Everyone has their own unique method of stir frying, do you need to put vinegar in stir frying?

I choose to put vinegar when stir-frying, because vinegar can enhance the flavor, and it can also be sterilized and disinfected, which is actually quite good for our body, so I will put a little more.

Vinegar is not required. The ingredients that need to be prepared in advance include: an appropriate amount of fungus, an appropriate amount of cabbage, 1 carrot, a little oyster sauce, a little chopped green onion, an appropriate amount of refined salt, a little chicken essence, and an appropriate amount of broth.

Add vinegar to your liking, adding vinegar can increase the appetite of the dish, and at the same time mention the effect of flavoring, which is good for your health.

You need to put vinegar, and only by putting some vinegar in it can have a sterilization and anti-virus effect, and it will make the taste particularly delicious.

Balsamic vinegar] The vinegar fragrance of balsamic vinegar is more prominent, with a slight sweetness, and the color is a little lighter than that of aged vinegar, but the vinegar fragrance is easy to volatilize after heating, and it is most suitable for mixing cold dishes and dipping.

Balsamic vinegar is the most famous is Zhenjiang balsamic vinegar, there is a legend that the "black tower" mentioned above is the "vinegar" invented in this area of Zhenjiang, and it is said that the current fermentation time of vinegar is still "twenty-one days", the main fermentation raw material of balsamic vinegar is glutinous rice, the flavor produced is sour but not astringent, and slightly sweet, but its weakness is that it is not heat-resistant, and the aroma of vinegar is easy to volatilize after long-term cooking, and it is not suitable for stir-frying or stewing, and the best cooking method is to mix various dishes.

Rice vinegar] The color of rice vinegar is bright and light red, its vinegar sour taste is relatively soft, not as strong as old vinegar, with a faint fragrance, it is widely used, it can be stir-fried, cooked, cold mixed and dipped in a little bit, and it is more comprehensive.

The main raw materials for brewing rice vinegar are rice, glutinous rice, sorghum, etc., the color of high-quality rice vinegar is bright and light red, its taste is relatively soft, it is very versatile, and many cooking techniques and ingredients are versatile, and rice vinegar is rich in nutrition, containing amino acids, organic acids, sugar substances, many kinds of vitamins and minerals, etc., it can be said that it is the best nutrition among many vinegars.

It doesn't feel very suitable, the meat is not almost cooked when the oil is out, it should be taken out, after the green onion, ginger, garlic and chili pepper are stir-fried, put the auxiliary vegetables, return the meat to the pot, and fry it out to return to the pot meat. Balsamic vinegar does not like sour, you can leave it alone.

There are not too many ingredients, and you can't taste it with vinegar.

1. Whether to put vinegar or not when stir-frying:

The acetic acid contained in vinegar is a weak acid with a very low concentration, so it can be eaten with confidence because it does not destroy the nutrients of carrots and celery when used to serve vegetables cold. Carrots and celery are rich in nutritional value, carrots contain a lot of carotene, which can be turned into vitamin A after ingestion, and vitamin A is the key to maintaining eye and ** health, and can promote calcium absorption and prevent calcium deficiency. Celery is rich in vitamins and plant cellulose.

In summer, the weather is hot, physical exertion is large, people are prone to loss of appetite, add a little vinegar when cold salad, which is not only crisp and refreshing, increase appetite, but also supplement the consumption of vitamins and dietary fiber, in addition to carrots, celery, any vegetables that can be cold can be seasoned with vinegar.

However, with vinegar when sautéing carrots or celery, the situation is different. After the vegetable is heated, it will accelerate the chemical reaction between acetic acid and the dish, and the acetic acid will greatly destroy the carotene content, while celery belongs to the green vegetable, during the heating and cooking process, the nutrients and chlorophyll will be destroyed under the action of acetic acid, so that the green vegetables quickly turn yellow-brown, which not only destroys the beauty of the dish, but also reduces the nutritional value of the dish. Therefore, it is best not to add vinegar when stir-frying vegetables such as carrots and celery.

2. What dishes are suitable for vinegar when stir-frying?

People who love sour food don't mean that they can put vinegar in every dish, it depends on what kind of dish. In this way, you can get delicious taste without destroying the nutrients in the dish.

1. Chilled heartfelt radish.

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.

2. Stir-fry bean sprouts.

In addition to being rich in vitamin C, bean sprouts also contain vitamins 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 in the sprouts, which can increase the crispness of the sprouts. Therefore, it is advisable to add some vinegar to fry bean sprouts.

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. In addition, adding vinegar can also prevent the loss of vitamin C in the dish.

4. Roast pig's trotters.

If you add a little vinegar to cook the pig's trotters when you roast them, the protein in the pig's trotters can be easily digested, absorbed and utilized by the human body. Because the collagen mainly contained in pig trotters is easy to decompose from pig trotters in acidic hot water, and the gum in pig trotter bone cells decomposes phosphorus and calcium, so that the nutritional value increases.

Add some vinegar when stir-frying to make it easier for the nutrients in the food to be absorbed, especially these four.

Three Mu Sen words, a moderate amount of jealousy is intentional to the body.

Well, a little vinegar is good for people's health.

Vinegar in stir-fry is good for the body.

What does stir-frying with vinegar do?

White vinegar is made from glutinous rice as raw material and brewed after three months of pure brewing, and the taste is more black acetic acid. White vinegar is often cooked as an appetizer because of its acidity, and it is also very suitable for dipping when eating spicy pot to neutralize the spiciness in the mouth.

White acetic acid and colorless, often used in dishes that do not destroy the color of ingredients, such as stir-fried large intestine with ginger shreds, vinegared pork ribs; There are also often those that emphasize the sour taste and remove the fish, such as vinegared fish fillets, white vinegar shrimp, etc. Many appetizing side dishes, in order not to destroy the color, also choose white vinegar to pickle, such as cold cucumber, cold salad kelp sprouts, etc., which are sour and flavorful, and very good for rice.

White vinegar can be used to stir-fry, take "vinegared cabbage" as an example. Here's how:

Ingredients: 6 slices of cabbage.

Excipients: 2 cloves of garlic, 1 green onion, 2 slices of ginger, 2 red peppers, a pinch of Sichuan pepper, 2 spoons of white vinegar, 1 spoonful of light soy sauce, half a spoon of salt, 1 spoon of sugar.

Steps:1Cut the cabbage from the middle vertically, and then cut the section horizontally with an oblique knife (about 30 degrees between the knife and the table), cut the leaves a few times at will, and separate the leaves. Mix the white vinegar, light soy sauce, salt and sugar in advance. Crush the garlic.

2.Heat the oil in a pot, add peppercorns and stir-fry until fragrant, remove and do not remove. Add green onions, ginger and chili flakes and stir-fry until fragrant, first pour in the cabbage and stir-fry for 1-2 minutes, then add the leaves, stir-fry until the pot collapses, add the mixed sauce, and stir-fry evenly. Add minced garlic and sesame oil to remove from the pan.

The white vinegar is made from glutinous rice as raw material and brewed after three months of pure brewing, and the taste is more than black acetic acid.

White acetic acid and colorless, which will not destroy the color of the ingredients, such as stir-fried large intestine with ginger shreds and vinegared pork ribs; or dishes that emphasize the sour taste and remove the fish, such as vinegared fish fillet, white vinegar shrimp, etc.; In order not to spoil the color, hors d'oeuvres are also marinated in white vinegar, such as cold gherkins.

Generally, white vinegar is used as a cold salad (used to show the true color of mixed vegetables, especially when red, yellow, green, and white are matched), and white vinegar is also used to show the true color of fried vegetables, but meat dishes are generally "black" vinegar and cooking wine (white wine, koji wine) These two are combined with meat fat to produce an attractive balsam (adding other seasonings does not affect), and the taste will not be so greasy.

White vinegar can not only be used for flavoring, but also can solve big problems in the kitchen, such as chili peppers!

Yes, white vinegar and rice vinegar are actually similar, but the color is different, except for the color matching, the effect is the same.

However, rice vinegar is more delicious and flavorful. It's affordable, or use, rice vinegar! ~

Of course, white vinegar is very useful.