Stir-fried bean sprouts with vinegar to remove the bean smell and stewed pig's trotters

[Key points]: Eat more bean sprouts in winter, which is economical and healthy. However, bean sprouts are very easy to produce soup when cooked, which destroys the nutrition and may even have a bean smell. How to stir-fry delicious and nutritious bean sprouts? Here is a little trick: try adding some vinegar. In addition, there are 6 other dishes that are suitable for this treatment.

Adding a little vinegar when stir-frying bean sprouts can prevent the vitamins from being lost and from being oxidized.

Bean sprouts are the tender vegetables of legume plants, with loose tissue and high water content. Bean sprouts contain more water-soluble vitamins, especially vitamin C, vitamin B1 and vitamin B2, which are afraid of heat and easily oxidized. But they suffer less loss in an acidic environment. Therefore, adding a little vinegar when stir-frying bean sprouts can prevent the vitamins from being lost and from being oxidized.

In addition, bean sprouts contain a bean smell that people hate. Although most of it can be eliminated after a long period of stewing, simmering and stir-frying, this will make the bean sprouts lose their crispness and tenderness. If you add a little vinegar, it can not only shorten the heating time, but also eliminate the bean smell while maintaining crispness and tenderness.

Therefore, the correct way to stir-fry bean sprouts is to put the bean sprouts in the hot oil pan, and then add vinegar after about half a minute (about 1 spoon of vinegar for about 4 taels of bean sprouts). But don't add too much vinegar, otherwise it will affect the taste and color of the bean sprouts.

[Adding vinegar is more nutritious and suitable for 6 kinds of dishes]

Cold radish: Radish juice contains anthocyanins, a type of water-soluble pigment that is reddish in acidic solutions and purple-blue in alkaline environments. For example, when making cold-mixed radish, adding appropriate amount of vinegar can not only have a disinfecting effect, but also make the color of the dish brighter.

Cooking fresh peppers: Fresh peppers are rich in vitamins A, C and other ingredients, and can stimulate the appetite and enhance the appetite. But sometimes not everyone can tolerate its extremely strong spicy taste. Therefore, when cooking fresh chili dishes, you can add some vinegar to make the spiciness less strong. This is because adding vinegar can neutralize some of the capsaicin in the peppers and remove most of the spiciness.

When roasting pig's trotters, adding a little vinegar while cooking can make the protein in the trotters easier for the human body to digest, absorb and utilize.

Stewed pig's trotters: If you add a little vinegar when cooking the pig's trotters, the protein in the trotters will be easily digested, absorbed and utilized by the human body. Because pig's trotters mainly contain collagen, which can be easily decomposed from the trotters in hot water with acid, and the colloid in the trotter's bone cells can decompose phosphorus and calcium, thereby increasing the nutritional value.

Boiling small fish and stewing pork ribs: Animal bones are rich in calcium, but this calcium mainly exists in the form of compounds and is not easily dissolved during cooking or stewing. Adding a little vinegar when boiling small fish or stewing pork ribs can help dissolve the calcium in the bones, making it easier for the body to absorb.

Lotus root slices and potatoes: The cut lotus root slices or potatoes will turn brown quickly. This is because the polyphenols in lotus root slices or potatoes are oxidized under the catalysis of polyphenol oxidase. Adding a little vinegar can inhibit the activity of oxidase and prevent it from changing color.

Stir-fried purple cabbage: Purple cabbage, eggplant and other purple-red vegetables are rich in anthocyanins. They appear a beautiful red color under acidic conditions, but turn blue or black if the conditions are alkaline. Therefore, when stir-frying purple vegetables such as purple cabbage, adding a little vinegar can make the color of the dish brighter and more vivid.