What kind of dishes can be soaked in old vinegar, and can white vinegar that has been pickled still

Today I will share with you a home-cooked appetizer "vinegar soaked peanuts" as a peanut"A perfect match"--Vinegar can not only increase the freshness, sweetness and fragrance of vegetables, but also have the effects of increasing appetite, promoting digestion and sterilization, especially for overly salty and greasy foods, adding vinegar can reduce saltiness and reduce greasyness. Let's share the practice in detail for you, and friends who like it will learn it together.

Vinegar soaked peanuts] 1First prepare a small pot of peanuts, pour boiling water and soak for 1 hour, boiling water soaking is easier to remove the red coat of peanuts.

After an hour, the boiling water has cooled, we peel off the red coat of the peanuts and put them in a basin, soak them in water again, and then filter out the water and pour them into a small basin for later use.

3.Next, we prepare the seasoning sauce, prepare a small basin, pour in a tablespoon of aged vinegar, a small spoon of light soy sauce, a tablespoon of sugar, and 2 grams of salt.

4.Boil a little water in the pot, be sure to clean the pot when boiling water, do not stick to the oil, put in the prepared sugar, salt, aged vinegar, light soy sauce, stir with a spoon, slowly heat and dissolve the sugar, and the soup boils out of a large bubble and immediately turns to low heat.

5.Quickly stir the big bubble and it will turn into a small bubble, push the camera closer to scoop up the soup and look at the spoon, the soup boils into a sticky shape, and we put out the seasoning juice and cool it.

6.After cooling, pour it evenly on top of the peanuts, soak the peanuts in the soup, and then put a coriander leaf to decorate it to look better, or you can put the peanuts in a glass jar and refrigerate them. If you put it for ten days and eight days, it tastes crispy and sour.

Yes. But it is not recommended.

Because the smell of kimchi soaked in white vinegar will be more pungent to the nose, and the taste is not so delicious. It's still best not to use white vinegar for kimchi. Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms.

When pickling Chinese cabbage or pickled radish, it is very good to add white vinegar, and add a small amount of edible salt when adding white vinegar, so that the taste is more uniform.

Kimchi Introduction: Kimchi is a lactic acid fermented vegetable product with a unique flavor, with diverse raw materials, simple production, low cost, convenient eating, good sensory quality and suitable taste.

Kimchi mainly relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved.

The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

However, there are also some food safety problems in the fermentation process of kimchi, the most noteworthy of which is nitrite. After nitrite enters the body. Nitrite oxidizes the normal hemoglobin in the human blood to methemoglobin, which reduces the oxygen-carrying capacity of the blood, resulting in methemoglobinosis.

Nitrite synthesizes nitrosamines in the body and induces cancer; Causes glomerular hypertrophy of the renal glands. However, nitrite control is within a safe range and does not cause harm to the human body.

The elders in the family all said that it is good to eat some vinegar all year round, and it is beneficial to the body, so do you know what the effect of aged vinegar is? Can aged vinegar be used for kimchi?

What are the effects of aged vinegar.

1. It can be appetizing, promote the secretion of saliva and gastric juice, help digestion and absorption, make appetite vigorous, and eliminate food accumulation;

2. It has a good antibacterial and bactericidal effect, and can effectively prevent intestinal diseases, epidemic diseases and respiratory diseases;

3. It can soften blood vessels and reduce cholesterol, which is a good prescription for patients with cardiovascular and cerebrovascular diseases such as hypertension;

4. It can play a good role in protecting hair and hair, and ancient Chinese medicine has a record of vinegar as medicine, believing that it has the effects of hair growth, beauty, blood pressure lowering, and **;

5. It can eliminate fatigue, promote sleep, and reduce the uncomfortable symptoms of motion sickness and seasickness;

6. Vinegar can reduce the concentration of alcohol in the gastrointestinal tract and blood, and play a role in sobering.

Can kimchi be made with aged vinegar.

Aged vinegar can be used for kimchi. When making kimchi, add an appropriate amount of aged vinegar, the acetic acid contained in the aged vinegar has a fermentation effect, which can accelerate the fermentation of kimchi and reduce the production time of kimchi to a certain extent. Moreover, the main ingredients of aged vinegar are grain ingredients such as sorghum, rice, barley and peas, which is a kind of condiment brewed.

Therefore, aged vinegar can be used for kimchi.

How to make kimchi with aged vinegar.

1. Clean the dish with water.

2. Blanch the vegetables in boiling water, and put an appropriate amount of salt, star anise, ginger and other seasonings in the stir-fried water.

3. After the vegetables are blanched, put them out, put them into the jar after cooling, and add an appropriate amount of salt and vinegar to the jar at the same time, and then seal them.

4. Seal for about a week before eating.

What to pay attention to when using aged vinegar for kimchi.

1. It is not advisable to put too much aged vinegar, as too much will easily cause the taste of food to become very sour, which will affect consumption.

2. After using aged vinegar to pickle, the aged vinegar should be sealed to avoid the evaporation of acetic acid in the aged vinegar and affect the use.

3. It is recommended to choose aged vinegar with a higher concentration of acetic acid for aged vinegar used for kimchi, the higher the concentration of acetic acid, the better the fermentation effect, and the more mellow and fragrant the taste.

Abstract scope of use: suitable for the appearance of heavy color dishes for proper seasoning and color, and aged vinegar is only suitable for sauce, but also suitable for some dishes that need vinegar and dark color, such as hot and sour soup, West Lake vinegar fish, hot and sour radish, vinegar roasted fish, braised pork dishes, etc., can be appropriately added aged vinegar, can make the color more bright and beautiful, and the anti-greasy effect of aged vinegar is good, when tasting dumplings, xiaolongbao, dipping and tasting is more suitable.

Hope mine is helpful to you!

Aged vinegar is used for what kind of dishes.

Hello, happy to answer for you, please wait a moment!

Hello, according to your problem, I have provided you with the following! Scope of use: It is suitable for proper seasoning and color enhancement in dishes with heavy appearance, and aged vinegar is only suitable for sauce, and is also suitable for some dishes that need vinegar and dark color, such as hot and sour soup, West Lake vinegar fish, hot and sour radish, vinegar roasted fish, braised pork dishes, etc., can be appropriately added with aged vinegar, which can make the color more beautiful and beautiful, and the anti-greasy effect of aged vinegar is good.

Hope mine is helpful to you!