Why do you put sour vinegar in stir fry? What is the difference between stir frying with sour water

Can adding vinegar to stir-fry to promote nutrient absorption?

According to the dietitian, when stir-frying, many vegetables are rich in vitamins after high-temperature processing, resulting in loss, if you add some vinegar during the stir-frying process, it can play a role in protecting vitamins.

Vinegar is a commonly used condiment on the people's table, which has the effect of appetizing and digesting. Dietitians remind everyone that adding vinegar when making certain foods can not only protect the nutrients in the food raw materials from loss, but also promote the full absorption of nutrients by the body.

Usually when stir-frying, many vegetables are rich in vitamins after high-temperature processing, resulting in loss, if you add some vinegar during the stir-frying process, it can play a role in protecting vitamins. For example, vitamin C itself is weakly acidic, and it will increase stability in acidic vinegar and is not easily damaged by high temperatures.

You can usually make some sweet and sour bean sprouts, vinegar mixed with heart, vinegared shredded potatoes, and a variety of green leafy vegetables cooked with vinegar. When the wok is about to reach its maximum heat, add some vinegar and then flip quickly to allow the ingredients to fully contact the vinegar. Finally, cook it on high heat, so that a lot of vitamins are still retained in the finished dish.

When stewing meat, bones, and skins, it is best to add a little vinegar. This is because vinegar not only cooks these foods quickly, but also promotes the full decomposition of a large amount of protein in them, so that high-quality proteins such as pork trotters, elbows, and pork belly can be more fully absorbed by the body after stewing.

Adding vinegar also helps the glia in bone cells to break down phosphorus and calcium, increasing the nutritional value. For example, you can add some vinegar when stewing big stick bones. However, it is best to put vinegar in the pot before the water is boiling and bring it to a boil over low heat, so that the protein in the meat and the collagen in the bone can be broken down more fully.

The dietitian also introduced that vinegar can be used to make the dishes better retained and absorbed, and you can also try the "dipping method". For example, you can boil chicken wings, pork ribs, etc. first (also add vinegar when stewing). When eating, soak the food in a small dish with vinegar sauce for a while before eating.

For example, when eating pasta and stuffing, you can also dip it in vinegar to eat. Because the vitamin B in pasta can exist in the weak acid environment of vinegar, it is more stable and easier for the body to absorb.

Add some vinegar when stir-frying to make it easier for the nutrients in the food to be absorbed, especially these four.

Vinegar can be added to the dishes to remove the smell and relieve greasyness, promote the absorption of nutrients by the human body, and vinegar can decompose fats, so it can improve the taste and increase the fragrance.

Adding vinegar does not allow nutrients to be lost from the food.

Ricky sailing? 1. Stir-fry with sour water: Stir-fry with sour water is a more commonly used cooking method, which can make the color of the dish more vivid and the taste more refreshing.

2. Stir-fry and put Zenshan vinegar: Stir-fry with vinegar can increase the sourness of the dish, increase the taste of the food, and make the dish more delicious.

Vinegar is not required. The specific method of stir-frying vegetarian dishes is as follows:

The ingredients that need to be prepared in advance include: an appropriate amount of fungus (water hair), an appropriate amount of cabbage, 1 carrot, a little oyster sauce, a little chopped green onion, an appropriate amount of refined salt, a little chicken essence, and an appropriate amount of broth.

1. Change the ingredients to the knife and set aside.

2. Put oil in the pot and fry the green onion and cabbage.

3. Add the carrot slices and stir-fry evenly.

4. Stir-fry until soft, add the fungus, and stir-fry quickly and evenly.

5. Stir-fry evenly and add the stock, as shown in the figure below.

6. Add seasonings and stir-fry and turn off the heat.

7. The orange is then put out, and this is done. Round liquid.

Summary. Hello, people will add some vinegar to it when cooking, the purpose is to make the dish taste more delicious and flavorful. However, sometimes we add more vinegar because we are not sure, which makes the dish very sour, so we can add some sugar to the dish in order to change the sourness.

Sweetness can neutralize the sourness, be sure to control the amount correctly, and don't put too much sugar in it, otherwise the dish will become too sweet. Add a little cooking wine and baking soda at the same time, and the neutralization effect will be more obvious.

Vinegar tastes no vinegar, how can stir-fried vegetables have a sour taste.

At different temperatures, the volatilization of vinegar is not the same, and if it is not volatilized, we can't perceive it in our nasal cavity Hello! I am glad to have the opportunity to reply to this question, and I would like to thank you for your trust and support! The answer is already on the table, and I hope it can help you.

All the best

Hello, when people are cooking, they will add some vinegar to it, in order to make the dish more delicious and flavorful. However, sometimes we will add more vinegar because we are not sure, which makes the dish very sour, and in order to change the sourness, we can add some sugar to the cabbage. Sweetness can neutralize the sourness, be sure to control the amount correctly, and don't put too much sugar in it, otherwise the dish will become too sweet.

Add a little cooking wine and baking soda at the same time, and the neutralization effect will be more obvious.

Summary. Hello, vinegar tastes no vinegar, and the reason why the sourness comes when stir-frying is that the molecular movement of vinegar is intensified after heating, which aggravates the volatilization of acetic acid, so it is easy to smell vinegar.

Vinegar tastes no vinegar, how can stir-fried vegetables have a sour taste.

Hello, vinegar tastes no vinegar, and the reason why the sour taste comes when stir-frying is that the molecular movement of vinegar is intensified after heating, which aggravates the volatilization of acetic acid, so it is easy to smell the vinegar smell and town.

Vinegar is a fermented, sour liquid condiment made from fermented glutinous rice, sorghum, rice, corn, wheat, and sugars and wines.