1. The special effect of vinegar-soaked raisins
Vinegar-soaked raisins are believed to have many health benefits. In terms of disease prevention, it can prevent colon cancer, has a positive effect on improving anemia and malignant dermatitis, may also shrink uterine fibroids, is beneficial for overcoming fatigue caused by hepatitis C, and can even greatly reduce leukemia, and also has a curative effect on systemic subcutaneous bleeding. In terms of improving physical function, vinegar-soaked raisins have a significant effect on vision recovery, can quickly eliminate fatigue, greatly improve anemia, and can also improve problems such as presbyopia, tinnitus, rhinitis, etc., and also have an improvement effect on dementia. In terms of beauty and body shape management, it can beautify the skin and prevent regain weight after weight loss.
2. The nutritional value and advantages of raisins
Raisins are a common and inexpensive food that can be purchased year-round. Its main ingredient is glucose, which is quickly converted into energy for the body when absorbed, thus helping to recover from fatigue. At the same time, raisins are rich in iron, which has the effect of improving the symptoms of anemia. Moreover, raisins are exposed to the sun and contain polyphenols that are lacking in raw grapes. Polyphenols are antioxidants that protect the body from free radicals. Free radicals protect the body from pathogenic bacteria under normal conditions, but when they act abnormally, they can interfere with the normal state of cells, causing aging phenomena and diseases of modern civilization. The polyphenols in grapes are concentrated in the skin, while raisins are small and easy to eat with the skin and seeds, so they can absorb a large amount of polyphenols.
3. The function of vinegar and the principle of vinegar soaked raisins
Vinegar for daily use has a variety of functions, such as improving the body's metabolic function, quickly eliminating fatigue, eliminating excess fat, smoothing blood flow, reducing high blood pressure, eliminating obesity, improving gastrointestinal function, and eliminating constipation. Raisins become acidic when combined with vinegar, making the anthocyanin (a substance with strong antioxidant power whose chemical combination is more complex and more effective than the catechin found in green tea) more stable, thus exerting the anthocyanin effect more favorably.
Fourth, the production method of vinegar-soaked raisins
- Ready-to-eat "vinegar raisins" Ingredients: 1 tablespoon of raisins, 1 tablespoon of natural brewed vinegar. Method: Put a tablespoon of raisins on a plate and spread them flat, pour a tablespoon of vinegar evenly on top of the raisins, let stand for 30 minutes, and wait until the vinegar soaks the raisins before serving.
- Vinegar raisins to marinate overnight: 1 cup of raisins (10 days), a small bottle of natural brewed vinegar, an airtight container. Method: Put a cup of raisins into an airtight container, pour in vinegar until the raisins are submerged, marinate overnight, the vinegar will dip into the raisins to make them expand, eat a tablespoon every day. If you don't like the strong sour taste, you can add a tablespoon of cold boiled water to the soaking container to dilute the sourness.
5. Other ways to eat raisins soaked in vinegar
- Vinegar raisins with Yakult (or yogurt): Add vinegar raisins instead of honey or sugar when drinking Yakult or yogurt, which is both flavorful and healthy.
- Vinegar raisins with salad: Adding vinegared raisins to your salad can enhance the smell, nutrition, and appeal of the salad. However, due to the slightly higher calorie content of raisins, the suitable daily intake of raisins is 1 tablespoon, and the intake of vinegar should not exceed 1 tablespoon.
There are several ways to make vinegar-soaked raisins, but here are some common ones:
- Method 1: Ingredients: raisins, vinegar (natural brewed vinegar). Steps: Wash the raisins with water to remove the dust, pour the vinegar into a glass container containing the raisins, the vinegar should be submerged in the raisins, and seal overnight.
- Method 2 2: Ingredients: three-color raisins, white rice vinegar. Steps: Remove the impurities from the three-color raisins, pour the white rice vinegar into the container with the raisins, and cover the raisins. Soak the vinegar-soaked raisins overnight and serve, one spoonful at a time.
- Method 3: Ingredients: white beard black rose raisins, rice vinegar with puree and vinegar from Shangshuijing. Steps: Place the raisins in a clean jar and add vinegar about 2 cm over the raisins, the amount of vinegar can be adjusted according to personal taste. Seal the jar, keep it fresh in the refrigerator and open it after 10 days. Consume 10 capsules with a small glass of water every evening.
- Method 4 5: Ingredients: a cup of raisins (ten days), a small bottle of vinegar (natural brewed vinegar). A container that can be sealed. Steps: Place a cup of raisins in an airtight container such as a glass bottle and pour the vinegar into the container in which the raisins are placed, until the vinegar is drenched over the raisins. As long as it is marinated overnight, the vinegar will sink into the raisins, making them swell, and a large spoonful of them is enough to eat a day. If you don't like the strong sour taste, you may want to add a tablespoon of cold boiled water to the soaked container to dilute the sourness.
- Method 56: Ingredients: raisins, vinegar. Steps: Prepare a jar that can be sealed, put in the prepared raisins, pour the vinegar into the jar with the raisins, the vinegar should be covered with the raisins, and seal well. Seal overnight, the vinegar invades the raisins and expands before eating. Take one scoop daily.
- Method 67: Ingredients: raisins, baking soda, white vinegar. Steps: Prepare an empty bowl, put a little raisins, add a spoonful of all-purpose baking soda, then add an appropriate amount of water, scrub repeatedly with your hands, and then wash it twice, pour a small amount of white vinegar into the washed and dry raisins.
- Method 7 8: Ingredients: a cup of raisins (ten days), a small bottle of vinegar (naturally brewed vinegar). A container that can be sealed. Steps: Place a cup of raisins in an airtight container such as a glass bottle and pour the vinegar into the container in which the raisins are placed, until the vinegar is drenched over the raisins. As long as it is marinated overnight, the vinegar will sink into the raisins, making them swell, and a large spoonful of them is enough to eat a day.
- Method 89: Ingredients: 1 cup of raisins, 1 vial of vinegar. Steps: Place a cup of raisins in an airtight container such as a glass bottle and pour the vinegar into the container in which the raisins are placed, until the vinegar is drenched over the raisins. Just marinate overnight and the vinegar will sink into the raisins, making them swell, and a tablespoon of them will be enough for a day.
- Method 9: Ingredients: raisins, aged vinegar. Steps: Put raisins in a bowl, add a spoonful of salt, then add water, rinse and control the moisture. Prepare a water-free and oil-free container, put the raisins in a bottle, pour in the vinegar and let it rest in a cool place for 3 days. Take one spoonful a day, rinse it with warm water, stir well and drink.
- Method 10: Ingredients: raisins, aged vinegar, honey. Steps: Add a spoonful of flour and a spoonful of salt, add an appropriate amount of water, clean the raisins, control the moisture, pour them into a clean glass container, then pour in the aged vinegar and cover the ingredients, soak for 3 days, scoop one or two spoonfuls when eating, brew with warm water at 45 degrees, and add a small spoonful of soil honey if possible.
- Method 11: Ingredients: raisins, white vinegar. Steps: Add some salt to the raisins, add some flour, clean them, control the moisture, put them in a bottle, pour in the white vinegar, the amount of white vinegar is not over the ingredients, cover the lid and soak for two days.
- Method 12: Ingredients: raisins, white vinegar, salt, flour. Steps: Put the raisins in the water, put some salt, put some flour, and then wash them well to control the moisture. Take a small, dry glass container without oil and salt, pour all the raisins down, and pour white vinegar over them. Then put it in a cool and ventilated place and let it sit for two days before eating.
Tips:
- The amount of vinegar can be adjusted according to individual taste.
- The amount of raisins can also be adjusted according to individual needs.
- During the production process, the container should be kept clean and hygienic.
- Vinegar-soaked raisins can last in the refrigerator for a while, but it is recommended to consume them as soon as possible.