Pan-fried Plum Meat with Balsamic Vinegar
by Tail's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
3
Vinegar is a traditional condiment in all major Chinese cuisines. Song Wu Zimu's "Menglianglu·Yunpu": "The people who can't make mistakes every day, firewood, rice, oil, salt, sauce and vinegar tea" show the commonness of vinegar in daily life And important status.
Oriental vinegar originated in China, and the history of vinegar brewing has been documented for at least three thousand years. The working people of the ancient Han nationality used koji as a fermentation agent to ferment and brew vinegar. "Vinegar" was called "酢", "醯", "bitter wine" in ancient times. "You" is the earliest oracle bone inscription of the word "wine", indicating that "vinegar" originated from "wine".
Western vinegar is said to be born in 5000 BC. Europeans used coconut tree sap, fruit juice and raisins to make wine, and then fermented to make vinegar. Vinegar is called vinegar in English, which comes from French vinaigre, which means wine (vin) sour (aigre). It can be seen that vinegar originates from the rancidity of wine, which coincides with the saying that Chinese vinegar originated from wine.
Unlike rice and sorghum vinegar made in China, most European vinegar is made from malt, apples, grapes, etc. The king of vinegar is Italian old wine vinegar.
Old wine vinegar is also known as Aceto Balsamico. The grape juice has been fermented for 3 years, and then it will take more than 12 years to mature for a long time. The big barrel is concentrated into a small barrel, so even in Europe, old wine vinegar is expensive.
Only Modena and Reggio Emilia in Italy can use the name "Aceto Balsamico Tradizionale" for the balsamic vinegar made with traditional craftsmanship, and has DOP (Protection of Origin) certification, which can be called the Italian food industry. Luxury. Due to the high price, the more common one is the lower-level Aceto Balsamico di Modena IGP.
The balsamic vinegar has a strong sweet and sour taste, and only a few drops can add a dreamlike richness to the ingredients, so some people describe it as: "Basamic vinegar activates the food."
This pan-fried plum meat with balsamic vinegar is made of high-quality black pork. The highlight is the delicious taste that the meat and oil are instantly lit by balsamic vinegar.
Oriental vinegar originated in China, and the history of vinegar brewing has been documented for at least three thousand years. The working people of the ancient Han nationality used koji as a fermentation agent to ferment and brew vinegar. "Vinegar" was called "酢", "醯", "bitter wine" in ancient times. "You" is the earliest oracle bone inscription of the word "wine", indicating that "vinegar" originated from "wine".
Western vinegar is said to be born in 5000 BC. Europeans used coconut tree sap, fruit juice and raisins to make wine, and then fermented to make vinegar. Vinegar is called vinegar in English, which comes from French vinaigre, which means wine (vin) sour (aigre). It can be seen that vinegar originates from the rancidity of wine, which coincides with the saying that Chinese vinegar originated from wine.
Unlike rice and sorghum vinegar made in China, most European vinegar is made from malt, apples, grapes, etc. The king of vinegar is Italian old wine vinegar.
Old wine vinegar is also known as Aceto Balsamico. The grape juice has been fermented for 3 years, and then it will take more than 12 years to mature for a long time. The big barrel is concentrated into a small barrel, so even in Europe, old wine vinegar is expensive.
Only Modena and Reggio Emilia in Italy can use the name "Aceto Balsamico Tradizionale" for the balsamic vinegar made with traditional craftsmanship, and has DOP (Protection of Origin) certification, which can be called the Italian food industry. Luxury. Due to the high price, the more common one is the lower-level Aceto Balsamico di Modena IGP.
The balsamic vinegar has a strong sweet and sour taste, and only a few drops can add a dreamlike richness to the ingredients, so some people describe it as: "Basamic vinegar activates the food."
This pan-fried plum meat with balsamic vinegar is made of high-quality black pork. The highlight is the delicious taste that the meat and oil are instantly lit by balsamic vinegar.
