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Vinegar
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A colourless acidic liquid, vinegar has an amazing potion of health promoting properties. It is generally derived from grains or fruits such as glutinous rice, Kaoliang ( tall millet ), tapioca starch, sugar, apples, malt, being the common ingredients used. It can be classified into status of apple cider vinegar, malt vinegar, aged ( balsamic ) vinegar etc... The acidic degree is normally ranged at 2-5 % depending on the fermentation process.
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The fermentation is largely classified into
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Acetous fermentation, distilled vinegar- where acid liquid normally comes from wine and cider, this is considered to be the superior form.
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Artificial vinegar where it is made through art and not a natural process, this end product is slightly inferior, cost is relatively cheaper but it is the most widely used vinegar in the food industry line.
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Microscopic fungus producing fermentation vinegar is a combination of both (1) and (2), the final product is in the mid-range section, not a bad product after all.
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Vinegar is not only a customarily, tasty condiment but it is a multi purpose agent too, listed below is a little insight to using it in the cooking circle
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Dipping sauce: Dumpling in soup, Shanghainese snack and dim sum, plain, steamed meat, seafood, these are normally eaten with red vinegar and a side dish of finely, shredded ginger.
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Sweet and sour based sauce: Fishes, pork, crabs etc….Normally uses white vinegar.
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Stewing, braising and frying: Noodle, pig's trotters, and seafood varieties. Normally black vinegar is used.
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