Eat dumplings dipped in vinegar, stir-fry vegetables with vinegar, adjust hot pot ingredients and add vinegar...... For many people, vinegar is an essential seasoning to awaken the taste buds.
In fact, in addition to enhancing the deliciousness of food, vinegar also has many health benefits.
"Life Times" (search for "LT0385" in WeChat to follow) invites experts to teach you to pick vinegar and eat the right vinegar.
Experts interviewed
Pingping Liu, a registered dietitian in China
Senior Culinary Technician Hu Deming
Give you 4 reasons to be jealous
The main ingredient of vinegar is acetic acid, and the vinegar brewed from grain also contains a small amount of B vitamins, minerals, amino acids and other components, which not only tastes good, but also has nutritional value.
1
Increases appetite and relieves oiliness
In the process of fermenting grain into vinegar, a large amount of umami and aroma substances are produced. Eating with vinegar can promote saliva secretion and increase appetite, which is very suitable for the elderly with deterioration of taste and emaciated people with poor appetite.
Vinegar can also remove fishy and greasy, and adding some vinegar when stewing fish and meat can relieve the fishy smell and increase the aroma.
2
Retain food nutrients
High-temperature heating will destroy nutrients such as vitamin C in vegetables, and adding a little vinegar when cooking can not only protect the nutrients in food, but also promote the dissolution of minerals such as calcium, phosphorus, iron, etc., and improve its absorption and utilization in the human body.
3
Lowers glycemic response
Vinegar slows down gastric emptying and promotes the depletion of glucose in the blood. It can also inhibit amylase activity, reduce the digestion rate of carbohydrates, and delay the absorption of glucose in the small intestine.
Dipping hot foods in vinegar sauce can lower the temperature in your mouth, which can not only help control blood sugar, but also help protect the esophagus.
4
Helps with salt control
The right amount of sourness can make the saltiness more pronounced. Adding vinegar to food can enhance the taste perception of salt, and it can be used less salt when cooking, which is especially beneficial for people who need salt control such as high blood pressure.
Be jealous in moderation
Some people regard vinegar as a health product that can be drunk directly, but drinking vinegar directly or eating it in large quantities will have a certain impact on the oral mucosa, esophagus, stomach and other parts.
How much is best to eat?
In daily life, the type, acidity, daily dosage and use of vinegar should be based on personal preference, especially taste and tolerance.
Generally speaking, vinegar with a total acidity of around 6% is better to eat 30 ml (2 to 3 tablespoons) per day.
In most studies on the improvement of glycolipid metabolism by vinegar, apple cider vinegar (acetic acid content is usually 5%~6%) is used, and 15 ml per intake may be the best effective dose, which can be used as a reference for sugar friends.
Who is better to eat less?
- It is not advisable to eat vinegar directly on an empty stomach, which may irritate the esophageal mucosa and gastrointestinal mucosa;
- People with tooth sensitivity, throat discomfort, stomach ulcers, excessive stomach acid and other problems should try not to eat or be less jealous;
- People who are allergic to vinegar should not use it, and symptoms such as rash and itching may occur;
- When taking anti-gastric drugs, erythromycin and sulfonamides, vinegar should not be consumed, which is easy to affect the efficacy of the drug.
How to choose different vinegars?
When buying vinegar, look at the following information on the package:
- Look at the product name: vinegar is obtained by fermentation, and the product prepared with glacial acetic acid and water can only be called compound sauce. First of all, you should look at the product name and make sure that it is vinegar, not vinegar-flavored drinks, vinegar-flavored sauces, etc.
- Look at the total acid content: according to the requirements of the national standard "Brewed Vinegar" GB/T18187-2000, the total acid of brewed vinegar should be > 3.5g/100ml, usually the higher the value, the better the quality.
- Look at the ingredient list: if it is grain vinegar, the ingredients are generally pure water and grains; If it is a fruit vinegar, the ingredient should be fruit juice. Most vinegars also have a small amount of sugar and salt added to them.
What are the differences between the common vinegars in the market, and what kind of dishes are suitable for each?
Aged vinegar
The sour taste is strong and fragrant, the color is dark and the taste is heavy
Raw materials: sorghum, barley, corn, peas, etc.
Recommended uses: It is suitable for cooking some dishes that highlight the rich and sweet and sour or sour and hot flavors, such as vinegared cabbage, hot and sour shredded potatoes, hot and sour soup, pot-wrapped meat, sweet and sour pork ribs, etc.
Balsamic vinegar
Sour and slightly sweet, with a soft taste
Raw materials: glutinous rice, indica rice, etc.
Recommended uses: It is suitable for dipping and accompanying meals, especially eating xiaolongbao, fish and shrimp, hairy crabs and other foods, with slightly sweet balsamic vinegar can highlight the deliciousness of the ingredients, and can also be appetizing and greasy.
vinegar
The color is light red, with moderate sweetness and sourness
Raw materials: rice, glutinous rice, etc.
Recommended uses: cold salad, stir-frying, pickled vegetables can be, especially suitable for dishes with outstanding sweet and sour tastes, such as West Lake vinegar fish, tomato sauce fish steak, etc.
white vinegar
The color is transparent, light and fragrant
Raw materials: glutinous rice, corn, sorghum, etc.
Recommended uses: It is more suitable for cold dishes and dishes that highlight the sour taste and keep them fresh, such as Sichuan kimchi, mixed lotus root slices, vinegar boiled bean sprouts, etc.
Fruit vinegar
Sweet and sour, fruity and fragrant
Ingredients: apples, hawthorns, mulberries, grapes, pomegranates, lemons, etc.
Recommended uses: Drink directly, can also be used to mix salads. ▲
Editor of this issue: Wu Mengyao
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