Why add vinegar when cooking some foods?

You may have heard a lot about cooking, for example, adding cooking wine when cooking.

Sometimes, you can add vinegar when cooking some food, which will make your food more nutritious. Why add vinegar when cooking some foods?

Why add vinegar when cooking some foods?

Vinegar is not allowed in stir-fried green leafy vegetables

Many people may have asked the older generation why vinegar cannot be added to green leafy vegetables. However, most people actually do not know the reason, only know that this is a cooking skill that has been handed down.

In fact, this is because chlorophyll is stable to alkali and unstable to acid. Once it meets acid, it will react quickly to produce olive Pheophytin or dark olive green burnt Pheophytin, which is equivalent to destroying chlorophyll, fading green leafy vegetables and easily affecting Appetite.

As we all know, vinegar is weakly acidic, so it is very scientific not to put vinegar in green leafy vegetables.

In addition, although chlorophyll is stable to alkali as mentioned earlier, it is also best not to put alkaline substances when stir-frying green leafy vegetables, because this will destroy B vitamins.

Vinegar is required for cooking potatoes and yams

Although green leafy vegetables are not suitable for vinegar, potatoes and yams are possible, and acid can inhibit polyphenol oxidase activity.

Although there will be no extra nutrition, adding vinegar when cooking potatoes and yams can slow down the darkening of colors and maximize the preservation of their most original and natural colors.

Cooking food is all about color, smell and taste, “color” has always been a very important part.

Moreover, the cooked food looks better and often makes Appetite better. To some extent, it is also good for health.

When cooking bone soup, add vinegar?

Many people on the Internet suggest adding vinegar when cooking bone soup, claiming that it can better separate out calcium from bone inside, thus achieving better calcium supplement effect.

But in fact, vinegar can precipitate calcium in bones, which has only been realized in some experiments. Under the condition of daily cooking, vinegar can’t reach that concentration at all, so adding vinegar to soup won’t make more calcium precipitate.

In fact, supplementing calcium with bone soup is a common misconception.

Inside, which can dissolve into bone soup, has very little calcium and lacks vitamin D, which can promote calcium absorption, so bone soup has no calcium supplement effect at all.

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