Count accurately and put several kinds of best vegetables of vinegar result

Count accurately and put several kinds of best vegetables of vinegar result
Summary:Put some vinegar while frying the potato silk, frying the bean sprouts, frying the lotus root one, can let the cooked food be crisp and tender and delightful. When in the beautiful turnip of the heart cold and dressed with sauce, fry purple wild cabbage, it makes the color of the cooked food redder and oner and brighter to put some vinegar. Add some vinegar while boiling the small fish, stewed sparerib soup, can impel calcium in the bone to dissolve out, facilitate the human body absorbing.
The vinegar can lower blood pressure, can help to reduce weight, can also reduce the absorption of sodium salt. Table delicacies of Chinese cuisine association nutritionist suggest following the intersection of several and dish had better take, put vinegar:
Crisp and refreshing vegetables
Put some vinegar while frying the potato silk, frying the bean sprouts, frying the lotus root one, can let the cooked food be crisp and tender and delightful. Because the vinegar can protect the cell wall of vegetables plant cells, make it keep strong. But don't put the vinegar in green vegetables such as the fried season vegetable, pakchoi,etc..
Mauve vegetables
When in the beautiful turnip of the heart cold and dressed with sauce, fry purple wild cabbage, it makes the color of the cooked food redder and oner and brighter to put some vinegar. This is because such mauve cooked food is rich in the cyanine plainly, and it can become beautiful red under the acid condition that the cyanine is plain.
Sparerib meat dish high in calcium content
Contain the abundant calcium in the bone of the animal, the calcium exists in the form of charing calcium mainly, difficult to dissolve out while boiling and stewing. Add some vinegar while boiling the small fish, stewed sparerib soup, can impel calcium in the bone to dissolve out, facilitate the human body absorbing.
Hoof or cover that there are many collagens
Hoof or skin, claw of animal,etc. contain abundant collagen, it is whom women like that maintain the skin dish. However, the collagen needs stewing for a long time is dissolved out. If add some vinegar when boiling, can impel the collagen to decompose out.
Dip in the vinegar while eating seafood's river crab
The aquatic products is apt to infect parasite and microorganism. And eat the vinegar and have very good sterilization efficiency. Dip in the vinegar in the drinking water products, not only can smell of fish to carry freshly, can also play a desinfecting role.
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