Rice vinegar

Over the past decade rice vinegar became widely known in international cuisine. To date, this is the most common type of vinegar in Asia more frequently used in European dishes.  White rice vinegar

Description

The term "su" in Japanese means "rice vinegar". There was this product in China more than two thousand years ago. In Japan, he appeared in about 4-3 century BC. There rice vinegar cost fabulously expensive, so popular was only the privileged strata of society. The kitchens also the common people, he appeared in about the 16th century.

First, "Su" was used as a condiment for rice .  Over time, the use of rice vinegar expanded and it was used in the preparation of the Japanese national dish - sushi .  Initially sushi cut small pieces of raw fish, salted them and mixed with rice .  After a while the fish secrete enzymes that influence the rice produce lactic acid .  That, in turn, is a process facilitated preservation of fish pressed .  This natural "pickle" not only gave the dish a special soft and slightly sour taste, but let him not to spoil for a long time .  This process of lactic acid fermentation takes a long time - from two months to a year .  Therefore, in the 17th century, a new formulation of sushi, which was based on the use of rice vinegar .  With this product of a long sushi not only greatly reduced, but the quality and taste significantly enriched .

Cooking rice vinegar

Typically, rice vinegar is made from rice wine or fermented rice.

To date, there are three types of "su": white, black and red.

At the heart of the black "su" is a mixture of sticky rice and dlinnozernovyh varieties, which add barley, wheat and rice husks. This mixture is double fermentation, after which it insists seven months. The output is a vinegar dark, thick and flavorful, which, depending on the preference of the manufacturer, ranging from sweet to more robust.

Preparation of red rice vinegar occurs by digestion of red yeast rice, i.e., rice pretreated red yeast. Its aroma and taste of different fruit and tart-sweet shades.

White vinegar is prepared from glutinous rice, and it has the mildest flavor. According to its subtlety and tenderness white rice vinegar bypassed even the famous French wine white vinegar.

By the way, despite the complexity of the preparation of rice vinegar, it is quite possible to do at home .  The main condition - to use a high-quality rice .  To prepare the necessary 300 grams of rice rinse in cold water, put in a ceramic or glass bowl and pour 1, 2 liters of water .  Approximately 4-5 hours of dishes in a warm place, and after a few days to move to a cool place .  After a few days strain the rice, and the resulting liquid is added 900 g of sugar, mix well until it dissolves and the solution is to put on a steam bath for half an hour .  Remove from heat and allow to cool, then pour it into a two-liter jar and add back one-third of a tablespoon of yeast .  Leave the vinegar to wander for a week, and then pour it into the wine bowl, cover with gauze and leave on top of "income" for another month .  Before the use of the resulting rice vinegar can again drain and pour into small containers .

The use of rice vinegar

"Su" is perfect as a condiment. It is often used for pickling variety of seafood, it is part of many sauces. They can perfectly fill salads and all kinds of dishes from fish and meat.

 Red rice vinegar
 Generally, the use of rice vinegar depending on its type. Black "Su", for example, is ideal for use with the meat and prepare stews. Red "su" is often seasoned soups, noodles and seafood, and white vinegar is suitable for the preparation of sashimi and sushi, to marinate fish and is an indispensable ingredient in fueling the eastern sunomono salad. Also with the help of white "su" is prepared frying frying seafood.

The composition and the use of rice vinegar

The use of rice vinegar is not limited exclusively to cooking. Also, it is used for medicinal purposes. Japanese scientists found that in the "su" includes a number of important for the body amino acids - histidine, leucine, valine, lysine, phenylalanine, isoleucine and alginin.

Moreover, as in any product of yeast fermentation, "su" contains vitamins and minerals, particularly calcium, phosphorus and potassium. This dressing, which enjoys great popularity in the East, helps to improve digestion and charitable impact on the functioning of the cardiovascular system.

Contraindications

Today the market is full of all sorts of unnatural products and fakes, so when buying rice vinegar need to be careful. Do not neglect the careful study of the package and read carefully, because some components of the product is made. The surrogate rice vinegar contains large amounts of harmful for the body of chemical additives.

Also, do not get involved in rice vinegar for people suffering from gastritis, diabetes, obesity, hypertension and kidney disease.





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