When cooking bean sprouts, add vinegar to avoid loss of vitamins and eliminate the "beany smell".

The bean sprouts on the market look very good, but some unscrupulous businessmen add additives and make them grow quickly, which is not conducive to long-term consumption. Adding vinegar will soften the bean sprouts as quickly as possible. The purpose of adding vinegar is to allow the flavor in the vinegar to evaporate into the bean sprouts as quickly as possible. Generally, chefs control the amount of vinegar added very well, no more, no less. Too much vinegar can easily make the dish more sour or make the dish black, losing color and taste. enjoyment.

If you think there is something wrong with raw bean sprouts, you can buy ready-made bean sprouts. It is best to pay attention to this. First look at the color of the bean sprouts. To choose white, there must be roots under the sprouts. The second smell is naturally grown bean sprouts, which is a very refreshing smell. The use of food additives can produce pungent smells. Rub the bean sprouts, ordinary bean sprouts, with your hands and the juice will be very full. Instead, it lacks water and is slightly dry.

Add vinegar to avoid vitamin loss. Bean sprouts are soft vegetables of legumes with loose tissue and high water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B1 and vitamin B2, and are resistant to heat, alkali and oxidation. But in an acidic environment, the loss is very small. If vinegar is added during the process of frying bean sprouts, vitamins will not be easily lost and it will not be easily oxidized.

Adding vinegar to bean sprouts makes it easier and faster to dissolve and absorb the protein contained in the bean sprouts. Bean sprouts have an unpleasant smell. Most of it can be removed even after prolonged cooking. The sprouts contain pectin, which easily forms a gel in a vinegar solution, so the vinegar protects the sprouts from moisture loss and leaves them with a clear taste.