Although the consumption frequency of vinegar is not very high, it is an indispensable thing in our daily life. How to distinguish the quality of vinegar? It can be identified from several aspects: buying vinegar with "brewing" label. The vinegar sold in the market is generally divided into brewing vinegar and blending vinegar. Brewing vinegar is made from grains, wheat bran and beans through fermentation process. Pure vinegar not only contains acetic acid, but also contains many nutrients, such as amino acids, calcium, iron, zinc and vitamins. Blended vinegar is made of brewed vinegar and diluted edible acetic acid, and its nutritional value will be greatly reduced.

When purchasing vinegar, try to choose vinegar with the words "pure grain brewing", "careful brewing" and "traditional technology". The general label of blended vinegar will also indicate the words "blended vinegar".

The quality of vinegar can be distinguished by shaking. Good quality brewed vinegar is fermented by grain, with clear color and rich nutrition, and there is generally a thin layer of sediment at the bottom of the bottle. After shaking, there will be a fine layer of foam floating on the surface, which can last for a long time. Inferior vinegar will have a big bubble and will soon disappear.

Smell the brewed vinegar, and it will have a unique fragrance, which is soft, mellow and non-irritating. Vinegar blended with acetic acid will have a pungent smell and a pungent sour taste.

What kind of vinegar is better? Introduce the characteristics and uses of different vinegars, and you will know how to choose! Vinegar is made from sorghum by fermentation and aging. It is characterized by strong vinegar flavor, mellow taste, reddish-brown luster and thick juice. Can be used for cooking, stewing, matching pasta, cold salad and dipping, and has wide applicability. Mature vinegar is most suitable for people who like sour taste. Aromatic vinegar, with glutinous rice as the main raw material, has outstanding fragrance, is not as sour as aged vinegar, has a soft taste, clear color and moderate vinegar taste, and is not easy to hide the original flavor of ingredients, especially suitable for seafood, noodle soup, steamed buns dipped in it, wonton and so on. Rice vinegar, with rice as the main raw material, is mostly light yellow in color, low in acidity, light in taste and not so rich in aroma. It is most suitable for cooking some dishes that require low acidity and do not need coloring, such as hot and sour potato shreds, hot and sour cabbage and so on. It can also be used to make cold salad and dipping sauce. White vinegar is transparent in color and the sourness is the strongest among all vinegars. Because of its strong sour taste, it is mostly used to make cold salads and pickles. We have several famous China vinegars, such as Shanxi Mature Vinegar, Zhenjiang Fragrant Vinegar, Zhejiang Rice Vinegar and Sichuan Baoning Vinegar. Of course, it is better to choose big brands, such as Jiangsu Hengshun brand balsamic vinegar and Shanxi Ninghuafu brand aged vinegar.