These 6 kinds of vinegar are very popular in China. There are 3 types in the south and 3 types in the north. Is there a vinegar in your hometown?

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Guide:

The old saying is often said: "Seven things to open the door, Chai rice oil and salt sauce vinegar tea". Vinegar is an indispensable seasoning in Chinese cooking, and basically every family can be used. However, how to choose edible vinegar, many people are confused. When we go to the supermarket, we look at it. Various edible vinegar and brands are also diverse. The price is high and low. How to identify its quality?

Here is a simple method. After we get vinegar, we can open its ingredients. Generally speaking, organic vinegar ＞ No anti -preservatives without adding vinegar ＞ No added vinegar (preservative)> blending (preparation) vinegar, vinegar, According to this logic, you will be much easier to buy. If you are too lazy to understand, you can choose these 6 kinds of vinegar, 3 types in the south, 3 types in the north. It is very popular in China and the quality is better. See if there is vinegar in your hometown?

Three types of north are Lao Chen vinegar, Hebei live water vinegar, and Tianjin independent vinegar

1. 【Shanxi Lao Chen Vinegar】

Because Shanxi Lao Chen vinegar is too famous, many people do not know how to choose. If you see the ingredients, we can look at its place of origin. After five traditional craftsmanship, it is made, which are steamed, yeast, smoke, drenched, and Chen.

Shanxi old vinegar, which is naturally fermented, does not add pigment, nor does it add preservatives and the like. When eating, we can dip dumplings to eat, or vinegar soaked garlic, etc., which is quite appetizing.

2. [Hebei Living Water Vinegar]

Live water vinegar in Handan, Hebei, its raw materials are also relatively simple, mainly including living water, corn, millet, vanabar bran, bran and salt. We can see this vinegar, which is also quite good. There are no other other. The additive is relatively pure.

We can know that this raw material selected from this vinegar is not made of traditional sorghum, but the Xiaomi used, because the differentiation of the raw materials makes the flavor of this vinegar more unique. Ferry process. It is suitable for pickling or cold mixing when eating.

3. [Tianjin Duchai Old Vinegar]

There is also a kind of vinegar in the north, which is also quite famous, that is, the old vinegar of Tianjin. This vinegar is produced from Tianjin. It is characterized by the smell and sourness.

Old vinegar, sorghum, wheat, and yellow rice are used as raw materials. Traditional fermentation and recipes are made of traditional fermentation and formulas. After multiple processes, it is made. After the production, the color of the vinegar is brownish red and the smell is fragrant. When you taste it a little, you will find that its taste is mellow, sour and sweet, and it is really pure teeth.

After speaking, 3 vinegar in the north, there are also 3 very well -known vinegar in the south.

1. 【Fujian Yongchun Old Vinegar】

Fujian Yongchun Old Vinegar, the main ingredients are water, glutinous rice, red songs, sugar, and sesame. Its total acid is greater than equal to 6.5g/ml. The taste is the kind of sweet and sour.

In terms of eating, we can use it to cook dishes, or it can be used as dipping water, even mixing vegetables, or soaking beans. It is a very good choice. Yongchun Old Vinegar, its main raw material is glutinous rice. After brewing, it is the kind of mellow and sweet, and the color is better.

2. [保 保 2 2 阆]

There is also a vinegar in the southwestern region, which is quite well -known, especially in Sichuan cuisine. It is an indispensable soul. This is Bao Ning vinegar. This one shared, the main raw material of Baoing Guo, its main raw materials is water, bran, wheat, corn, rice, sorghum, buckwheat, white sugar, etc., which is also a good vinegar without adding.

Baoning country vinegar, its taste is not the same as other incense vinegar, the taste is delicate and sour. This fragrance is more natural, and it will not feel pungent. The acidity of 6.2 degrees is also soft. The most important thing is that this vinegar is vinegar. It is not rotten for a long time, and the longer it is, the more fragrant. It is a good choice when you make cold cucumbers or make hot and sour powder.

3. [Zhenjiang Xiang Vinegar]

There is also a well -known fragrant vinegar in the south. It is Zhenjiang incense vinegar. The shared one is also called Hengshun Six -year vinegar. Its raw materials are mainly water, glutinous rice, wheat bran, japonica rice, edible salt, white sugar, and always always The acidity is greater than equal to 6.4g/100ml.

This kind of fragrant vinegar can be stored for a long time, and the longer the mellow, the more mellow. When we use it, it can be cold, or make dipping water. At the same time, it can be used with braised, sauce, and foam. This vinegar is also often purchased by my family, and the price is relatively affordable.

Of course, there are still many incense vinegar worth buying, because the popularity is not very high, and it is ignored. So I still suggest that when choosing vinegar, go to see more about its raw materials and do not pay too much attention to the price.

[This article was originally created by "small talk", which was first issued in the Baijia number: "Small talk", not to delete, stolen it without permission, infringement must be investigated]

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