste better.

Rice vinegar, white vinegar, aged vinegar. These vinegars can make the dish taste better and can remove the taste, and there are many types of vinegar.

Commonly used are rice vinegar, white vinegar, edible vinegar, black vinegar, red vinegar, respectively, can play a cleaning effect, can also remove the fishy smell, used to make meat.

We eat vinegar a lot, so do we know what kinds of vinegar there are? What's the difference? Why is it classified like this?

In fact, every family will put vinegar in the house, and it will say aged vinegar or balsamic vinegar and so on, and I can only distinguish vinegar and soy sauce from the color, because we can directly observe their color, which is also what we can see at a glance, and it is also the method we often choose. Just like aged vinegar, white vinegar and rice vinegar, we can recognize white vinegar by its color, and we will know from its name that its color is white, and I personally think that each name has its origin or reason.

In addition, the meaning of aged vinegar can be known from its name "Chen". Chen means that there is a long time to put it, so how long is actually defined in the food factory, but I want to say if it is a year, then how long can vinegar generally be kept? Will it deteriorate because it has been put for a long time?

Is it the same as wine? Is it that the longer you leave it, the more mellow and sweet it becomes? So, is it because it adds something to it that we don't know?

For example, if we put a lot of preservative wine, will this harm our body?

Actually, as a seasoning, they are not very harmful to us, because they are made with cereals, so they are good for our body. I think their names are different, but they are different in their bodies, they are made in different ways, and the things used to process into white vinegar are very simple and simple, but white vinegar is not very commonly used when we eat it, but it is still often used in our lives.

For example, we use it to wash our hands or take a bath, to kill our bacteria, and to make our skin pale. Anyway, there are great benefits, but we also have to pay attention to the number and amount of it, not too much. When we learn about them, it will be more convenient and proficient when we use them, and the food we make will become more delicious.

There are 4 types of vinegar, namely rice vinegar, aged vinegar, balsamic vinegar and fruit vinegar, and the use is mainly for food. Rice vinegar is made of glutinous rice as raw material and processed through a variety of processes, and its color is white, so it is also called white vinegar. Aged vinegar, on the other hand, is darker in color and more acidic compared to rice vinegar.

Balsamic vinegar is mainly sour and aromatic, and is the main raw material for sweet and sour taste. Fruit vinegar has a variety of raw materials and can be brewed from grapes, apples, pears, peaches, persimmons, dates, lemons and other fruits, which have the sweetness of natural fruits. The above vinegars are used to eat, which can be used to cook various dishes, and have the best effect on regulating the loss of appetite, nausea and vomiting caused by gastrointestinal discomfort.

Aged vinegar is the most sour and should be braised in red. Aged vinegar is brewed from sorghum, and is most famous for Shanxi old vinegar, which is black and purple in color, cotton, sour, sweet, mellow, and has a long aftertaste. In terms of taste, aged vinegar is the most acidic, and when cooking hot dishes, aged vinegar is often used in dishes that need to highlight the sourness and have a darker color, such as hot and sour sea cucumber, vinegar-braised catfish, etc.

In addition, aged vinegar is also commonly used in cold dishes such as old vinegar peanuts and old vinegar stings.

Balsamic vinegar is fragrant and cold. Balsamic vinegar is most famous for Zhenjiang balsamic vinegar. It is made of high-quality glutinous rice, with a reddish-brown color and the characteristics of "sour but not astringent, fragrant and slightly sweet".

Because of the fear of heat reaction to destroy its fragrance, balsamic vinegar is generally used as a cold dish, and can also be used as a seasoning for dipping dumplings. In addition, when cooking seafood or eating crabs, shrimp and other seafood in sauce, you can use balsamic vinegar and some oyster sauce to make a sauce, which has the effect of removing fish, improving freshness and antibacterial.

Rice vinegar is the most versatile. As the name suggests, rice vinegar is brewed from rice, which is the basic type of vinegar family, suitable for both hot and cold dishes, and is used in almost all traditional dishes. Typical dishes include vinegared cabbage, sweet and sour tenderloin, and hot and sour soup.

Zhejiang's famous product "rose rice vinegar", the color is transparent rose red, often and white sugar, white vinegar and so on are mixed into sweet and sour salt water to make kimchi, Jiangsu and Zhejiang people also like to use it to add maltose to make juice to make crispy duck, make the vegetable duck skin jujube red, extraordinarily attractive.

There are many types of vinegar, including rice vinegar, aged vinegar, balsamic vinegar, apple cider vinegar, etc., each vinegar has the same taste, but on the whole, vinegar is sour, a seasoning for cooking.

Vinegar is a traditional condiment in China's major cuisines, according to the existing written records, the ancient Chinese working people used wine as a starter to ferment vinegar, oriental vinegar originated in China, according to the literature recorded vinegar history is at least more than 3,000 years.

Types and uses of vinegar:

1. Brown rice vinegar, using brown rice before bleaching as raw material, contains amino acids, delicious taste, can be added to honey or juice to drink.

2. Glutinous rice vinegar cavity is empty, containing amino acids, Weiling round oak, acetic acid and organic acids and other nutrients, the taste is luscious, with a healthy effect, and can be used for daily drinking.

3. Rice vinegar is made of white rice next to the ruler, but there are not many organic acids and minerals, and the taste is not sweet enough, so it can be used when cooking.

4. Fruit vinegar, with apples, hawthorns, grapes, persimmons, pears and other fruits as the main raw materials, using modern biotechnology to brew a kind of sour condiment, compared with the usual vinegar, fruit vinegar contains more natural aromatic substances organic acids, to maintain the unique fruity aroma of fruits, rich in vitamins, minerals, etc.

5. Alcoholic vinegar, made from potato starch and fermented with alcohol, contains distilled ethyl alcohol, which can be used for cooking.

1. White vinegar White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt, etc. It can be good and regulate the metabolism of the human body, and as a dietary seasoning, the demand is very large.

2. Sweet and sour Sweet and sour is one of the traditional seasonings in China's major cuisines, and is widely spread in Cantonese cuisine, Shandong cuisine, Zhejiang cuisine, Suzhou cuisine, and Henan cuisine. Such as: sweet and sour pork ribs, sweet and sour fish, etc.

It is also loved by children. Sugar is also an organic compound, which is divided into monosaccharides, disaccharides and polysaccharides, which are the main substances in the body to produce heat.

3. Balsamic vinegar Zhenjiang balsamic vinegar is also known as Zhenjiang vinegar. It is a local traditional product of Zhenjiang, Jiangsu Province, and belongs to condiments.

Vinegar production methods can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is made from grain, sugar, and ethanol as raw materials and fermented by microorganisms. Synthetic vinegar is made by blending edible acetic acid, adding water, acidulants, seasonings, spices and food colorings.

Because vinegar can be produced on its own in the natural environment, ancient humans have been eating vinegar since very early in the world. In general, Eastern countries make vinegar from grains, and Western countries make vinegar from fruits and wine. In China, vinegar is generally believed to have been brewed during the Western Zhou Dynasty, but it is also believed that vinegar originated in the Shang Dynasty or earlier.

During the Han Dynasty, it was called vinegar. In the West, vinegar has been around since ancient Egypt. Since they are all obtained through fermentation and brewing, to a certain extent, it can be considered that wine vinegar is homologous, and all ancient civilizations that can make wine generally have the ability to make vinegar.

Due to the different raw materials, processes, and eating habits, the taste of vinegar varies greatly from place to place. The relatively long history of Yingchen began with Baoning vinegar that began in the first year of Tang Changxing (956 AD) of the Five Dynasties. Boryeong vinegar is produced in the ancient city of Langzhong, Sichuan, with the characteristics of soft sourness, mellow and sweet, with the popularity of Sichuan cuisine, marketing all over the world, there is a saying that "leaving Boryeong vinegar, Sichuan cuisine has no customers".

In northern China, the most famous vinegar species is the Shanxi old vinegar invented during the Ming Dynasty. Shanxi people are famous all over the country for their love of edible vinegar, and there is a joke about "paying guns but not vinegar". The most famous in the Central Plains is Henan special vinegar.

In southern China, the most influential are Zhenjiang balsamic vinegar and so on. In addition, the more famous vinegars include Zhejiang rice vinegar health.

Hello, it's a pleasure to answer the question for you.

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.

Hope it helps, hope it is adopted, thank you.