How to make black vinegar
In Chinese dishes, vinegar plays just as important a role as soy sauce. In addition to foods like oil and rice, vinegar is an essence in Chinese cuisine.
In Chinese dishes, vinegar is just as important as soy sauce. As a well-known saying goes, are
Firewood, rice, oil, salt, soy sauce, vinegar and tea
the seven everyday things ”.
Shanxi Province has a culinary heritage focused on durability. The most famous product - at least in China - is black vinegar, brewed from various types of grain and matured in clay pots.
There are still some traditional vinegar workshops in Shanxi Province that produce handcrafted vinegar that is at least five years old and has a high acid content.
The black vinegar has a stronger and more acidic aroma and is often used as a dip or for cooking meat. When eating Chinese filled dumplings, black vinegar is a must! You mix it with soy sauce, sesame oil and chilli oil.
Just like dark soy sauce, black vinegar is great for Meat and to add color to dishes. It's a must with sour fish or pork ribs. Chinese nutritionists say you should add black vinegar when deep-frying potato slices, lotus root, or soybeans. This will help retain nutrients and make the whole thing crispy. The most popular brand in China is Zhenjiang vinegar.
A little black vinegar for roasting beef can make the meat more tender and neutralize the taste. Vinegar is also useful for reducing the strong taste of soybeans, eggs, and fish. You can even mix a few drops of vinegar with seafood to reduce the fishy smell.
The black vinegar has a much stronger and more acidic aroma and is often used as a dip or for cooking meat. When eating Chinese filled dumplings, black vinegar is a must! You mix him in Soy sauce, sesame oil and chilli oil. Just like dark soy sauce, black vinegar is good for meat and to add color to food. It's a must with sour fish or pork ribs. Chinese nutritionists say you should add black vinegar when deep-frying potato slices, lotus root, or soybeans. This will help retain nutrients and make the whole thing crispy.
Only the vinegar that has been stored in Taiyuan and some counties in Jinzhong for at least three years is considered to be authentic Shanxi, mature vinegar according to the latest national standard. The most popular brand in China is Zhenjiang vinegar.
Many prefer vinegar made from rice because it has a sweet taste. One of the most popular varieties is chinkiang, which is made with sticky rice and malt. This results in a sweet and varied aroma.
There is no general recipe for making it. For example, some Chinese black vinegars can contain sugar, spices, or caramel color.
Chinese vinegar is generally divided into three categories: white rice vinegar, which is actually rather light yellow in color, black rice vinegar and red rice vinegar.
The Japanese prefer a light rice vinegar for preparing sushi rice and salad dressings.
Red rice vinegar is traditionally colored with red yeast rice.
Black rice vinegar (made with black sticky rice) is most popular in China, and is widely used in other East Asian countries as well.
The best way to choose black vinegar will take some experimentation to find the one that suits you. First of all, you should read the labels with the composition. Different grains have different flavors. Some Chinese recipes may call for a specific flavor, in which case you should use the vinegar specified for an authentic taste.
More information about vinegar and the various production processes can be read here. With a download link for a free e-book.
Explore a new world of flavors and smells that we do not know in our European dishes.
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