Vinegar is a staple in every household's cooking. Adding the right amount of vinegar not only serves a disinfecting purpose but also makes dishes more vibrant. So, what are the benefits of adding vinegar when stir-frying? Let me introduce you to the benefits of adding vinegar in cooking.
First, adding a bit of vinegar during cooking can increase appetite, especially for the elderly who may have a poor appetite. Adding vinegar to cold dishes makes them crisp and refreshing while also stimulating the appetite.
Second, vinegar acts as a "catalyst." Adding vinegar when cooking can make the chemical structure of water-soluble vitamins and Vitamin C in food more stable, preventing them from being destroyed by heat, thereby preserving the nutritional value of the food. Additionally, vinegar can dissolve plant fibers and animal bones. When cooking fish, stewing meat, or braising pork ribs, adding some vinegar can dissolve the calcium, making it easier for the body to absorb and preventing osteoporosis in the elderly.
Again, for the elderly who suffer from high blood pressure year-round, vinegar can be used as a substitute for salt, effectively reducing sodium intake and thus helping to control blood pressure. Moreover, after being absorbed by the body, vinegar can promote fat breakdown, prevent cholesterol-like substances from depositing on blood vessel walls, and also plays a role in preventing cardiovascular diseases in the elderly.
Finally, from a Traditional Chinese Medicine perspective, vinegar is sour, bitter, and warm in nature, with effects of dispelling stasis, detoxifying, and killing parasites. It is effective for improving the stomach's acidic environment and inhibiting the proliferation of harmful bacteria.
The elderly should pay special attention to how they consume vinegar. It should not be drunk directly but should be added to dishes. Because vinegar is acidic, consuming it without dilution can damage the gastric mucosa, causing acute gastritis and stomach ulcers, and in severe cases, it might even lead to major bleeding in the upper digestive tract.
However, when cooking carrots and green vegetables, you should avoid adding vinegar. Because heat accelerates the chemical reaction between acetic acid and the nutrients in the vegetables. For example, the carotene content will decrease, and chlorophyll will be destroyed by the action of acetic acid.