What does vinegar taste good with?

In fact, boiling vinegar is rarely used in ordinary people's homes, and it is basically used in specialty snacks or restaurants. The benefits of boiling vinegar are:

Vinegar has a strong sour taste, especially cold dishes, if added directly to dishes.

It is easy to cause volatilization in the air, and the sour taste is insufficient when eating. And the boiled vinegar boils the water out, leaving a more sour acetic acid.

The taste can be retained for a long time.

The amount of water in vinegar is very large, and restaurants and catering operators often use large packages because of the large amount of purchases. After these vinegars are opened, if they are not used in time, the yeast inside will continue to ferment, produce miscellaneous bacteria, and a white film will appear, and after boiling, it will kill miscellaneous bacteria and prolong the storage time of vinegar.

When making special dishes that require special flavors, you also need to add vinegar and spices to boil, so that the taste will be more intense.

What ingredients are used to boil vinegar is the most fragrant.

Generally, some spices will be added when boiling vinegar, mainly to enhance the flavor and preservatives of vinegar. There are usually two ways to boil vinegar:

Steamed. Boil.

Vinegar loses less water during the steaming process, and the heating time is long, which can release the flavor of the spices, which is better than boiling, and is more commonly used in restaurants.

Because the boiled vinegar volatilizes more water, the boiling time is not easy to be too long, so it is generally heated at low temperature and the boiling time is short. The flavor of the spice is mainly obtained by soaking.

Ingredients added to boil vinegar.

Main ingredients: 500 grams of aged vinegar and sugar.

50 grams, two star anise, about 10 peppercorns, cinnamon.

3 grams, 2 grams of bay leaves.

Method] Pour the aged vinegar into the pot and soak the spices in boiling water to remove dust and impurities.

Pour the sugar into the aged vinegar, add the soaked spices, and then turn to low heat to boil out the flavor and turn off the heat. The spices are soaked in vinegar, allowed to cool and stored in a container.

Production tips] Whether it is steamed or boiled, sugar is indispensable. Because it can synthesize the sour taste of vinegar and has the effect of enhancing freshness.

It is not recommended to add grass fruit to boil vinegar.

Large spices such as nutmeg, because the time to boil vinegar is relatively short, the flavor of these spices cannot evaporate. And after adding, the vinegar will lose its vinegar aroma, affecting the taste and eating effect of the vinegar.

Balsamic vinegar must be used for boiling vinegar.

or aged vinegar, and rice vinegar.

There is no need to boil these. However, the current aged vinegar or balsamic vinegar has some additives, and the taste should be tasted before boiling.

You can also add salt, soy sauce and other condiments as needed to boil vinegar, so that the compound seasoning can be used directly.

Conclusion: Boiling vinegar has different needs, and some are for the sake of making snacks with a stronger taste and a more fragrant taste. Some are used to prolong the shelf life, while others are used to add a unique flavor to the specialty dish.

Therefore, the spices of boiling vinegar will also be different, but the basic ingredients are only these.

1. The production process of smoked vinegar can improve the flavor, taste and unique aroma of smoked vinegar.

2. The production process of balsamic vinegar adds fried beige liquid, which is made by heating and frying rice, and the fried beige liquid has the unique burnt flavor of balsamic vinegar.

This is based on the position of the mouth and the dish, rather than adding one ingredient to the vinegar to suit everyone's taste. Personally, I think adding sugar to vinegar will play a role in improving freshness. I think it's very fragrant.

Well, vinegar is just a spice.

It varies from person to person, Sichuan people think that adding chili pepper will be very fragrant, people in Jiangsu and Zhejiang think that adding white sugar will be fragrant, and northerners think that adding some soy sauce will be more fragrant.

Balsamic vinegar is a kind of vinegar made by fermenting glutinous rice as the main raw material. Balsamic vinegar is famous for being "sour but not astringent, fragrant and slightly sweet, strong in color and flavor", and the more you put it, the more fragrant it is. Cooking with balsamic vinegar can enhance the flavor and fragrance, remove the fishy and greasy, and be appetizing.

In terms of taste, balsamic vinegar is relatively sweet, so many people like to use balsamic vinegar when using vinegar alone for flavoring. The balsamic vinegar chain will add some sucrose during the production process, so the taste is very good, and many people like to use balsamic vinegar for food and drink.

The trick of choosing vinegar sheds wisdom

1. See if it is solid-state fermentation brewing: You can check whether there is the word "solid-state fermentation" on the label. Solid-state fermentation is pure grain fermentation, which is high in nutrition and good in taste; The liquid form is produced by short-term fermentation with water or alcohol, followed by the taste.

At present, most of the vinegar on the market is brewed.

2. Look at the ingredient list: the ingredients of high-quality vinegar mainly include water, millet, honey, edible salt, and no additives. And vinegar with additives such as sodium benzoate, caramel color, sucralose, etc., do not consider.

3. Look at the total acidity: the higher the total acidity index value, the better, and the total acidity should be, and the vinegar above this index is better.

The above content refers to Encyclopedia - Balsamic Vinegar.