< Name > Sound and form. From unitary sound. From "unitary", it means related to wine. Original meaning: a sour seasoning made by fermentation of wine or distiller's grains.
① A liquid condiment with sour taste, which is made by fermenting rice or sorghum, etc.: aged vinegar; Rice vinegar.
2 Metaphor jealousy (mostly in the relationship between men and women): jealousy; Jealous.
(3) the old name for literati.
In the old days, Shandong people also called it Jihui.
See acetic acid for acetic acid.
Acetic anhydride is a colorless and pungent liquid. The structure is simple as follows. It burns easily. Immiscible with water, hydrolyzed into acetic acid after standing, used as acetylating agent and rayon raw material.
Acetobacter is a short bacterium that can oxidize sugar and alcohol into acetic acid and other products. No spores, aerobic. Widely distributed in nature, it is used in vinegar, acetic acid and gluconic acid industries and chemical industries.
△ vinegar Zun
It means that the guest retaliates the host with wine.
Vinegar, also known as vinegar, acyl, bitter wine and rice vinegar, originated in China. During the Spring and Autumn Period and the Warring States Period, Zhou Li recorded that "acyl is the main acyl", and "acyl" refers to vinegar and other sour products. From this calculation, vinegar has a history of more than 3,000 years. Different products in China have different climates, resulting in unique local vinegars. The most famous vinegars so far are Jiangsu Zhenjiang Vinegar, Shanxi Mature Vinegar, Fujian Yongchun Vinegar, Sichuan Baoning Bran Vinegar and Liaoning Kazuo Vinegar, among which Shanxi Mature Vinegar, Zhenjiang Vinegar, Yongchun Vinegar and Sichuan Baoning Vinegar are listed as the "Four Famous Vinegars in China". "China Medicine Grand Ceremony" records that "Hangshao county in Zhejiang is the best place to produce vinegar, but Zhenjiang in Jiangsu is actually the best place". Zhenjiang aromatic vinegar is a typical rice vinegar with glutinous rice as raw material. The usage of Zhenjiang rice vinegar is recorded in Tao Hongjing's Notes on Shennong's Materia Medica. According to this, Zhenjiang fragrant vinegar has a history of 1400 years.
Properties: sour, sweet and flat. Entering stomach and liver meridian. It can promote digestion, stimulate appetite, disperse blood stasis, stop bleeding and detoxify.
Because of the different raw materials and manufacturing methods, the finished products of vinegar have different flavors. Vinegar is an acid seasoning that is used more. The content of acetic acid per 100mL vinegar is above 3.5g for ordinary vinegar and above 5g for excellent vinegar. Because vinegar can improve and regulate human metabolism, as a dietary seasoning, the demand is increasing.
The heat of vinegar is extremely low and can be ignored.
The main nutrients of vinegar: citric acid, acetic acid and amino acids.
Why is vinegar sour?
Traditional explanation: Unlike sweetness, bitterness and umami, sour taste is not captured by special receptors. Because sweet substances (sugar) and bitter substances (alkaloids) are usually macromolecules, there should be special taste receptors to match them. And glutamate molecules that cause umami taste have special receptors even in other parts of the human body. Therefore, before these three types of receptor proteins were discovered, textbooks had already ascertained their existence unequivocally. The sour taste comes from high concentration of hydrogen ions, and the salty taste comes from sodium ions free in saliva. How do two kinds of small ions stimulate taste cells? Previous researchers have judged that these particles may enter the cell directly through some channels based on their experience in other cells.
The latest research: The cover study of Nature magazine on August 24th, 2006 was that a research team led by Charles Zuker of Howard Hughes Medical Research Institute found that there were protein receptors-PKD2L1on taste buds.
The researchers assume that if there is such a protein, it must exist on the cell membrane that can directly receive external signals. So the list of candidates was reduced from the initial 30,000 protein to 10000. In the second step, they assume that receptors should only exist in a few kinds of tissues (such as tongue taste cells). In this way, the list was reduced to 900. Then they studied the gene sequences of three known receptors, and then they found the first suspect, PKD2L 1.
To verify the function of this protein, the research team created a genetically modified mouse, which can produce toxins that kill cells expressing PKD2L 1. Scientists feed the mice with sour food, and they eat happily. Normal mice hate eating sour food.
Raw materials and preparation method of vinegar
There are four categories.
(1) The traditional raw materials for vinegar brewing in China are mainly glutinous rice and rice (japonica rice) in the south of the Yangtze River, and sorghum and millet in the north of the Yangtze River. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are mostly used as substitutes. The raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then fermented by yeast to produce ethanol, and then fermented by acetic acid bacteria to oxidize ethanol to produce acetic acid.
(2) To brew vinegar with sugary raw materials, grapes, apples, pears, peaches, persimmons, dates and tomatoes can be used to brew all kinds of juice vinegar, and honey and molasses can also be used as raw materials. They all need only go through two biochemical stages: ethanol fermentation and acetic acid fermentation.
(3) Ethanol is used as raw material, and acetic acid bacteria are added to ferment for only one biochemical stage. For example, it only takes 1 day ~ 3 days to obtain wine vinegar by using low-alcohol liquor or edible alcohol diluted with water as raw materials and using rapid brewing method.
(4) White vinegar is prepared by adding water to edible glacial acetic acid, and seasonings, spices, pigments and other substances are added to make it into vinegar with a flavor similar to that of brewing vinegar.
Types of vinegar
1, brown rice vinegar
Using bleached brown rice as raw material, it contains amino acids and tastes delicious. It can be drunk with honey or fruit juice.
2. Glutinous rice vinegar
Pure natural brewing, containing amino acids, vitamins, acetic acid and organic acids and other nutrients, delicious taste, with health effects.
3. Rice vinegar
Made of white rice; However, there are not many organic acids and minerals, and the taste is not sweet enough.
4. Fruit vinegar
Apple vinegar is rich in mineral potassium, which is effective for hypertension, and there is also grape vinegar.
5. Alcohol vinegar
Using potato starch as raw material, fermented with alcohol, containing distilled ethyl alcohol; However, it lacks organic acids and vitamin B that are beneficial to the body.
The above are all natural brewed vinegars. There are many kinds of vinegars sold in the market, so you should pay more attention when purchasing.
Magical use of vinegar
Softening fish bones: adding a little vinegar when cooking fish can make the fish bones soft and delicious.
Peel the egg skin: before cooking the egg, add some vinegar to the water, and it will be easy to peel the egg after cooking.
Soften the meat: when frying meat or pure meat, add a spoonful of white vinegar to make the meat soft and cooked quickly; Take out the meat to be defrosted from the refrigerator, dip it in vinegar first, and cook it after about an hour, then the meat will be tender and delicious.
Desalinate the salty taste of pickles: when pickles are too salty, add vinegar to make them salty and delicious.
Fish does not rot: after the fish is cut open and washed, it is dehydrated and soaked in vinegar, so the fish will not change its taste for a long time and the vinegar will not become turbid.
Skin removal of raw fish: put raw fish in vinegar, and the skin will be peeled off from the flesh soon.
Fried egg skin: The fried egg skin should be cooked with low fire, and the eggs should be beaten with vinegar, which can make the eggs thin and elastic.
Fried fish does not stick to the pan: if the newly bought pan is washed with vinegar, the fried fish will not stick to the pan.
Cooking kelp: add some vinegar when cooking kelp, it will be easy to cook thoroughly and delicious.
Patients with edema: Drinking vinegar often can treat edema or reduce pain.
Detumescence: before the affected area is slightly swollen and not suppurated, wiping it with cotton dipped in vinegar can reduce the swelling.
Treatment of insomnia: drink a cup of cold boiled water and a spoonful of vinegar before going to bed, and you will fall asleep easily.
Treatment of headache and dizziness: covering your forehead with a hot towel soaked in vinegar can treat headache and dizziness.
Delicate skin: applying the mixture of vinegar king and glycerin to the skin can make the skin tender and smooth.
First-time athlete's foot: If you soak the affected part in a mixture of a little vinegar and 40-degree hot water for about 15 minutes, it will be effective for two weeks.
Make-up is more beautiful: after washing your face, wash it with a basin of clear water and a spoonful of vinegar, and then wash it with clear water again, so that your make-up is more beautiful.
Polishing leather shoes: If you want to polish your leather shoes especially brightly, you can add one or two drops of vinegar to the shoe polish to get the effect.
Polishing copper and silverware: Wipe with vinegar to keep it bright for a long time.
Polishing glassware: a tablespoon of vinegar, two tablespoons of ammonia (that is, ammonia) and half a basin of clear water are mixed to wipe glassware and furniture, which can be particularly bright.
Glossy plush products: Take a large basin of clean water, add a few drops of vinegar, and rinse the washed plush clothes to increase the luster of the plush products.
Clothes do not fade: after washing clothes, stir them with water and a little vinegar, and colored clothes will not fade.
Flatten pleats: The hem of clothes is too short, and the pleats are not easy to flatten after being stretched. You can wipe them with vinegar to flatten them.
Remove stains from ceramic utensils: (1) It can be cleaned with a mixture of vinegar and salt. (2) Put it in water with a few drops of vinegar, and it will be decontaminated.
Washing socks: adding a small amount of vinegar when washing socks can not only sterilize, but also deodorize.
Remove paint stains: after painting, if there are paint stains left on doors, floors, etc., they can be wiped off with hot vinegar.
Deasphalting: If the hands, feet and other parts are contaminated with asphalt, they can be wiped with vinegar first, and then washed with soap and warm water.
Deodorization: After cutting and washing onions, the pungent smell will remain on your hands. If you don't go for a long time, you can wash it off with a little vinegar.
Ten Benefits of Drinking Vinegar
Vinegar can be roughly divided into three types, namely brewing vinegar, synthetic vinegar and white vinegar. The most in our country is brewing vinegar. Scientific analysis shows that brewing vinegar contains not only 5%-20% acetic acid, but also amino acids, lactic acid, succinic acid, oxalic acid, nicotinic acid and other organic acids, protein, fat, calcium, phosphorus, iron and other minerals, vitamin BI, vitamin B2, sugar and aromatic substance ethyl acetate. The content of organic acids and amino acids in rice vinegar made from rice is the highest.
Modern medicine believes that vinegar has the following functions in treating diseases and preserving health:
1, eliminate fatigue;
2. Adjust the acid-base balance of blood and maintain the relative stability of human internal environment;
3, help digestion, which is conducive to the absorption of nutrients in food;
4, anti-aging, inhibiting and reducing the formation of peroxide in the process of human aging;
5. It has strong bactericidal ability, and can kill staphylococci, Escherichia coli, dry bacteria, halophilic bacteria, etc. in the intestine;
6. Enhance liver function and promote metabolism;
7. dilating blood vessels is beneficial to lowering blood pressure and preventing the occurrence of cardiovascular diseases;
8, enhance kidney function, have diuretic effect, and can reduce urine sugar content;
9, can make the body's excessive fat into physical consumption, and promote the metabolism of sugar and protein, can prevent obesity;
10, vinegar also contains anticancer substances.
Low vinegar can't adjust the blood pH value.
Many people drink vinegar for health every day because they believe that although vinegar is acidic in taste, it is an alkaline food when it enters the human body, so it can adjust the pH value of blood and make people less likely to get sick.
Under normal circumstances, human blood is weakly alkaline (about PH7.4). Nutritionists pointed out that a few studies abroad have found that people with alkaline blood are healthier, while those with acid blood are at higher risk of diseases. There is also a saying among the people that eating meat will make their physique sour, and eating vegetables, fruits, drinking vinegar, etc. can adjust their physique and return to an alkaline state.
However, can you really change the pH value of blood by eating certain foods?
Many western nutritionists point out that there is no scientific basis to prove this statement at present, and even Chinese medicine does not agree with this argument that diet changes the body's pH value. Western nutrition believes that the human body has its own mechanism to maintain the pH balance of blood, which involves complex enzyme action, and I am afraid it can not be changed by eating certain foods alone.
● vinegar can't lose weight.
Drinking vinegar to lose weight was once popular. It was popular in Japan and Taiwan Province to soak soybeans in vinegar and pickle them into vinegar beans, claiming that eating10 ~ 20 capsules every morning and evening can achieve the effect of losing weight. The argument is that vinegar can improve the body's metabolism and prevent fat accumulation, but nutrition experts shake their heads and say that there is no exact research to support this statement.
Some nutritionists theorize that if you really want to lose weight by drinking vinegar, it may be that you are full of vinegar and can't eat anything else, or you replace the usual high-calorie snacks with jealous beans. In contrast, your calorie intake is reduced.
However, this weight-loss method can't last long, which will lead to a lack of nutrition and imbalance in the long run, which will greatly consume health. Weng Huiling reminded that on the contrary, some vinegar products such as fruit vinegar drinks will add a lot of sugar to enhance the taste, and the calories are not low. When buying, you can pay attention to whether sugar is listed in the ingredient list, or whether the calories and carbohydrate content marked by nutrition are included. Therefore, it is doubtful whether drinking vinegar can lose weight.
● vinegar can stimulate appetite.
The sultry summer makes people lose their appetite. Eating some cool and sour dishes can stimulate their appetite. Seasoning with vinegar is one of the simple methods, such as making oil-vinegar salad dressing with lower calorie than Thousand Island Sauce with vinegar and olive oil, cold seafood with vinegar, minced garlic and pepper, or pickling cucumber, lotus root and bitter gourd with vinegar as appetizers before meals in summer.
Nutritionists suggest that letting chronic patients with poor appetite and elderly people with degraded taste eat vinegar in moderation can adjust their appetite and improve their eating situation.
● Vinegar can stimulate gastric acid secretion and help digestion.
A moderate amount of jealousy is helpful to some people who have less gastric acid secretion. However, people with normal digestive tract function do not have to deliberately drink vinegar to improve digestion. Moreover, people with normal gastric acid secretion will not necessarily increase the amount of gastric acid secretion if they drink vinegar again.
Vinegar can prevent hypertension.
"Less salt and more vinegar" is the traditional way for China people to eat healthily. However, modern people who eat a lot of processed food with high frequency eat more salt than the recommended amount of 6 grams per day. If we can make good use of vinegar to increase the flavor of dishes and reduce the use of salt, we can really reduce the risk of diseases such as hypertension, arteriosclerosis, coronary heart disease and stroke.
In addition, fruit vinegar contains mineral potassium, which can help the body excrete excess sodium and achieve the purpose of preventing hypertension. Of course, you can achieve the same effect by eating fresh vegetables and fruits.
Chinese medicine also uses vinegar to pickle peanuts as a dietary therapy to regulate blood pressure-soak peanuts in vinegar for more than 7 days, and then eat 10- 15 peanuts every day for more than a week.
● Vinegar can help to absorb calcium.
When cooking sparerib soup, you can add a small amount of vinegar, which will help the release of calcium in bones and make it easier for us to absorb calcium.
After reading all the above statements, it is not difficult to find that many popular health care methods of drinking vinegar are mostly personal opinions and feelings, but scientific evidence is insufficient. In this case, do we still need to be jealous and drink vinegar every day?
According to experts, a moderate amount of "jealousy" is not harmful to health. However, the health benefits of vinegar can actually be achieved as long as the diet is balanced, and it is not necessary to drink vinegar. Therefore, there is no need to hold too high expectations for vinegar, let alone mistakenly believe that it can cure diseases. Whether to drink vinegar every day is purely a personal diet and health preference. People who are not used to drinking vinegar occasionally mix a cup of vinegar drink for a change, as a way to increase the fun of life.
It is necessary to remind you of the timing and weight of jealousy. Eating inappropriately will hurt your health.
● Do not drink vinegar on an empty stomach.
No matter how strong your gastrointestinal tract is, it is not suitable to drink vinegar on an empty stomach, so as not to stimulate the secretion of too much gastric acid and hurt the stomach wall. Drinking vinegar between meals, or one hour after meals, is less irritating to the gastrointestinal tract and helps digestion.
● Up to 1-2 cups of diluted vinegar per day.
It's okay to be jealous in a small amount, but anyone who drinks a lot of vinegar like a jealous jar is too irritating to the gastrointestinal tract. Moreover, a lot of sugar is often added to fruit vinegar or other vinegar drinks on the market. If vinegar is used instead of boiled water, tea and other drinks, a lot of calories will be added. If you drink it for a long time, the chance of obesity will increase greatly, which is even more unfavorable for weight control.
Medicinal diet method of vinegar
In festivals, boiled peanuts or soybeans with vinegar is a delicacy for patients with hyperlipidemia, obesity, hypertension and coronary heart disease, because it has the medical effect of reducing blood fat and blood pressure.
② When eating, if fishbones and bones are stuck in the throat, Chinese medicine Clematis chinensis can be fried with vinegar to wash the throat, which can soften the bones without danger.
(3) Those who have already felt full chest and abdominal distension after eating in a banquet can be diluted with 50 to 100 ml of vinegar to increase stomach vinegar, promote digestion and eliminate bloating and food accumulation.
④ Warm vinegar soup: vinegar 30-60ml, add a small amount of boiled water, and take it at one time to cure biliary ascaris.
⑤ Vinegar syrup: 2 tablespoons of vinegar, sugar 1 spoon, and slowly drink it for preventing ascaris.
⑥ Vinegar Qigui Shaotang: vinegar 100ml, Astragalus membranaceus 30g, Cinnamomum cassia twig 6g, Paeonia lactiflora 20g, decocted in water, one dose a day for one week, to treat yellow sweat, body swelling, fever, sweating and thirst.
In chemistry:
Since ancient times, people have understood the truth that wine naturally oxidizes in the air and becomes vinegar by rancidity. This process is essentially fermentation. The basic principle of making vinegar by fermentation is similar to that of wine-making. It is only necessary to mix the unsterilized alcoholic products obtained after saccharification and alcoholization with bran, chaff, acetic acid bacteria, etc., and then ferment. The temperature is controlled at 40℃ in the early stage and 36℃ in the later stage. After about 40 days, when the acetic acid content reaches more than 5% and does not rise any more, it is mature. At this time, under the catalytic oxidation of acetic acid bacteria, ethanol becomes acetic acid:
C2H5OH＋O2CH3COOH＋H2O
Edible vinegar contains about 5 ~ 6% acetic acid. Generally, vinegar fermentation can only be carried out in yellow wine, wine and other wines, because acetic acid bacteria need nitrogen and phosphorus as nutrients. It is generally impossible for shochu or pure alcohol solution to produce acetic acid by fermentation. In the long-term social life practice, our people have created a variety of ways to produce edible vinegar, and the variety of vinegar in China is the first in the world, among which Shanxi vinegar and Guangdong white vinegar are the most famous.
Vinegar has become a concoction with the unique taste of our people. It can also be used to help digest food and prevent colds and colds. But the acetic acid contained in vinegar is far more than these functions.
Acetic acid, also known as acetic acid, is abbreviated as HAC, and AC stands for acetate radical, which is a colorless liquid with strong irritating odor (here, it refers to concentrated acetic acid with little water, and our edible vinegar only contains about 5-6% acetic acid, so it does not have the above characteristics), with a specific gravity of1.049 and a boiling point of1/8℃. When the room temperature is lower than16.5℃, acetic acid will crystallize like ice, so more than 6% acetic acid is also called glacial acetic acid. Glacial acetic acid is very easy to absorb moisture, which can burn the skin and cause dehydration.
Generally, we get a dilute acetic acid solution by fermentation, which is only suitable for eating. In order to obtain acetic acid with high concentration, it is necessary to use wood dry distillation or organic synthesis.
Acetic acid is prepared by dry distillation of wood, which we have introduced before. This is a comprehensive utilization method. It uses mountain bark, branches, roots or sawdust from a wood factory as raw materials, and heats them in a closed container isolated from the air to make them undergo a series of physical and chemical changes, and finally obtains three products: solid, liquid and gaseous. The solid is charcoal, the gas is wood gas (mainly composed of CO, CO2 and CH4), and the liquid product is called distillate, which contains wood tar and wood acetic acid, which is easy to clarify and separate.
The separated wood acid contains acetic acid, methanol and acetone. After adding lime, the acetic acid is neutralized into calcium acetate. Because methanol and acetone have low boiling points, they are easily separated after heating. The remaining CaAc2 is distilled with concentrated sulfuric acid to obtain acetic acid with a concentration of 60%.
Synthesis is the main method of mass production of acetic acid in modern times. Oxidizing acetaldehyde with air or oxygen in the presence of manganese acetate as a catalyst;
People have also found an industrial method to produce acetic acid from petrochemical industry, and oxidation with hydrocarbons, an important product of petroleum and other chemicals, is an important direction to synthesize acetic acid in industry at present.
Recently, it has been found in practice that methanol and CO are subjected to carbonylation reaction at175 ~ 254℃ and low pressure to synthesize acetic acid, which is also a new process worthy of attention.
We have learned a lot about the industrial production methods of acetic acid, but don't forget its countless industrial uses. It is also an important fresh force of chemical raw materials in our modern industrial production. It is mainly used to manufacture synthetic fibers (vinylon), cellulose acetate (as raw materials for photographic negatives and rayon), drugs (such as aspirin), dyes (indigo), pesticides (2,4 drops, etc.) and other chemical products. In addition, esters of acetic acid can be used as solvents for painting. Buffer solutions of acetic acid and sodium acetate are also used in agriculture (such as soil analysis and cultivation of agricultural microorganisms).
The legend of vinegar
Chinese New Year in the north, every household eats jiaozi and dips in vinegar, which has a unique flavor. But do you know who invented vinegar?
Two or three thousand years ago, there was a wise man named Du Kang (also known as Du Shaokang) in Yuncheng, Shanxi Province, China, who was very good at making wine and was known as "Brewmaster". The dregs left in wine making-called distiller's grains-have a strange smell, and Du Kang often asked his son to give them to others to feed the animals.
One year, the Chinese New Year was coming, and all the neighbors asked Du Kang to help them make wine. Before going out, Du Kang said to Du Jue, "I'm going out for a few days. The wine is steamed out, so you can handle the distiller's grains." Du Xun thought, now that everyone is preparing for the new year's goods, who wants distiller's grains? So, put your own distiller's grains into a vat, add some water, cover it, and prepare it for feeding horses.
However, the Spring Festival is coming, and there are many things. When he is busy, he forgets about it. After 20 days, Du Jue had a dream when he went to bed at night: an old fairy with white beard asked him for sauce. He said, "Where can I have sauce?" The old fairy pointed to the vat for soaking distiller's grains and said, "Isn't this it?" You can eat it tomorrow, and it has been soaked for 2 1 day! " In ancient times, unitary time was the time from five o'clock to seven o'clock in the afternoon.
The next day, Du Jue woke up and thought the dream was strange. Towards evening, my father Du Kang rushed home for the New Year. Du Yi told his father, and Du Kang also found it interesting. The two men went to the vat and opened the cylinder head. Ah, a stream of sour gas rushed up, which stinks! Everyone in the family said, "throw it away, or you can't!" However, Du Jue said: "Anyway, wine can be drunk, and this distiller's grains water can't kill people. Let me have a try." He tasted the yellow water with the tip of his tongue, which was sour and thought it was not bad.
On the first day of the first month, the whole family eats jiaozi with relatives and friends. With the support of his father, Du Jue asked everyone to dip some yellow water in jiaozi. As a result, everyone said while eating: hey, this taste is really good! The acid is sweet, very refreshing and wonderful.
Yellow water has become a condiment. What should we call it? Inspired by his dream, Du Xun combined the words "February 11th" and became a word "vinegar". The saying that "Du Kang makes wine and vinegar" is circulating in Shanxi, China, which is about this matter.
As the saying goes: think about it every day and dream at night. Du Xun's dream is not really directed by an old fairy, but a subconscious reflection of his deep study on the application of distiller's grains water. Although I didn't know anything about fermentation in ancient times, I learned from practice that distiller's grains water would change and become vinegar after being stored for a period of time. This is absolutely true.
Now, besides Shanxi vinegar, there are many kinds of vinegars in other places, such as rice vinegar, koji vinegar, bran vinegar, wheat vinegar, peach vinegar, plum vinegar and jujube vinegar. The function of vinegar is not only a condiment, but also a supplement to other daily necessities.
vinegar
("Don't record")
Bitter wine with different names (Treatise on Febrile Diseases), Chun Qiang (Notes on Materia Medica Classics), acyl (Bielu), rice vinegar (Dietetic Materia Medica).
The source is a liquid containing acetic acid made from rice, wheat, sorghum or wine and wine tanks.
Chemical components Vinegar generally consists of extractum, ash, volatile acid, non-volatile acid and reduced sugar. Specific substances include higher alcohols, 3- hydroxybutanone, dihydroxyacetone, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid (3-5%), succinic acid, oxalic acid and sorbose.
The taste is sour and bitter, and warm.
(1) Bielu: "Sour, warm and nontoxic."
(2) "Herbal Medicine": "Sweet and sour, warm."
③ Compendium: "Bitter and sour, warm and nontoxic."
Meridian tropism enters the liver and stomach meridians.
① Explanation of the nature of Lei Gong's processed drugs: "Entering the liver meridian."
② New Edition of Materia Medica: "Enter the stomach, spleen and large intestine, especially the liver."
③ Interpretation of Materia Medica: "Entering the gallbladder meridian of foot shaoyang and the liver meridian of foot jueyin."
Indications: removing blood stasis, stopping bleeding, detoxicating and killing insects. Treat postpartum blood halo, scabies, jaundice, yellow sweat, hematemesis, epistaxis, bloody stool, pudendal itching, carbuncle, sore and swelling. Detoxify fish and vegetables.
(1) "Bielu":' Eliminating carbuncle and swelling, dispersing moisture, and killing evil spirits. "
(2) Qianjin Food Treatment: "Treating blood circulation."
③ Addendum to Materia Medica: "Breaking blood circulation, eliminating symptoms, resolving hard mass, promoting digestion, killing malice, breaking stagnation of qi, causing sour water and phlegm in the heart."
4 "Rihuazi Herbal Medicine": "Treat postpartum women with injuries and blood supply of golden sores; Get rid of annoyance and break the crux. "Treat women's heartburn, help all kinds of medicines, and kill all kinds of fish, fish and vegetables."
⑤ Materia Medica: "Benefiting blood."
⑥ Annotated Treatise on Febrile Diseases: "Cure sore throat."
⑦ "Compendium": "Dispel blood stasis. Treat jaundice and yellow sweat. "
⑧ Compendium of Materia Medica: "Dispel blood stasis, detoxify, lower qi and promote digestion, and stimulate appetite."
Pet-name ruby "medical forest compilation": "purging the liver and collecting the heart. Treat the faint and wake up; Tonifying the lungs and pronouncing sounds; "Kill all kinds of poisons, such as fish and insects, and subdue the worms."
Attending "Meeting the Doctor's Mirror": "Treating intestinal slippery diarrhea."
⑾ "Materia Medica Renews": "Raw use can eliminate all kinds of poisons and remove moisture; It can promote yang, calm the liver, astringe qi, calm the wind, dispel evil and sweat. '
⑿ "Living with Interest Diet Spectrum": "Appetizing appetite, nourishing liver, strengthening tendons, warming bones, sobering up, promoting digestion, lowering qi to ward off evil spirits, and relieving fish, crabs and scales."
[13] "Modern and Practical Chinese Medicine": "Used for night sweats of tuberculosis, stopping sweating; "Intestinal bleeding due to typhoid fever is a hemostatic."
Usage and dosage for oral administration: adding decoction or mixing drugs. External use: burning, smelling, gargling or mixing with medicine.
It is advisable to avoid spleen and stomach dampness, flaccidity, muscle and vein contracture and the first onset of exogenous diseases.
① Tao Hongjing: "Don't eat too much wine, it will damage people's muscles and ears."
(2) "Qianjin Food Treatment": "Bian Que Cloud, eating too much, damaging people's bones."
③ Meng Wei: "Eating too much will harm people's stomach." "Vinegar, don't eat too much after taking various medicines."
④ Compendium: "People who take Poria cocos and Salvia miltiorrhiza should not use vinegar."
⑤ "Living with Interest Diet Spectrum": "Cough due to wind-cold, malaria and dysentery due to exogenous diseases are all taboo."
How to use vinegar in cooking
Vinegar is an important seasoning, which can be used in many ways.
1. deodorization: a little vinegar can be added when cooking fish, which can destroy the fishy smell.
2. Eliminating the smell: Adding a small amount of vinegar when burning mutton can relieve the smell of mutton.
3. Reduce the spicy taste: If you feel too spicy when cooking dishes, add a little vinegar to reduce the spicy taste.
4. Flavoring: Adding a little vinegar in cooking can make dishes less greasy and more fragrant.
5. Sweetening: Adding a little vinegar when cooking sweet porridge can make porridge sweeter.
6. ripening: adding a little vinegar to stew and cook beef, kelp and potatoes can make it easy to ripen and rot.
7. Anti-blackening: Adding a little vinegar to fried eggplant can keep the color of fried eggplant from blackening.
8. Anticorrosion: Adding a little vinegar to soaked raw fish can prevent it from spoilage.
9. Flowering: Adding a little vinegar to soybean milk can make soybean milk beautiful and delicious.