Is it okay to put edible vinegar when boiling noodles

Hello! Edible vinegar is mainly balsamic vinegar.

and aged vinegar, balsamic vinegar is characterized by its sour and fragrant, and the taste of aged vinegar is stronger. Choose according to personal taste. Vinegar is generally not used to cook noodles, and vinegar is put in a bowl and used as a seasoning. The dosage can be adjusted according to your taste.

Many times, adding a little vinegar can add flavor and other benefits. For example, you can cook porridge with a few drops, which can increase the flavor. You can put a little in the stew to make the bones softer and the meat more rotten, but remember not to put too much.

Otherwise, soup or porridge with a sour taste will be difficult to eat. As for boiling noodles, I really don't know that there is a practice of putting vinegar in advance, you can try to innovate.

When in doubt, please ask.

Do not put the noodles when cooking, as this will lose the nutrients in vinegar, which is not only a seasoning, but also a food that has a health effect on the body. When you cook it, it will evaporate, so put it when you want to eat it.

When it is almost cooked, you can put it away, the taste will be relatively fresh, and it is easy to taste whether it is in the right amount.

Some people also put the seasoning in a bowl (you see, when you eat noodles in restaurants, most of them put soy sauce and vinegar on the table for diners to add themselves, which means that it is okay to eat it this way), and then serve it and mix well, but I always think that is weird.

Do it a few times and you'll find your way to it.

Don't cook noodles with vinegar, it's not good.

Also, if you add vinegar to it, try to eat a ceramic bowl, but if you use a metal bowl, it may cause a chemical reaction. In particular, do not use aluminum utensils, the chemical properties of aluminum are very lively, and if it is combined with vinegar, it will have a chemical effect, so that there will be a lot of aluminum ions in the vinegar, and aluminum ions can cause Alzheimer's disease.

It is not advisable to add vinegar when cooking noodles, the acetic acid contained in vinegar is less active at high temperatures, easy to deteriorate, and the taste will change, so it is generally not recommended to put vinegar when the noodles are still in the pot, it is recommended to put the noodles out of the pot before putting them, so that the taste will be better.

It is recommended to put it after it has come out of the pan.

Putting vinegar into the noodles can make the noodles full of the mellow smell of acetic acid, which has a good appetizing effect.

Hello cooked noodles can be added with vinegar, according to their own taste to put seasoning, you can also put chili sauce, mushroom sauce, put some vegetables, green onions, chili oil, soy sauce vinegar are all optional, you can put vinegar if you like to eat vinegar, some people like to eat sour, you can put some sour vinegar, you don't like to eat sour vinegar can also not put sour vinegar, you can make cold salad to eat, you can also put vinegar to season when cooking noodles.

Cooking noodles with a little vinegar can neutralize the alkalinity of the noodles and make the noodles taste more delicious, so it's good to add some vinegar when cooking noodles, but it's no problem without vinegar.

In fact, the main reason for adding vinegar to boiled noodles is actually to neutralize the pH, because many noodles on the market are alkaline water, and adding vinegar can neutralize this alkalinity, and then the boiled noodles will be whiter, stronger and smoother.

There is no need to worry about vinegar affecting the taste of the noodles, as long as you add a little bit, it will not have much effect on the taste of the noodles, but it will also help the noodles to taste.

It is very good to add 1 point of vinegar when cooking noodles, so that the noodles can become very tough, they will not be mushy and taste very strong, and vinegar has rich nutritional value, eating a little more vinegar is very good for health, but don't put too much, just put a little bit on it, put too much taste will definitely change.

Don't, don't put the noodles when cooking, that will lose the nutrients in the vinegar, vinegar is not only a seasoning, but also a food that has a health effect on the body. When you cook it, it will evaporate, so put it when you want to eat it.

When cooking noodles, it is not advisable to add vinegar, you can add less salt appropriately, so that the noodles can be boiled out of clear soup and water, and more chewy!

It is good to add vinegar when cooking noodles, and adding vinegar is to eliminate the alkaline taste of noodles. The main ingredients of noodles include flour (wheat flour), water, salt, eggs, etc., in the process of making noodles, in order to remove the sour taste of the dough, some alkali will be added appropriately, so some noodles have a strong alkaline taste (such as the alkaline water surface in the south). Therefore, when eating noodles, adding vinegar can neutralize the alkaline taste of the noodles, make the noodles refreshing, achieve the function of helping digestion, and the color of the noodles will also change from yellow to white.

Boiled noodles can be boiled in water, and there is no need to add vinegar. Boiling noodles with vinegar is actually just a snake to add enough to add no need at all.

According to everyone's taste, if someone likes to eat sour, adding vinegar, especially noodles, is also very delicious, and it will be very delicious, if you don't like to be jealous, don't add it.

If you add vinegar to the noodles when you cook them, the noodles will be more likely to rot, and it will be good if you eat them for the elderly, but young people like to eat chewy noodles, so you don't need to put vinegar when you eat them.

Generally speaking, if you want to add vinegar, you should add vinegar after the noodles are cooked, because if you cook noodles after adding vinegar, it is easy to cook the noodles without gluten, and the taste of the noodles will be relatively poor.

It is recommended that you add vinegar when eating noodles, because alkali is often added to prevent acid when making noodles, and adding some vinegar when eating noodles can neutralize it.

If you want the noodles to taste fresher, it is better to add a small spoon of vinegar when cooking the noodles, which can better neutralize the alkalinity of the noodle soup, and for ordinary dried noodles, after adding vinegar, the noodles are whiter and more beautiful. It removes bacteria, itching, dandruff and improves the hair's natural environment. The average person's hair is alkaline, and the hair of people with excessive vegetable oil metabolism is too alkaline, which affects the normal growth and development of hair.

Glacial acetic acid is a natural acidic aqueous solution that can be used to remove greasy hair. In addition, it can also reasonably improve the natural environment of hair, which is beneficial to hair growth.

When cooking noodles, adding vinegar can quickly reduce the temperature of the water and play the role of pouring cold water, other than that, there is no other effect, and I really help you look forward to it

A pH that is too high or too low will adversely affect the taste, texture, adhesion and toughness of the noodles. Noodles cooked with a low pH value are highly acidic and have a very poor taste and taste, while noodles cooked with a high pH value not only have an astringent taste, but also have a serious yellowish color, and the quality of the noodles deteriorates.

The pH value of ordinary drinking water is generally, if you want to improve the "water quality", you can add some vinegar to the boiling water, and the approximate amount of 9° edible vinegar is that you can add a tablespoon of vinegar.

It is not good to add vinegar when cooking noodles, because it will affect the taste of the noodles, after all, there is a lot of starch in the noodles, and vinegar is an acidic substance, and the acidic substance will affect the destruction of starch, which will destroy the noodles and affect the taste of the noodles. It's best to wait until the noodles are cooked before adding an appropriate amount of vinegar.

Hello, don't add vinegar when the noodles are cooked, after the noodles are cooked, you can add vinegar when you eat them, so that you can have the flavor of vinegar, thank you.

When cooking noodles, it is good to add vinegar, vinegar has the effect of health care and beauty, eliminates fatigue, regulates the acid-base balance of the blood, and helps digestion. Noodles with vinegar are good for the absorption of nutrients in food. The acidity of the vinegar will neutralize the alkalinity of the noodles, and the taste and texture of the noodles will be more delicious.

Aged vinegar and noodles can be eaten together, there will be no ***, you can eat together.

Pay attention to the combination of aged vinegar.

The taste of aged vinegar is relatively sour, for friends who love to eat sour food, aged vinegar is indispensable, and in the usual diet will often eat aged vinegar, which can help us to have an appetizing effect, and at the same time eating aged vinegar appropriately is also meaningful for health, but when eating aged vinegar, it must be reasonably matched, let's take a look at the taboos of aged vinegar.

Aged vinegar with milk.

When eating aged vinegar, the first thing to avoid is milk, which contains acetic acid and a variety of organic acids, milk is a colloidal mixture, with amphoteric electrolyte properties, and it itself has a certain acidity. If the acidity is relatively high, agglutination and precipitation will occur at this time, which is not easy to digest and absorb. Especially for people with weak stomach, it is more likely to cause indigestion or diarrhea.

Therefore, when eating aged vinegar, dairy products should be avoided, otherwise it is easy to cause gastrointestinal discomfort.

Aged vinegar with lamb.

Many people like to eat some mutton when eating vinegar, and think that it tastes good to eat in this way, but it is actually a very wrong way to eat with it, mainly because the mutton is hot, and the vinegar is sweet and warm, which is similar to the wine, so the two things are eaten together, which is easy to cause us to get angry. Therefore, when eating mutton soup, we should not add vinegar, and we should pay more attention to patients with poor heart function and blood diseases. Mainly because the mutton is hot, and its function is to nourish qi and replenish deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, its sour and warm, reduce swelling and activate blood, should be matched with cold food, and mutton should not be matched, we need to be careful of this situation.

Eating aged vinegar itself is good, but there will be certain taboos when eating, these situations introduced above should be paid attention to when we eat aged vinegar, we must avoid such a match when eating aged vinegar, if you eat aged vinegar like this, then it will have an impact on health, we must eat aged vinegar correctly and reasonably.

When cooking noodles, vinegar should not be added, the acetic acid contained in the vinegar is less active at high temperatures, easy to deteriorate, and the taste will change.

It is recommended to put it after it has come out of the pan.

Putting vinegar into the noodles can make the noodles full of the mellow smell of acetic acid, which has a good appetizing effect.

Whether it is better to eat noodles with white vinegar or aged vinegar, in terms of taste, the complete state of the nuclear is decided according to each person's own preference.

In terms of efficacy, white vinegar and aged vinegar each have their own effects.

The main edible effects of white vinegar: improve and regulate the body's metabolism and promote digestion.

The main edible effects of aged vinegar are: dissipating stasis, stopping bleeding, detoxifying, and killing insects.

White vinegar. It 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 in cooking, pickling hot and sour dishes, sour radish and other flavorful snacks, and can also be used as a household cleaner, such as cleaning the dirt inside the coffee machine.

Vinegar. It is one of the traditional condiments invented by the Han people, and has been produced and eaten in China for more than 3,000 years.

Vinegar that has been stored for a longer period of time after brewing. Dark brown, liquid clear, mellow vinegar taste, with less precipitation, long storage time, not easy to deteriorate and so on. Closed objects.

Shanxi aged vinegar is one of the four famous vinegars in China. The main material is high-shot digging sorghum. A large amount of koji is added and fermented with low-temperature alcohol, and then the bran is mixed with bran and fermented with acetic acid.

Half of the vinegar paste is smoked, and the other half of the vinegar is poured with vinegar, and the resulting vinegar is then soaked in the smoked paste to get new vinegar. The new vinegar is then aged and concentrated in the summer and in the winter.

Aged vinegar is good, but there is no benefit, I think that adding aged vinegar to noodles is better than white vinegar.

Eating hot aged vinegar is more flavorful, and white vinegar is better for cold dishes.

If you like to eat sour, add some white vinegar. Personally, I don't like the smell of aged vinegar.

Jinyang Lake aged vinegar, old godmother, this is a must-have thing for me to eat noodles haha.

1。Knife-cut noodles: Shanxi old vinegar;

2。Qinghai cold noodles: smoked vinegar in Huangzhong;

3。Peking fried noodles: rice vinegar;

4。Korean cold noodles: white vinegar;

5。Lanzhou ramen: rice vinegar;

6。Sichuan Dandan noodles: Don't add vinegar!

6。Sichuan Dandan noodles: Don't add vinegar!

It depends on your favorite taste!

Aged vinegar White vinegar is suitable for cold dishes Now vinegar is generally vinegar blended, and the vinegar should be selected to choose an authentic brand

Generally, there are many balsamic vinegars. Personally, it depends on the taste.

There is a special cold vinegar for cold noodles, otherwise you can use balsamic vinegar, aged vinegar and rice vinegar are too sour.

In the supermarket, there is vinegar that sells noodles and dumplings.

It should be balsamic vinegar, according to your taste.

Of course, it is Shanxi old vinegar, come to a bottle of Jinyang Lake old vinegar, come to a few cloves of garlic, eat a bowl of noodles and a bowl of soup, which is particularly strong.

6。Sichuan Dandan noodles: Don't add vinegar!

It depends on your favorite taste!