Vinegar is an indispensable condiment in our life. It not only improves the taste and fragrance of dishes, but also has a good health care function. It is even known as "the first seasoning in the kitchen". Specifically, vinegar has four advantages.

1, disinfection and sterilization

Vinegar has strong antibacterial ability, which can prevent the propagation of spoilage bacteria in food, and also inhibit and kill pathogenic bacteria to some extent.

2. Jinsheng appetizer

Chronic patients with poor appetite and elderly people with degraded taste can adjust their appetite and improve their diet.

3, laxatives

Constipation is mostly caused by intestinal flora imbalance, and vinegar is a fermented food, which will produce a large number of active substances during fermentation, which will help the growth of beneficial bacteria and improve the intestinal microenvironment.

4. Reduce salt

Excessive salt is the inducing factor of hypertension and other diseases. Adding proper amount of vinegar to flavor during cooking can reduce the salt intake accordingly.

Some ingredients are soaked in vinegar, which can make nutrition easier to absorb, and proper consumption is beneficial to the body. Let's introduce the "Three Treasures in Vinegar".

Peanut soaked in vinegar

Take a proper amount of raw peanuts, soak them in old vinegar for a week, and eat a spoonful every day when eating. Under the soaking of vinegar, the retention probability of minerals and vitamins in peanuts is very high, which is helpful to promote blood circulation and dredge collaterals, and plays an auxiliary role in lowering blood pressure and blood lipid.

Vinegar ginger

Slice fresh ginger, put it in a jar, pour enough rice vinegar or aged vinegar, seal and refrigerate for a week, and eat 3 slices for breakfast every day.

Soaking ginger with vinegar can warm yang and eliminate phlegm, strengthen stomach, strengthen stomach and stop vomiting, eliminate phlegm and relieve cough, relieve pain, reduce fever and dispel cold.

Black beans soaked in vinegar

After washing black beans, stir-fry them slowly with low fire without oil until their skins crack, let them cool, and seal them with vinegar for a week.

Black beans contain anthocyanins, which can resist oxidation and inhibit cancer cells, while vinegar can just dissolve anthocyanins in black beans, which is more conducive to absorption. In addition, black beans tonify the kidney and vinegar enters the liver meridian, which can also tonify the liver and kidney.

Today's summary