White vinegar is colorless and transparent, which is more suitable for dishes or cold dishes that need to preserve the natural color of food. For example, when making hot and sour shredded potatoes, white vinegar is a good choice, which can keep the original color of shredded potatoes to the maximum extent and make people look more appetizing.
The outstanding place of balsamic vinegar is the smell of vinegar. Because of the high cooking temperature, it is easier to erase the original fragrance of balsamic vinegar before or after frying. At the same time, it is not suitable to put balsamic vinegar in the soup, and the high temperature of the soup will also destroy the fragrance of vinegar.
Therefore, if you choose balsamic vinegar, it is best to put it when cooking cold dishes, which can help seasoning.
Compared with white vinegar, aged vinegar is more sour and tastes stronger. Usually, when we buy aged vinegar, we can look at the total acid on the label of aged vinegar bottle. Some vinegar with a concentration of 4.0 per milliliter and a total acid greater than or equal to 4.0 is more suitable for making soup, stewing soup and cooking soup.
Judging from the nutritional components of vinegar, mature vinegar is made by long-term fermentation, which is rich in amino acids, enzymes and various unsaturated fatty acids, which are not available in white vinegar mixed with acetic acid.
Therefore, regular consumption of aged vinegar can promote intestinal peristalsis and maintain the balance of ecological flora in intestinal environment. If you add 6 ~ 7 drops of aged vinegar to the soup of every meal, it will not only taste delicious, but also have the effect of skin care for female friends.
However, when we talk about jealousy, we should also pay attention to methods. Drinking a cup from time to time is not only useless, but also harmful to our gastric mucosa. We'd better add some vinegar to the food and soup, which will also help to add some salty taste instead of salt.
There are many foods soaked in vinegar that can soften blood vessels, so don't believe it, because vinegar will be digested like other foods after entering the human body, and it is also a small molecule when it finally enters blood vessels, so it is impossible to directly contact blood vessels. Moreover, the acid-base environment in the body is in a stable state and will not be easily affected by food.
In addition, many friends with bad stomachs and hyperacidity should not blindly avoid eating, so as not to cause stomach discomfort.