How to make vinegar-soaked raisins that can be eaten immediately: If you are busy in daily life, then seize the time and make a portion of raisins! Because you can eat them immediately after making them.
Ingredients: one tablespoon of raisins, one tablespoon of vinegar (natural brewed vinegar).
practice:
1.Put a tablespoon of raisins on the plate and flatten them.
2. Pour a tablespoon of vinegar evenly on the raisins. After pouring the vinegar, let it sit for 30 minutes. After the vinegar soaks the raisins, you can eat them.
You can only eat vinegar raisins after marinating them overnight. People who want to make a large amount of vinegar raisins at one time may wish to adopt this method. In this way, the raisins must be soaked in vinegar overnight so that the vinegar can fully penetrate into the raisins. Adopting this approach can achieve a relatively high therapeutic effect.
Method: One cup of raisins (ten days worth) and one small bottle of vinegar (natural brewed vinegar). A container that can be sealed.
1.Put a cup of raisins into an airtight container such as a glass bottle.
2. Pour the vinegar into the container where the raisins are placed until the vinegar covers the raisins.
3. As long as you marinate it overnight, the vinegar will penetrate into the raisins, causing them to swell. One tablespoon a day is enough.
If you don’t like the strong sour taste, you might as well add a tablespoon of cold boiled water to the container where the candies are soaked to dilute the sour taste.
Effects of soaking raisins in vinegar
In the past, when people made raisins, they liked to dry the grapes with their skins on and then preserve them. This approach is also very reasonable from a modern scientific perspective. Because the polyphenols contained in grape skins can prevent the formation of mold. At this point, I believe everyone has understood the benefits of raisins. However, there is a way to double this benefit and that is to use vinegar to pickle raisins. After the raisins are combined with vinegar, the raisins will become acidic, thus making the anthocyanins contained in them more stable. Because of this, as long as raisins are combined with vinegar, they will be like adding wings to a tiger and can more effectively exert the effect of anthocyanins.
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