It means that the guest retaliates against the host with wine. Vinegar, also known as vinegar, acyl, bitter wine and rice vinegar, originated in China. During the Spring and Autumn Period and the Warring States Period, Zhou Li recorded that "acyl group is the main acyl group" and "acyl group" refers to sour products such as vinegar. From this calculation, vinegar has a history of more than 3000 years. The climate of products in China is different, which leads to different characteristics of vinegar in different places, such as Zhenjiang vinegar in Jiangsu, Shanxi mature vinegar, Baoning bran vinegar in Sichuan and Kazuo mature vinegar in Liaoning. "Chinese Medicine Grand Ceremony" records that "Hangshao County, Zhejiang Province produces the best vinegar, while Zhenjiang, Jiangsu Province actually produces the best vinegar". Zhenjiang aromatic vinegar is a typical rice vinegar with glutinous rice as raw material. Tao Hongjing recorded the usage of Zhenjiang rice vinegar in Shen Nong's Notes on Materia Medica. Accordingly, Zhenjiang aromatic vinegar has a history of 1400 years. Properties: sour, sweet and flat. Return to stomach meridian and liver meridian. It can promote digestion, stimulate appetite, dissipate blood stasis, stop bleeding and detoxify. Due to the different raw materials and production methods, the finished products of vinegar also have different flavors. Vinegar is a kind of acid condiment which is widely used. The content of acetic acid in 100mL vinegar is above 3.5g in general vinegar and above 5g in excellent vinegar. Because vinegar can improve and regulate human metabolism, it is in increasing demand as a dietary condiment.
Vinegar-raw materials and methods of making vinegar There are four categories in this paragraph: (1) Traditional raw materials for making vinegar in China, glutinous rice and rice (japonica rice) are the main raw materials in Jiangnan, and sorghum and millet are the main raw materials in Jiangbei. Nowadays, broken rice, corn, sweet potato, dried sweet potato, potato and dried potato are used as substitutes. Raw materials are cooked, gelatinized, liquefied and saccharified to convert starch into sugar, then ethanol is produced by yeast fermentation, and then ethanol is oxidized by acetic acid bacteria to produce acetic acid.
(2) fermented vinegar, a sugar-containing raw material, can be used to brew all kinds of juice vinegar from grapes, apples, pears, peaches, persimmons, dates and tomatoes, and honey and molasses can also be used as raw materials. They all only need to go through two biochemical stages: ethanol fermentation and acetic acid fermentation.
(3) Using ethanol as raw material, adding acetic acid bacteria for fermentation is only one biochemical stage. For example, it takes only 1 ~ 3 days to brew wine vinegar with low-alcohol liquor or edible alcohol diluted with water as raw materials by rapid brewing method.
(4) White vinegar is vinegar with a flavor similar to that of fermented vinegar by adding water to edible glacial acetic acid and adding seasonings, spices, pigments and other substances.
Vinegar-Vinegar Type Edit this paragraph back to the directory 1, Brown Rice Vinegar
Using bleached brown rice as raw material, it contains amino acids and tastes delicious. You can drink it with honey or juice.
2. Glutinous rice vinegar
Pure natural brewing, containing amino acids, vitamins, acetic acid and organic acids and other nutrients, delicious taste, with health care effects.
3. Rice vinegar
Made of white rice; But there are not many organic acids and minerals, and the taste is not sweet enough.
4. Fruit vinegar
Apple vinegar is rich in mineral potassium, which is effective for high blood pressure, and grape vinegar.
5. Alcohol vinegar
Using potato starch as raw material, fermented with alcohol, containing distilled ethanol; However, it lacks organic acids and vitamin B that are beneficial to the body. All the above are naturally brewed vinegar. There are many kinds of vinegar sold in the market, so pay more attention when purchasing.
The magical use of vinegar-vinegar edits this paragraph back to the directory to soften the fish bones: adding a little vinegar when cooking fish can make the fish bones soft and delicious.
Peel the egg: before boiling the egg, add some vinegar to the water, and it will be easy to peel the egg after cooking.
Soften meat: when frying meat or pure meat, add a spoonful of white vinegar to soften the meat and cook it quickly; Take the meat to be thawed out of the refrigerator, dip it in vinegar first, and cook it after about an hour. The meat will be tender and delicious.
Desalinate the salty taste of pickles: when pickles are too salty, add vinegar to make them salty and delicious.
Fish does not rot: after the fish is cut open and washed, it will be dehydrated and soaked in vinegar, so that the fish will not taste bad for a long time and the vinegar will not become turbid.
Peel raw fish: put raw fish in vinegar, and the skin can be peeled off from the meat soon.
Fried egg skin: fried egg skin should be cooked with low fire, and eggs should be beaten with vinegar, which can make eggs thin and elastic.
Fish-fried non-stick pan: If the newly bought pan is washed with vinegar, fish-fried non-stick pan.
Boil kelp: add vinegar when cooking kelp, it will be easy to cook thoroughly and delicious.
Edema patients: Drinking vinegar often can treat edema or relieve pain.
Detumescence: before the affected area is slightly swollen and suppurated, wipe it with cotton dipped in vinegar to reduce swelling.
Treatment of insomnia: drink a cup of cold water and add a spoonful of vinegar before going to bed, and you will fall asleep easily.
Treatment of headache and dizziness: covering your forehead with a hot towel soaked in vinegar can treat headache and dizziness.
Delicate skin: applying the mixture of vinegar and glycerin to the skin can make the skin tender and smooth.
The first beriberi: soak the affected area 15 minutes with a mixture of a little vinegar and 40-degree hot water for two weeks.
Make-up is more beautiful: after washing your face, wash it with a basin of clear water and a spoonful of vinegar, and then wash it with clear water, so that your makeup is more beautiful.
Polish your shoes: If you want to polish your shoes very brightly, you can add one or two drops of vinegar to the shoe polish to achieve the effect.
Polishing of bronze and silver: Wipe with vinegar to keep it bright for a long time.
Glassware polishing: One tablespoon of vinegar, two tablespoons of ammonia (that is, ammonia water) and half a basin of water are mixed together to wipe glassware and furniture, which can be particularly bright.
Glossy plush products: Take a large basin of clean water, add a few drops of vinegar, and rinse the washed plush clothes to increase the luster of plush products.
Clothes do not fade: after washing clothes, stir with water and a little vinegar, so that colored clothes do not fade.
Flatten wrinkles: the hem of clothes is too short, and the wrinkles are not easy to flatten after stretching. You can smooth them with vinegar.
Remove stains from ceramic utensils: (1) It can be cleaned with a mixture of vinegar and salt. (2) Put it in water with a few drops of vinegar and it will be decontaminated.
Washing socks: adding a small amount of vinegar when washing socks can not only sterilize but also deodorize.
Remove paint stains: after painting, if there are paint stains left on doors, floors, etc. They can be wiped off with hot vinegar.
Deasphalting: If the hands and feet are polluted by asphalt, you can wipe them with vinegar first, and then clean them with soap and warm water.
Deodorization: After the onion is cut and washed, the pungent smell will remain on your hands. If you don't go for a long time, you can wash it off with a little vinegar.
Vinegar-Ten Benefits of Drinking Vinegar Edit this paragraph back to the directory Vinegar can be roughly divided into three types, namely brewing vinegar, synthetic vinegar and white vinegar. The largest number in China is fermented vinegar. Scientific analysis shows that fermented vinegar contains not only 5%-20% acetic acid, but also organic acids such as amino acids, lactic acid, succinic acid, oxalic acid and nicotinic acid, minerals such as protein, fat, calcium, phosphorus and iron, vitamin BI, vitamin B2, sugar and aromatic substance ethyl acetate. The content of organic acids and amino acids in rice vinegar made from rice is the highest. Modern medicine believes that vinegar has the following functions in treating diseases and preserving health:
1, eliminating fatigue;
2. Adjust the acid-base balance of blood and maintain the relative stability of human internal environment;
3, help digestion, which is conducive to the absorption of nutrients in food;
4, anti-aging, inhibiting and reducing the formation of peroxide in the process of human aging;
5. Strong bactericidal ability, which can kill staphylococcus, Escherichia coli, dried bacteria, halophilic bacteria, etc. In the intestine;
6. Enhance liver function and promote metabolism;
7. Dilating blood vessels is beneficial to lowering blood pressure and preventing cardiovascular diseases;
8, enhance renal function, have diuretic effect, and can reduce urine sugar content;
9, can make the body's excess fat into physical exertion, and promote the metabolism of sugar and protein, which can prevent obesity;
10, vinegar also contains anticancer substances.
Low vinegar can't adjust blood pH value.
Many people drink vinegar every day for health, because they think that although vinegar tastes acidic, it is an alkaline food after entering the human body, so it can adjust the pH value of blood and make people less likely to get sick.
Under normal circumstances, human blood is weakly alkaline (about PH7.4). Nutritionists point out that a few foreign studies have found that people with alkaline blood are healthier, while people with acidic blood are at higher risk of illness. There is also a folk saying that eating meat will make the body sour, eating vegetables, fruits, drinking vinegar and so on. You can adjust your physique and return to an alkaline state.
But can eating certain foods really change the pH value of blood?
Many western nutritionists point out that there is no scientific basis to prove this statement, and even Chinese medicine does not agree with the statement that this diet changes the pH value of the body. Western nutrition believes that the human body has its own mechanism to maintain the balance of blood pH, which involves complex enzyme action, and I am afraid that it can't be changed just by eating a certain food.
● Vinegar cannot lose weight.
Drinking vinegar to lose weight used to be all the rage. It is popular in Japan and Taiwan Province Province to soak soybeans in vinegar and pickle them into vinegar beans. It is claimed that eating 10 ~ 20 capsules every morning and evening can achieve the effect of losing weight. It is said that vinegar can improve human metabolism and prevent fat accumulation, but nutrition experts shake their heads and say that there is no exact research to support this claim.
Some nutritionists theorize that if you really want to lose weight by drinking vinegar, it may be that your mouth is full of vinegar and you can't eat anything else, or that you have replaced your usual high-calorie snacks with vinegar beans. In contrast, your calorie intake will be reduced.
However, this method of losing weight can't last long. In the long run, it will lead to nutritional deficiency and imbalance, which will consume a lot of health. Weng Huiling reminded that on the contrary, some vinegar products will add a lot of sugar to enhance the taste if they are vinegar drinks, and the calories are not low. When buying, you can pay attention to whether sugar is listed in the ingredient list, or whether it contains the calories and carbohydrate content marked by nutrition. Therefore, it is doubtful whether drinking vinegar can lose weight.
● Vinegar can stimulate appetite.
The sultry summer makes people lose their appetite. Eating some hot and sour dishes can stimulate their appetite. Seasoning with vinegar is one of the simple methods, for example, using vinegar and olive oil to make oil-vinegar salad dressing with lower calorie than Thousand Island Sauce, using vinegar, minced garlic and pepper to make cold seafood, or using vinegar to pickle cucumber, lotus root and bitter gourd as appetizers before meals in summer.
Nutritionists suggest that letting chronic patients with poor appetite and elderly people with degraded taste eat vinegar in moderation can adjust their appetite and improve their diet.
● Vinegar can stimulate gastric acid secretion and help digestion.
A moderate amount of jealousy is helpful to some people with less gastric acid secretion. But people with normal digestive tract function don't have to drink vinegar to improve digestion. Moreover, people with normal gastric acid secretion will not necessarily increase the amount of gastric acid secretion if they drink vinegar again.
Vinegar can prevent hypertension.
"Less salt and more vinegar" is the traditional way for China people to eat healthily. However, modern people eat a large number of processed foods with high frequency, and the salt intake exceeds the recommended amount of 6 grams per day. If we can make good use of vinegar to increase the flavor of dishes and reduce the use of salt, we can really reduce the risk of diseases such as hypertension, arteriosclerosis, coronary heart disease and stroke.
In addition, fruit vinegar contains mineral potassium, which can help the body discharge excess sodium and achieve the purpose of preventing hypertension. Of course, eating fresh vegetables and fruits can also achieve the same effect.
Chinese medicine also uses vinegar to pickle peanuts as a dietary therapy to regulate blood pressure-soak peanuts in vinegar for more than 7 days, and then eat 10- 15 peanuts every day for more than a week.
● Vinegar can help absorb calcium.
When cooking ribs soup, you can add a small amount of vinegar, which will help release calcium from bones and make it easier for us to absorb calcium.
After reading all the above statements, it is not difficult to find that many popular methods of drinking vinegar are mostly personal opinions and feelings, and scientific evidence is insufficient. In this case, is it necessary for us to be jealous and drink vinegar every day?
According to experts, a moderate amount of jealousy is harmless to health. However, the health care function of vinegar can be achieved as long as the diet is balanced, and it is not necessary to drink vinegar. Therefore, there is no need to expect too much from vinegar, let alone think that it can cure diseases. Whether to drink vinegar every day is purely a personal diet and health preference. People who are not used to drinking vinegar occasionally mix a cup of vinegar for a change as a way to increase the fun of life.
It is necessary to remind you of the timing and weight of jealousy. Improper diet will do harm to your health.
● Don't drink vinegar on an empty stomach.
No matter how strong your gastrointestinal tract is, it is not suitable for drinking vinegar on an empty stomach, so as not to stimulate the secretion of too much gastric acid and harm the stomach wall. Drinking vinegar between meals, or one hour after meals, is less irritating to the gastrointestinal tract and helps digestion.
● Up to 1-2 cups of diluted vinegar per day.
A small amount of jealousy is no problem, but anyone who drinks vinegar in large quantities like a jealous jar will stimulate the gastrointestinal tract too much. Moreover, fruit vinegar or other vinegar drinks on the market often add a lot of sugar. If vinegar is used instead of boiled water, tea and other drinks, it will add a lot of extra calories. If you drink it for a long time, the probability of obesity will increase greatly, which is not conducive to weight control.
Vinegar-Vinegar Medicine Dietotherapy Method Edit this paragraph back to the directory ① In festivals, cooking peanuts or soybeans with vinegar is a delicacy for patients with hyperlipidemia, obesity, hypertension and coronary heart disease, because it has the medical effect of lowering blood fat and blood pressure.
② When eating, if fishbones and bones get stuck in your throat, you can wash your throat with vinegar-fried Chinese medicine Clematis, which can soften the bones without danger.
(3) After the banquet, those who feel full of abdominal distension can be diluted with 50 ~ 100 ml vinegar to increase stomach vinegar, promote digestion and eliminate abdominal distension and food accumulation.
④ Warm vinegar soup: vinegar 30-60ml, add a little boiled water, and take it once to cure biliary ascaris.
⑤ Vinegar syrup: 2 tablespoons vinegar, sugar 1 tablespoon, slowly pour into water to prevent roundworms.
⑥ Vinegar Qigui Shaotang: vinegar 100ml, Astragalus membranaceus 30g, Cinnamomum cassia twig 6g, Paeonia lactiflora 20g, decocted in water, one dose per day for one week, to treat yellow sweat, body swelling, fever, sweating and thirst.
Vinegar-Chemistry: Since ancient times, people have understood that wine naturally oxidizes in the air and "turns sour into vinegar". This process is essentially fermentation. The basic principle of vinegar production by fermentation is similar to that of wine production. Just mix the unsterilized alcohol products obtained after saccharification and alcoholization with bran, chaff, acetic acid bacteria and so on. And then ferment. The temperature is controlled at 40℃ in the early stage and at 36℃ in the later stage. After about 40 days, the acetic acid content reaches more than 5%, and it is mature when it no longer rises. At this time, under the catalytic oxidation of acetic acid bacteria, ethanol becomes acetic acid: C2H5OH+O2ch3cooh+H2O vinegar contains about 5-6% acetic acid, and vinegar fermentation can only be carried out in yellow rice wine, wine and other wines, because acetic acid bacteria need nitrogen and phosphorus as nutrients. It is generally impossible to produce acetic acid by fermentation of shochu or pure alcohol solution. In the long-term social life practice, our people have created a variety of ways to produce vinegar, and the variety of vinegar in China is the first in the world, among which Shanxi vinegar and Guangdong white vinegar are the most famous. Vinegar has become a mixture with the unique taste of our people. It can also be used to help digest food and prevent colds and colds. But the acetic acid contained in vinegar is far more than these functions. Acetic acid, also known as acetic acid, is abbreviated as HAC, and AC stands for acetate. It is a colorless liquid with a strong pungent smell (here refers to concentrated acetic acid with a little water, and our vinegar only contains about 5-6% acetic acid, so it does not have the above characteristics), with a specific gravity of 1.049, a boiling point of 1 18℃ and a melting point of 65438. When the room temperature is lower than 16.5℃, acetic acid will crystallize like ice, so more than 6% acetic acid is also called glacial acetic acid. Glacial acetic acid is very easy to absorb moisture, which will burn the skin and lead to ordinary skin. What we get by fermentation is a dilute acetic acid solution, which is only suitable for eating. In order to obtain high concentration of acetic acid, wood dry distillation or organic synthesis must be used. Acetic acid is made by dry distillation of wood, which we introduced before. This is a comprehensive utilization method. It takes mountain bark, branches, roots or sawdust from a wood factory as raw materials, and heats them in a closed container isolated from the air to make them undergo a series of physical and chemical changes, and finally obtains three products: solid, liquid and gaseous. The solid is charcoal, the gas is wood gas (mainly composed of CO, CO2 and CH4), and the liquid product is distillate oil, which contains wood tar and wood acetic acid and is easy to clarify and separate. The separated wood acid contains acetic acid, methanol and acetone. After adding lime, acetic acid is neutralized into calcium acetate. Because methanol and acetone have low boiling points, they are easy to separate after heating. The remaining CaAc2 was distilled with concentrated sulfuric acid to obtain 60% acetic acid. People have also found an industrial method to produce acetic acid from petrochemical industry, and oxidation of hydrocarbons, an important product of petroleum and other chemicals, is an important direction to synthesize acetic acid in industry at present. Recently, it has been found in practice that the carbonylation of methanol and CO at 175 ~ 254℃ and under the action of special catalyst to synthesize acetic acid is also a new process worthy of attention. We have learned a lot about the industrial production methods of acetic acid, but don't forget its numerous industrial uses. It is also an important fresh force of chemical raw materials in our modern industrial production. It is mainly used to make synthetic fiber (vinylon), cellulose acetate (as raw material of photographic film and rayon), medicine (such as aspirin), dye (indigo), pesticide (2 or 4 drops) and so on. ) and other chemical products. In addition, acetate can be used as a solvent for paint. Buffer solutions of acetic acid and sodium acetate are also used in agriculture (such as soil analysis and cultivation of agricultural microorganisms).
The legend of vinegar-vinegar edited this paragraph back to the North Chinese New Year catalog. Every family eats jiaozi, dipped in vinegar, which has a special flavor. But do you know who invented vinegar?
Two or three thousand years ago, there was a wise man named Du Kang (also known as Du Shaokang) in Yuncheng, China, who was very good at making wine and was called "Brewmaster". The dregs left by brewing-called distiller's grains-have a strange smell. Du Kang often asks his son to give them to others to feed animals. One year, the Chinese New Year was coming, and all the neighbors asked Du Kang to help them make wine. Before going out, Du Kang said to Du Jue, "I'm going out for a few days. The wine is steamed and can be used to treat distiller's grains. " Du Xun thought, now that everyone is preparing for the new year's goods, who wants distiller's grains? So, put your distiller's grains into a big barrel, add some water, cover it, and prepare to feed the horses. However, the Spring Festival is coming, and there are many things. When he is busy, he will forget it. After 20 days, Du Jue had a dream when he slept at night: an old fairy with a white beard asked him for sauce. He said, "Where is the sauce?" The old fairy pointed to the vat where the distiller's grains were soaked and said, "Isn't this it?" You can eat it tomorrow, and it has been soaked for 2 1 day! "In ancient times, the unitary time was from five to seven in the afternoon. The next day, Du Jue woke up and felt that the dream was very strange. In the evening, my father Du Kang hurried home for the New Year. Du Yi told his father, and Du Kang found it very interesting. The two men went to the vat and opened the cylinder head. Ah, a stream of sour gas rushed up, stinking! Everyone in the family said, "Throw it away, or it won't work!" However, Du Jue said, "Anyway, wine is drinkable, and this distiller's grains water can't kill people. Let me have a try. " He tasted the yellow water with the tip of his tongue, which was sour and thought it was not bad. On the first day of the first month, the whole family eats jiaozi with relatives and friends. With the support of his father, Du Jue asked everyone to dip some yellow water in the jiaozi. As a result, everyone said while eating: hey, this tastes really good! Acid is sweet, refreshing and wonderful. Yellow water became a condiment. What should we call it? Inspired by his dream, Du Xun combined the words "February 11th" into a word "vinegar". The saying that "Du Kang makes vinegar by brewing wine" circulated in Shanxi, China, tells this story. As the saying goes: think about it day and night. Du Xun's dream is not really directed by an old fairy, but a subconscious reflection of his in-depth study on the application of distiller's grains water. Although I know nothing about ancient fermentation, I know from practice that distiller's grains water will change and become vinegar after being stored for a period of time. This is absolutely correct. Now besides Shanxi vinegar, there are many kinds of vinegar in other places, such as rice vinegar, koji vinegar, bran vinegar, wheat vinegar, peach vinegar, plum vinegar and jujube vinegar. The function of vinegar is not only a condiment, but also a supplement to other daily necessities.
Xiaoyi Wen edits this paragraph back to the directory (another way)
Bitter wine with different names (Treatise on Febrile Diseases), Chunqiang (Notes on Materia Medica), acyl group (recorded separately) and rice vinegar (Dietetic Materia Medica).
The source is a liquid containing acetic acid, which is made of rice, wheat, sorghum or wine and wine cans.
Chemical composition vinegar generally consists of extract, ash, volatile acid, nonvolatile acid and reducing sugar. Specific substances include higher alcohols, 3- hydroxybutanone, dihydroxyacetone, tyrosol, acetaldehyde, formaldehyde, acetal, acetic acid (3-5%), succinic acid, oxalic acid, sorbose, etc.
It tastes sour, bitter and warm.
(1) Don't record: "Acid, warm, nontoxic."
(2) Compendium of Materia Medica: "Sweet and sour, warm in nature."
3 Outline: "Bitter and sour, warm and non-toxic."
Meridian tropism enters the liver and stomach meridians.
① Explanation of the nature of drugs processed by Lei Gong: "Entering the liver meridian."
② New edition of Materia Medica: "Into the stomach, spleen and large intestine, especially into the liver."
③ Interpretation of Materia Medica: "Entering the gallbladder meridian of foot shaoyang and the liver meridian of foot jueyin."
Indications: removing blood stasis to stop bleeding, detoxifying and killing insects. It can be used for treating postpartum blood halo, scabies, jaundice, yellow sweat, hematemesis, epistaxis, hematochezia, pudendal pruritus, carbuncle and swelling. Detoxify fish and vegetables.
(1) "Bielu":' Eliminating carbuncle and swelling, dispersing moisture and killing evil spirits. "
(2) Qianjin dietotherapy: "Treating blood circulation."
③ Addendum to Materia Medica: "Breaking blood circulation, eliminating symptoms and resolving hard mass, resolving food stagnation, killing malice, breaking qi stagnation, causing sour water and phlegm in the heart."
4 "Rihuazi Materia Medica": "Treating postpartum women's wounds and blood supply; Get rid of troubles and break the crux. " Treat heartburn in women, help all kinds of medicines, and kill all kinds of fish, fish and vegetables. "
⑤ Materia Medica: "Benefiting blood."
⑥ Comment on Treatise on Febrile Diseases: "Treat sore throat."
⑦ "Outline": "Removing blood stasis. Treat jaundice and yellow sweat. "
⑧ Compendium of Materia Medica: "Removing blood stasis and detoxicating, reducing qi and promoting digestion, and stimulating appetite."
Pet-name ruby "medical forest series": "purging the liver and collecting the heart. Treat fainting and wake up; Bufei pronunciation; " Kill all kinds of poisons such as fish and insects, and subdue insects. "
Attending "Medical Mirror": "Treating intestinal diarrhea."
⑾ "Continuation of Materia Medica": "Raw use can remove all kinds of poison and moisture; It has the effects of invigorating yang, calming liver, astringing qi, calming wind, eliminating pathogenic factors and sweating. '
⑿ "Life Taste Diet Spectrum": "Appetizing appetite, nourishing liver, strengthening tendons, warming bones, sobering up, promoting digestion, lowering qi to ward off evil spirits, and relieving fish and crab scales."
[13] "Modern Practical Chinese Medicine": "Used for tuberculosis night sweats and antiperspirants; Intestinal bleeding caused by typhoid fever is a hemostatic. "
Administration and dosage: decocted or mixed. External use: burn, smell, gargle or mix with drugs.
Damp-heat of spleen and stomach, flaccidity and weakness, muscle and vein contracture and the onset of exogenous diseases should be avoided.
① Tao Hongjing: "Don't eat too much wine, it will damage people's muscles and ears."
(2) Qianjin Diet Prescription: "Bian Que cloud, eating too much, hurting people's bones."
Meng Wei: "Eating too much will harm people's stomach." "Vinegar, don't eat too much after taking various medicines."
④ Outline: "People who take Poria cocos and Salvia miltiorrhiza should not use vinegar."
⑤ Life Taste Diet Spectrum: "Cough due to cold and exogenous malaria and dysentery are all taboo."
Vinegar-How to use vinegar in cooking? Vinegar is an important condiment and can be used in many ways.
1. deodorization: you can add a little vinegar when cooking fish, which can destroy the fishy smell.
2. Eliminate the smell of mutton: adding a small amount of vinegar when burning mutton can alleviate the smell of mutton.
3. Reduce the spicy taste: If you feel too spicy when cooking, you can add a little vinegar to reduce the spicy taste.
4. Seasoning: Adding a little vinegar when cooking can make the dishes less greasy and more fragrant.
5. Sweetening: Adding a little vinegar when cooking sweet porridge can make porridge sweeter.
6. ripening: add a little vinegar to stew beef, kelp and potatoes, which is easy to ripen and rot.
7. Anti-blackening: Add a little vinegar to the fried eggplant to keep the color of the fried eggplant from blackening.
8. Anticorrosion: Adding a little vinegar to the soaked raw fish can prevent it from spoilage.
9. Flowering: Adding a little vinegar to soybean milk can make soybean milk beautiful and delicious.