Does vinegar soaked food have a shelf life?
When black beans or peanuts are slightly mildewed, it is sometimes difficult to find them with the naked eye. Soaking in vinegar will produce aflatoxin, which will produce aflatoxin, and aflatoxin will lead to liver cancer.
pay attention to
(1) Waterproof, heat-resistant and light-proof, stored in a cool and dry place; (2) when you get it, you must take it out with clean equipment.
If the preservation conditions are good, there is no deterioration, no white film, and the soaking time is more than half a year, then it can be eaten within three months.
If there is white film or mildew, don't eat it
Can vinegar soaked food really strengthen the body?
There is not enough scientific basis for vinegar soaked food to prevent cancer and black hair.
Vinegar itself has the functions of softening blood vessels, promoting digestion, sterilizing and benefiting the throat.
Vinegar itself is also a good lysozyme. Soaking soybeans with vinegar can help some components in soybeans to separate out and be better absorbed by the human body, but the effect is mild and takes a long time to take effect, which cannot replace drugs.
Who is not suitable for jealous food?
People with stomach acid are not suitable; Osteoporosis is not suitable for people, and stomach acid will damage people's bones and muscles.
Who are the people who are suitable for jealousy?
People with fatigue, indigestion, loss of appetite, high blood sugar and need to control salt intake.
Vinegar and these dishes are made for each other.
Some vegetables and vinegar are a perfect match, which can give full play to the nutritional role.
Perfect match 1: cold salad
Add some vinegar when mixing cold dishes to increase appetite, stimulate oral taste buds and gastric juice secretion, and help digestion and absorption; Protect vitamins C and B from being destroyed, and promote the absorption of calcium and iron ions; Acetic acid can improve the sensitivity of taste buds to salty taste and reduce the amount of salt.
Perfect match 2: ribs and meat dishes rich in calcium
Adding vinegar when cooking small fish and stewing ribs soup can promote the dissolution of calcium in bones, which is beneficial to human absorption.
Perfect match 3: vegetables rich in vitamin C.
Like anthocyanins, vitamin C is stable in acidic environment. When cooking dishes rich in vitamin C such as shredded potatoes and bean sprouts, add vinegar appropriately to reduce nutrient loss.
Note: Do not put vinegar when frying green leafy vegetables such as rape and Chinese cabbage, which will lead to the loss of chlorophyll; Adding vinegar when frying orange food will lead to the loss of carotene.
Perfect match 4: food with strong smell
Vinegar has the function of removing odor. For example, put vinegar when stewing fish, which can remove fishy smell and increase fragrance; Adding vinegar to stir-fry kidney flower can reduce the fishy smell; Adding a small amount of vinegar to cooked mutton is helpful to remove the smell of mutton and improve its umami flavor.
Perfect match 5: vegetables rich in polyphenols
Sliced lotus root slices or potatoes will soon turn brown. Because polyphenols in lotus root slices or potatoes are oxidized under the catalysis of polyphenol oxidase, acid can inhibit the activity of polyphenol oxidase.
Cut lotus root slices or potatoes can be soaked in vinegar to prevent discoloration.