How to eat white vinegar well, how to eat white vinegar

1. When cooking, the best time to add vinegar is at both ends, that is, add vinegar immediately after the raw materials are put into the pot and add vinegar before the dishes are out of the pot, the first time should be more, the second time should be less;

2. Vinegar can be used for raw materials that need to be fishy and greasy, such as cooking aquatic products or belly, intestines, heart, etc., which can eliminate fishy odor and peculiar smell, and some fishy raw materials can also be impregnated with vinegar in advance;

3. Soften the meat and make it tender and delicious. Old chickens and ducks are not easy to boil, you can first add a small amount of vinegar with ice water, soak for two hours, and then cook over low heat, the meat will be crispy, tender and delicious. Add a tablespoon of vinegar to the beef when it is cooked, it is soft and tender.

When stewing mutton, add a little vinegar to relieve the sheep's gas. When cooking pork ribs or fish soup, adding a little vinegar can dissolve the calcium, phosphorus and iron in the bones and shark fins, and be absorbed and utilized by the body;

4. Coagulation of proteins. When boiling poached eggs, add a spoonful of vinegar to the boiling water, and the eggs will quickly solidify after being put into the pot, and the shape is beautiful.

White vinegar can only be used as a condiment, add some sugar to soak in water to drink, and friends who have used it have praised it.

White vinegar is very versatile, used for cooking, can be used to fry shredded potatoes, the color will be very bright! White vinegar can also be used to make kimchi!

You can order bean curd!

You can mix cold dishes!

You can go to the eggy!

You can smoke the house - sterilize!

Honey and white vinegar can be eaten in a 1:4 ratio,** - 20 minutes before breakfast on an empty stomach; Drink immediately after lunch and dinner!

It's OK – use it as vinegar!

White vinegar can be eaten, but when cooking, white vinegar is actually more valuable than black vinegar. But the taste does not have the aroma of black vinegar.

Yes, it can be used when cold or stir-fried to make soup.

White vinegar is a sour adjunct for cooking, with a translucent color and mellow sourness. Contains no or minimal ingredients other than 3-5% acetic acid and water. Made by fermentation of distilled liquor or directly with food-grade acetic acid.

Colorless and simple in taste. It is used for cooking, pickling hot and sour dishes, sour radish and other flavor snacks.

Of course, it can be used, and it is generally used for cold dishes.

I sometimes put a little bit when stir-frying

Of course, it's a condiment.

Yes, but generally **.

Ingredients: 300 grams of lotus root, 2 tablespoons of chopped pepper, 5 ml of white vinegar.

Excipients: 15 ml of peanut oil, 1 green onion, appropriate amount of ginger, 1 teaspoon of salt, 1 section of lotus root, peel and remove the head, cut into two sections.

2. Stand up and cut into thin slices along the hole.

3. Then cut it into shreds along the holes, and the lotus root shreds are cut.

4. Cut the green onion and ginger into shreds.

5. Put oil in a wok, heat it and stir-fry the green onion and ginger shreds until fragrant.

6. Add lotus root and stir-fry.

7. Add salt to taste.

8. Add 2 tablespoons of chopped peppers, and remember to bring some of the soup for chopped peppers.

9. Stir-fry for 30 seconds, pour in a little balsamic vinegar, stir-fry well and turn off the heat.

10. Finished product.

White vinegar: Honey should be 1:4, but honey can be added according to individual taste. Apple cider vinegar is not a no, it is best to use brewed vinegar (chemical-free). Drink 20 minutes before breakfast and immediately after lunch and dinner.

Honey is best to choose pure natural, there are too many honeys on the market now, I think Wang's is still worth relying on, or Guanshengyuan's can also be.

Many people say that drinking this has an effect, and it is particularly good for **, I have eaten it for almost a month, there is no effect, but after drinking it, my appetite is great, but ** is really better, and it has a good effect on relieving constipation.

If you're not very fat, the effect may not be noticeable, because a friend of mine has tried it!

"Cooking and frying salt is the main thing, and the five flavors are mixed with vinegar first. "Since ancient times, vinegar has played a pivotal role in cooking seasoning. In addition to seasoning, vinegar also has good health effects, such as appetizing, promoting digestion, preventing arteriosclerosis, coronary heart disease, stroke, etc.

Therefore, in recent years, there are more and more people who love to "eat jealousy", and the types of vinegar are becoming more and more diverse. Vinegar is best brewed. "Due to the different raw materials and process conditions, the flavor of vinegar is different, and there are many ways to classify it.

Zuo Baoqi, director of the Science and Technology Department of the China Condiment Association, told the "Life Times" reporter that according to the vinegar-making process, it can be divided into brewed vinegar and prepared vinegar. Brewed vinegar can be divided into many varieties such as rice vinegar, balsamic vinegar, bran vinegar, smoked vinegar, aged vinegar and fruit vinegar. Some of the common white vinegar is brewed, and some are prepared with edible glacial acetic acid.

Vinegar is best brewed. No matter how it is classified, brewed vinegar has a slight advantage in pure acidity, rich aroma, and bright color. Zuo Baoqi said, therefore, most of the common vinegar in our kitchen is brewed vinegar, such as rice vinegar, aged vinegar, smoked vinegar, balsamic vinegar, etc., in addition to some fruit vinegar.

Different vinegars are eaten in different ways. "Different vinegars, due to different materials and preparation methods, have certain differences in properties and characteristics, and have their own strengths in eating. Zuo Baoqi pointed out that aged vinegar is aged with sorghum as the main raw material.

It is characterized by black and purple color, clear vinegar, mellow and not astringent. Therefore, aged vinegar is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour soup, vinegar-braised catfish, etc. Of course, when eating dumplings, buns and other pasta, it is rare to know about greasy and refreshing aged vinegar or smoked vinegar.

Balsamic vinegar is mostly brewed with glutinous rice and other raw materials, and is known for its fragrant and slightly sweet, sour but not astringent. It is mostly used in dishes with light colors and sour taste, such as cold dishes, fish fillets, etc. When cooking seafood or eating crabs, shrimps and other seafood in a dipping sauce, adding some balsamic vinegar and smoked vinegar has the effect of removing fishiness and inhibiting bacteria.

The best rice vinegar is brewed from high-quality rice, such as Zhejiang's famous "rose rice vinegar", which is transparent rose red in color. In addition to the fragrance of vinegar, rice vinegar also has a light sweetness produced during fermentation. It can be mixed with sugar and white vinegar to make sweet and sour brine water to make kimchi; When used for seasoning hot dishes, it is often mixed with wild pepper hot sauce to make a hot and sour sauce, which is used to cook dishes such as fish in sour soup.

In addition, the white vinegar made with traditional techniques is colorless and transparent, with a soft sour taste, and can be used to eat noodles. Apple cider vinegar, pear vinegar, etc., are mostly brewed with fruits as raw materials, which have certain health care effects, and can be added and eaten according to personal needs. Put garlic cloves in vinegar to prevent mildew.

Add a few drops of liquor and a small amount of salt to the bottle of vinegar, mix well, and store for a longer time. You can also add a little sesame oil to the bottle of vinegar to cover the surface with a thin oil film to prevent the vinegar from mildew and deterioration. Put a section of green onion and a few garlic cloves in the vinegar bottle, which can also play a role in preventing mildew.

In addition, vinegar should not be stored in metal containers for a long time, otherwise a chemical reaction will occur, which is not good for health.

Vinegar has the effect of softening blood vessels. Often jealous rarely get cerebral thrombosis. I personally think the best way to eat vinegar is to mix cold dishes. That will be better absorbed. Thank you for adopting.

It is best to make healthy vinegar, buy 1 bottle of white vinegar, with half a catty of garlic (peeled and washed), half a catty of wolfberry (washed), half a catty of rock sugar, put it together in a large jar and seal it for a month, and wait for the vinegar to turn black. At this time, vinegar has various functions such as health preservation, muscle relaxation and activation. (Test)!

One place, one taste, take me for example! I'm a northerner, and northerners like to eat, sweet and sour pork ribs, sweet and sour carp, pot wrapped meat, and dumplings, which more or less like to put a little vinegar to taste these flavors.

Generally, stir-fried vegetables are eaten most often, and they are used more when making noodles and rice noodles.

Put some plugs, add some soy sauce, and put a little bit of sugar, it's delicious