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What is Shouyang aged vinegar? Authentic Shanxi Shouyang specialty: Shouyang aged vinegar
Content summary:Do you want to know what Shouyang aged vinegar is? This article is a detailed introduction to the special product of Shouyang, Shanxi Province - Shouyang Aged Vinegar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shouyang Aged Vinegar. The full text takes about 5 minutes to read, mainly including the basic introduction of Shouyang Aged Vinegar and its nutritional value? What are the product characteristics of Shouyang aged vinegar? How did the history of Shouyang aged vinegar come about? The production method of Shouyang aged vinegar, etc
Basic introduction of Shouyang aged vinegar
Aged vinegar refers to vinegar that has been aged and stored for a long time.
. An important difference from other vinegars is the brewing method of aged vinegar. Aged vinegar is one of the traditional seasonings invented by the Han ethnic group and has been produced and consumed in China for more than 3000 years. Aged vinegar is a type of vinegar, with the same raw materials and pre production process as regular vinegar, except that it has undergone aging techniques such as the traditional "summer sun drying, winter freezing" process. Its vinegar has low moisture content, strong color, fragrant and smooth taste, and its quality is inferior to other vinegars. It can be stored for a long time, so it is called aged vinegarThe method of making Shouyang aged vinegar
First, use wheat and wheat bran as raw materials, cook the wheat, stir fry the bran, stir well while hot, add vinegar starter, bury it in the basement of the house, cover it tightly with a burlap bag, ferment for about 7 days, when you smell the mellow aroma, spread it out, let it cool, then put it in a jar or tank, add an appropriate amount of water, and let it dry in the sun. After about 21 days of sun drying, the vinegar turns red purple. Peel off the black skin on top and put the vinegar in a filter jar. Place grain leaves or other grass leaves on the bottom of the jar to filter it. Add water to the vinegar and filter out the purple red liquid, which is vinegar. After aging, it becomes vinegar
The method of making Shouyang aged vinegar
First, use wheat and wheat bran as raw materials, cook the wheat, stir fry the bran, stir well while hot, add vinegar starter, bury it in the basement of the house, cover it tightly with a burlap bag, ferment for about 7 days, when you smell the mellow aroma, spread it out, let it cool, then put it in a jar or tank, add an appropriate amount of water, and let it dry in the sun. After about 21 days of sun drying, the vinegar turns red purple. Peel off the black skin on top and put the vinegar in a filter jar. Place grain leaves or other grass leaves on the bottom of the jar to filter it. Add water to the vinegar and filter out the purple red liquid, which is vinegar. After aging, it becomes vinegar