Dukkan Wine Wine

by Liv Wan

Rice tana taka muhimmiyar rawa wajen cin abinci da al'adun kasar Sin . An yi amfani da hatsi a cikin cin abinci na Sin har tsawon dubban shekaru, kuma mashawarta sun kirkira hanyoyi da dama don amfani da shinkafa. Ɗaya daga cikin abubuwan da suka fi sananne shine shinkafa vinegar. Sinanci suna amfani da shinkafa don yin vinegar don akalla shekaru 3000.

Abincin Gishiri na Sinawa na Yamma

Tafiya ta duk wani kantin sayar da kayan Asiya / na kasar Sin ko na kantin sayar da kayan kantin sayar da kayayyaki zai bayyana yadda yaduwar ruwan shinkafa ya kasance mai rikitarwa tun zamanin dā.

Akwai nau'ikan iri iri iri na shinkafa na kasar Sin, tare da kayan da ake ci dadi da ke dauke da duk abin da sukari daga sukari zuwa ginger, peel ko cloves don karin abincin. Kuna iya amfani da shinkafa daban-daban na shinkafa don shirya nau'o'in abinci iri-iri a cikin kayan dafa abinci na kasar Sin. Wasu daga cikin masu cakudawa ko flavored suna iya yin dadi mai zafi.

Yankin Vinegars Yanki

Ƙarin bambancin zai haifar daga yankin da aka samo su, sau da yawa tare da canje-canje a dandano da launi. Wasu daga cikin shahararrun 'ya'yan itacen inabi na shinkafa sune:

Shanxi Cikin Vinegar

Shanxi a madadin vinegar shine shahararren gargajiya na kasar Sin da ke da shekaru 3,000. Ana sanya shi daga nau'o'in hatsi, irin su shinkafa, sorghum, sha'ir, bran, da chaff. Ana amfani da shi ta hanyar amfani da fasaha mai karfi-jihar fermentation. Launi na Shanxi a lokacin vinegar yana da launin ruwan kasa mai launin ruwan kasa yayin da dandano ya kasance mai ƙaranci, m, kuma mai dadi sosai.

Zhenjiang Vinegar

Zhenjiang vinegar (chinklang vinegar) shi ne shinkafa black vinegar wanda aka samar mafi yawa a cikin birnin Zhenjiang a lardin Jiangsu na kasar Sin. Za a iya samo asalin Zhenjiang vinegar a cikin shekaru 1,400 BC kuma daura da daular Xia. An san cewa, a zamanin daular Xia, mai shan ruwan inabi ya bugu kuma yana jin ƙishi sosai saboda haka yana da ruwa mai ɗakunan ruwan inabi kuma yana mamakin yadda ruwan yake da dadi.

Ruwa yana da dandano mai dadi, kuma wannan shine yadda aka gano vinegar a Zhenjiang.

Difference tsakanin Rice Wine da Rice Vinegar

Kasashen China sun yi farin ciki har tsawon shekaru 4,000, aikin shinkafa ne wanda ake yisti da yisti wanda ya canza sutura daga shinkafa mai yalwaci zuwa barasa. Lokacin da ake yin shinkafa vinegar, duk da haka, tsari na ƙurewa yana ci gaba da mataki, ƙara kwayoyi don juya barazanar a cikin wani acid. Abu ne mai sauƙi don rikicewa biyu tun lokacin da sukan zauna tare da gefen kantin sayar da kantin Asiya da na kasar Sin.

Nau'in Rice Vinegar

Black Rice Vinegar

Bikin shinkafa shinkafa ne mai ban sha'awa a kudancin kasar Sin, inda ake sanya chicklang vinegar (Zhenjiang vinegar), mafi kyaun vinegar vinegar vinegar.
Kullum an riga an yi amfani da shinkafa shinkafa mai launin shinkafa tare da sassauci ko kuma shinkafa mai dadi, ko da yake ana iya amfani da gero ko sorghum a maimakon haka. Dark a launi, yana da zurfin dandano smoky.
A dandano na black vinegar ne mellower da sweeter fiye da sauran nau'i biyu na vinegar.
Tsarin tsofaffi yana bada bakar fata vinegar mai mahimmanci da ƙanshi. Wasu suna kira shi Sinanci balsamic vinegar. Idan ba za ka iya samun sinadarin vinegar na kasar Sin don girke-girke ba, za ka iya, a gaskiya, subistute balsamic vinegar.

Red Rice Vinegar

Wannan wani vinegar ne mai duhu a cikin launi, amma ya fi furen vinegar vinegar.

Gwaninta yana da mahimman haɗuwa da tart kuma mai dadi.
Red vinegar vinegar za a iya amfani dashi a madadin black vinegar ta ƙara wani bit of sugar. Har ila yau, yana yin dadi iri iri, kuma zaka iya yin amfani da shi a cikin sabbin kayan daji, da kuma kayan cin abinci.

Farin Rice Vinegar

Wannan shi ne ruwa mai ban sha'awa, mafi girma a cikin abun ciki vinegar kuma mafi kama da dandano zuwa vinegar na yau da kullum.
Har ila yau har yanzu ƙasa da acidic da kuma milder a cikin dandano fiye da farin-giya vinegar. Har ila yau, akwai alamar zaki wanda ya fito daga shinkafa mai yalwa.
Mafi girma abun ciki vinegar na farin shinkafa shinkafa ya sa shi mafi kyau zabi ga Cantonese-style mai dadi-da-m yi jita-jita, da kuma kayan lambu pickling. Yana kullum aiki sosai a cikin motsi.

Samun Halitta

Kada ka yi tunanin kana bukatar ka ƙayyade amfani da shinkafa vinegar zuwa cinikin Sin. Kayan shafawa masu amfani sunyi amfani da ita don su yalwata kome daga kullun da aka samu zuwa barbecue rubs.

Wasu 'yan tablespoons na tart shinkafa vinegar ƙaddara wani mummunan harbe zuwa salad dressing, kuma shinkafa vinegar vinegar ne daya daga cikin sirri sirri a sushi shinkafa.