Where is the knowledge of vinegar? As the title suggests, thank you

Vinegar is anti-black. When frying the eggplant, add a little vinegar to make the eggplant not black. Vinegar can flower.

Add a small amount of vinegar to the soy milk to make the soy milk flower. Beautiful and delicious. Vinegar essence can be used to make tofu.

Pour a small amount of vinegar into the cooked soy milk, stir slowly with a spoon, and add vinegar until the bean brains are all gathered into lumps, and the tofu is ready. Adding a little vinegar to cooking can stabilize the chemical structure of water-soluble vitamin C in food.

1. Vinegar is a traditional condiment in major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a starter to ferment and brew vinegar, and oriental vinegar originated in China, and the history of vinegar brewing according to literature is at least more than 3,000 years. "Vinegar" in ancient China was called "vinegar", "fermentation", "bitter wine" and so on.

酉" is the earliest oracle bone inscription of the word "wine". At the same time, "vinegar" is called "bitter wine", which also shows that "vinegar" originated from "wine".

2. China's famous vinegars include "Mysterious Xiangxi" original balsamic vinegar, Zhenjiang balsamic vinegar, Shanxi old vinegar, Baoning vinegar, Tianjin Duliu old vinegar, Fujian Yongchun old vinegar, Guangling debuted fort vinegar, Qishan vinegar, Henan old turtle Yite vinegar and red yeast rice vinegar. Drinking vinegar regularly can play a role in eliminating fatigue, and vinegar can also relieve complications caused by colds.

In addition to the sour taste, vinegar also has a sweet, salty, and fragrant flavor, which can be appetizing, increase gastric juice, promote appetite, and help digestion. Add a little vinegar to stir-fry vegetables to protect the vitamin C in the dish and reduce the loss; Vinegar in cold salad is not only delicious, fresh and delicious, but also can help sterilize and have a disinfection effect; Roasting fish with vinegar not only relieves the fishiness, but also makes the calcium and iron contained in the food easy to dissolve, which is conducive to the absorption and utilization of the human body. When the dish is too salty or too spicy, add some vinegar to reduce the salty and spicy taste; Vinegar when roasting meat can not only make the meat crispy quickly, but also increase the flavor of the meat; Roast mutton, drink mutton soup, put some vinegar, can relieve greasy; When eating oily foods, dumplings, steamed buns, and siu mai, you will not feel greasy when you eat them with vinegar, and you can increase the umami taste.

Steamed steamed bread, put too much alkali, can be neutralized with vinegar, not only eliminate the alkaline taste, but also make the steamed bread not easy to mold. People also commonly use vinegar to impregnate foods, such as vinegar garlic, hot and sour radish, etc., which can not only add special flavor, but also have a preservative effect.

Antivirus, antibacterial, help digestion, beauty and beauty, promote calcium absorption, vinegar has many effects, very good for the human body.

It can be disinfected and sterilized, it can promote digestion, it is good for the digestive system, it can supplement nutrients, there are many nutrients in it, and it can make the body healthier.

After understanding some of the contents, vinegar does have many effects, including many effects, which can alleviate the body's diseases.

Sterilization, disinfection, appetizer, cleaning of showers, removal of limescale, washing of cutting boards, cleaning of toilets, vinegar has many functions.

The "vinegar" of medicine and food can not only eliminate food and relieve greasyness, but also benefit the pharyngeal sores! Experts will show you how small spices can be used

Fu Yanling, Chief Physician

Beijing University of Chinese Medicine

Medicinal uses of vinegar

The medicinal use of vinegar has a history of about 2000 years, and according to legend, it was Du Kang's son who made vinegar from the leftover materials from sake brewing.

Legend has it that Hua Tuo went out to see a patient who had abdominal pain due to roundworm disturbances, and Hua Tuo gave the patient the garlic soaked in vinegar, and the pain was quickly relieved.

Tips:

The use of vinegar to concoct medicinal materials can help the efficacy of the drug to return to the meridian and find the target. Dig this auspicious.

The difference between vinegar

The effect of vinegar - to eliminate food and relieve greasy

Vinegar contains acetic acid, which has a digestive effect on all foods, and people with less stomach acid, eating vinegar in moderation can help digestion. Experts remind: Vinegar and ginger together can warm the stomach, diverge ** and moisture in the muscles.

The effect of vinegar - to relieve pharyngeal sores

Vinegar has the effect of protecting the mucous membrane of the throat and eliminating inflammation of the throat.

For patients with throat ulcers caused by false fire, experts recommend that you take a simplified version of bitter wine decoction

A simplified version of bitter wine soup

Vinegar and egg white, mixed in a ratio of 1:1, boiled, eaten in divided throats, each time swallowing 1 or 2 ml of pulse.

Vinegar can not only eliminate food and relieve greasy, but also can help the throat and sores, have you learned the corresponding ingredients?

Vinegar is a liquid made up of acetic acid, water, and other trace chemicals, which may include flavorings. Acetic acid is produced by fermentation of ethanol by acetic acid bacteria.

Vinegar is now mainly used as a cooking ingredient, or for pickling. As the easiest weak acid to manufacture, it has historically had a wide variety of industrial, medical, and household uses, some of which (e.g. as general household cleaners) are still common today.

Commercial vinegar is produced through a fast or slow fermentation process. Usually, the slow method is used in traditional vinegar, where the vinegar is slowed over a period of months or up to a year during the fermentation process. The longer fermentation time allows the accumulation of non-toxic slime composed of acetic acid bacteria.

The fast method is to add the mother of vinegar (bacterial culture) to the stock solution, and then add air to oxygenate and promote the fastest fermentation. In a rapid production process, the production time of vinegar can range from 20 hours to 3 days.

Vinegar is commonly used in food preparation, especially in the pickling process, vinaigrettes and other salad dressings. Beetroot Condiment Cold, cooked beetroot is often served with vinegar and other ingredients. Fish & Chips Condiment (UK:

French fries; USA: French fries) In the UK, Ireland, Canada and Australia, salt and malt vinegar are sprinkled on the chips. In Canada and Australia, white vinegar is also often used.

Potato Chip Seasoning (UK: Potato Chips) Many packaged potato chip manufacturers in the United States, Canada, the United Kingdom, and Australia include a variety of flavors flavored with vinegar and salt.

Pickling Any vinegar can be used to marinate food products. Apple cider vinegar and sauces Apple cider vinegar is generally not suitable for use in delicate sauces. Substitute for fresh lemon juice Apple cider vinegar can often be used in place of fresh lemon juice in recipes and can achieve a pleasant effect despite the lack of vitamin C.

Red vinegar is sometimes used in Chinese soups. Seasoning is used in the southern United States to flavor kale, mung beans, black-eyed peas, or bok choy for flavoring. Vinegar, especially coconut, cane sugar or palm varieties, is one of the main ingredients in Filipino cuisine.

White vinegar can be used as a seasoning for ham and beans. Several common table vinegars (5 acetic acid) inhibit the growth of several common foodborne pathogens that are sensitive to acidity.

These include: Clostridium botulinum (which can survive anaerobic conditions and high temperatures, so it is not always affected by sterilization), Salmonella, Listeria monocytogenes, Staphylococcus, Escherichia coli O157:H7 (which can tolerate acidic environments to some extent).

The active ingredient in vinegar, acetic acid, is effective at killing mycobacteria and has been tested against drug-resistant tuberculosis bacteria as well as other mycobacteria in culture.

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

Vinegar is a commonly used category in condiments, vinegar is also known as vinegar, ferment, bitter wine, etc., is a liquid sour seasoning commonly used in cooking.

Vinegar is a fermented sour liquid condiment, which is made by fermentation and brewing with starchy grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) as the main ingredient, and grain bran and rice husks as auxiliary materials. Vinegar is one of the main condiments in cooking, mainly sour, aromatic, widely used, and is the main raw material of sweet and sour flavor. It can remove the smell and relieve greasy, increase the umami and aroma, reduce the loss of vitamin C in the process of food heating, and dissolve the calcium in the cooking raw materials to facilitate human absorption.

The more famous varieties are balsamic vinegar from Zhenjiang, Jiangsu Province and old vinegar from Shanxi, etc., which are often used in cabbage, mixed vegetables and dishes with a strong fishy smell.

Due to the different raw materials and production methods, vinegar can be divided into fermented vinegar and synthetic vinegar, and its varieties mainly include rice vinegar, smoked vinegar, white vinegar, etc. The main raw materials of rice vinegar are sorghum, yellow rice, bran, rice bran and salt, which are made after fermentation of vinegar koji, which is light brown, rich in fragrance and good in quality, suitable for dipping and stir-frying; In addition to the raw materials of smoked vinegar, which are basically the same as the raw materials of rice vinegar, after fermentation, they are smoked with pepper and cinnamon, etc., and the color is darker, and it is better to store it for a long time, which is suitable for dipping and stir-frying; White vinegar (also known as vinegar essence) is diluted with glacial acetic acid and water, and the content of acetic acid is higher than that of rice vinegar, etc., with a large sour taste and no fragrance. Concentrated acetic acid has a certain corrosive effect, and the amount should be diluted and controlled as needed when used.

Adding a little vinegar when cooking dishes not only makes the dishes crisp and delicious, removes the fishy smell, but also protects the nutrients in them. However, people who are taking certain drugs such as sulfonamides, alkaline drugs, antibiotics, and anti-diaphoretic Chinese medicine should not consume vinegar.

In ancient China, there were many applications of sour seasoning, vinegar was created when making wine, and the "Four People's Moon Order" has contained the method of making vinegar, and the "Qi Min Yaoshu" of the Northern Wei Dynasty, in which the vinegar-making method has reached more than 20 kinds. Famous vinegar appeared in all subsequent generations. To this day, vinegar is still one of the seven things that open the door and occupies an important place in life.

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What is vinegar, I think there are two explanations for this. The first is one of the so-called spices, which are produced by the fermentation of grains, which are sour, appetizing, and one of the essential condiments in the kitchen. The second explanation is a physiological reaction between men and women, that is, jealousy, and seeing the other person you like talking to or walking with the opposite sex, you will have a bad taste in your heart.

There are two types of vinegar. The first is for household use, such as balsamic vinegar. The second is industrial vinegar, which is not edible and has a pungent taste.

Vinegar is a liquid that exudes a unique taste and is sour to drink. Vinegar is mainly used for seasoning, and China has a long history of vinegar making, which can be traced back to 3,000 years ago.

Vinegar is an important seasoning product and daily necessities in the process of human civilization, and is generally brewed with rice and sorghum.