What is the healthier dish to eat with vinegar?

1. Stir-fry bean sprouts.

In addition to being rich in vitamin C, bean sprouts also contain vitamins (vitamin food) B1, B2 and other nutrients, which are easily destroyed by oxidation during cooking, and vinegar can protect these nutrients. In addition, vinegar has a significant coagulation effect on the protein (protein food) in the bean sprouts, which can increase the crispness of the bean sprouts. Therefore, it is advisable to add some vinegar to fry bean sprouts.

2. Cold radishes.

Radish juice has a pigment called anthocyanins, which are a class of water-soluble pigments that are reddish in acidic solutions and purplish-blue in alkaline environments. For example, when cold radishes, adding appropriate vinegar can not only play a role in disinfection, but also make the color of the dish more vivid and improve the sensory quality of the dish.

3. Cook fresh peppers.

Fresh chili peppers are rich in vitamins A, C and other ingredients, and can be appetizing and enhance appetite. But sometimes not everyone can tolerate its extremely strong spicy taste. Therefore, you can add a little vinegar when cooking fresh chili dishes to make them less spicy.

This is because vinegar neutralizes some of the capsaicin in the pepper and removes most of the spiciness. ‍‍

Vegetables rich in vitamin C. Like anthocyanins, vitamin C is stable in an acidic environment, so adding vinegar to dishes rich in vitamin C, such as shredded potatoes and bean sprouts, can effectively reduce nutrient loss. In addition to this, adding vinegar will also make the shredded potatoes and bean sprouts more crispy.

But it needs to be reminded that if you are frying green vegetables such as rape and cabbage, do not put vinegar, otherwise it will turn yellow and wilt. Vegetables rich in polyphenols. Cut lotus root slices or potatoes that quickly turn brown.

This is because the polyphenols in lotus root flakes or potatoes are oxidized under the catalysis of polyphenol oxidase. Acids inhibit the activity of polyphenol oxidase, so cut lotus root slices or potatoes can be soaked in water with vinegar to prevent discoloration. Foods with strong odors.

Vinegar has the effect of removing peculiar smells, such as putting vinegar when stewing fish and meat, which can relieve the fishy smell and increase the aroma; When frying kidney flowers, add some vinegar to reduce the fishy smell; Adding vinegar to lamb when cooking can help remove the smell. ‍‍

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We all know that jealousy is good for health. Vinegar lowers blood pressure, can help**, and can also reduce sodium intake. However, not all dishes are suitable for vinegar, and if they are not put properly, the color and umami of the dish may be ruined. The following dishes are best served with vinegar.

1.Crisp vegetables. Add a little vinegar to the fried shredded potatoes, fried bean sprouts, and fried lotus root slices to make the dishes crispy and refreshing.

Because vinegar is able to protect the cell walls of vegetable plant cells, keeping them strong. In addition, adding vinegar when cooking vegetarian dishes can also protect vitamin C from destruction to a great extent. However, if you fry green vegetables such as rape and bok choy, do not put vinegar, otherwise it will turn yellow and wilt.

2.Fuchsia vegetables. When you are using cold carrots and stir-fried red cabbage, add some vinegar to make the color of the dish more red and bright.

This is because this purple-red dish is rich in anthocyanins, which can turn a beautiful red color under acidic conditions, and turn blue and black when conditions are alkaline.

3.Pork ribs with a lot of calcium. Animal bones are rich in calcium, but these calcium are mainly in the form of carbonized calcium, which is not easily dissolved when boiled. Adding a little vinegar when boiling small fish and stewing pork rib soup can promote the dissolution of calcium in the bones, which is conducive to human absorption.

4.Collagen-rich hooves or skin. Animal hooves, skins, claws, etc., are rich in collagen, and are popular beauty dishes for women.

However, collagen needs to be simmered for a long time before it can be dissolved. In fact, if you add a little vinegar when cooking, you can promote the breakdown of collagen and make a thick "beauty soup".

5.Eat seafood river crab to dip in vinegar. Aquatic products are susceptible to parasites and microorganisms. Vinegar has a good bactericidal effect. Dipping vinegar in aquatic products can not only remove the smell and improve the freshness, but also play a role in sterilization and disinfection.

Vinegar, of course. For example, sautéed potatoes, a few drops of vinegar will make them crispy and crispy. When boiling the fish, put a spoonful of vinegar to smell the fish; Like sweet and sour pork ribs and vinegared cabbage, vinegar is the main condiment; I like to eat refreshing mixed dishes need a drop of vinegar to improve the freshness, I like to use lemon juice instead of vinegar, lemon juice is sprinkled evenly on the dish, it will be more fragrant.

The time of vinegar should also be noted, when the food ingredients are just put in vinegar, it can keep the food crispy, such as shredded potatoes, lettuce, lotus root and other crispy vegetables; If you want to remove the fishy smell, put cooking wine; When boiling, put the broth in the broth and bring it to a boil; The vinegar can make it fresh before the dish comes out of the pan. When you eat seafood, you are used to dipping ginger vinegar into it to remove the smell of fresh sterilization; When I eat spicy pot, I put a bowl of vinegar, and vinegar also relieves the heat.

<> it can be seen from the composition of rice vinegar that rice vinegar can be sprayed on green vegetables after dilution. After dilution of rice vinegar, it has a good inhibitory effect on some bacteria, and the diluted thick rice vinegar can prevent and control powdery mildew, black spot and downy mildew. The surface of the vegetable plant after spraying vinegar is acidic, which can kill or inhibit the growth of pests and diseases that do not like acidic conditions, such as cabbage, water spinach, spinach, and cabbage, vinegar can be used to kill or inhibit the growth of pests and diseases that do not like acidic conditions.

Vinegar contains a large amount of acetic acid and trace amounts of lactic acid, amino acids, carbohydrates, proteins, sugars, gums and salts. These substances can be absorbed and utilized by plants on vegetables, which can accelerate the synthesis of chlorophyll, improve photosynthetic efficiency, promote the metabolism of substances and energy in vegetables, improve the ability of vegetables to absorb fertilizer and water, and increase performance, which is conducive to the accumulation of dry matter, so that vegetables grow robustly and vigorously, so as to produce obvious yield increase, and can prevent and control pests and diseases.

In fact, there are many vegetables that can be sprayed with vinegar, such as Chinese cabbage, cucumber, tomato, water spinach, spinach, potatoes, pumpkin, peppers, onions, etc., and general leafy vegetables and eggplant vegetables are OK. Because these vegetables are susceptible to bacterial diseases, viral diseases, aphids, etc. during the growth period, these pests and diseases are not adapted to the acidic environment after spraying vinegar. In particular, it has a significant effect on the virus diseases of tomatoes and peppers, as well as the soft rot of Chinese cabbage and cabbage aphids.

When making sweet and sour hairtail fish, sweet and sour pork ribs, sour cabbage, sweet and sour tenderloin, sweet and sour pork segments, these vegetables should be put in vinegar, so that the taste can become very sweet and sour, and it can also relieve dryness.

Instant noodles, hand-rolled noodles, mapo tofu, spicy prawns, these foods are suitable for vinegar, and they are all very good, and they are also very delicious.

Stir-fried shredded potatoes, stir-fried bean sprouts, stir-fried lotus root slices. Cold radishes, pork rib soup, pig's trotters, all kinds of seafood.

Vinegar is an indispensable condiment in cooking, which has the effect of relieving fishiness, reducing spiciness, and adding flavor. At the same time, more and more studies have found that vinegar has certain benefits for lowering blood pressure and reducing fat. There are many types of vinegar on the market, including rice vinegar, aged vinegar, balsamic vinegar, etc.

Aged vinegar is the most sour and should be braised in red. Aged vinegar is brewed from sorghum, and is most famous for Shanxi old vinegar, which is black and purple in color, cotton, sour, sweet, mellow, and has a long aftertaste. In terms of taste, aged vinegar is the most acidic, and when cooking hot dishes, aged vinegar is often used in dishes that need to highlight the sourness and have a darker color, such as hot and sour sea cucumber, vinegar-braised catfish, etc.

In addition, aged vinegar is also commonly used in cold dishes such as old vinegar peanuts and old vinegar stings.

Balsamic vinegar is fragrant and cold. Balsamic vinegar is most famous for Zhenjiang balsamic vinegar. It is made of high-quality glutinous rice, with a reddish-brown color and the characteristics of "sour but not astringent, fragrant and slightly sweet".

Because of the fear of heat reaction to destroy its fragrance, balsamic vinegar is generally used as a cold dish, and can also be used as a seasoning for dipping dumplings. In addition, when cooking seafood or eating crabs, shrimp and other seafood in sauce, you can use balsamic vinegar and some oyster sauce to make a sauce, which has the effect of removing fish, improving freshness and antibacterial.

Rice vinegar is the most versatile. As the name suggests, rice vinegar is brewed from rice, which is the basic type of vinegar family, suitable for both hot and cold dishes, and is used in almost all traditional dishes. Typical dishes include vinegared cabbage, sweet and sour tenderloin, and hot and sour soup.

Zhejiang's famous product "rose rice vinegar", the color is transparent rose red, often and white sugar, white vinegar and so on are mixed into sweet and sour salt water to make kimchi, Jiangsu and Zhejiang people also like to use it to add maltose to make juice to make crispy duck, make the vegetable duck skin jujube red, extraordinarily attractive.

White vinegar can make soup. There are two types of white vinegar, one is made from rice or glutinous rice, which is characterized by colorless and transparent, soft acidity, sweet and sour fragrance, and is often used in some dishes with beautiful colors, such as squirrel fish, or dishes with lemon flavor, such as lemon sea bass. When cooking pork rib soup, add a small amount of white vinegar to help release the calcium in the bones, making it easier for the body to absorb the calcium in the food.

However, when buying white vinegar, you should pay attention to buying one that says "pure brewing" on the label, otherwise you will buy a blended vinegar with a strong and single sour flavor and a sharp and pungent taste.

Cooking and frying salt is the main thing, and the five flavors are mixed with vinegar first. Vinegar plays a pivotal role in cooking seasoning. Xie Wenmei, secretary general of the Food and Nutrition Professional Committee of the China Cuisine Association, said that there are many varieties of edible vinegar, such as rice vinegar, aged vinegar, smoked vinegar, balsamic vinegar, white vinegar, fruit vinegar, etc.

When cooking dishes, different types of vinegar should be selected according to the color, taste, and nutritional combination of the dishes.

With grain as the main raw material, it is brewed by unique art. It is mostly used in dishes with light colors and sour taste, such as cold dishes, fish fillets, etc. In addition, when cooking seafood or eating crabs, shrimp and other seafood in a dipping sauce, adding some balsamic vinegar and smoked vinegar can play a role in removing fish, improving freshness, and inhibiting bacteria.

Aged vinegar needs to go through a long fermentation process when brewing, in which a small amount of alcohol reacts with organic acids to form aromatic substances, which have a strong aroma and a stronger taste. It is often used in dishes that need to highlight the sour taste and have a darker color, such as hot and sour soup, vinegar-braised catfish, etc. Of course, when eating dumplings, buns and other pasta, it is rare to understand the greasy and refreshing aged vinegar.

Rice vinegar is brewed from high-quality rice as the raw material for vinegar, in addition to the special fragrance, the sugar produced in the fermentation makes the rice vinegar have a light sweet taste. The vinegar is transparent red, and is often mixed with sugar, white vinegar, etc. to make kimchi, such as hot and sour cucumbers. When used for seasoning hot dishes, it is often mixed with wild pepper hot sauce to make a hot and sour sauce, which is used to cook dishes such as fish in sour soup.

In addition, when cooking pork rib soup, adding a small amount of rice vinegar or smoked vinegar can also help release calcium from the bones, making it easier for the calcium in the food to be absorbed.

Fruit vinegars such as apple cider vinegar, grape vinegar, pear vinegar.

It is mostly brewed with some fruits as raw materials, which has a certain health care effect.

Eating vinegar can promote the absorption of calcium and inorganic salts, soften cellulose, reduce the loss of vitamins C and B, lower blood pressure, soften blood vessels, reduce cholesterol accumulation, and help prevent cardiovascular diseases, but patients with gastric ulcers should be cautious.

Aged vinegar, when mixing cold dishes, use white vinegar to season, or for the color to look good. It's also good to drink apple cider vinegar to help soften blood vessels, promote blood circulation, and make ** better.