What is the difference between white vinegar, aged vinegar and rice vinegar?

In our daily life, we will see a lot of condiments, basically every household will have a bottle of vinegar, and some people will have two to more than two bottles. Why are they all vinegar, some are white, some are black, and what is the difference between them?

The first: aged vinegar.

Aged vinegar should be the most common vinegar in everyone's daily life, and it is generally used more frequently when eating noodles or eating noodles. Aged vinegar is characterized by its raw materials and time. Its raw materials are generally based on high materials, and its storage time is relatively long, China's aged vinegar has a history of more than 3,000 years, among which the aged vinegar of Shanxi is the most famous.

The second: balsamic vinegar.

We generally use balsamic vinegar when making cold salad, and most people may not divide it much, but the merchants who make cold salad generally use balsamic vinegar instead of aged vinegar. Balsamic vinegar is made from glutinous rice, and the vinegar is sour but slightly sweet. As if it is used for high-temperature cooking, the flavor will be greatly reduced, which is why it is widely used for cold salad.

The third: white vinegar.

I don't know if there are any friends who don't know what white vinegar is used for, in fact, white vinegar is generally used when making soup, because white vinegar has a freshness effect, and it is white and will not change the color of the soup.

Fourth: rice vinegar.

Many people confuse rice vinegar with white vinegar, but there is a big difference between them. Rice vinegar is generally brewed with starchy grains, which is basically what you like to use, while white vinegar is blended with edible acetic acid. Its use is also very wide, basically there is no limit, whether it is cold or hot dishes can be used it, but there is nothing particularly outstanding.

First, the color is different, second, the three types of vinegar are used differently, and third, their nutritional value is different. Therefore, when you usually choose vinegar, you should buy it according to the actual requirements, and use it in a targeted manner to make the dishes more fragrant.

The color is different, white vinegar is white as the name suggests, aged vinegar is dark red, and rice vinegar is brownish-yellow.

1. First of all, their brewing materials are different, aged vinegar is brewed from sorghum, rice vinegar is brewed from rice, and white vinegar is brewed from grain and blended. 2. White vinegar is generally used to make cold dishes, sweet and sour dishes, and rice vinegar is generally used. When making braised dishes or soups, aged vinegar is the first choice.

The raw materials are different. Rice vinegar: The raw materials of rice vinegar are edible alcohol and rice. Aged vinegar: The raw materials of aged vinegar are sorghum, bran, barley, rice, and peas. White vinegar: The raw materials of white vinegar are edible alcohol, rice, rice husks, and bran.

The colors are different. Rice vinegar: The color of rice vinegar is rose red. Aged vinegar: The color of aged vinegar is dark brown. Balsamic vinegar: Balsamic vinegar is dark brown-red in color. White vinegar: The color of white vinegar is transparent and colorless.

There are many kinds of vinegar, some are used for cooking, some are used for cold dishes, just like soy sauce, there are many kinds, choose the right one!

1.Rice vinegar is mainly made by fermenting high-quality rice and sorghum. Its production process is different from north to south.

Rice vinegar in the south mostly has a sweet taste, which is suitable for sweet and sour dishes and sauerkraut. Boil sauerkraut such as fish in sour soup. The main ingredient of rice vinegar is rice.

It tastes sweet and has a vinegary taste. The color is white with a hint of beige. It is mainly used to make sweet and sour pork ribs, sweet and sour tenderloin, sour cabbage, pickles and other sour beets and pickles, you can use rice vinegar.

2.Shanxi is rich in aged vinegar, and its raw materials and pretreatment process are roughly the same as rice vinegar. The difference, though, is that cooked vinegar is brewed for at least a year.

The brewed rice vinegar needs to go through a long-term aging and concentration process in summer and winter before it can be made into a mature vinegar. High-quality aged vinegar is brownish-red or tan, with high viscosity and strong vinegar aroma. Therefore, aged vinegar is often used in dishes with a darker color and need to highlight the sourness, such as hot and sour soup, sweet and sour fish, etc., and can also be used as a dipping sauce and dumplings for noodles such as steamed buns.

The sour taste is soft, transparent, and colorless. It is generally used to cook vegetables with beautiful colors. Usually when stewing pork ribs.

Adding white vinegar is conducive to the release of calcium in pork ribs, which is easier to be absorbed by the body. In terms of appearance, the color of rice vinegar is more rose red or yellow, and the fragrance is relatively pure and slightly sweet, which is suitable for daily dipping or mixed vegetables. White vinegar is colorless and has a simpler taste.

Because the ingredients are relatively simple, the sourness is strong. It looks great with light-colored vegetables, or as a cleaning agent. In terms of nutritional value, because rice vinegar is fermented directly from grains, it contains a large number of trace elements, especially B vitamins.

It is a vinegar with a higher nutritional value, so it is better to choose rice vinegar instead of white vinegar.

Shanxi has a long history of aged vinegar, and Shanxi's annual per capita vinegar consumption ranks first in the country. There are many famous vinegars in history, such as Pingyang smoked vinegar, Taiping rice vinegar, Nanliubao koji vinegar, Yuncheng persimmon vinegar, Huguan Xinsai vinegar, old vinegar and so on. Now it is especially famous for old vinegar, and has even become synonymous with Shanxi vinegar.

Generally, rice vinegar is used to soak in wine, aged vinegar is used for cooking, and white vinegar is generally used to remove fishy smells, so aged vinegar is the easiest to see the bottom.

Aged vinegar is considered to be the most sour of these vinegars, and the brewing time is relatively long, about a year. Uses: It can help improve the freshness of fish and pork.

Balsamic vinegar is suitable for cold dishes or dumplings, etc., and the flavor of the hot fried balsamic vinegar will evaporate. The more extensive vinegar is the most widely used in the vinegar family, stir-fried dishes, cold dishes.

Rice vinegar is brewed with rice, the play time is shorter than that of aged vinegar, and it is widely used for stir-fried vegetables and cold dishes; Aged vinegar is brewed with raw materials such as sorghum, which takes a long time and is mainly used to improve the freshness of meat; White vinegar is basically two ingredients, acetic acid and water, which can be stir-fried without changing the color.

Rice vinegar is not equal to aged vinegar.

Rice vinegar is made from millet, sorghum, glutinous rice, barley, yuzao corn, sweet potato, sake lees, red dates, apples, grapes, persimmons and other grains and fruits as raw materials, and is brewed by fermentation. It has a long history and is a condiment. It contains a small amount of acetic acid, the color is rosy red and transparent, the aroma is pure, the sour taste is mellow, and the taste is slightly sweet, which is suitable for dipping or stir-frying.

Studies have shown that eating rice vinegar is beneficial for the prevention of cardiovascular and cerebrovascular diseases.

Aged vinegar refers to vinegar that has been stored for a long time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. The most famous of the aged vinegar is the old aged vinegar in Shanxi, which has a history of more than 1,000 years in Sanqing orange dress, and is known as the "first vinegar in the world".

It is not only a good condiment, but also can be used for medicine, and has a certain curative effect and preventive effect on hypertension, hepatitis and ** disease.

For vinegar, this is not unfamiliar to all of us, in life we will often be jealous, and there are many types of vinegar, and rice vinegar is one of them, is a lot of people like to eat, but for the difference between rice vinegar and white vinegar, this is a lot of people are not clear, let's take a look at it.

Rice vinegar is the most widely consumed of all vinegars, which is brewed from rice, with a slightly lighter color and not enough sourness. It is indispensable in the cooking of most traditional dishes, such as vinegared cabbage, sweet and sour pork ribs, etc. It can also be mixed with sugar and white vinegar to make juice to make kimchi.

White vinegar, on the other hand, contains more chemical components, which is made by mixing edible acetic acid with other ingredients, with a softer sour taste and colorless, and is generally used to cook vegetables with good color. In addition, when stewing pork rib soup, add some white vinegar, which can help release the calcium in the pork ribs, making it easier for the human body to absorb.

Therefore, we can find that the difference between these two kinds of vinegar is still relatively large, which can be seen from their practices, and when cooking, the difference is also very large, first of all, the raw material of rice vinegar is rice, and the raw material of white vinegar is fermented by edible alcohol and edible acetic acid. And rice vinegar is slightly less acidic, and the sour taste is not very thick; White vinegar has a milder sour taste. The last thing we need to note is that rice vinegar will have some color, so it is also called red vinegar, which will change the color of food when cooking; White vinegar is colorless and suitable for foods with a delicious color.

Not enough, although vinegar is a good condiment, the two vinegars introduced above are very good, but this does not mean that we can eat at will, first of all, after eating dumplings dipped in vinegar or dishes with more vinegar, we should rinse our mouths in time to protect our teeth. And when we cook food, the best time to add vinegar is to add vinegar immediately after the raw materials are put into the pot and add vinegar before the dish is out of the pot, the first time should be more, the second time should be less, can make the dish taste more delicious, this is some tips for us to use vinegar when cooking, you may wish to try it. And vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell, and some fishy raw materials can also be impregnated with vinegar in advance.

Above we have introduced to you the difference between rice vinegar and white vinegar, you can find that although they are all vinegar, but in fact the difference is still very big, first of all, their raw materials are very different, and there is also a great difference when cooking, so we should still choose a more suitable one.

1. Rice vinegar is not white vinegar.

2. Rice vinegar is obtained by mixing koji and fermenting in the jar with rice, sorghum or corn as raw materials, and white vinegar is fermented by alcohol as the base material, and the alcohol is converted into acetic acid through chemical reaction and then fermented. The color of rice vinegar and white vinegar is also different, the color of rice vinegar is red and light, white vinegar is clearer, and the nutritional value of rice vinegar is also higher. Rice vinegar has a strong bactericidal ability, which can kill staphylococcus, Escherichia coli, diseased dry bacteria, halophilic bacteria, etc., enhance liver function and promote metabolism.

The difference between aged vinegar and rice vinegar is that the appearance is different, the raw materials are different, the fermentation time is different, and the uses are different.

1. The appearance is different.

Aged vinegar is brown in color.

Whereas, rice vinegar is a rose-colored liquid that is clear and clear.

2. The raw materials are different.

The main raw material of aged vinegar is sorghum, which is fermented with rice husk and chaff as auxiliary materials.

The main raw material of rice vinegar is various rice, which is fermented.

3. The fermentation time is different.

The fermentation time of aged vinegar is longer, taking Shanxi old vinegar as an example, the aging period is required to be more than 12 months.

The fermentation time of rice vinegar is short, and it can be made after 2-3 months.

4. Different uses.

The color of aged vinegar is darker, the content of flavor substances is more, and the vinegar aroma is rich. It is suitable for eating dumplings with dipping or preparing a rich soup marinade, and can also be used to mix cold dishes.

The fermentation time of rice vinegar is shorter, the color is lighter, and the vinegar taste is relatively pure, which is suitable for making fish to remove fish, improve freshness, and adjust sweet and sour sauce to make sweet and sour pork ribs.

Aged vinegar is very long, the raw material of rice vinegar is rice, white vinegar is white, the fragrance of balsamic vinegar is relatively strong, and they have their own characteristics.

Aged vinegar It is brewed edible vinegar. It is mainly produced in Shanxi. Rice vinegar is vinegar brewed from rice.

White vinegar is blended with vinegar essence, and vinegar is mainly used to make cold dishes and the like. It is also edible vinegar, which is mainly used in the production of noodles and soups in life.

Aged vinegar, rice vinegar, white vinegar, balsamic vinegar, some differences between these vinegars are: aged vinegar is mainly brewed from sorghum and has a darker color; The main ingredient of rice vinegar is rice. White vinegar is pure and sour; The main raw material of balsamic vinegar is glutinous rice.

Aged vinegar is a vinegar that has been put for a long time and fermented relatively pure, while rice vinegar is made of millet, white vinegar is made of grain, balsamic vinegar has not been eaten, the biggest difference is that the taste is almost the same, but it is particular about making that kind of dish with that kind of vinegar.

First of all, their raw materials are different, which leads to their different tastes, and secondly, their colors are also different, and the aroma is also different, which can be distinguished when selecting.