It is easy to get hot when choosing an error. Experts reveal when to add vinegar is the right way to do it

In Chinese dishes, you often need to add a little vinegar to paint the dragon's eyes! But when is it best to add?

Vinegar is easily released when it is heated. When the cooking is almost completed, add

Assistant Professor Wang Shangda from the Department of Food Science at Ocean University, said that the main ingredients of vinegar are acetic acid, as well as the flavors produced during the fermentation process, such as short-link amino acids, ester and organic acids. These ingredients are easily heated, so the best time to use is to add them before cooking is almost finished or is about to serve, so that the fresh and delicious taste of the vinegar can be completely preserved.

Vinegar is like this and avoids rot

As for the storage method of vinegar, it is very simple. Generally, eating acetic acid is very strong and microorganisms are not easy to grow. Do not directly be exposed to strong light after opening the bottle. Just seal it in the air. If it is a vinegar product such as fruit vinegar, drink, etc., it should be refrigerated after opening it to avoid rotting.

Drinking vinegar to adjust the acid stool value. Don’t expect it in detail

Drinking vinegar can adjust the acid stool quality. Assistant Professor Wang Shangda emphasized that it is completely a myth! In fact, the theory of acid stool quality has no scientific basis, and the human body itself is a large buffering system that can maintain the body's acid stool easiness. Even if you drink a lot of vinegar, it will not make the body acidic or stool easing.

In addition, some products will emphasize that vinegar contains health-friendly ingredients and the benefits of drinking to the body. Assistant Professor Wang Shangda said that even if vinegar can produce health-friendly ingredients during the production process, the concentration is not high after being diluted. It is recommended to be regarded as a general appetite for drinks without expecting health effects.

See vinegar marks clearly and avoid eating wrong vinegar

The Food and Drug Administration reminds that according to the "Packaging and Eating Vinegar Standards", vinegar made from fermented ingredients such as grains and fruits can be marked as "vinegar" or "vinegar"; if products that use vinegar as raw materials and add juice or other ingredients to adjust, but do not add synthetic vinegar and other sour flavor agents, they must be marked as "tuning"; other products made from dilute liquids of food additives acetic acid or glacial acetic acid must be marked as "synthetic".