vinegar is a common condiment for many families, but few people know exactly which dishes need to use it in cooking. In this issue, I’d like to summarize “those unique side dishes of vinegar” and guide you to “eat vinegar” plainly.

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are perfect for 1: purplish red vegetables. Eggplant, purple cabbage and other purple red dishes are rich in anthocyanins, this phytochemical has a strong antioxidant capacity, help to eliminate free radicals in the human body, reduce the body’s inflammatory reaction. Anthocyanins in the acid condition presents beautiful purple red, if the condition is alkaline, it will turn blue and black. Therefore, when frying purple cabbage, eggplant or cold mixed radish and other purple red vegetables, put some vinegar to make the dishes more red and bright.

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match 2: vegetables rich in vitamin C. Like anthocyanins, vitamin C is stable in acidic environment. Therefore, when cooking dishes rich in vitamin C, such as shredded potatoes and bean sprouts, vinegar can be added appropriately to effectively reduce nutrient loss. In addition, vinegar will make the taste of shredded potatoes and bean sprouts more crisp. But need to remind is, if it is fried rape, cabbage and other green vegetables, do not put vinegar, or it will yellow hair wilt.

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match 3: vegetables rich in polyphenols. Cut lotus root slices or potatoes, quickly turn brown. This is due to the oxidation of polyphenols in lotus root or potato under the catalysis of polyphenol oxidase. Acid can inhibit the activity of polyphenol oxidase, so cut lotus root or potato can be soaked in water with vinegar to prevent discoloration.

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are perfect for 4: cold dishes. There are many advantages of adding vinegar when mixing cold dishes: first, it can increase appetite, stimulate oral taste buds and gastric juice secretion, help digestion and absorption; second, vinegar has a good antibacterial effect, can effectively prevent intestinal diseases, and reduce the production of nitrite; third, it can largely protect vitamin C and B vitamins from being destroyed, and promote calcium and iron ions Fourth, the sour taste of vinegar can improve the sensitivity of taste buds to salty taste, thus reducing the amount of salt.

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match 5: rich in calcium spareribs meat dishes. Animal bones are rich in calcium, but these calcium mainly exist in the form of compounds, which are not easy to dissolve when stewed. In the boiling fish, stewed spareribs soup when adding vinegar, can promote the dissolution of calcium in the bone, conducive to human absorption.

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are perfect for 6: food with strong odor. Vinegar has the function of removing peculiar smell. For example, when stewing fish and stewing meat, vinegar can relieve the fishy smell and increase the aroma; adding some vinegar to stir fried kidney flower can reduce the fishy smell; adding vinegar to cooking mutton can help remove the smell of smell.

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are perfect for 7: hard boiled food. When stewing kelp, vinegar can be added, because kelp contains gelatins such as alginate, which are insoluble in water. Adding vinegar can destroy the colloids that block the entry of water, and kelp can be quickly stewed and rotten. ▲

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