Chemical Engineering in Daily Life Test Question 1 – Standard Answers Available
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This post was last edited by yjqin1 on 2015-8-20 at 17:48. Shanxi black vinegar, Duliu aged vinegar, and Zhenjiang fragrant vinegar all have a dark color, similar to that of certain types of soy sauce. For example, if you are cooking braised fish for your wife and have added all the necessary seasonings including cooking wine, but accidentally pour vinegar instead of soy sauce into the pot, how can you make it up for it?
It’s better to add sugar, right? Changing it to a sweet-and-sour flavor – from a technical perspective, some baking soda should be added to neutralize it
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The best vinegar is still the one produced through the fermentation of various grains, used specifically in Qishan Sausage Noodles from Caijiapo, Qishan County, Baoji City, Shaanxi Province; I’ve forgotten its exact name. It’s so delicious.
Let’s turn it into sweet and sour fish; that would be better
It can be heated for a longer time to allow the vinegar to evaporate. Or add sugar directly to turn it into sweet and sour fish.
No need to change it yet; let’s see what my wife prefers before making a decision! ! ! ! ! ! ! ! ! !
Vinegar is acidic, so adding some baking soda to neutralize it should work :lol
It can’t be compensated for; no matter how much the taste is tried to neutralize, it still won’t work. From a chemical perspective, the composition and molecular weight distribution are incorrect!
Buy another one; it’s not good if the flavors mix together