1. What foods can be soaked in vinegar?
1.Soak black beans in vinegar
Put the cooked black beans into a tight bottle and add brown rice vinegar. The proportions of the two are about 1/3 and 2/3. Once cool, seal the bottle cap and wait until the black beans absorb the vinegar and swell before eating. Black beans soaked in vinegar have the functions of beautifying, losing weight, nourishing kidneys, improving eyesight, and blackening hair. It can effectively improve constipation, high blood pressure, hyperlipidemia, backache and leg pain, diabetes, prostate disease, gray hair, coronary heart disease, and long-term computer and TV viewing. Decreased vision, eye pain, dryness, dizziness, headache. At the same time, soaking black beans in vinegar has a good effect on improving eye diseases such as myopia.
2. Ginger soaked in vinegar
Slice the ginger, put it into a jar, fill it with vinegar, close the lid and seal it, then marinate it for more than a week before eating. Pickling ginger in vinegar is a way to maintain health. Ginger in vinegar has the effects of nourishing the stomach, losing weight, preventing hair loss, preventing chronic diseases, and increasing the body's yang energy.
3. Peanuts soaked in vinegar
Put the peanuts into a sealable jar, add vinegar to cover the peanuts, and soak for 3 days for best consumption. Peanuts soaked in vinegar have the effects of clearing away heat and activating blood circulation, and have a good effect on protecting blood vessel walls and preventing thrombosis. Long-term consumption can lower blood pressure, soften blood vessels, and reduce the accumulation of cholesterol. It is a health food for preventing and treating cardiovascular diseases.
4. Pickled mushrooms in vinegar
Put the clean mushrooms into a container, pour in vinegar and refrigerate. You can eat them after one month. Vinegar-soaked shiitake mushrooms can reduce cholesterol levels in the human body and improve symptoms of patients with hypertension and arteriosclerosis.
5. Soak soybeans in vinegar
Put the fried soybeans into a porcelain bottle, pour in vinegar and soak them. The ratio of soybeans to vinegar is 1:2. Seal tightly and store in a cool, ventilated and dry place. Eat after 7 days. Take 15-20 capsules each time, 3 times a day, chew on an empty stomach. It has the functions of preventing and treating high blood pressure, lowering blood lipids and cholesterol, and can prevent atherosclerosis.
6. Garlic soaked in vinegar
Soak clean and peeled garlic cloves in water overnight, drain and pour in vinegar and soak for 50 days before eating. Eating 2-3 cloves of garlic soaked in vinegar every day, and drinking vinegar soaked juice diluted 3 times, can relieve heat, dispel cold, prevent colds, and strengthen the body. Rhinitis patients can put vinegar soaked in garlic in a small bottle and smell it with their nose every night while watching TV. The effect will be obvious after half a month.
7. Vinegar soaked kelp
Cut the kelp into thin strips, soak it in vinegar at a ratio of 1:3, and refrigerate it for 10 days before eating. Kelp is rich in calcium, phosphorus, iron, potassium, iodine and multiple vitamins. It has the effects of strengthening bones and teeth, preventing rickets and improving symptoms of hypertension.
8. Corn soaked in vinegar
Take 500 grams of corn, cook and drain, add 1000 ml of vinegar and soak for 24 hours, then take out the corn and dry it. Chew 20-30 capsules in the morning and evening every day, which has obvious blood pressure lowering effect.
9. Vinegar soaked rock sugar
Mash the rock sugar and soak it in vinegar, soak it for 2 days and then take it after the rock sugar dissolves. People with cough, asthma and phlegm can take 10-20ml before breakfast and after dinner, which has good curative effect.
10. Pickled onions in vinegar
Wash an onion, peel off the skin and cut into thin slices, heat it in the microwave for about 2 to 3 minutes, then put the onion in a container, add 5 tablespoons of vinegar, and put it in the refrigerator. Ready to eat the next morning. Eating this kind of onion for breakfast every day can effectively detoxify and nourish the skin, lower blood sugar, and reduce weight.
11.Vinegar soaked bananas
Banana vinegar can be drank directly or diluted with cold water. It can be drank before or after a meal. If it is after a meal, it can be drank 10 minutes apart. You can also eat bananas while drinking vinegar, which will help accelerate fat consumption and increase the feeling of fullness, thereby achieving the effect of losing weight.
12. Apples soaked in vinegar
Wash the apples and cut into slices or cubes. Find an airtight jar and put the apples and rock sugar into the jar. Add white vinegar to the jar and fill it up to cover the apples. It can be eaten after brewing for more than 3 days. It has the effect of detoxifying and beautifying the skin. Apple cider vinegar contains a special substance - pectin, which can reduce the number of bad bacteria in the intestines, thereby helping the beneficial bacteria to reproduce, thus detoxifying the intestines. It is also rich in vitamins, which can inhibit the formation of skin pigments, eliminate skin spots and increase white pigment, thereby achieving beauty and anti-aging effects.
2. What shouldn’t be eaten with vinegar?
1. Avoid eating poria cocos with vinegar. It should not be eaten with mutton or milk powder. Avoid eating geckos, which can be fatal.
2. Vinegar and milk: Vinegar contains acetic acid and a variety of organic acids. Milk is a colloidal mixture with amphoteric electrolyte properties and a certain acidity itself. When the acidity increases below the isoelectric point of 4.6, agglutination and precipitation will occur, making it difficult to digest and absorb. People with weak stomach and intestines are more likely to suffer from indigestion or diarrhea. That’s why the ancients said that “milk is the opposite of acid”. Therefore, it is not advisable to eat vinegar-based foods immediately after drinking milk or milk powder.
3. Vinegar and mutton: Mutton is very hot, vinegar is sweet and warm in nature, and is similar to wine, so eating the two together can easily cause fire and blood. Vinegar should not be added to mutton soup. Patients with poor heart function and blood diseases should pay more attention. Because mutton is hot, it has the function of replenishing qi and replenishing qi. Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids. It is acidic and warm in nature, can reduce swelling and activate blood circulation. It should be combined with cold food, but not with mutton.
4. Vinegar and carrots: It is not advisable to add vinegar to fried carrots. Because carrots contain a large amount of carotene, which turns into vitamin A after ingestion into the human body. Vitamin A can maintain the health of the eyes and skin. People with rough skin and night blindness are deficient in vitamin A, so do not use vinegar to fry them. Because vinegar is added, the carotene is completely destroyed.
5. Vinegar and sea cucumber: Vinegar is acidic and warm in nature, while sea cucumber is sweet, salty and warm in nature. It will not cause any sexually transmitted diseases. In terms of its composition and structure, sea cucumbers belong to collagen, and the collagen fibers form a complex spatial structure. When the external environment changes (such as acid or alkali), it will affect the amphiphilic molecules of the protein, thus destroying its air structure. The properties of the protein change accordingly. If vinegar is added when cooking sea cucumbers, the pH value in the vegetable soup will drop. When it is close to the isoelectric point of collagen (pH value is 4.6), the spatial structure of the protein will change, and the protein molecules will appear to varying degrees. Condensation, contraction. At this time, the sea cucumber tastes strong and tastes bad.
6. Avoid Salvia miltiorrhiza with vinegar: it will be poisonous
7. Avoid pumpkin with vinegar: it will be harmful to your health
8. Avoid pork bone soup with vinegar: it will affect the absorption of nutrients
9. Vinegar and green vegetables: will greatly reduce their nutritional value.