法餐常用的六种醋

醋的定义：给食物增加酸味的调料。The definition of vinegar： to increase the sour food seasoning。 法餐常用的醋共六种 FaCan commonly used vinegar were six kinds： 1、白葡萄酒醋：以白葡萄为原料发酵而

醋的定义：给食物增加酸味的调料。The definition of vinegar： to increase the sour food seasoning 。

法餐常用的醋共六种 FaCan commonly used vinegar were six kinds ：

1、白葡萄酒醋：以白葡萄为原料发酵而成。白葡萄酒醋以味道清淡、颜色清透、可以用于多种食物。在制作蛋黄酱这类基本沙司时经常使用。white wine vinegar：with white grape as raw materials fermentation and become。 White wine vinegar to taste light，color clear， can be used for many different kinds of food。In the production of this kind of basic mayonnaise sauce often use 。

2、红葡萄酒醋：味道比较浓郁，呈深红色。在炖煮菜肴中加入红葡萄酒醋可以使味道更加浓郁。也可以加入像无花果沙司这样颜色深、味道浓郁的沙司中，使沙司带有浓郁的酸味。red wine vinegar：the taste is full-bodied, deep red。Stewed in dishes to join red wine vinegar can make more rich flavor。 Can also join like FIG sauce such deep color，flavour sauce，make sauce with strong acidity  。

3、覆盆子醋：覆盆子腌制后，发酵而成，味道酸甜。可以和红葡萄酒醋混合使用。卤制食物时，食物上会染上一层淡淡的红色。raspberry vinegar：raspberry curing，fermentation and become， taste sweet and sour。 Can and red wine vinegar mixed use。 Marinating food, food will get a faint red 。

4、雪梨醋：由雪利酒酿制而成。发酵的时间要比红葡萄酒要长，口感顺滑。在制作肝脏食物或调味汁时使用，味道独特。snow pear vinegar： produced by sherry into。Fermentation time than red wine to long，smooth taste。In the fabrication of liver food or sauce with unique flavor 。

5、苹果醋：以葡萄酒为原料酿成。苹果酒属于气泡葡萄酒，所以味道比较清淡，酸味较淡。apple vinegar： wine as raw material to spawn。 Apple wine belongs to bubble wine, so taste is light, sour taste a light 。

6、黑葡萄醋：意大利特产。原料为白葡萄浓缩果汁，成茶黑色。黑葡萄醋口感顺滑，略带酸味。black grape vinegar： Italy speciality. Raw materials for the white grape juice concentrate。 into black tea.，Black grape vinegar taste smooth， with a slightly sour 。