What are the benefits of vinegar when saut ing bean sprouts?

Bean sprouts have a high water content and are easy to make soup when cooking, and cannot withstand long-term heating. Putting some vinegar can make the bean sprouts both broken and softened without water, because acetic acid has a significant coagulation effect on the protein in vegetables, which can enhance the crispness of the bean sprouts. Bean sprouts are rich in vitamins B1, B2, and other vitamins, which are easily destroyed by oxidation during cooking.

Stir-fried bean sprouts with vinegar can achieve the purpose of protecting nutrients. Bean sprouts contain bean gas, and adding some vinegar can eliminate bean gas and make the bean sprouts crisp and tender.

To put it simply, it can make the bean sprouts crispy and more flavorful.

Bean sprouts are tender vegetables of leguminous plants, with loose tissues and high water content, which are easy to lose water and shrink. Therefore, when cooking, it is easy to produce soup and cannot withstand long-term heating. In order to make the bean sprouts not only raw, but also do not come out of the water, and soften, it is best to put some vinegar when cooking.

Because the acetic acid in vinegar can coagulate the protein of the sprouts, so that the sprouts are firm and have a crisp and tender taste. Bean sprouts are rich in many vitamins, especially vitamin B1 and vitamin B2. During cooking, vitamins are easily destroyed by oxidation by oxygen in the air, but they are less lost in an acidic environment.

Therefore, when frying bean sprouts, add some esters to play a role in preserving nutrients. In addition, bean sprouts contain a beany smell that people hate, although they can be largely eliminated after a long time of stewing and stir-frying, but this will make the bean sprouts lose their crispness and tenderness. If you add a little vinegar, you can not only shorten the heating time, but also achieve the purpose of eliminating the "beany smell" and keeping it crisp and tender.

1. It has the effect of preventing softening.

2. The multivitamins in bean sprouts, especially B vitamins and vitamin C, are not damaged even if heated to 120 degrees under the protection of acetic acid.

3. After adding vinegar, it can also promote the decomposition of calcium in bean sprouts, which is conducive to human absorption and improves its nutritional value.

4. It can eliminate the beany smell of sprouts and bean sprouts and make them more delicious.

Why do some people put a little vinegar when stir-frying bean sprouts? What role can it play? Vinegar is the first to prevent the outflow of vitamins.

Bean sprouts are tender vegetables of legumes, with a loose structure and a large water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B21 and vitamin B12, which are afraid of high temperatures, alkalis, and easy air oxidation. But they are less damaging in acidic environments.

Therefore, in the case of cooking, we can put some vinegar to make it difficult to lose vitamins, and it is not easy to oxidize the air.

Secondly, glacial acetic acid can make the protein quickly and easily melted, and it can be absorbed and used by the body. Eventually, the sprouts are rich in a bean flavor that we dislike, and although most of them can be removed by boiling and simmering over a period of time, it also makes the sprouts lose their crispness. If you add a little vinegar, you can not only reduce the heating time, but also remove the "bean flavor" and maintain the crisp purpose.

The vinegar should be served sooner rather than later. Many people only put vinegar when they are cooking, which is also not advisable. Because bean sprouts contain a certain type of melanin, if they are placed in hard water, they will turn yellow when cooked.

If a small amount of vinegar is added to the cooking, the chemicals will return to their original state. Bean sprouts also contain pectin fibers, which are very easy to produce suspicious gum in the vinegar solution, so as to maintain the water content of bean sprouts from flowing out, which is reflected in the taste and looks crisp. Therefore, what is the proper way to fry bean sprouts, after the pot is heated, put the bean sprouts down, and after about 30 seconds, put vinegar (about four taels of bean sprouts put a spoonful of vinegar).

But don't put too much vinegar, otherwise it will harm the taste and color of the bean sprouts.

Mung bean sprouts contain a variety of vitamin C, which can cure scurvy; It also has the effect of eliminating the deposition of carbohydrates and lipids in the blood vessel wall and avoiding cardiovascular diseases; Bean sprouts also contain vitamin B2, which is ideal for people with mouth sores; It is also rich in dietary fiber, which is a healthy food for constipation patients and has the effect of preventing digestive system cancer (esophageal cancer, rectal cancer, gastric cancer); The calorific value of bean sprouts is relatively low, and the content of water and fiber is very high.

1. This is because: the protein is very unstable, and it will be denatured when heated, and it will lose its original physiological function. However, acetic acid can make the protein in the bean sprouts reversibly coagulated, without affecting the properties of the original protein, and at the same time make the bean sprouts firm and crispy.

2. On the other hand, bean sprouts are rich in a variety of vitamins, especially vitamin B1 and vitamin B2. Vitamins are easily destroyed by oxidation of oxygen in the air, but are less lost in acidic environments. 3. In addition, bean sprouts have an unpleasant beany smell, which can be eliminated by adding vinegar.

Therefore, when frying bean sprouts, add some vinegar to preserve nutrients and increase the effect of taste.

Bean sprouts have high water content, easy to stuffy soup, can not be heated for a long time, put vinegar after the feasible substance to both cut off, but also softened without water, then acetic acid has a significant coagulation effect on the protein in the vegetable, enhance the brittleness of the bean sprouts.

In order to maintain the role of nutrition, why do you put vinegar in fried bean sprouts? But they lose less in acidic environments. Or only Therefore, adding some esters to the bond group when frying bean sprouts can play a role in preserving nutrients.

Do you want to blanch? This is the most easily ignored problem, to be correct, fried bean sprouts need to be blanched, many people do it wrong, just throw the washed bean sprouts into the pot and fry, the result of the fried bean sprouts is not crisp and tender, and some have a bitter taste.

Thank you. It's an interesting question, and in my experience, I'm going to break it down. First of all, the subject asked about fried soybean sprouts with meat, and everyone must first understand the definition of "grinding family fried soybean sprouts".

Blanching can remove the beany smell and grass smell of mung bean sprouts; second, it can maintain the brittleness of mung bean sprouts; Third, it can remove some harmful substances. If you use super water to get rid of the taste, then what's the point of eating? Of course, some people just don't like this taste, and he can use blanching to remove this part of the smell.

Then add the acetic acid in the bean sprouts vinegar, stir-fry in the pot to make the green onion and ginger soy sauce, fry for one minute, put the blanched bean sprouts in the pot and stir-fry, put some oil, pepper, sesame oil, balsamic vinegar and salt continue to stir-fry for two minutes, which can promote the protein coagulation of bean sprouts and consume a little oil. Add some garlic leaves. Stir-fry evenly and it will be out of the pan.

It is not blanched because it does not affect the taste of the sprouts. The blanched bean sprouts are too ripe. The crispness and flavor of the sprouts themselves will be lost.

I hope my answer will be useful to you to reduce the loss of nutrients in the sprouts, and you can also add some vinegar when frying, so that the sprouts are not easy to get out of the water, so that the fried sprouts will have a more crisp taste.

After that, stir-fry over high heat for about 30 seconds, cook a little water along the edge of the pot, then add an appropriate amount of salt, pepper, chicken powder, oyster sauce, stir-fry evenly, add a little water starch to hook a thin thickener, and finally cook a little rice vinegar along the edge of the pot, and a few drops of sesame oil out of the pot and put it on the plate.

Studies have found that heat treatment is a very effective way to eliminate beany odor, helping to inactivate the activity of lipoxidase and produce bean flavor. Nutrient antagonists such as trypsin inhibitors, erythrocytococyte agglutinin, and urease in soybean sprouts are also destroyed by heat.

Because some nutrients may be destroyed when frying bean sprouts at high temperatures, pouring a little vinegar can protect these nutrients.

Because vinegar can soften the blood vessels, it is good for the body, and can improve the energy of the system's metabolism, so it is more nutritious to put some vinegar, and it is particularly delicious and can be tasted.

1. Putting vinegar can first avoid the loss of vitamins. Bean sprouts are the tender vegetables of bean plants, and their composition is loose and loose, and the amount of water-containing imitation bush socks is more. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B1 and vitamin B2, which are afraid of heat and alkali, and are easy to oxidize.

But they lose less in acidic environments. Therefore, during the cooking process, put some vinegar to make the vitamins not easy to lose, and it is not easy to oxidize. 2. Secondly, acetic acid can make protein faster and easier to dissolve, and be absorbed and utilized by the human body.

Finally, the bean sprouts contain a beany smell that people hate, although most of them can be eliminated after a long period of stewing and stir-frying, but this will make the bean sprouts lose their crispness and tenderness. If you add some vinegar, you can not only shorten the heating time, but also achieve the purpose of eliminating the "beany smell" and keeping it crisp and tender.

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Vinegar can avoid the loss of vitamins in the first place. Bean sprouts are tender vegetables of leguminous plants, and their tissues are loose and have more water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B1 and vitamins.

B2, afraid of heat, alkali, and easy to oxidize. But they lose less in acidic environments. Therefore, in the cooking process, we can put some vinegar to make vitamins not easy to lose, and it is not easy to oxidize. Secondly, acetic acid is able to make:

Protein dissolves faster and more easily and is absorbed and utilized by the body. Finally, bean sprouts contain a peany smell that people hate, and although most of them can be eliminated after a long period of stewing and stir-frying, this will cause the sprouts to be lost.

Crisp. If you add some vinegar, you can not only shorten the heating time, but also achieve the purpose of eliminating the "beany smell" and keeping it crisp and tender. p|@q&, Baimu Pharmaceutical.

In addition, the vinegar should be put sooner rather than later. Many people only put vinegar when it comes out of the pot, which is not advisable. Because bean sprouts contain a certain pigment, they turn yellow when they are placed in hard water. If in the cooking of the stir-fry.

When a little vinegar is added, the substance will return to its original state. Bean sprouts also contain pectin components, which are easy to form gels in vinegar solution, so as to protect the bean sprouts from losing water, which is reflected in the taste of crispness.

Tender. Therefore, the correct way to fry bean sprouts is to put the bean sprouts down after the oil pan is hot, and after about half a minute, add vinegar (about four taels of bean sprouts with a spoonful of vinegar). But don't put too much vinegar, otherwise it will affect the taste and color of the sprouts.

It's true, you should put it in when you burst the pot, and put a little less sugar before you get out of the pot to enhance the compound flavor, and the flavor of the bean sprouts that comes out is not sour, and the taste is good.

You can leave it alone, depending on whether you like it or not.

It's true, put vinegar, put garlic slices. Flavor!

If you put vinegar, the bean sprouts will be crispy.

Enhance the flavor and keep the sprouts crisp.