What are the effects of Baiku

White vinegar is a condiment commonly used in the kitchen in our daily life. The nutritional value of white vinegar is very high. It can promote digestion, has a good appetizing effect, and can prevent food accumulation. In addition, we know that white vinegar has a certain effect on softening blood vessels and can play a certain role in clearing cholesterol from the blood. In addition, it also has antibacterial and bactericidal effects, and can also have a certain effect on preventing intestinal bacteria.

What are the effects of Baiku

1. Vinegar can stimulate the appetite, promote the secretion of saliva and gastric juice, help digestion and absorption, increase appetite, and help digestion and eliminate food accumulation.

2 Vinegar can soften blood vessels and lower cholesterol. It is a good remedy for patients with cardiovascular and cerebrovascular diseases such as hypertension. Garlic pickled in vinegar can effectively lower high blood pressure.

3. Vinegar can be used to inhibit and kill bacteria, and can effectively prevent intestinal diseases, influenza, respiratory diseases, etc.

4 As a seasoning, vinegar has the effects of removing fishy smell, removing mutton smell, reducing spiciness, adding fragrance, introducing sweetness, accelerating ripening, preventing blackening, preserving, and making soy milk bloom.

5. Vinegar can play a very good protective role on the skin and hair, and has the effects of hair growth, beauty, lowering blood pressure and weight loss.

6. Vinegar can eliminate fatigue, promote sleep, and relieve the discomfort symptoms of motion sickness and seasickness.

7. Vinegar can also reduce the alcohol concentration in the gastrointestinal tract and blood, and play a role in sobering up.

8. Vinegar can also soften chicken bones and shark fins and promote calcium absorption.

9 In short, vinegar has many benefits. Drinking vinegar regularly will do your body a lot of good and no harm.

Cooking Instructions

1. Maintain the color of vegetables and reduce vitamin loss. Add a spoonful of vinegar to the water when boiling potatoes to preserve their original color. Soak peeled potatoes in water with 2 tablespoons of vinegar to prevent them from turning black. Adding some vinegar when cooking cabbage can keep its beautiful and bright color. Adding a little vinegar when frying vegetables can reduce the loss of vitamins;

2. When cooking, the best time to add vinegar is at the beginning and end, that is, add vinegar immediately after the ingredients are put into the pot and before the dishes are served. The first time should be more, and the second time should be less;

3. Vinegar can be used to remove the fishy smell and greasiness of raw materials, such as cooking aquatic products or tripe, intestines, heart, etc., to eliminate the fishy smell and peculiar smell. For some raw materials with strong fishy smell, they can be soaked in vinegar in advance;

4. Soften the meat and make it tender and delicious. Old chickens and ducks are not easy to cook, so you can first soak them in ice water with a small amount of vinegar for two hours, and then cook them over low heat. The meat will be tender and delicious. Add a tablespoon of vinegar when cooking beef to make it soft and tender. Adding a little vinegar when stewing lamb can remove the mutton smell. When cooking spareribs or fish soup, adding some vinegar can dissolve the calcium, phosphorus and iron in the bones and shark fins so that they can be absorbed and utilized by the human body.

5. Coagulate protein. When poaching eggs, add a spoonful of vinegar to the boiling water. The eggs will solidify quickly after being put into the pot and have a nice shape.