The inventor of vinegar is also a bit of a man. He is the son of Dionysus Du Kang-Black Tower.
According to legend, Heita and Du Kang learned how to make wine. Later, Heita led his family to Zhenjiang, Jiangsu. There he felt it was a pity to throw away the distiller's grains, so he soaked them in a jar and stored them. On the second day1day, when the jar was opened, an unheard-of aroma came to the nose, and the black tower could not help but taste it. It tastes sweet and sour, so it's stored to flavor the sour paste.
What is the name of this sauce?
He wanted to find it at No.21,so he named this flavored sour water "vinegar" by adding the word No.21. It is said that until today, the time limit for brewing a batch of vinegar in Zhenjiang is still 2 1 day.
Vinegar is not only a condiment, but also has unexpected medicinal value.
Vinegar, appetizing and lowering blood pressure
Chinese medicine believes that jealousy is sour, bitter and warm, enters the stomach, spleen and large intestine, and takes the liver meridian, which can stop bleeding, resist virus and dissipate blood stasis.
Modern medicine believes that vinegar can help digestion, enhance liver function and promote metabolism; It can also dilate blood vessels, lower blood pressure and prevent cardiovascular diseases.
Speaking of vinegar, it helps to prevent hypertension, but it is not the function of vinegar itself.
High-salt diet is an important cause of hypertension, and increasing the flavor of dishes with vinegar can reduce the amount of salt used, achieve the purpose of controlling salt intake, and help to prevent and treat hypertension.
But some vinegar contains more monosodium glutamate and sodium-containing substances. If you take too much of this vinegar, it is not conducive to the control of hypertension, which is worthy of attention.
Some people think that fruit vinegar contains mineral potassium and vitamin C, which is beneficial to prevent hypertension. But because the content and intake are too small, it is better to eat fresh vegetables and fruits directly.
In addition, the experimental study of glycemic index found that vinegar (or lemon juice, etc.) was added. Improving the acidity of food can reduce the glycemic index of food, which means delaying the rise of blood sugar.
Buy vinegar to see the total acid.
The total acid content is one of the important indicators of vinegar, which will be indicated on the food label. The higher the content, the stronger the acidity of vinegar and the better the quality.
Generally speaking, the total acid content of vinegar should be ≧ 3.5g/ 100ml. If it is lower than this standard, the quality of vinegar is not good, and it may be blended.
Also pay attention to check the production date and trademark, and beware of buying expired vinegar and cottage vinegar.
Good fermented vinegar is clear, free of sediment and suspended matter, amber or reddish brown, and its shiny quality will be better. There should be vinegar smell, and the sour taste should be soft and lasting, without astringency and odor.