A, fried vegetables vinegar put and do not put:

Vinegar contained within the acetic acid is a kind of weak acid, and the concentration is very low, used to cold vegetables will not destroy the nutrients of carrots and celery, so you can rest assured that consumption. Carrots and celery are rich in nutritional value, carrots contain a large amount of carotene, which can be turned into vitamin A after intake, and vitamin A is the key to maintaining eye and skin health, and can promote the absorption of calcium to prevent calcium deficiency. Celery is rich in vitamin groups and plant fiber. Summer heat, physical exertion, people are prone to loss of appetite, coleslaw with a little vinegar, both crisp and refreshing, enhance appetite, but also to replenish the consumption of vitamins and dietary fiber, in addition to carrots, celery, any vegetables that can be coleslawed are available with vinegar seasoning.

However, putting vinegar when frying carrots or celery, the situation is different. Vegetable heating will accelerate the chemical reaction between acetic acid and vegetables, acetic acid will greatly damage the carotene content, and celery belongs to the green vegetables, heating cooking process, nutrients and chlorophyll in the role of acetic acid will be destroyed, so that the green vegetables quickly turned yellowish-brown, both to destroy the aesthetics of the dish, but also to make the dish nutritive value is reduced. Therefore, fried carrots, celery and other vegetables, it is best not to add vinegar.

Second, what vegetables are suitable for vinegar when frying?

People who love to eat acid, not that every dish can put vinegar, it depends on what kind of dish. This can get delicious, but also can not destroy the nutrition in the dish.

1, cold heart of the beautiful radish

The radish juice there is a pigment, called anthocyanin, is a class of water-soluble pigments, in acidic solution in the color of red, and in the alkaline environment is a violet blue. Such as cold radish, add appropriate vinegar, not only can play a disinfectant role, but also can make the color of the dishes more bright, improve the sensory quality of the dishes.

2, fried bean sprouts

Bean sprouts are rich in vitamin C, but also contains vitamin B1, B2 and other nutrients, cooking is easy to be oxidized and destroyed, vinegar can play a role in protecting these nutrients. In addition, vinegar on the bean sprouts in the protein has a significant coagulation effect, can make the bean sprouts to increase the crispiness. Therefore, fried bean sprouts should put some vinegar.

3, cooking fresh chili peppers

Fresh chili peppers are rich in vitamins A, C and other ingredients, and can be appetizing, enhance appetite. But sometimes not everyone can tolerate its extremely spicy flavor. Therefore, you can put some vinegar when cooking fresh chili dishes, the spicy flavor will not be so heavy. This is because vinegar can neutralize some of the capsaicinoids in chili peppers and remove most of the spiciness. In addition, vinegar can also prevent the loss of vitamin C in the dish.

4, burning pig's feet

If the pig's feet in the burning, a little bit of vinegar with cooking, can make the pig's feet in the protein is easy to be digested by the body, absorption and utilization. Because the pig's feet mainly contain collagen, in the hot water with acid is easy to break down from the pig's feet, and make the pig's feet bone cells in the gelatinous decomposition of phosphorus and calcium, so that the nutritional value increases.