Aged vinegar is formed by taking sorghum as the main material, wheat bran, water, rice, wheat, peas, white granulated sugar as the auxiliary material, adding an appropriate amount of edible salt and sodium benzoate, while white vinegar is relatively simple, taking barley and water as the main materials, wheat and corn as the auxiliary materials, adding an appropriate amount of edible salt. The aged vinegar uses high material as the main material. First, more distiller's yeast is added into it, and then it is fermented with low temperature alcohol. At the same time, the bran and bran are fermented through acetic acid. Half of the fermented semi-finished products are used to fumigate the fermented grains, and the rest are used to drench the fermented grains. Finally, the vinegar liquid obtained is used to soak the fermented grains to form new vinegar, which is produced through insolation, ice salvage, and concentration processes. The method of white vinegar is different from that of old vinegar. First, clean the barley and soak it in well water for one night. The next day, put the soaked barley and water into the pot at the same time, boil it over high fire, then pick up the barley and put it into the basket, let it drain naturally, pour clean water into the pot again, less than the first time. Pour the treated barley into the pot again, and continue to boil it, When there is little water left in the pot, only a little charcoal fire is left to accompany the starter. After the starter is mixed, barley is put into the wrapped bamboo basket for fermentation. After two days, it is put into the soil vat for fermentation. Finally, water is added to the fermented vinegar and filtered to form white vinegar. Aged vinegar is a kind of vinegar that has been brewed and stored for a relatively long time. Many people say that the longer the aged vinegar is, the more fragrant it will be. Therefore, the aged vinegar is dark brown, cool and mellow in liquid, and a small amount of sediment can be seen. Due to its long storage time, it is not easy to deteriorate. White vinegar is colorless with bright color, mellow sour taste. The main functions of aged vinegar are to dissipate blood stasis, stop bleeding, detoxify and kill insects. It can be eaten by ordinary people, but it should be taboo for people with excessive spleen and stomach dampness, gastric ulcer and excessive stomach acid. White vinegar, which has the ability of detoxification and deep cleaning, is generally used to improve and regulate the metabolism of the human body and promote digestion. It is a condiment suitable for all ages.
