Vinegar is a common condiment in our lives, which we often use in cooking. For women, eating vinegar can also bring many benefits. Although we often eat vinegar, we seem not to know how to eat it in the healthiest way. In fact, there are 5 foods that are perfect matches for vinegar, and eating them together can better enhance the health benefits of vinegar.
Shredded Potato with Vinegar
Eggplant and Purple Cabbage
These purple-red vegetables are rich in anthocyanins, which have strong antioxidant capabilities and help eliminate free radicals in the body and reduce inflammation. When cooking these vegetables, adding vinegar can make the dish's color brighter and more vibrant, enhancing the appetite.
Lotus Root
Lotus root or potato slices turn brown quickly. This is because polyphenols in the lotus root or potatoes are oxidized under the catalysis of polyphenol oxidase. Acid can inhibit the activity of polyphenol oxidase, so cut lotus root or potato slices can be soaked in clear water with added vinegar to prevent discoloration.
Bean Sprouts and Potatoes
Both of these foods are rich in Vitamin C. Vitamin C is relatively stable in an acidic environment. Adding a little vinegar during cooking can effectively reduce the loss of nutrients and make the texture crispier.
Pork Ribs
Pork ribs are rich in calcium, but this calcium mainly exists in the form of compounds and is not easily dissolved during stewing. Adding an appropriate amount of vinegar when stewing pork ribs can promote the dissolution of calcium from the bones, making it easier for the body to absorb.
Kelp
Vinegar can be added when stewing kelp because kelp contains colloids such as alginic acid, which are insoluble in water. Adding a little vinegar can break down these colloids that block water from entering, allowing the kelp to be stewed quickly.
Jealousy potatoes