Why do some people put a little vinegar when frying bean sprouts? What role can it play? Putting vinegar can prevent the outflow of vitamins in the first place. Bean sprouts are tender vegetables of bean plants, with loose structure and high water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin b2 1 and vitamin b 12, which are afraid of high temperature and alkali, and are easy to be oxidized by air. But they are less damaged in acidic environment. Therefore, when we are cooking, adding some vinegar can make vitamins not easy to be lost, and it is not easy to be oxidized by air.

Secondly, glacial acetic acid can make the protein melt quickly and easily, and be absorbed and used by the human body. In the end, bean sprouts are rich in a kind of bean flavor that we dislike. Although most of them can be removed by cooking and frying for a period of time, it makes bean sprouts lose their crispness. If a little vinegar is added, it can not only reduce the heating time, but also eliminate the "bean flavor" and maintain the crisp and refreshing purpose.

The duration of vinegar should be sooner rather than later. Many people only put vinegar when they are cooking, which is also undesirable. Because bean sprouts contain certain melanin, they will turn yellow when cooked in hard water. If a small amount of vinegar is added during cooking, this kind of chemicals will return to the original situation. Bean sprouts also contain fruit collagen fiber components, which are very easy to produce suspected glue in vinegar solution, thus maintaining the water of bean sprouts from flowing out, which is reflected in the taste and looks crisp. Therefore, the proper way to fry bean sprouts is to put the bean sprouts down after the pot is hot, and put vinegar after about 30 seconds (about four or two bean sprouts put a spoonful of vinegar). But don't let go of too much vinegar, otherwise it will harm the taste and color of bean sprouts.

Mung bean sprouts contain rich and colorful vitamin C, which can cure septicemia; It also has the effect of eliminating the deposition of carbohydrates and lipids in the blood vessel wall and avoiding cardiovascular diseases. Bean sprouts also contain vitamin b2, which is very suitable for people with oral ulcers. It is also rich in dietary fiber, which is a healthy food for constipation patients and has the function of preventing digestive system cancer (esophageal cancer, rectal cancer and gastric cancer); The calorific value of bean sprouts is relatively low, but the content of water and fiber is very high. Eating bean sprouts often can also achieve the goal of slimming.