Adding vinegar to cooking is beneficial to nutrient absorption and vitamin protection.

Vinegar is a common condiment on people's table, which has the function of appetizing and digestion. Bian Jiang, deputy secretary general of China Cuisine Association, reminded everyone that adding vinegar to some foods can not only protect the nutrients in food raw materials from losing, but also promote the nutrients to be fully absorbed by the human body.

Usually, when cooking, many vegetables are rich in vitamins after high temperature processing, resulting in losses. If vinegar is added in the cooking process, vitamins can be protected. For example, vitamin C itself is weakly acidic, which will increase stability in acidic vinegar and is not easily destroyed by high temperature.

Usually you can make sweet and sour bean sprouts, vinegar mixed with heart beauty, vinegar fried potato shreds, and all kinds of green leafy vegetables cooked with vinegar. When the wok is about to reach the highest temperature, put some vinegar properly, and then turn it quickly to make the materials fully contact with the vinegar. Finally, cook with high fire, so that a lot of vitamins can be retained in the finished dish.

When stewing cook the meat, bones and skins, you'd better add a little more vinegar. This is because vinegar can not only make these foods cooked quickly, but also promote the full decomposition of a large number of protein, so that the stewed pig's trotters, elbows, pork belly and other high-quality protein can be more fully absorbed by the human body.

Adding vinegar also helps the colloid in bone cells to decompose phosphorus and calcium, which increases the nutritional value. For example, you can add some vinegar when stewing big bones. However, it should be noted that it is best to put vinegar in the pot and boil it with low fire before boiling water, so that protein in meat and collagen in bones can be decomposed more fully.

Frontier also introduced that vinegar can make dishes better retain nutrients and better absorb them, and you can also try the "dipping method". For example, you can make chicken wings, ribs and so on. Use white first (and vinegar for the stew). When eating, put the food in a small plate with vinegar juice and soak it for a while before eating. For example, when eating pasta and stuffing, you can also eat more vinegar. Because the vitamin B in pasta can exist in the weak acidic environment of vinegar, it is more stable and easier to be absorbed by the human body.