1. Vinegar can be added to soybean, lotus root and pork ribs soup.

2. Adding a few drops of vinegar when stewing ribs or boiling bone soup can not only dissolve the calcium, phosphorus, iron, etc. in the bones, which is beneficial to the body's absorption, but also protects the vitamins in the bones. Not destroyed, improve utilization.

3. Uses of vinegar:

(1) Removing the fishy smell: Adding a small amount of vinegar to cooked fish can remove the fishy smell.

(2) Eliminate mutton: Adding a small amount of vinegar to the cooked mutton can relieve the mutton smell.

(3) Reduce spiciness: If the cooking dish feels too spicy, add a small amount of vinegar and the spiciness will be reduced.

(4) Add aroma: Adding a small amount of vinegar to cooking dishes can make the dishes taste more delicious.

(5) To induce sweetness: Adding a small amount of vinegar to sweet porridge can make the porridge sweeter.

(6) Ripening: Add a small amount of vinegar to stewed meat, boiled beef, kelp, and potatoes to make them easy to cook and easy to rot.

(7) Prevent blackening: Adding a small amount of vinegar to fried eggplants can prevent the color of the fried eggplants from turning black.

(8) Preservation: Adding a small amount of vinegar to soaked raw fish can prevent it from spoiling.

(9) Flowering: Adding a small amount of vinegar to soy milk can make the soy milk beautiful and delicious.