Vinegar is an acidic condiment. Cooking can not only increase the sour taste, but more importantly, it has some unique ingredients, which can make the dishes tender and sweet. Vinegar contains organic acids such as acetic acid, lactic acid, grape acid, succinic acid and malic acid, which makes acetic acid mellow. Aroma is produced by the combination of alcohol and organic acid into aromatic lipids; Acetobacter oxidizes glycerol to produce diketones and a small amount of free sugar, which is the source of its weak sweetness. Aspergillus secretes protease, which decomposes protein in raw materials into various amino acids, which are the basis of umami taste, thus making vinegar have fresh, sweet and fragrant taste.
Cooking food with vinegar can not only provide nutrients needed by human body, but also have the functions of stimulating appetite, promoting digestion, antisepsis and sterilization. Foods that are too salty and greasy can reduce the salty and greasy feeling as long as they are eaten with vinegar or dipped in vinegar. When cooking hot dishes, adding proper amount of vinegar can not only protect the nutrients in the food from being destroyed, but also make the dishes delicious, crispy and refreshing. Eating raw cold dishes with vinegar can not only increase appetite, help digestion and improve flavor, but also kill bacteria and prevent gastrointestinal diseases.
Adding vinegar when cooking fish can not only remove fishy smell and enhance flavor, but also soften fishbone, so that more calcium can be absorbed by human body. Adding vinegar to beef and mutton stew can accelerate the ripening of meat. Add some vinegar when washing pork belly and pork intestines, which is easy to wash and can also remove odor. Drinking vinegar after drunkenness can not only sober up, but also reduce the harm of alcohol to human body. When taking a bath after fatigue, adding vinegar to the bath water can reduce fatigue and increase comfort.
Vinegar has the effects of removing blood stasis, stopping bleeding, detoxicating and killing insects, promoting digestion and invigorating stomach, strengthening tendons and warming bones, and sobering up.
Anyone suffering from exogenous diseases, spleen and stomach dampness, flaccidity, tight tendons and veins, and hyperacidity should not eat vinegar.
Herbal dietotherapy: "Eating too much hurts the stomach." Tao Hongjing: "Don't eat too much, it will damage people's muscles and ears." "Life Taste Diet Spectrum": "Cold cough, exogenous malaria, dysentery, etc. are taboo."