Rice vinegar – description of an oriental product, types and recipes
Today, various types of vinegar are available to the buyer, including apple cider and balsamic. But only rice vinegar can boast of a unique bouquet of aromas and a unique set of valuable amino acids that turn this product into a dietary standard with an Asian flavor. Today we will talk about the benefits and harms of this product (without which no sushi specialist can do).
What is it: description and tasteSweet and sour rice vinegar is often used in Asian cuisine. Like most other species, it is sour (although to a lesser extent than table, wine red, or balsamic). Therefore, use it and add it to various dishes with caution. But the taste is softer and slightly sweet. The exception is black rice vinegar, which has a deeper and more complex aftertaste.
How is it produced
The first stage is the fermentation of rice in water with the participation of yeast to obtain alcohol. At this stage, rice wine is produced. Next, the alcohol is fermented into acetic acid with the help of special bacteria. The result is an acidic liquid.
Unfortunately, many manufacturers violate the cooking technology (heat and boil) for the sake of revenue. At the same time, the product loses useful nutrients.
A quality product is made from unrefined rice grains and subjected to a long fermentation process that lasts at least a year. Red and black vinegar is made from brown rice, so it contains more antioxidants for your health.
Varietiesl:There are three main types of rice vinegar.
White is a colorless liquid with a high acetic acid content. It tastes like regular, except for a hint of sweetness. An excellent choice for sweet and sour Cantonese dishes and pickling vegetables. Suitable for frying.
Red has a deep red tint. The taste is an intriguing combination of tart and sweet. Can be used to make sauces, noodles, soups and seafood dishes. Red rice vinegar can be substituted for black by simply adding a little sugar.
Black is made from glutinous (sweet) rice. In some cases, millet or sorghum is used instead of rice. Due to the long aging, the vinegar is dark in color, has a deep, almost smoky taste and a unique persistent aroma. It is softer than red and white. Especially popular in South China.
In addition, there are sweetened Chinese rice vinegar varieties with a variety of flavors, which may contain not only sugar, but also ginger, orange peel, cloves, corn syrup, monosodium glutamate, or salt.
Regular rice vinegar should not be confused with rice wine vinegar (also called Mirin). The latter has been known to the Chinese for over 4000 years. Mirin contains alcohol and a lot of sugar, which enhances the taste of the umami. It comes in different shades: from transparent to reddish brown. It can also be used in cooking and beverage preparation.
These two products are often found side by side in the grocery store, but there is a difference. Essentially, classic rice vinegar is an aged rice wine that has undergone an additional fermentation step.
Composition and calorie content
The calorie content of an unsweetened product is zero: 18 kcal per 100 g.
BJU one tablespoon of rice vinegar:
proteins – less than 1 g;
fats – less than 1 g;
carbohydrates (including sugar and fiber) – less than 1 g
The mineral profile of the product includes: potassium, magnesium, copper, manganese, calcium, iron, zinc, selenium and phosphorus.
Rice vinegar is a good source of antioxidants that fight oxidative stress and protect cells from mutations.
Made from unrefined rice grains, the product contains more than 20 amino acids (AAs) that humans need to maintain health. These substances are involved in many biochemical processes in the body, strengthen the immune system and provide building materials for cells.
Natural rice vinegar contains 12-16 organic acids , known for their miraculous beneficial properties.
Cosmetic properties
Rice vinegar has many cosmetic benefits. It is good for skin and hair. Here are some homemade cosmetics recipes.
Rice vinegar can be used as a natural facial toner . Many women use over-the-counter toners that do not contain chemicals to prepare their skin for the application of creams and moisturizers. This home remedy will also help with acne.
In a bottle, mix distilled water with rice vinegar in a 6: 1 ratio, add a few drops of tea tree oil, and shake well. Apply a small amount of the mixture to a cotton swab and wipe the affected skin. Let dry and then rinse with water.
In addition to cotton pads for regular application, you can use a container with a spray bottle: just spray a small amount of the product on your face.
How to choose and where to buy
Unfortunately, not all manufacturers strive to preserve its valuable composition when making rice vinegar. Often the product is heated and boiled. At the same time, most of the useful amino acids are lost.
A quality seasoning is made from unrefined rice grains and subjected to a long fermentation process – at least a year. Therefore, such a product is worth a lot.
Rice vinegar can be bought in the Asian section of the supermarket (in the same VkusVill), as well as in specialized oriental stores. True, finding a red or black variety will be more difficult: white is more common and is the most inexpensive.
The product varies in price depending on the variety.
The best types of rice vinegar are produced in Asian countries:
Japanese is usually white, the softest, has a transparent consistency with a slightly yellowish tinge (due to the yeast content).
Korean – makgeolli-sikcho (Russian wine), brown, in which during production is added the sediment left over from the preparation of sake.
Chinese. Among the black varieties, two brands are respected in China: chicken Zhenjiang and traditional seasoned Shanxi , which has a history of more than 3000 years. Shanxi is made from a variety of grains (rice, sorghum, barley), including bran and chaff, using solid state fermentation methods. This aged vinegar has a dark reddish brown color and a mild, sour and slightly sweet taste.
Vietnamese contains Chinese glutinous rice varieties. There are two popular varieties: spicy and sour gim-bong , soft sweetish hem .
What to cook with rice vinegar
This is a great product for making sauces and salad dressings (1 tablespoon rice vinegar to 2 tablespoons olive oil) . Suitable for Chinese noodles, Asian soups, seafood and rice dishes, pickled vegetables, stews, and even barbecue ribs.
Pickled Ginger with Rice Vinegar Recipe .
Since the acidity index is lower than that of other types of vinegar, it is not very suitable for long-term preservation.
Sweetened or flavored varieties can be used to make refreshing summer drinks.
It is natural for rice vinegar to combine with other Asian ingredients such as soy sauce and sesame oil.
Wine rice vinegar is a traditional addition to rice for rolls and sushi. This sweetened liquid helps to form rolls and sushi by sticking together the rice grains and adds a subtle oriental flavor.
Japanese style omelet
Whisk 3 eggs well with 1 tbsp. l. soy sauce and 1 tbsp. l. rice vinegar.
Preheat a small rectangular skillet (specially for tamagoyaki ) with a drop of vegetable oil.
Pour in some of the beaten egg mixture. As soon as the egg pancake “grabs”, roll it with a spatula, pushing it to the opposite edge of the pan.
Pour in a little more mixture, wait for solidification and wrap the first roll with a new pancake, moving from the opposite wall.
Repeat the process until the mixture is finished.
Transfer to a board, cut into rolls. Serve with vegetable salad.
Rolls with red fish
Boil 1 glass of white round-grain rice in water under a lid, after boiling, keeping it on fire for 10 minutes.
Turn off the heat and let it brew for another 10 minutes to swell.
Mix rice vinegar with a pinch of salt and sugar until the crystals dissolve.
Drain excess water from boiled rice (2 tablespoons), add dressing and let stand.
Cut lightly salted red fish (salmon or trout), cucumber, avocado into long strips. Take 100-150 g of each product.
Spread out a bamboo mat, place the noria seaweed on top of it, and lightly moisten the rice vinegar with diluted water.
Put the rice in one layer 1-1.5 cm thick, then spread the cucumber, avocado, fish and Philadelphia cheese along the length closer to the center (you will need about 100 g).
Roll and cut into small portions.
Serve the red fish rolls with wasabi and soy sauce.
Broken cucumbers in Japanese
Rice vinegar is not suitable for canning, but for preparing pickled vegetables, without taking into account long-term storage, it is.
Peel two large cucumbers and cut into long sticks (6-7 cm).
Knead with your hands.
Prepare the marinade: 2.5 tbsp. l. mix rice vinegar with the same amount of sesame oil, 2 tbsp. l. soy sauce and 1 crushed chili.
Pour over the cucumbers and let stand for a few minutes.
Broken cucumber salad is very popular in China and Japan. It is traditionally served with seafood and rice dishes.
