Vinegar can lower blood pressure, aid in weight loss, and reduce sodium intake. According to a food and nutrition expert from the Chinese Cuisine Association, vinegar is recommended for the following dishes:
Crisp Vegetables
When stir-frying shredded potatoes, bean sprouts, or lotus root, adding a little vinegar makes the dish crispy and refreshing. This is because vinegar helps protect the cell walls of vegetables, keeping them firm. However, avoid adding vinegar when cooking green vegetables like bok choy or napa cabbage.
Purple-Red Vegetables
When making cold salads with heart-rotten radishes or stir-frying purple cabbage, adding vinegar enhances the dish's vibrant red color. This is because these purple-red vegetables are rich in anthocyanins, which turn a beautiful red in acidic conditions.
Meat Dishes High in Calcium (like Pork Ribs)
Animal bones are rich in calcium, which is mainly present in the form of calcium carbonate and does not easily dissolve during stewing. Adding vinegar when stewing small fish or making pork rib soup helps dissolve the calcium from the bones, making it easier for the body to absorb.
Parts High in Collagen (like Trotters or Skin)
Animal parts like trotters, skin, and claws are rich in collagen, a favorite beauty-boosting food for women. However, collagen requires a long cooking time to be released. Adding vinegar during the cooking process can help break down and release the collagen.
Dipping Seafood and River Crabs in Vinegar
Seafood and river crabs can easily be contaminated by parasites and microorganisms. Vinegar has excellent antibacterial properties. Dipping seafood in vinegar not only removes the fishy smell and enhances the flavor but also serves as a disinfectant.