What is the role of adding vinegar to the cooking of certain dishes?

Vinegar is the best seasoning for dishes, it can not only remove fat, remove fish, relieve greasy, and increase flavor, but also can avoid the destruction of vitamins in raw materials by high heat, as well as the effect of softening vegetable fiber. When cooking, the best way to put vinegar is at both ends, that is, add vinegar immediately after the ingredients are put into the pot; Add vinegar before the dish is ready to serve. Vinegar is an acidic seasoning containing acetic acid, and the acetic acid content in every 100 ml of ordinary vinegar is more than grams, and the content of high-grade vinegar is more than 5 grams.

In terms of varieties, there are rice vinegar, aged vinegar, balsamic vinegar, white vinegar, various fruit juice vinegar, garlic vinegar, ginger vinegar, health vinegar and so on. Due to the different raw materials and production methods, the flavor of the finished product is very different.

In some dishes, adding vinegar can have a better taste, more fragrant, and shorter cooking time, for example, braised pork with vinegar, which tastes better, braised fish with vinegar, the taste is also better to remove the fish, and when cooking beef, add some vinegar, the time is shorter, and the taste is more delicious, which are all mastered by themselves in all aspects.

First of all, adding some vinegar when cooking can increase appetite, especially for the elderly who have lost their appetite, adding some vinegar when cold dishes, which is not only crisp and refreshing, but also can increase appetite. Secondly, vinegar can act as a "catalyst". Adding a little vinegar to your dishes can protect the nutrients in your food.

When stewing fish, vinegar is added to this dish, which plays a role in removing the smell and making the stewed meat smooth and tender.

When stewing fish and meat, adding vinegar can play a role in removing the fishy and improving the freshness and relieving the greasy

Protects vitamins, promotes calcium absorption, and reduces sodium use.

Promote digestion: Aged vinegar contains volatile substances and amino acids and other nutrients, which is conducive to promoting the secretion of digestive juices, thereby promoting the digestive function of the body, and can be used for indigestion and other symptoms.

1. Acetic acid reacts with a small amount of iron to form absorbable 2-valent Fe ions.

2**Iron deficiency anemia Ferrous ions can **Anemia Generally, Fe elemental antioxidation is added to FeSO4 solution.

3 I think you should drink less canned beverages because cans contain aluminum.

Vinegar contains acetic acid and a variety of organic acids, and milk is a colloidal mixture with amphoteric electrolyte properties and a certain acidity of its own. When the acidity increases below the isoelectric point, agglutination and precipitation occur, which are not easily digested and absorbed. People with a weak stomach and stomach are more likely to cause indigestion or diarrhea.

That's why the ancients had the saying that "milk is the opposite of acid". Therefore, it is not advisable to consume vinegar-based food immediately after drinking milk or milk powder.

2. Vinegar and mutton:

Mutton is hot, vinegar is sweet and warm, and the wine is similar, so the two things are eaten together, and it is easy to make fire and blood. Vinegar should not be added to mutton soup, and patients with poor heart function and blood diseases should pay more attention.

3. Vinegar and carrots:

Vinegar should not be added to fried carrots. Because carrots contain a lot of carotene, they become vitamin A after ingestion into the human body. Vitamin A can maintain the health of the eyes and **, and people with **roughness and night blindness are due to a lack of vitamin A, so do not fry them with vinegar.

Because of the vinegar, the carotene is completely destroyed.

Vinegar contains protein, sugar, vitamins (B1, B2, PP), acetic acid and a variety of organic acids (such as lactic acid, succinic acid, citric acid, grape acid, malic acid, etc.). Koji enzyme in vinegar secretes protease, which breaks down the protein in the raw material into various amino acids. Its sour and warm nature can reduce swelling and activate blood, sterilize and detoxify; The medicinal properties of food are similar to those of wine.

Therefore, vinegar can remove fishy fish, and it should be combined with cold foods such as crab, etc., and mutton is very hot, so it should not be accompanied by vinegar.

Lamb, carrots, and milk are all warm foods, so they should not be eaten with vinegar, as they will react with vinegar and cause diarrhea.

It should not be eaten together with milk, carrots and lamb, as it is likely to cause indigestion or diarrhea, and in general, it will also cause some problems in the body, so it is best not to eat these together.

Vinegar can not be eaten with cabbage, it will destroy the nutritional value, vinegar can not be eaten with millet, it will reduce the nutritional value, vinegar can not be eaten with cabbage, it will lose nutrients, vinegar can not be eaten with celery, it will damage teeth, vinegar can not be eaten with milk, it may cause abdominal disease, and vinegar can not be eaten with carrots, it will destroy all the carotene.

Milk, lamb, carrots, celery and anti-inflammatory drugs, although everyone likes to be jealous, but you usually have to pay attention to the combination of this food.

Mutton, because it is easy to get angry when eaten in this way, and it is also influential for patients with blood diseases, it is best not to eat it together.

Foods that cannot be eaten with vinegar are spinach, oily lettuce, coriander, celery, pork, beef, lamb, chicken, yogurt, and eggs.

Sweet and sour fish, sweet and sour pork ribs, etc., are the dishes that are most conducive to calcium absorption. Vinegar is a sour food, which can not only remove odors, but also dissolve calcium in fish bones and pork ribs. Fish and pork ribs are high in protein and calcium, and calcium is most easily absorbed in an acidic environment along with protein (protein food).

When cooking, it can be simmered for a long time on low heat to make the calcium in the fish and pork ribs more completely dissolved.

During the cooking of food, the addition of cooking wine and vinegar can add aroma and flavor to the food. Ethanol and acetic acid are the two main components that may undergo the following reactions:

Ingredient list: 1Cooking wine: Cooking wine is a seasoning made from alcohol, spices, and herbs that is commonly used to cook meat, seafood, and vegetables, among other things.

2.Vinegar: Vinegar is a seasoning made from ethanol and acetic acid that is commonly used to cook meat, seafood, and vegetables, among other things.

Production Steps:1Mix the cooking wine and vinegar together and stir to combine.

2.Add the mixture to the cooked food and continue to cook until the food is cooked through.

3.Add salt and other seasonings and stir to combine.

Ethanol and acetic acid may react during cooking as follows:

1.Ethanol and acetic acid can undergo esterification reactions to form ester compounds. This reaction usually requires heating and a catalyst, such as an acid or base.

2.Ethanol and acetic acid can undergo acid-base neutralization reactions to produce water and salts. This reaction often requires an acid or base as a catalyst.

3.Ethanol and acetic acid can undergo oxidation reactions to form aldehyde compounds. This reaction usually requires oxidizing agents or high-temperature conditions.

In short, adding cooking wine and vinegar to the cooking process of food can add aroma and flavor to food. Ethanol and acetic acid may undergo a variety of chemical reactions that help create aromas and flavors, while also altering the mouthfeel and texture of food.

Salt: Salt has this most important role in dishes, in addition to supplementing the sodium required by the human body, it can increase the deliciousness of dishes, and can also be seasoned to improve freshness and greasy and fishy effects. To achieve the same saltiness, use less salt in the evening than in the morning.

Sugar: sugar can be used in dishes according to different dishes using white sugar, brown sugar, rock sugar, honey, sugar is indispensable when making sweet and sour dishes, and sugar can also be taken in dishes to ease the sourness, sweetening, silk drawing, hanging frost, color (sugar color), viscosity (bonding), antiseptic, brightening, freshness and other functions.

Physical.

1. Different colors: The color of cooking wine will be more inclined to light yellow, and the color of aged vinegar is dark in appearance.

2. The taste is different: the smell of cooking wine is not particularly pungent. The smell of vinegar will be more pungent and it will also be in the shape of a liquid.

3. Different ingredients: Vinegar mainly uses rice or sorghum as raw materials. Appropriate fermentation can be converted into alcohol and carbon dioxide using a liquid containing carbohydrates (sugar, starch), which is then combined with oxygen in the air by a bacterium to produce acetic acid and water.

Cooking wine is the name of cooking wine, which is brewed with rice wine, and its alcohol concentration is low.

It can be sampled separately, soda ash is added, and there are bubbles to produce vinegar Because vinegar contains acetic acid, it can neutralize soda ash into water and carbon dioxide and release gas In one is to smell, cooking wine contains alcohol, has a special Yichun taste, and vinegar is sour.