How to drink more vinegar with stir-fried vinegar
Vinegar is used in every home cooking.
Appropriate addition of vinegar can not only perform disinfection, but also make the substitute color more bright.
So what are the benefits of adding vinegar when cooking?
Here are some of the benefits of cooking and adding vinegar . First of all, adding vinegar when cooking can increase appetite, especially for the elderly with a loss of appetite. Adding vinegar to cold dishes is both crispy and refreshing, and can increase appetite.
In fact, vinegar can help the “catalyst”.
Adding vinegar while cooking can make the chemical structure of vitamins and vitamin C in food more stable, and it is not easy to be destroyed by cooking, thereby protecting the nutritional ingredients in food.
In addition, vinegar can also dissolve plant fibers and animal bones. When you burn fish, stew meat, and stew pork ribs, you can dissolve the calcium in it to help the body absorb it and prevent osteoporosis in the elderly.
Third, for those elderly people who have been invaded by high blood pressure all year round, vinegar can be used as a substitute for salt, effectively reducing the intake of sodium salt, and thus controlling blood pressure rise.
In addition, after being absorbed by the body, vinegar can promote the micro-decomposition and prevent the deposition of plasma-like substances on the blood vessel wall, which also has a certain effect on the prevention of cardiovascular disease in the elderly.
Finally, from the perspective of traditional Chinese medicine, vinegar is sour and bitter, and has the functions of dispersing silt, detoxifying, and killing insects.
It is effective in improving the acidic environment of the stomach and inhibiting the reproduction of harmful bacteria.
Elder vinegar needs special attention to methods, it is not appropriate to drink directly, but should be added to the food.
Because vinegar is acidic, if it is not replaced, it will damage the gastric mucosa, cause acute gastritis and gastric ulcers, and may even cause major bleeding in the upper digestive tract.
Avoid vinegar when cooking carrots and green vegetables.
Because heating will accelerate the chemical reaction between acetic acid and nutrients in vegetables, some carotene content will be reduced, and chlorophyll will be destroyed by the action of acetic acid.