Of course, white vinegar is very useful.

What is the function of cooking with white vinegar?

The role of white vinegar:

1, the main component of vinegar is acetic acid, but also contains a small amount of amino acids, organic acids, sugars, vitamin B 1, B2 and so on. Vinegar has many functions: it can sterilize and deodorize. Pickling raw fish with a small amount of vinegar can prevent spoilage. When raw aquatic products such as oysters and sea crabs are processed, vinegar can be used for seasoning 10 minute to achieve the purpose of deodorization and sterilization.

2. Vinegar has the functions of health care and dietotherapy. It also has the effects of lowering blood pressure, preventing arteriosclerosis, and treating coronary heart disease and hypertension. Fumigating rooms with vinegar steam can also kill viruses and germs and prevent colds and infectious diseases. When you are drunk, a little vinegar can sober you up. After eating a lot of greasy meat and animal products, you can use vinegar to make soup to relieve greasy and help digestion.

3. Vinegar can also dissolve nutrients, such as calcium and iron in inorganic salts, and can also protect vitamin C in vegetables from being destroyed when heated. When cooking sweet and sour pork ribs, bone soup, river crucian carp, sweet and sour mustard, hot and sour cabbage, etc. Seasoning with sweet and sour not only has a unique sweet and sour taste, but also makes calcium and iron dissolve into the soup. Eating meat in soup, calcium and iron are easily absorbed by the human body. Soaking kelp with a small amount of vinegar and water can shorten the expansion time, adding vinegar before stewing beef can make beef crisp, and adding a small amount of vinegar to cooked mutton can remove the fishy smell.

Should I use white vinegar or aged vinegar for cooking?

Generally, if vegetables are the main food, white vinegar is used, such as "hot and sour potato shreds" and "Chinese cabbage soaked in vinegar". . . White vinegar is to show the freshness of vegetables.

If meat dishes are the main food, it is best to use mature vinegar, and white vinegar with soy sauce is also possible, such as "sweet and sour pork ribs" and "West Lake vinegar fish". . . The effect of removing fishy smell from aged vinegar is more obvious!

What dishes can white vinegar be used to cook?

White vinegar is usually used to mix cold dishes. For example, the classic cold dish in Have Affection: chess piece cucumber. First, clean the cucumber, cut it into small pieces, marinate it with salt for 10 minute, pour off the water, then add a spoonful of white vinegar and a proper amount of sugar, add a few small red peppers, and then pour in hot oil. It is delicious.

Do you usually use old vinegar or white vinegar for cooking at home?

There are many kinds of vinegar. When cooking, you can choose different vinegar according to different basic dishes and tastes.

Here is a brief introduction:

A: Generally speaking, it is better to choose white vinegar with bright colors and light taste, such as hot and sour Chinese cabbage strips. Choose the tender heart of Chinese cabbage and cut it into strips about one inch vertically. Blanch with boiling water for a while, control the water purification, add shredded dried Chili, shredded fresh ginger, a little salt, sugar and white vinegar, and put in the refrigerator. You can take them away. They are bright in color, sour and delicious in taste, and can be preserved for about ten days.

B: There are many kinds of ingredients, and the taste is slightly heavy. It is better to choose Shanxi mature vinegar, such as: miscellaneous vegetables, cucumber slices, diced tomatoes, shredded lettuce, minced beef with sauce, and (you can also add your favorite dishes: apricots, purple-backed begonia, colored peppers and so on. ), hot oil and pepper to make it fragrant, and add a little salt, sugar and old vinegar and mix well.

C: Zhenjiang balsamic vinegar will taste better when used in meat dishes.

D: If you add a lot of garlic and like to eat garlic-flavored mixed vegetables, adding rice vinegar will make the garlic taste more fragrant. It is too late. Let me introduce these first. There are at least 4-5 kinds of vinegar in my family, which is not only different from mixed vegetables, but also different from some dishes that need vinegar. You can try it slowly in cooking, and there will be surprises!

What's the best vinegar for cooking?

1, white vinegar: white vinegar is made from edible alcohol by acetic acid fermentation. White vinegar is mainly made from edible glacial acetic acid. It is characterized by low acidity, thin sour taste, relatively low nonvolatile acid content and light color, and does not change the color of seasoning objects.

2. Mature vinegar is suitable for ordinary dishes. In addition to adding flavor, it can also keep the dishes fresh and refreshing. Common fish balsamic vinegar can make the fish delicious without fishy smell and the meat column delicious. Mix cold dishes with white vinegar. When eating jiaozi and pie, you can choose aged vinegar or balsamic vinegar.

Is it better to put white vinegar or black vinegar in cooking?

The main component of white vinegar is acetic acid, and the black one is aged vinegar. Using sorghum as raw material, it is fermented by special distiller's yeast. After being dried in summer and iced in the east, the concentration and fragrance of vinegar increased for one year before it became mature vinegar. Aged vinegar is more nutritious.

The amino acids in black vinegar are 10 times higher than those in white vinegar, which can improve human immunity, make blood clear and stabilize blood pressure.

And has the effect of preventing cancer.

The content of black vinegar is higher than that of white vinegar, and it is less toxic to patients with hypertension and cardiovascular diseases.

Red vinegar is generally made from wheat bran, yeast made with medicated leaven or Polygonum hydropiper, fermented with wheat bran acetic acid and esterified with aged vinegar.

I'm not sure about red vinegar, but vinegar itself is a astringent thing and can also promote digestion. Eating a little every night is very beneficial to women. Taking vinegar and honey together can make the skin shiny. Applying protein to the face can whiten and tighten the skin.

What are the benefits of vinegar in cooking?

Dill pickle

If crisp cucumber is too salty, don't throw it away easily. Soak in vinegar with a little onion powder for 3 ~ 4 weeks, and the salt is suitable.

Fresh meat preservation

Wrapping fresh meat with clean gauze soaked in vinegar can keep fresh 1 day and night.

Pretreatment of pig liver before cooking

Before frying pork liver, you can marinate it with borax and white vinegar, which will be crisp and will not ooze blood.

Pretreatment of pork tenderloin before cooking

After the pork tenderloin is cut, add a little white vinegar and soak it in water for about 10 minute. At this time, the pork tenderloin slices will be very big without bloodshot, and the fried pork tenderloin will be tender and refreshing.

braised chicken

Before killing the chicken, fill the chicken with 1 tablespoon vinegar, so that the stewed chicken is easy to stew.

The mutton has been removed.

Cut the mutton into pieces, put it into a boiling water pot, and then pour some vinegar into the pot (according to the ratio of 1 kg mutton to 50 ml vinegar). Take out the meat immediately after it is cooked.

Protect vitamins in vegetables

Adding vinegar properly when cooking can reduce the loss of vitamin C.

Boiled kelp

Add a few drops of vinegar to the pot where kelp is cooked, and kelp will soon become soft and tender and delicious.

Prevent eggplant from blackening

Add some vinegar when frying eggplant, so that the eggplant will not turn black easily.

Magical use of vinegar for treatment

1 Eliminate dandruff: Wash your hair every day with 2%-5% water in aged vinegar for several weeks, and the effect is remarkable.

2 vinegar garlic can cure beriberi: mash 50 grams of garlic and soak it in 200 ml of vinegar for 3 days. Patients washed their feet with warm water for 5 minutes, then soaked their feet with garlic vinegar for 20 minutes, and persisted in treatment 15 days, which was generally cured.

3 vinegar expertly removes tartar and calculus: before brushing your teeth every night, contain half a mouthful of vinegar (preferably Shanxi aged vinegar), stay in your mouth for 20-30 minutes, then spit it out, then brush your teeth (without toothpaste), and then rinse your mouth with clear water. Usually 2-3 times will do.

What is the use of white vinegar? Why do you usually cook with black vinegar instead of white vinegar?

Hello! !

Vinegar is made from starchy grains (sorghum, yellow rice, glutinous rice, indica rice, etc.). ) as the main material, supplemented by rice bran and rice husk fermentation.

Generally divided into black vinegar and white vinegar. Black vinegar and white vinegar have different tastes because of the different raw materials added in the brewing process.

White vinegar, famous for its white color, is made of glutinous rice through koji-making, soaking, cooking, saccharification and fermentation and alcohol fermentation for several months. It is a special condiment for cooking and can also be used as medicine.

The reason why black vinegar is used in cooking is to consider the color of the dish.

Generally, when making cold salad, white vinegar is often used, because the color of white vinegar is relatively light and will not affect the color of the dish.

Thank you!

What vinegar is used for cooking?

See what vinegar you need. There are rice vinegar and mature vinegar.