Vinegar is the most common condiment in our lives, and when green vegetables meet vinegar and meat meets vinegar, how their taste changes.
Some vegetables are not suitable for vinegar, and some vegetables will taste better after vinegar.
Like cabbage, mung bean sprouts, these with some vinegar will be delicious.
The green leafy greens are not suitable, because some of the chlorophyll in the green leafy vegetables will undergo a chemical reaction after heating with vinegar, and the greens will turn yellow, and the nutritional value will be greatly reduced.
There are also vegetables like carrots that are not suitable for vinegar, carrots are rich in nutrients, and after adding vinegar, nutrition will be lost a lot.
Nutrition experts and chefs tell us that when cooking, the best way to put vinegar is at both ends, that is, the ingredients are added immediately after the pot is added, and the vinegar is added before the ingredients come out of the pot.
Immediately add vinegar to the pot mouth: shredded potatoes, bean sprouts, celery, kelp shreds, etc.,
Adding vinegar to the pot can soften the vegetable fiber and help the stomach digestion and absorption.
When stir-frying meat dishes, put a little vinegar, can remove the fat, degreasing, and help digestion.
For example, braised lamb chops, fried lamb with green onions, etc.,
After the ingredients are added to the pot, the vinegar is added once, and the role is to remove the fishiness, and the ingredients are added again before the pot, and the role is to increase the flavor and seasoning.
However, do not add vinegar when stewing bone broth, because the minerals dissolved in the bone will transform into inorganic ions in an acidic environment, affecting absorption.
People love to eat cold mixed vegetables, put a little vinegar into it is not only delicious and delicious, but also can be sterilized, which has certain benefits for preventing intestinal diseases.
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