The most common vinegar in life is white vinegar, but the most commonly used is vinegar when cooking. How different is the two? In fact, they all belong to vinegar, but there are differences in the combination of dishes.
What is the difference between vinegar, white vinegar, and rice vinegar?
White vinegar
The raw material of white vinegar is glutinous rice. After processing, the starch in glutinous rice is converted into sugar, and then fermented with yeast to alcohol, and then acetic acid is produced by the action of acetic acid bacteria. Due to its lighter color, white vinegar is mainly used for cold dishes, and it is also used in Western cooking.
Rice vinegar
Rice vinegar is mainly made from high-quality rice and sorghum. The production process is different from the south and the north. The southern rice vinegar is mostly sweet. It is suitable for sour and sweet taste dishes and marinated pickles. The northern rice is rich in acetic acid and is suitable for cooking sour soups and other sour dishes.
In addition, when cooking rib soup, adding a small amount of rice vinegar or vinegar, but also help the release of calcium in the bones, so that the calcium in food is more easily absorbed.
Vinegar
When vinegar is brewed, it takes a long time for the fermentation process. A small amount of alcohol reacts with organic acids to form aromatic substances, which have rich aroma and taste.
With: Vinegar is often used in dishes that require prominent sourness and darker colors, such as hot and sour soup, vinegar and squid. Of course, when eating dumplings, steamed stuffed buns, and other pasta dishes, you also don't know the vinegar that is very tasty.
Fruit vinegar
Most of them are brewed with some fruits as raw materials and have a certain health care function. They usually serve as drinks.
How to choose high quality vinegar?
When purchasing vinegar, you should identify its quality from the following aspects:
One is to see the colors. Vinegar is red and white, and red vinegar is required to be amber or reddish brown. White vinegar should be colorless and transparent.
The second is smelling the smell. High quality vinegar has a sour taste and no other odor.
The third is to taste. Although the high-quality acetic acid is high, it has no irritation, mild sourness, slight sweetness, no astringency, and no other odor.
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