醋 （川菜）Vinegar (in Sichuan Cuisine)
Posted: Tue Jan 07, 2025 6:14 pm
醋（Vinegar）是中国各大菜系中传统的调味品。醋消肿，据现有文字记载，中国古代劳动人民以酒作为发酵剂来发酵酿制食醋，东方醋起源于中国，据有文献记载的酿醋历史至少也在三千年以上。“醋”中国古称“酢”、“醯”、“苦酒”等。“酉”是“酒”字最早的甲骨文。同时把“醋”称之为“苦酒”，也同样说明“醋”是起源于“酒”的。
中国著名的醋有“神秘湘西”原香醋、镇江香醋、山西老陈醋、保宁醋、天津独流老醋、福建永春老醋、岐山醋、河南老鳖一特醋及红曲米醋。
主要营养成分
氨基酸，乳酸，多种有机酸，多种矿物质，川穹嗪，汰酸
主要食用功效
调味品，增强食欲，促进消化，降低血压，降低血脂
醋的成分通常含有4%-7%的醋酸 ，有的還有少量的酒石酸、檸檬酸等。理論上講，幾乎任何含有糖分的液體都可以發酵釀醋。今天，按食醋生產方法，食醋可分為釀造醋和人工合成醋。釀造醋，是以糧食為原料，透過微生物發酵釀造而成。人工合成醋是以食用醋酸，添加水、酸味劑、調味料，香辛料、食用色素勾兌而成；另有濃度較高的醋精，醋酸含量在30%以上，需稀釋之後才能食用。根據中國大陸國家標準，只有用糧食或食用酒精發酵釀造而成的醋才可以被稱為「醋」，否則只能以其它名義在市場上販售。
醋和鹽一樣在自然環境中可以自行生成，在古巴比倫時代即有醋的記錄留下。一般而言，東方國家以穀物釀造醋，西方國家以水果和葡萄酒釀醋。在中國，通常認為醋在西周時開始被釀造，但也有人認為醋起於商朝或更早。漢朝時醯被稱為醋。在中東，古埃及時期就已出現了醋。由於都是通過發酵釀造獲得，在一定程度上，可以認為酒醋同源，凡是能夠釀酒的古文明，一般都具有釀醋的能力，因為在化學上酒精是乙醇，經過有氧發酵後可以形成乙酸也就是醋酸，釀造過程中只要再將酒經過發酵就能釀造醋。
由於原料，工藝，飲食習慣的不同，各地的醋的口味相差很大，一般可以分為固態發酵的黑醋和液態發酵的紅醋、白醋兩大類。在中國北方大多數醋都是黑醋，最著名的醋種當屬明朝時發明的山西老陳醋。山西人以愛好食用醋而全國聞名，有「繳槍不繳醋」的笑談。在中國南方，黑醋產品中影響最大的有鎮江香醋、四川保寧醋兩者，以上三種黑醋構成了中國四大名醋的前三位。此外，食用海鮮較多的東南沿海地區則大量使用液態發酵的紅醋，其主體為浙江米醋，下有湖州老恆和、紹興仁昌醬園、紹興咸亨、廣東珠江橋、豫西賈氏柿子醋等品牌。
醋在中國菜的烹飪中有舉足輕重的地位，常用於溜菜、涼拌菜等
醋是调味品中常用的一个品类，醋又称为食醋、醯、苦酒等，是烹饪中常用的一种液体酸味调味料。
食醋生产方法可分为酿造醋和人工合成醋。酿造醋，是以粮食、糖、乙醇为原料，通过微生物发酵酿造而成。人工合成醋是以食用醋酸，添加水、酸味剂、调味料，香辛料、食用色素勾兑而成。
醋由于在自然环境中可以自行生成，古代人类在世界各地从很早起就开始食用醋。一般而言，东方国家以谷物酿造醋，西方国家以水果和葡萄酒酿醋。在中国，通常认为醋在西周时开始被酿造，但也有人认为醋起于商朝或更早。汉朝时醯被称为醋。在西方，古埃及时期就已出现了醋。由于都是通过发酵酿造获得，在一定程度上，可以认为酒醋同源，凡是能够酿酒的古文明，一般都具有酿醋的能力。
由于原料、工艺、饮食习惯的不同，各地醋的口味相差很大。历史较为悠久的应属始于始于五代唐长兴元年（公元956年）的保宁醋。保宁醋产于今四川阆中古城，有酸味柔和，醇香回甜的特点，其随着川菜的流行，行销全球，有“离开保宁醋，川菜无客顾”的说法。在中国北方，最著名的醋种当属明朝时发明的山西老陈醋。山西人以爱好食用醋而全国闻名，有“缴枪不缴醋”的笑谈。在中原地区最著名的是河南特醋。在中国南方，影响最大的有镇江香醋等。此外较为有名的醋还有浙江米醋等
各种原料的醋
麸醋
以麦麸为主要原料，含有氨基酸、膳食纤维、B族维生素等。由于膳食纤维、B族维生素对人体有特殊作用，而麦麸又是小麦的副产物，因此麸醋也是一款健康环保产品，应当大力推广。麸醋的杰出代表应为四川的保宁醋。
糙米醋
以漂白前的糙米为原料，含有氨基酸，味道美味，可加入蜂蜜或果汁饮用。
糯米醋
纯天然酿造，含氨基酸、维他命、醋酸及有机酸等营养，味道甘美，具健康之效。
小麦醋
一般做醋南方多用大米，北方多用高梁，而河南特醋使用小麦为主料，这在全国食醋行业是不多见的。经研究证明，小麦脂肪含量低，蛋白质含量较高，并且其蛋白质的组成以麸胶蛋白和谷蛋白为主，经曲霉水解成各种氨基酸，它是形成食醋鲜香味的主要成分。
米醋
米醋是使用大米制成；采用民间最原始的手工酿造工艺形成。味道纯正，对预防中暑有一定的效果。而且对调理肠胃也有不错的功效。此工艺湖南桃江民间流传甚广。
水果醋
柿子醋
柿子醋：指一种用柿子酿造出来的醋。柿子醋能降低人体血糖、降低高血压，对一些儿童喝特别适宜。老人喝甚至起到延缓人体衰老的作用。柿子醋还有美容养颜的功效，醋疗对人的皮肤有柔和刺激作用，它能使小血管扩张，增加皮肤血液循环，并能杀死皮肤表面的细菌，使皮肤细嫩、美白、红润有光泽。柿子醋中含有大量醋酸及乳酸、琥珀酸、葡萄酸、苹果酸、氨基酸，经常饮用，可以有效地维持人体内pH值的平衡，从而起到防癌抗癌的作用，以河南山西陕西交接处历史悠久，相传陕县贾氏陈醋曾经为贡醋。
苹果醋
这里所提到的“醋”，并不是厨房里的调味品，而是指以苹果汁经发酵而成的苹果原醋、再兑以苹果汁等原料而成的饮品。 苹果原醋兑以苹果汁使得口味酸中有甜，甜中带酸，既消解了原醋的生醋味，还带有果汁的甜香，喝起来非常爽口。苹果醋能保健养生、改善疲劳、美容养颜。
红枣醋
红枣醋是用红枣或红枣汁为原料，在传统酿造工艺的基础上经现代生物工程技术两次微生物发酵酿制而成的醋。它不仅能美容养颜，解酒护肝，而且对预防心脏病，中风有特效，具有肯定的防癌作用，还能提高人体免疫力。
酒精醋
以马铃薯的淀粉为原料，用酒精发酵后而成，含有蒸馏乙基酒精；但缺乏对身体有益的有机酸及维他命B等。
黑醋
青海的名特产之一，至少已有200多年历史。湟源陈醋，又叫黑醋，酸味纯正，清香甜润，质地浓稠，色香俱佳，多吃能增食欲，助消化健脾胃，防感冒，清心解毒。
清代并流传至今的“四大名醋”，如山西老陈醋、保宁醋、镇江香醋、福建红曲米醋。豫西陕县贾氏柿子醋做为曾经的贡品，在历史上作为最早的水果醋代表，也具有非凡的意义。
以上資料來自：百度百科，維基百科
“五味调和百味生”，醋作为五味之一，是调和众多复合味的基本料，在川菜20多种味型中，用醋来调味的有糖醋味、荔枝味、酸辣味、煳辣荔枝味、姜汁味、鱼香味、家常味、陈皮味、芥末味、怪味、红油味，茄汁味等12种味型，几占川菜众多味型的一小半。
其中糖醋、酸辣、荔枝、姜汁、鱼香、茄汁味型的口感都带明显的醋酸味，令人开胃解腻回味悠长。
运用醋或酸味调料做调味品，必须掌握“酸而不酷”的原则，无论热菜或凉菜都要根据菜肴的味型和风味特点来灵活运用。
糖醋味要求甜酸并重，因此在调味中就要求糖、醋、咸三味的比例恰当。根据测定醋与糖的pH值关系，在0.1%的醋酸溶液中添加5%-10%的糖，则酸甜适中平衡。
因此糖的用量就比醋的用量多，才能达到甜酸协调，加上盐在其中的综合平衡作用，才有糖醋味正的味觉效果。
所以川菜和粤菜中的糖醋味是略有不同，粤菜中的糖醋是偏酸，而川菜中的糖醋味则是讲求平衡刚好。
荔枝味在口感上进口酸，回味甜”，其味有如刚上市的新鲜荔枝，
酸辣味顾名思义是以酸味为主体，辣味助风味，因此醋的用量较重以在调味上醋应略重于糖。
但要突出醇酸微辣的味道，切不可忽视咸味作为基本味的作用。
调制姜汁味应在咸鲜适口的基础上，重用姜、醋，以突出辛辣与醋酸
茄汁味没有使用色醋，而是以番茄酱的果酸，并辅以白醋来增加酸味，使其甜酸适口，因此白醋用量宜少。因为白醋与色醋的口感不同，白醋味道单薄咧口，用量过度会掩盖了茄汁的自然果酸味。
“起锅点醋”是厨师对烹调中用醋的经验总结
因为醋经加热容易挥发，醋香味的逃逸往往影响了菜肴的风味。
为了避免醋在加热中的损失，利用菜炒好的瞬间滴入少量食醋，以强化菜肴的风味。
醋在调味中还具有增鲜作用
当菜肴的汁呈弱酸性（温度70∼90°C) 的情况下，呈鲜味的氨基酸或核苷酸离解度最大，鲜味也最浓郁。此时调入适量的醋，能使菜肴增鲜。
醋能减辣
因为辣椒的主要成分辣椒素（又称辣椒碱）具碱性，它可以被酸中和生成盐，从而使辣的程度降低。
如果味道太辣，可以加入少量醋使辣味减弱。
醋能增香
由于醋中含有的醋酸、氨基酸、丁二酸及其他有机酸，在加热时与黄酒中的醇产生酯化反应，生成各种芳香气味的脂类，这种脂类的香味是构成菜肴独特风味的重要因素之一。
因此根据成菜要求加入适量的黄酒和醋，会起到去异味增添美味的作用。
但操作时要先放酒后放醋，不可乱了投放顺序。
酯化反应
乙醇和乙酸（俗名醋酸）进行酯化生成具有芳香气味的乙酸乙酯，是制造染料和医药的原料。在某些菜肴烹调过程中，如果同时加醋和酒，也会进行部分酯化反应，生成酯，使菜肴的味道更鲜美。
乙酸乙酯
水解反应
乙酸乙酯容易水解，常温下有水存在时，也逐渐水解生成乙酸和乙醇。添加微量的酸或碱能促进水解反应。乙酸乙酯的碱性水解与酸性水解最大的差别在于，碱性水解是不可逆的，也就是反应机制中可逆的进程与不可逆的进程。乙酸与乙醇发生可逆反应会生成乙酸乙酯。陈酒很好喝，就是因为酒中少量的乙酸与乙醇反应生成具有果香味的乙酸乙酯。
醋能解腥去膻
鱼虾中的腥臭物质都属于胺化物，呈弱碱性，而食醋为酸性。
因此，醋可以与胺化物结合成中性盐，使腥味减少。
在烧制鱼虾菜时酌情加入少许醋，能抑制和破坏鱼腥味，烧煮羊肉时加点醋，能解除羊肉的膻腥气。
醋实际上在调味中起到了一个“祛邪扶正”的作用。
醋除参与调味外，在烹调中还有其他作用
醋能防腐
由于醋有杀菌防腐的作用，所以有些菜肴使用食醋腌渍，既可防腐保鲜，也突出了菜肴的风味。
醋易使食物酥烂
在烧煮牛肉、猪肉、海带、土豆时加入适量醋，可使其易熟易烂。
因醋有溶解钙的作用，煮软酥鲫鱼时若滴醋少许，能使鱼体酥软入味。
醋还能保持菜肴脆嫩
在炒土豆、白菜、黄豆芽、西葫芦等瓜果蔬菜时，原料入锅翻炒几下后，立即烹入少许醋，继而投放其他调料炒熟。
这类炒熟的菜肴既清香，又能在一定时间内保持其脆性。
在使用其他酸性调味料时，要根据原料自身的特点来分别使用。
如腌酸菜、酸萝卜需先用水略为漂洗，除去部分涩味，入锅用猪油炒出香味，再进行烹制，如酸味不够突出可酌加醋，这样成菜后酸味才醇正厚道。
酸梅酱自身酸味够足，不仅不需要另加醋，相反在调味时要加入少量的盐做底味，或放少许糖综合酸味的味感，使其酸味柔和自然，吃进嘴里不咧口。
Vinegar is a traditional condiment in various Chinese cuisines. Vinegar can reduce swelling. According to existing written records, the ancient Chinese working people used wine as a fermentation agent to ferment and brew vinegar. Oriental vinegar originated in China, and the recorded history of vinegar brewing is at least more than three thousand years old. In ancient China, "vinegar" was known as "cu", "xi", "bitter wine", etc. "You" is the earliest oracle bone inscription of the character "wine". Also, referring to "vinegar" as "bitter wine" also indicates that "vinegar" originated from "wine".
Famous vinegars in China include the Original Xiang Vinegar from "Mysterious Western Hunan", Zhenjiang Xiang Vinegar, Shanxi Mature Vinegar, Baoning Vinegar, Tianjin Duliulao Vinegar, Fujian Yongchun Mature Vinegar, Qishan Vinegar, Henan Laobieyi Special Vinegar, and Hongqu Rice Vinegar.
Main Nutritional Components
Amino acids, lactic acid, various organic acids, various minerals, Chuanxiongzine, peptides
Main Edible Efficacy
Condiment, enhancing appetite, promoting digestion, lowering blood pressure, reducing blood lipids
The composition of vinegar usually contains 4%-7% acetic acid, and some also contain a small amount of tartaric acid, citric acid, etc. Theoretically, almost any liquid containing sugar can be fermented into vinegar. Today, according to the production methods of vinegar, vinegar can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is brewed through microbial fermentation using grains as raw materials. Synthetic vinegar is made by blending edible acetic acid with water, acidulants, seasonings, spices, and food colorings. There is also concentrated vinegar essence with an acetic acid content of more than 30%, which needs to be diluted before consumption. According to the national standards of the People's Republic of China, only vinegar brewed from grains or edible alcohol can be called "vinegar", otherwise it can only be sold in the market under other names.
Like salt, vinegar can be produced spontaneously in the natural environment, and there are records of vinegar dating back to the Babylonian era. Generally speaking, in Eastern countries, vinegar is brewed from grains, while in Western countries, it is brewed from fruits and wine. In China, it is generally believed that vinegar began to be brewed during the Western Zhou Dynasty, but some people think it originated in the Shang Dynasty or even earlier. During the Han Dynasty, "xi" was called vinegar. In the Middle East, vinegar appeared during the ancient Egyptian period. Since both wine and vinegar are obtained through fermentation, to a certain extent, it can be considered that they have the same origin. Almost all ancient civilizations capable of brewing wine generally have the ability to brew vinegar, because chemically, alcohol is ethanol, which can be oxidized to form acetic acid (vinegar) through aerobic fermentation. As long as the wine is further fermented during the brewing process, vinegar can be made.
Due to differences in raw materials, processes, and eating habits, the flavors of vinegars vary greatly in different regions. Generally, they can be divided into two major categories: solid-fermented black vinegar and liquid-fermented red vinegar and white vinegar. In northern China, most vinegars are black vinegars, and the most famous type is the Shanxi Mature Vinegar invented during the Ming Dynasty. Shanxi people are famous nationwide for their love of vinegar, and there is a joke that "they would rather give up their guns than their vinegar". In southern China, among the black vinegar products, Zhenjiang Xiang Vinegar and Sichuan Baoning Vinegar have the greatest influence. The above three black vinegars constitute the top three of the four famous vinegars in China. In addition, in the southeast coastal areas where seafood is commonly consumed, a large amount of liquid-fermented red vinegar is used, mainly Zhejiang Rice Vinegar, with brands such as Huzhou Laohenghe, Shaoxing Renchang Sauce Garden, Shaoxing Xianheng, Guangdong Zhujiang Bridge, and Jia's Persimmon Vinegar in Western Henan.
Vinegar plays a crucial role in the cooking of Chinese cuisine and is commonly used in stir-fried dishes and cold dishes.
Vinegar is a commonly used category of condiments. Also known as edible vinegar, "xi", "bitter wine", etc., it is a commonly used liquid sour condiment in cooking.
The production methods of edible vinegar can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is brewed through microbial fermentation using grains, sugar, and ethanol as raw materials. Synthetic vinegar is made by blending edible acetic acid with water, acidulants, seasonings, spices, and food colorings.
Since vinegar can be produced spontaneously in the natural environment, ancient humans around the world began to consume vinegar from very early times. Generally speaking, in Eastern countries, vinegar is brewed from grains, while in Western countries, it is brewed from fruits and wine. In China, it is generally believed that vinegar began to be brewed during the Western Zhou Dynasty, but some people think it originated in the Shang Dynasty or even earlier. During the Han Dynasty, "xi" was called vinegar. In the West, vinegar appeared during the ancient Egyptian period. Since both wine and vinegar are obtained through fermentation, to a certain extent, it can be considered that they have the same origin. Almost all ancient civilizations capable of brewing wine generally have the ability to brew vinegar.
Due to differences in raw materials, processes, and eating habits, the flavors of vinegars vary greatly in different regions. The one with a relatively long history should be Baoning Vinegar, which began in the first year of Changxing in the Later Tang Dynasty of the Five Dynasties (956 AD). Baoning Vinegar is produced in the ancient city of Langzhong, Sichuan Province. It has the characteristics of a mild sour taste and a fragrant, sweet aftertaste. With the popularity of Sichuan cuisine, it is sold worldwide, and there is a saying that "Without Baoning Vinegar, Sichuan cuisine will have no customers". In northern China, the most famous type of vinegar is the Shanxi Mature Vinegar invented during the Ming Dynasty. Shanxi people are famous nationwide for their love of vinegar, and there is a joke that "they would rather give up their guns than their vinegar". In the Central Plains region, the most famous one is Henan Special Vinegar. In southern China, Zhenjiang Xiang Vinegar has the greatest influence, among others. In addition, the relatively well-known vinegars also include Zhejiang Rice Vinegar.
Vinegars from Various Raw Materials
Wheat Bran Vinegar
Using wheat bran as the main raw material, it contains amino acids, dietary fiber, B vitamins, etc. Since dietary fiber and B vitamins have special effects on the human body, and wheat bran is a by-product of wheat, wheat bran vinegar is also a healthy and environmentally friendly product that should be vigorously promoted. The outstanding representative of wheat bran vinegar should be Baoning Vinegar in Sichuan.
Brown Rice Vinegar
Made from unbleached brown rice as the raw material, it contains amino acids, has a delicious taste, and can be mixed with honey or fruit juice for drinking.
Glutinous Rice Vinegar
Naturally brewed, it contains nutrients such as amino acids, vitamins, acetic acid, and organic acids, has a sweet and delicious taste, and is beneficial to health.
Wheat Vinegar
Generally, in making vinegar, rice is mostly used in the south and sorghum is mostly used in the north. However, Henan Special Vinegar uses wheat as the main raw material, which is rare in the national vinegar industry. Research has proven that wheat has a low fat content and a high protein content, and its protein is mainly composed of glutenin and gliadin, which are hydrolyzed into various amino acids by Aspergillus. It is the main component that forms the fresh and fragrant taste of vinegar.
Rice Vinegar
Rice vinegar is made from rice and is formed through the most primitive manual brewing process among the people. It has a pure taste and has a certain effect on preventing heatstroke. It also has a good effect on regulating the stomach and intestines. This process is widely spread among the people in Taojiang, Hunan.
Fruit Vinegar
Persimmon Vinegar
Persimmon vinegar refers to a kind of vinegar brewed from persimmons. Persimmon vinegar can lower blood sugar and blood pressure in the human body, and it is especially suitable for some children to drink. For the elderly, drinking it can even play a role in delaying human aging. Persimmon vinegar also has the effect of beautifying the skin. The vinegar treatment has a mild stimulating effect on the human skin. It can dilate small blood vessels, increase skin blood circulation, and kill bacteria on the skin surface, making the skin tender, white, ruddy, and shiny. Persimmon vinegar contains a large amount of acetic acid, lactic acid, succinic acid, gluconic acid, malic acid, and amino acids. Regular consumption can effectively maintain the balance of the pH value in the human body, thus playing a role in preventing and fighting cancer. It has a long history at the junction of Henan, Shanxi, and Shaanxi provinces. It is said that Jia's Aged Vinegar in Shanxian County, Shaanxi Province, was once a tribute vinegar.
Apple Vinegar
The "vinegar" mentioned here is not the condiment in the kitchen, but a beverage made from apple juice that is first fermented into apple raw vinegar and then blended with apple juice and other raw materials. Blending apple raw vinegar with apple juice makes the taste sour with a hint of sweetness and sweet with a hint of sourness. It not only eliminates the raw vinegar taste of the original vinegar but also has the sweet aroma of fruit juice, making it very refreshing to drink. Apple vinegar can maintain health, relieve fatigue, and beautify the skin.
Jujube Vinegar
Jujube vinegar is made from jujubes or jujube juice as raw materials and is brewed through two microbial fermentation processes based on traditional brewing techniques. It can not only beautify the skin, relieve the effects of alcohol, and protect the liver, but also has a special effect on preventing heart disease and stroke, has a certain anti-cancer effect, and can improve human immunity.
Alcohol Vinegar
Using the starch of potatoes as raw materials, it is made by alcohol fermentation and contains distilled ethyl alcohol. However, it lacks beneficial organic acids and vitamins B and other substances for the body.
Black Vinegar
One of the famous specialties in Qinghai, it has a history of at least more than 200 years. Huangyuan Aged Vinegar, also known as black vinegar, has a pure sour taste, a fragrant and sweet flavor, a thick texture, and excellent color and aroma. Eating more of it can increase appetite, aid digestion, strengthen the spleen and stomach, prevent colds, and clear the heart and detoxify.
The "Four Famous Vinegars" that have been passed down since the Qing Dynasty, such as Shanxi Mature Vinegar, Baoning Vinegar, Zhenjiang Xiang Vinegar, and Fujian Hongqu Rice Vinegar. As a former tribute vinegar, Jia's Persimmon Vinegar in Shanxian County, Western Henan, also has extraordinary significance as the earliest representative of fruit vinegar in history.
The above information comes from: Baidu Encyclopedia, Wikipedia
"The harmony of the five flavors gives birth to a hundred flavors." As one of the five flavors, vinegar is a basic ingredient for blending many complex flavors. Among the more than 20 flavor types in Sichuan cuisine, 12 flavor types use vinegar for seasoning, including sweet and sour flavor, litchi flavor, sour and spicy flavor, burnt chili litchi flavor, ginger juice flavor, fish flavor, home-style flavor, tangerine peel flavor, mustard flavor, strange flavor, red oil flavor, and ketchup flavor, accounting for nearly half of the many flavor types in Sichuan cuisine.
Among them, the sweet and sour, sour and spicy, litchi, ginger juice, fish flavor, and ketchup flavor types all have an obvious acetic acid taste, which is appetizing, relieves greasiness, and has a long aftertaste.
When using vinegar or sour seasonings as condiments, the principle of "sour but not excessive" must be mastered. Whether it is a hot dish or a cold dish, it should be flexibly used according to the flavor type and characteristics of the dish.
The sweet and sour flavor requires equal emphasis on sweetness and sourness. Therefore, in seasoning, the proportions of sugar, vinegar, and salt must be appropriate. According to the measurement of the pH value relationship between vinegar and sugar, adding 5%-10% sugar to a 0.1% acetic acid solution will result in a moderate balance between sweetness and sourness.
Therefore, the amount of sugar used should be more than that of vinegar to achieve a harmonious balance between sweetness and sourness. With the comprehensive balancing effect of salt, the correct taste effect of the sweet and sour flavor can be achieved.
So, the sweet and sour flavor in Sichuan cuisine and Cantonese cuisine is slightly different. The sweet and sour flavor in Cantonese cuisine is more sour, while the sweet and sour flavor in Sichuan cuisine emphasizes a just-right balance.
The litchi flavor has a taste of "sour at the first bite and sweet in the aftertaste", and its flavor is like that of freshly launched fresh litchis.
As the name suggests, the sour and spicy flavor takes the sour flavor as the main body and the spicy flavor to enhance the flavor. Therefore, the amount of vinegar used is relatively large, and in seasoning, the amount of vinegar should be slightly more than that of sugar.
However, the flavor of mellow sourness and slight spiciness should be emphasized, and the role of salt as the basic flavor should not be ignored.
When preparing the ginger juice flavor, on the basis of a suitable salty and fresh taste, a large amount of ginger and vinegar should be used to highlight the pungency and acetic acid flavor.
The ketchup flavor does not use colored vinegar. Instead, it uses the fruit acid in ketchup and supplements it with white vinegar to increase the sourness, making it sweet and sour and palatable. Therefore, the amount of white vinegar used should be small. Because the taste of white vinegar is different from that of colored vinegar. White vinegar has a thin and harsh taste, and excessive use will mask the natural fruit sourness of the ketchup.
"Adding vinegar at the end of cooking" is the summary of the experience of chefs in using vinegar during cooking.
Because vinegar is volatile when heated, the escape of the vinegar aroma often affects the flavor of the dish.
In order to avoid the loss of vinegar during heating, a small amount of vinegar is dropped at the moment when the dish is cooked to enhance the flavor of the dish.
Vinegar also has the effect of enhancing freshness in seasoning.
When the juice of the dish is weakly acidic (at a temperature of 70-90°C), the amino acids or nucleotides that impart a fresh flavor have the highest degree of dissociation, and the fresh flavor is the strongest. Adding an appropriate amount of vinegar at this time can enhance the freshness of the dish.
Vinegar can reduce spiciness.
Because the main component of chili peppers, capsaicin (also known as capsaicinoid), is alkaline, and it can be neutralized by acid to form a salt, thereby reducing the degree of spiciness.
If the taste is too spicy, a small amount of vinegar can be added to reduce the spiciness.
Vinegar can enhance aroma.
Due to the acetic acid, amino acids, succinic acid, and other organic acids contained in vinegar, when heated, they undergo an esterification reaction with the alcohol in yellow rice wine to form various fragrant esters. The aroma of these esters is one of the important factors that constitute the unique flavor of the dish.
Therefore, adding an appropriate amount of yellow rice wine and vinegar according to the requirements of the dish will play a role in removing unpleasant odors and adding deliciousness.
However, when operating, the yellow rice wine should be added first and then the vinegar. The order of addition should not be confused.
Esterification Reaction
Ethanol and acetic acid (commonly known as vinegar) undergo an esterification reaction to form ethyl acetate with a fragrant smell, which is a raw material for making dyes and medicines. During the cooking process of some dishes, if both vinegar and wine are added at the same time, a partial esterification reaction will also occur to form esters, making the dish more delicious.
Ethyl Acetate
Hydrolysis Reaction
Ethyl acetate is easily hydrolyzed. When there is water at room temperature, it gradually hydrolyzes to form acetic acid and ethanol. Adding a small amount of acid or base can promote the hydrolysis reaction. The biggest difference between the alkaline hydrolysis and acidic hydrolysis of ethyl acetate lies in that the alkaline hydrolysis is irreversible, that is, the reversible and irreversible processes in the reaction mechanism. Acetic acid and ethanol will undergo a reversible reaction to form ethyl acetate. Aged wine tastes very good because a small amount of acetic acid in the wine reacts with ethanol to form ethyl acetate with a fruity aroma.
Vinegar can remove fishy and muttony odors.
The fishy and smelly substances in fish and shrimp are all amines, which are weakly alkaline, while edible vinegar is acidic.
Therefore, vinegar can combine with amines to form neutral salts, reducing the fishy smell.
When cooking fish and shrimp dishes, adding a little vinegar as appropriate can inhibit and eliminate the fishy smell. Adding a little vinegar when cooking mutton can remove the muttony smell.
In fact, vinegar plays a role of "removing evil and strengthening the good" in seasoning.
In addition to participating in seasoning, vinegar also has other functions in cooking.
Vinegar can prevent corrosion.
Because vinegar has the function of sterilization and anti-corrosion, some dishes are marinated with edible vinegar, which can not only prevent corrosion and keep fresh but also highlight the flavor of the dishes.
Vinegar can make food tender and soft.
Adding an appropriate amount of vinegar when cooking beef, pork, kelp, or potatoes can make them easier to cook and become tender and soft.
Because vinegar has the function of dissolving calcium, when cooking soft and crispy crucian carp, dripping a little vinegar can make the fish tender and flavorful.
Vinegar can also keep the dishes crispy and tender.
When stir-frying potatoes, Chinese cabbage, soybean sprouts, zucchini, and other fruits and vegetables, after the ingredients are put into the pot and stir-fried a few times, immediately add a little vinegar, and then add other seasonings and stir-fry until cooked.
These stir-fried dishes are not only fragrant but also can maintain their crispness for a certain period of time.
When using other acidic seasonings, they should be used separately according to the characteristics of the raw materials themselves.
For example, pickled Chinese cabbage and pickled radishes should be rinsed slightly with water first to remove
中国著名的醋有“神秘湘西”原香醋、镇江香醋、山西老陈醋、保宁醋、天津独流老醋、福建永春老醋、岐山醋、河南老鳖一特醋及红曲米醋。
主要营养成分
氨基酸，乳酸，多种有机酸，多种矿物质，川穹嗪，汰酸
主要食用功效
调味品，增强食欲，促进消化，降低血压，降低血脂
醋的成分通常含有4%-7%的醋酸 ，有的還有少量的酒石酸、檸檬酸等。理論上講，幾乎任何含有糖分的液體都可以發酵釀醋。今天，按食醋生產方法，食醋可分為釀造醋和人工合成醋。釀造醋，是以糧食為原料，透過微生物發酵釀造而成。人工合成醋是以食用醋酸，添加水、酸味劑、調味料，香辛料、食用色素勾兌而成；另有濃度較高的醋精，醋酸含量在30%以上，需稀釋之後才能食用。根據中國大陸國家標準，只有用糧食或食用酒精發酵釀造而成的醋才可以被稱為「醋」，否則只能以其它名義在市場上販售。
醋和鹽一樣在自然環境中可以自行生成，在古巴比倫時代即有醋的記錄留下。一般而言，東方國家以穀物釀造醋，西方國家以水果和葡萄酒釀醋。在中國，通常認為醋在西周時開始被釀造，但也有人認為醋起於商朝或更早。漢朝時醯被稱為醋。在中東，古埃及時期就已出現了醋。由於都是通過發酵釀造獲得，在一定程度上，可以認為酒醋同源，凡是能夠釀酒的古文明，一般都具有釀醋的能力，因為在化學上酒精是乙醇，經過有氧發酵後可以形成乙酸也就是醋酸，釀造過程中只要再將酒經過發酵就能釀造醋。
由於原料，工藝，飲食習慣的不同，各地的醋的口味相差很大，一般可以分為固態發酵的黑醋和液態發酵的紅醋、白醋兩大類。在中國北方大多數醋都是黑醋，最著名的醋種當屬明朝時發明的山西老陳醋。山西人以愛好食用醋而全國聞名，有「繳槍不繳醋」的笑談。在中國南方，黑醋產品中影響最大的有鎮江香醋、四川保寧醋兩者，以上三種黑醋構成了中國四大名醋的前三位。此外，食用海鮮較多的東南沿海地區則大量使用液態發酵的紅醋，其主體為浙江米醋，下有湖州老恆和、紹興仁昌醬園、紹興咸亨、廣東珠江橋、豫西賈氏柿子醋等品牌。
醋在中國菜的烹飪中有舉足輕重的地位，常用於溜菜、涼拌菜等
醋是调味品中常用的一个品类，醋又称为食醋、醯、苦酒等，是烹饪中常用的一种液体酸味调味料。
食醋生产方法可分为酿造醋和人工合成醋。酿造醋，是以粮食、糖、乙醇为原料，通过微生物发酵酿造而成。人工合成醋是以食用醋酸，添加水、酸味剂、调味料，香辛料、食用色素勾兑而成。
醋由于在自然环境中可以自行生成，古代人类在世界各地从很早起就开始食用醋。一般而言，东方国家以谷物酿造醋，西方国家以水果和葡萄酒酿醋。在中国，通常认为醋在西周时开始被酿造，但也有人认为醋起于商朝或更早。汉朝时醯被称为醋。在西方，古埃及时期就已出现了醋。由于都是通过发酵酿造获得，在一定程度上，可以认为酒醋同源，凡是能够酿酒的古文明，一般都具有酿醋的能力。
由于原料、工艺、饮食习惯的不同，各地醋的口味相差很大。历史较为悠久的应属始于始于五代唐长兴元年（公元956年）的保宁醋。保宁醋产于今四川阆中古城，有酸味柔和，醇香回甜的特点，其随着川菜的流行，行销全球，有“离开保宁醋，川菜无客顾”的说法。在中国北方，最著名的醋种当属明朝时发明的山西老陈醋。山西人以爱好食用醋而全国闻名，有“缴枪不缴醋”的笑谈。在中原地区最著名的是河南特醋。在中国南方，影响最大的有镇江香醋等。此外较为有名的醋还有浙江米醋等
各种原料的醋
麸醋
以麦麸为主要原料，含有氨基酸、膳食纤维、B族维生素等。由于膳食纤维、B族维生素对人体有特殊作用，而麦麸又是小麦的副产物，因此麸醋也是一款健康环保产品，应当大力推广。麸醋的杰出代表应为四川的保宁醋。
糙米醋
以漂白前的糙米为原料，含有氨基酸，味道美味，可加入蜂蜜或果汁饮用。
糯米醋
纯天然酿造，含氨基酸、维他命、醋酸及有机酸等营养，味道甘美，具健康之效。
小麦醋
一般做醋南方多用大米，北方多用高梁，而河南特醋使用小麦为主料，这在全国食醋行业是不多见的。经研究证明，小麦脂肪含量低，蛋白质含量较高，并且其蛋白质的组成以麸胶蛋白和谷蛋白为主，经曲霉水解成各种氨基酸，它是形成食醋鲜香味的主要成分。
米醋
米醋是使用大米制成；采用民间最原始的手工酿造工艺形成。味道纯正，对预防中暑有一定的效果。而且对调理肠胃也有不错的功效。此工艺湖南桃江民间流传甚广。
水果醋
柿子醋
柿子醋：指一种用柿子酿造出来的醋。柿子醋能降低人体血糖、降低高血压，对一些儿童喝特别适宜。老人喝甚至起到延缓人体衰老的作用。柿子醋还有美容养颜的功效，醋疗对人的皮肤有柔和刺激作用，它能使小血管扩张，增加皮肤血液循环，并能杀死皮肤表面的细菌，使皮肤细嫩、美白、红润有光泽。柿子醋中含有大量醋酸及乳酸、琥珀酸、葡萄酸、苹果酸、氨基酸，经常饮用，可以有效地维持人体内pH值的平衡，从而起到防癌抗癌的作用，以河南山西陕西交接处历史悠久，相传陕县贾氏陈醋曾经为贡醋。
苹果醋
这里所提到的“醋”，并不是厨房里的调味品，而是指以苹果汁经发酵而成的苹果原醋、再兑以苹果汁等原料而成的饮品。 苹果原醋兑以苹果汁使得口味酸中有甜，甜中带酸，既消解了原醋的生醋味，还带有果汁的甜香，喝起来非常爽口。苹果醋能保健养生、改善疲劳、美容养颜。
红枣醋
红枣醋是用红枣或红枣汁为原料，在传统酿造工艺的基础上经现代生物工程技术两次微生物发酵酿制而成的醋。它不仅能美容养颜，解酒护肝，而且对预防心脏病，中风有特效，具有肯定的防癌作用，还能提高人体免疫力。
酒精醋
以马铃薯的淀粉为原料，用酒精发酵后而成，含有蒸馏乙基酒精；但缺乏对身体有益的有机酸及维他命B等。
黑醋
青海的名特产之一，至少已有200多年历史。湟源陈醋，又叫黑醋，酸味纯正，清香甜润，质地浓稠，色香俱佳，多吃能增食欲，助消化健脾胃，防感冒，清心解毒。
清代并流传至今的“四大名醋”，如山西老陈醋、保宁醋、镇江香醋、福建红曲米醋。豫西陕县贾氏柿子醋做为曾经的贡品，在历史上作为最早的水果醋代表，也具有非凡的意义。
以上資料來自：百度百科，維基百科
“五味调和百味生”，醋作为五味之一，是调和众多复合味的基本料，在川菜20多种味型中，用醋来调味的有糖醋味、荔枝味、酸辣味、煳辣荔枝味、姜汁味、鱼香味、家常味、陈皮味、芥末味、怪味、红油味，茄汁味等12种味型，几占川菜众多味型的一小半。
其中糖醋、酸辣、荔枝、姜汁、鱼香、茄汁味型的口感都带明显的醋酸味，令人开胃解腻回味悠长。
运用醋或酸味调料做调味品，必须掌握“酸而不酷”的原则，无论热菜或凉菜都要根据菜肴的味型和风味特点来灵活运用。
糖醋味要求甜酸并重，因此在调味中就要求糖、醋、咸三味的比例恰当。根据测定醋与糖的pH值关系，在0.1%的醋酸溶液中添加5%-10%的糖，则酸甜适中平衡。
因此糖的用量就比醋的用量多，才能达到甜酸协调，加上盐在其中的综合平衡作用，才有糖醋味正的味觉效果。
所以川菜和粤菜中的糖醋味是略有不同，粤菜中的糖醋是偏酸，而川菜中的糖醋味则是讲求平衡刚好。
荔枝味在口感上进口酸，回味甜”，其味有如刚上市的新鲜荔枝，
酸辣味顾名思义是以酸味为主体，辣味助风味，因此醋的用量较重以在调味上醋应略重于糖。
但要突出醇酸微辣的味道，切不可忽视咸味作为基本味的作用。
调制姜汁味应在咸鲜适口的基础上，重用姜、醋，以突出辛辣与醋酸
茄汁味没有使用色醋，而是以番茄酱的果酸，并辅以白醋来增加酸味，使其甜酸适口，因此白醋用量宜少。因为白醋与色醋的口感不同，白醋味道单薄咧口，用量过度会掩盖了茄汁的自然果酸味。
“起锅点醋”是厨师对烹调中用醋的经验总结
因为醋经加热容易挥发，醋香味的逃逸往往影响了菜肴的风味。
为了避免醋在加热中的损失，利用菜炒好的瞬间滴入少量食醋，以强化菜肴的风味。
醋在调味中还具有增鲜作用
当菜肴的汁呈弱酸性（温度70∼90°C) 的情况下，呈鲜味的氨基酸或核苷酸离解度最大，鲜味也最浓郁。此时调入适量的醋，能使菜肴增鲜。
醋能减辣
因为辣椒的主要成分辣椒素（又称辣椒碱）具碱性，它可以被酸中和生成盐，从而使辣的程度降低。
如果味道太辣，可以加入少量醋使辣味减弱。
醋能增香
由于醋中含有的醋酸、氨基酸、丁二酸及其他有机酸，在加热时与黄酒中的醇产生酯化反应，生成各种芳香气味的脂类，这种脂类的香味是构成菜肴独特风味的重要因素之一。
因此根据成菜要求加入适量的黄酒和醋，会起到去异味增添美味的作用。
但操作时要先放酒后放醋，不可乱了投放顺序。
酯化反应
乙醇和乙酸（俗名醋酸）进行酯化生成具有芳香气味的乙酸乙酯，是制造染料和医药的原料。在某些菜肴烹调过程中，如果同时加醋和酒，也会进行部分酯化反应，生成酯，使菜肴的味道更鲜美。
乙酸乙酯
水解反应
乙酸乙酯容易水解，常温下有水存在时，也逐渐水解生成乙酸和乙醇。添加微量的酸或碱能促进水解反应。乙酸乙酯的碱性水解与酸性水解最大的差别在于，碱性水解是不可逆的，也就是反应机制中可逆的进程与不可逆的进程。乙酸与乙醇发生可逆反应会生成乙酸乙酯。陈酒很好喝，就是因为酒中少量的乙酸与乙醇反应生成具有果香味的乙酸乙酯。
醋能解腥去膻
鱼虾中的腥臭物质都属于胺化物，呈弱碱性，而食醋为酸性。
因此，醋可以与胺化物结合成中性盐，使腥味减少。
在烧制鱼虾菜时酌情加入少许醋，能抑制和破坏鱼腥味，烧煮羊肉时加点醋，能解除羊肉的膻腥气。
醋实际上在调味中起到了一个“祛邪扶正”的作用。
醋除参与调味外，在烹调中还有其他作用
醋能防腐
由于醋有杀菌防腐的作用，所以有些菜肴使用食醋腌渍，既可防腐保鲜，也突出了菜肴的风味。
醋易使食物酥烂
在烧煮牛肉、猪肉、海带、土豆时加入适量醋，可使其易熟易烂。
因醋有溶解钙的作用，煮软酥鲫鱼时若滴醋少许，能使鱼体酥软入味。
醋还能保持菜肴脆嫩
在炒土豆、白菜、黄豆芽、西葫芦等瓜果蔬菜时，原料入锅翻炒几下后，立即烹入少许醋，继而投放其他调料炒熟。
这类炒熟的菜肴既清香，又能在一定时间内保持其脆性。
在使用其他酸性调味料时，要根据原料自身的特点来分别使用。
如腌酸菜、酸萝卜需先用水略为漂洗，除去部分涩味，入锅用猪油炒出香味，再进行烹制，如酸味不够突出可酌加醋，这样成菜后酸味才醇正厚道。
酸梅酱自身酸味够足，不仅不需要另加醋，相反在调味时要加入少量的盐做底味，或放少许糖综合酸味的味感，使其酸味柔和自然，吃进嘴里不咧口。
Vinegar is a traditional condiment in various Chinese cuisines. Vinegar can reduce swelling. According to existing written records, the ancient Chinese working people used wine as a fermentation agent to ferment and brew vinegar. Oriental vinegar originated in China, and the recorded history of vinegar brewing is at least more than three thousand years old. In ancient China, "vinegar" was known as "cu", "xi", "bitter wine", etc. "You" is the earliest oracle bone inscription of the character "wine". Also, referring to "vinegar" as "bitter wine" also indicates that "vinegar" originated from "wine".
Famous vinegars in China include the Original Xiang Vinegar from "Mysterious Western Hunan", Zhenjiang Xiang Vinegar, Shanxi Mature Vinegar, Baoning Vinegar, Tianjin Duliulao Vinegar, Fujian Yongchun Mature Vinegar, Qishan Vinegar, Henan Laobieyi Special Vinegar, and Hongqu Rice Vinegar.
Main Nutritional Components
Amino acids, lactic acid, various organic acids, various minerals, Chuanxiongzine, peptides
Main Edible Efficacy
Condiment, enhancing appetite, promoting digestion, lowering blood pressure, reducing blood lipids
The composition of vinegar usually contains 4%-7% acetic acid, and some also contain a small amount of tartaric acid, citric acid, etc. Theoretically, almost any liquid containing sugar can be fermented into vinegar. Today, according to the production methods of vinegar, vinegar can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is brewed through microbial fermentation using grains as raw materials. Synthetic vinegar is made by blending edible acetic acid with water, acidulants, seasonings, spices, and food colorings. There is also concentrated vinegar essence with an acetic acid content of more than 30%, which needs to be diluted before consumption. According to the national standards of the People's Republic of China, only vinegar brewed from grains or edible alcohol can be called "vinegar", otherwise it can only be sold in the market under other names.
Like salt, vinegar can be produced spontaneously in the natural environment, and there are records of vinegar dating back to the Babylonian era. Generally speaking, in Eastern countries, vinegar is brewed from grains, while in Western countries, it is brewed from fruits and wine. In China, it is generally believed that vinegar began to be brewed during the Western Zhou Dynasty, but some people think it originated in the Shang Dynasty or even earlier. During the Han Dynasty, "xi" was called vinegar. In the Middle East, vinegar appeared during the ancient Egyptian period. Since both wine and vinegar are obtained through fermentation, to a certain extent, it can be considered that they have the same origin. Almost all ancient civilizations capable of brewing wine generally have the ability to brew vinegar, because chemically, alcohol is ethanol, which can be oxidized to form acetic acid (vinegar) through aerobic fermentation. As long as the wine is further fermented during the brewing process, vinegar can be made.
Due to differences in raw materials, processes, and eating habits, the flavors of vinegars vary greatly in different regions. Generally, they can be divided into two major categories: solid-fermented black vinegar and liquid-fermented red vinegar and white vinegar. In northern China, most vinegars are black vinegars, and the most famous type is the Shanxi Mature Vinegar invented during the Ming Dynasty. Shanxi people are famous nationwide for their love of vinegar, and there is a joke that "they would rather give up their guns than their vinegar". In southern China, among the black vinegar products, Zhenjiang Xiang Vinegar and Sichuan Baoning Vinegar have the greatest influence. The above three black vinegars constitute the top three of the four famous vinegars in China. In addition, in the southeast coastal areas where seafood is commonly consumed, a large amount of liquid-fermented red vinegar is used, mainly Zhejiang Rice Vinegar, with brands such as Huzhou Laohenghe, Shaoxing Renchang Sauce Garden, Shaoxing Xianheng, Guangdong Zhujiang Bridge, and Jia's Persimmon Vinegar in Western Henan.
Vinegar plays a crucial role in the cooking of Chinese cuisine and is commonly used in stir-fried dishes and cold dishes.
Vinegar is a commonly used category of condiments. Also known as edible vinegar, "xi", "bitter wine", etc., it is a commonly used liquid sour condiment in cooking.
The production methods of edible vinegar can be divided into brewed vinegar and synthetic vinegar. Brewed vinegar is brewed through microbial fermentation using grains, sugar, and ethanol as raw materials. Synthetic vinegar is made by blending edible acetic acid with water, acidulants, seasonings, spices, and food colorings.
Since vinegar can be produced spontaneously in the natural environment, ancient humans around the world began to consume vinegar from very early times. Generally speaking, in Eastern countries, vinegar is brewed from grains, while in Western countries, it is brewed from fruits and wine. In China, it is generally believed that vinegar began to be brewed during the Western Zhou Dynasty, but some people think it originated in the Shang Dynasty or even earlier. During the Han Dynasty, "xi" was called vinegar. In the West, vinegar appeared during the ancient Egyptian period. Since both wine and vinegar are obtained through fermentation, to a certain extent, it can be considered that they have the same origin. Almost all ancient civilizations capable of brewing wine generally have the ability to brew vinegar.
Due to differences in raw materials, processes, and eating habits, the flavors of vinegars vary greatly in different regions. The one with a relatively long history should be Baoning Vinegar, which began in the first year of Changxing in the Later Tang Dynasty of the Five Dynasties (956 AD). Baoning Vinegar is produced in the ancient city of Langzhong, Sichuan Province. It has the characteristics of a mild sour taste and a fragrant, sweet aftertaste. With the popularity of Sichuan cuisine, it is sold worldwide, and there is a saying that "Without Baoning Vinegar, Sichuan cuisine will have no customers". In northern China, the most famous type of vinegar is the Shanxi Mature Vinegar invented during the Ming Dynasty. Shanxi people are famous nationwide for their love of vinegar, and there is a joke that "they would rather give up their guns than their vinegar". In the Central Plains region, the most famous one is Henan Special Vinegar. In southern China, Zhenjiang Xiang Vinegar has the greatest influence, among others. In addition, the relatively well-known vinegars also include Zhejiang Rice Vinegar.
Vinegars from Various Raw Materials
Wheat Bran Vinegar
Using wheat bran as the main raw material, it contains amino acids, dietary fiber, B vitamins, etc. Since dietary fiber and B vitamins have special effects on the human body, and wheat bran is a by-product of wheat, wheat bran vinegar is also a healthy and environmentally friendly product that should be vigorously promoted. The outstanding representative of wheat bran vinegar should be Baoning Vinegar in Sichuan.
Brown Rice Vinegar
Made from unbleached brown rice as the raw material, it contains amino acids, has a delicious taste, and can be mixed with honey or fruit juice for drinking.
Glutinous Rice Vinegar
Naturally brewed, it contains nutrients such as amino acids, vitamins, acetic acid, and organic acids, has a sweet and delicious taste, and is beneficial to health.
Wheat Vinegar
Generally, in making vinegar, rice is mostly used in the south and sorghum is mostly used in the north. However, Henan Special Vinegar uses wheat as the main raw material, which is rare in the national vinegar industry. Research has proven that wheat has a low fat content and a high protein content, and its protein is mainly composed of glutenin and gliadin, which are hydrolyzed into various amino acids by Aspergillus. It is the main component that forms the fresh and fragrant taste of vinegar.
Rice Vinegar
Rice vinegar is made from rice and is formed through the most primitive manual brewing process among the people. It has a pure taste and has a certain effect on preventing heatstroke. It also has a good effect on regulating the stomach and intestines. This process is widely spread among the people in Taojiang, Hunan.
Fruit Vinegar
Persimmon Vinegar
Persimmon vinegar refers to a kind of vinegar brewed from persimmons. Persimmon vinegar can lower blood sugar and blood pressure in the human body, and it is especially suitable for some children to drink. For the elderly, drinking it can even play a role in delaying human aging. Persimmon vinegar also has the effect of beautifying the skin. The vinegar treatment has a mild stimulating effect on the human skin. It can dilate small blood vessels, increase skin blood circulation, and kill bacteria on the skin surface, making the skin tender, white, ruddy, and shiny. Persimmon vinegar contains a large amount of acetic acid, lactic acid, succinic acid, gluconic acid, malic acid, and amino acids. Regular consumption can effectively maintain the balance of the pH value in the human body, thus playing a role in preventing and fighting cancer. It has a long history at the junction of Henan, Shanxi, and Shaanxi provinces. It is said that Jia's Aged Vinegar in Shanxian County, Shaanxi Province, was once a tribute vinegar.
Apple Vinegar
The "vinegar" mentioned here is not the condiment in the kitchen, but a beverage made from apple juice that is first fermented into apple raw vinegar and then blended with apple juice and other raw materials. Blending apple raw vinegar with apple juice makes the taste sour with a hint of sweetness and sweet with a hint of sourness. It not only eliminates the raw vinegar taste of the original vinegar but also has the sweet aroma of fruit juice, making it very refreshing to drink. Apple vinegar can maintain health, relieve fatigue, and beautify the skin.
Jujube Vinegar
Jujube vinegar is made from jujubes or jujube juice as raw materials and is brewed through two microbial fermentation processes based on traditional brewing techniques. It can not only beautify the skin, relieve the effects of alcohol, and protect the liver, but also has a special effect on preventing heart disease and stroke, has a certain anti-cancer effect, and can improve human immunity.
Alcohol Vinegar
Using the starch of potatoes as raw materials, it is made by alcohol fermentation and contains distilled ethyl alcohol. However, it lacks beneficial organic acids and vitamins B and other substances for the body.
Black Vinegar
One of the famous specialties in Qinghai, it has a history of at least more than 200 years. Huangyuan Aged Vinegar, also known as black vinegar, has a pure sour taste, a fragrant and sweet flavor, a thick texture, and excellent color and aroma. Eating more of it can increase appetite, aid digestion, strengthen the spleen and stomach, prevent colds, and clear the heart and detoxify.
The "Four Famous Vinegars" that have been passed down since the Qing Dynasty, such as Shanxi Mature Vinegar, Baoning Vinegar, Zhenjiang Xiang Vinegar, and Fujian Hongqu Rice Vinegar. As a former tribute vinegar, Jia's Persimmon Vinegar in Shanxian County, Western Henan, also has extraordinary significance as the earliest representative of fruit vinegar in history.
The above information comes from: Baidu Encyclopedia, Wikipedia
"The harmony of the five flavors gives birth to a hundred flavors." As one of the five flavors, vinegar is a basic ingredient for blending many complex flavors. Among the more than 20 flavor types in Sichuan cuisine, 12 flavor types use vinegar for seasoning, including sweet and sour flavor, litchi flavor, sour and spicy flavor, burnt chili litchi flavor, ginger juice flavor, fish flavor, home-style flavor, tangerine peel flavor, mustard flavor, strange flavor, red oil flavor, and ketchup flavor, accounting for nearly half of the many flavor types in Sichuan cuisine.
Among them, the sweet and sour, sour and spicy, litchi, ginger juice, fish flavor, and ketchup flavor types all have an obvious acetic acid taste, which is appetizing, relieves greasiness, and has a long aftertaste.
When using vinegar or sour seasonings as condiments, the principle of "sour but not excessive" must be mastered. Whether it is a hot dish or a cold dish, it should be flexibly used according to the flavor type and characteristics of the dish.
The sweet and sour flavor requires equal emphasis on sweetness and sourness. Therefore, in seasoning, the proportions of sugar, vinegar, and salt must be appropriate. According to the measurement of the pH value relationship between vinegar and sugar, adding 5%-10% sugar to a 0.1% acetic acid solution will result in a moderate balance between sweetness and sourness.
Therefore, the amount of sugar used should be more than that of vinegar to achieve a harmonious balance between sweetness and sourness. With the comprehensive balancing effect of salt, the correct taste effect of the sweet and sour flavor can be achieved.
So, the sweet and sour flavor in Sichuan cuisine and Cantonese cuisine is slightly different. The sweet and sour flavor in Cantonese cuisine is more sour, while the sweet and sour flavor in Sichuan cuisine emphasizes a just-right balance.
The litchi flavor has a taste of "sour at the first bite and sweet in the aftertaste", and its flavor is like that of freshly launched fresh litchis.
As the name suggests, the sour and spicy flavor takes the sour flavor as the main body and the spicy flavor to enhance the flavor. Therefore, the amount of vinegar used is relatively large, and in seasoning, the amount of vinegar should be slightly more than that of sugar.
However, the flavor of mellow sourness and slight spiciness should be emphasized, and the role of salt as the basic flavor should not be ignored.
When preparing the ginger juice flavor, on the basis of a suitable salty and fresh taste, a large amount of ginger and vinegar should be used to highlight the pungency and acetic acid flavor.
The ketchup flavor does not use colored vinegar. Instead, it uses the fruit acid in ketchup and supplements it with white vinegar to increase the sourness, making it sweet and sour and palatable. Therefore, the amount of white vinegar used should be small. Because the taste of white vinegar is different from that of colored vinegar. White vinegar has a thin and harsh taste, and excessive use will mask the natural fruit sourness of the ketchup.
"Adding vinegar at the end of cooking" is the summary of the experience of chefs in using vinegar during cooking.
Because vinegar is volatile when heated, the escape of the vinegar aroma often affects the flavor of the dish.
In order to avoid the loss of vinegar during heating, a small amount of vinegar is dropped at the moment when the dish is cooked to enhance the flavor of the dish.
Vinegar also has the effect of enhancing freshness in seasoning.
When the juice of the dish is weakly acidic (at a temperature of 70-90°C), the amino acids or nucleotides that impart a fresh flavor have the highest degree of dissociation, and the fresh flavor is the strongest. Adding an appropriate amount of vinegar at this time can enhance the freshness of the dish.
Vinegar can reduce spiciness.
Because the main component of chili peppers, capsaicin (also known as capsaicinoid), is alkaline, and it can be neutralized by acid to form a salt, thereby reducing the degree of spiciness.
If the taste is too spicy, a small amount of vinegar can be added to reduce the spiciness.
Vinegar can enhance aroma.
Due to the acetic acid, amino acids, succinic acid, and other organic acids contained in vinegar, when heated, they undergo an esterification reaction with the alcohol in yellow rice wine to form various fragrant esters. The aroma of these esters is one of the important factors that constitute the unique flavor of the dish.
Therefore, adding an appropriate amount of yellow rice wine and vinegar according to the requirements of the dish will play a role in removing unpleasant odors and adding deliciousness.
However, when operating, the yellow rice wine should be added first and then the vinegar. The order of addition should not be confused.
Esterification Reaction
Ethanol and acetic acid (commonly known as vinegar) undergo an esterification reaction to form ethyl acetate with a fragrant smell, which is a raw material for making dyes and medicines. During the cooking process of some dishes, if both vinegar and wine are added at the same time, a partial esterification reaction will also occur to form esters, making the dish more delicious.
Ethyl Acetate
Hydrolysis Reaction
Ethyl acetate is easily hydrolyzed. When there is water at room temperature, it gradually hydrolyzes to form acetic acid and ethanol. Adding a small amount of acid or base can promote the hydrolysis reaction. The biggest difference between the alkaline hydrolysis and acidic hydrolysis of ethyl acetate lies in that the alkaline hydrolysis is irreversible, that is, the reversible and irreversible processes in the reaction mechanism. Acetic acid and ethanol will undergo a reversible reaction to form ethyl acetate. Aged wine tastes very good because a small amount of acetic acid in the wine reacts with ethanol to form ethyl acetate with a fruity aroma.
Vinegar can remove fishy and muttony odors.
The fishy and smelly substances in fish and shrimp are all amines, which are weakly alkaline, while edible vinegar is acidic.
Therefore, vinegar can combine with amines to form neutral salts, reducing the fishy smell.
When cooking fish and shrimp dishes, adding a little vinegar as appropriate can inhibit and eliminate the fishy smell. Adding a little vinegar when cooking mutton can remove the muttony smell.
In fact, vinegar plays a role of "removing evil and strengthening the good" in seasoning.
In addition to participating in seasoning, vinegar also has other functions in cooking.
Vinegar can prevent corrosion.
Because vinegar has the function of sterilization and anti-corrosion, some dishes are marinated with edible vinegar, which can not only prevent corrosion and keep fresh but also highlight the flavor of the dishes.
Vinegar can make food tender and soft.
Adding an appropriate amount of vinegar when cooking beef, pork, kelp, or potatoes can make them easier to cook and become tender and soft.
Because vinegar has the function of dissolving calcium, when cooking soft and crispy crucian carp, dripping a little vinegar can make the fish tender and flavorful.
Vinegar can also keep the dishes crispy and tender.
When stir-frying potatoes, Chinese cabbage, soybean sprouts, zucchini, and other fruits and vegetables, after the ingredients are put into the pot and stir-fried a few times, immediately add a little vinegar, and then add other seasonings and stir-fry until cooked.
These stir-fried dishes are not only fragrant but also can maintain their crispness for a certain period of time.
When using other acidic seasonings, they should be used separately according to the characteristics of the raw materials themselves.
For example, pickled Chinese cabbage and pickled radishes should be rinsed slightly with water first to remove