食醋是烹制中主要调味品之一。醋能去腥解腻,增加鲜味和香味,能在食物加热过程中使维生素C减少损失,还可使烹饪原料的钙质溶解而利于人体吸收。食醋因原料和制作方法不同,分为酵醋和人工合成两类品种,其主要有米醋、白醋。米醋:由高梁、黄米、麸皮、米糠、盐,经醋曲发酵制成,呈浅棕色,香味浓郁,质量较好,适蘸食和炒菜。熏醋:原料除黄米外,基本与米醋相同,发酵后加花椒、桂皮等熏制而成颜色较深醋,适于蘸食和炒菜。白醋:又名醋精,由冰醋酸加水稀释而成,醋酸的含量高于米酸,酸味大,无香味,使用时应根据需要稀释,适于渍生拌牛肉、生拌鱼等。 Vinegar is one of the main condiments in cooking. Vinegar to fishy solution to increase the flavor and flavor, in the process of food heating to reduce the loss of vitamin C, but also make the cooking ingredients of calcium dissolved and conducive to the body to absorb. Vinegar due to different raw materials and production methods, divided into two types of fermented vinegar and synthetic varieties, the main vinegar, white vinegar. Rice vinegar: made of sorghum, yellow rice, bran, rice bran, salt, vinegar made by fermentation, was light brown, rich aroma, good quality, suitable for dipping food and cooking. Smoked vinegar: raw materials except yellow rice, the same basic and vinegar, fermented pepper, cinnamon and other smoked and made of darker vinegar, suitable for dipping and cooking. White vinegar: also known as vinegar, diluted with glacial acetic acid and water, acetic acid content is higher than the acid, sour, no fragrance, when used should be diluted according to need for pickled mixed beef, raw fish mixed.