Which dishes should you add vinegar to
Vinegar can lower blood pressure, aid in weight loss, and reduce sodium intake. A culinary and nutrition expert from the Chinese Cuisine Association suggests that vinegar is best added to the following dishes:
Crisp vegetables
When stir-frying shredded potatoes, bean sprouts, or sliced lotus root, adding a little vinegar makes the dish crisp and refreshing. This is because vinegar can protect the cell walls of the vegetables, keeping them firm. However, do not add vinegar when stir-frying green vegetables like rape or bok choy.
Purple-red vegetables
When making cold salads with heart radish or stir-frying red cabbage, adding a little vinegar makes the color brighter and more vibrant. This is because these purple-red vegetables are rich in anthocyanins, which turn a beautiful red in acidic conditions.
Meat dishes rich in calcium, such as pork ribs
Animal bones are rich in calcium, which mainly exists in the form of calcium carbonate and is not easily dissolved during stewing. Adding vinegar when stewing small fish or making pork rib soup can help dissolve the calcium from the bones, making it easier for the body to absorb.
Animal trotters or skin rich in collagen
Animal trotters, skin, and claws are rich in collagen and are popular beauty foods for women. However, collagen requires a long time to dissolve during cooking. Adding vinegar during the cooking process can help break down and release the collagen.
Dip seafood and river crabs in vinegar
Aquatic products are susceptible to parasites and microorganisms. Vinegar has excellent antibacterial properties. Dipping seafood in vinegar not only removes the fishy taste and enhances the flavor but also serves a sterilizing and disinfecting purpose.