How to select a good bottle of vinegar and how to use different varieties, many consumers may not be clear. To choose high-quality vinegar, four points need to be noted:
First, check the production date and shelf life, as this directly reflects the quality of the vinegar;
Second, check the total acid content. According to national standards, the total acid content of vinegar is required to be ≥3.5g/100ml. The higher the value, the stronger the acidity. Vinegar below 5 degrees is suitable for cooking, 5-6 degrees is suitable for dipping, and only 9-16 degrees can be called health vinegar, so pay attention when purchasing;
Third, check the processing standard. Those starting with "GB" are brewed vinegar, while those starting with "SB" or "DB" are blended vinegar;
Fourth, check the color. Brewed vinegar is amber or reddish-brown in color, and the more lustrous, the better. Shake the bottle; if it produces a layer of fine, persistent foam, this indicates a better quality vinegar.
In addition, different types of vinegar have slightly different uses. Fragrant vinegar is suitable for light-colored dishes with a subtle sour taste, such as cold salads and sweet and sour fish fillets. Mature vinegar has a dark brown color and a mellow vinegar flavor, making it better for dishes like hot and sour soup and vinegar-baked pork ribs. Rice vinegar is brewed from rice. In addition to a special delicate fragrance, the sugar produced during fermentation gives it a light sweetness. It is suitable for making sweet and sour brine with sugar and white vinegar for pickles, such as pickled cucumbers.