White vinegar can be used for stir frying, but the usage should be adjusted according to specific dishes and cooking needs. The main component of white vinegar is acetic acid, which has the functions of enhancing freshness, removing fishy smell, and softening ingredients. It is suitable for dishes with sour taste. White vinegar evaporates its sour taste when cooked at high temperatures, making it suitable to be added in the later stages of stir frying to preserve its sour aroma. For example, when stir frying shredded potatoes, pouring white vinegar can keep them crispy, and when cooking sweet and sour dishes, it can complement sugar to form a flavor. Attention should be paid to the high acidity of white vinegar, excessive use may mask the original taste of the ingredients. It is recommended to add about 5 milliliters per 500 grams of ingredients, or adjust according to taste. Some stir fried vegetables that need to maintain their original flavor should not be added with white vinegar, while seafood ingredients can use white vinegar to remove fishy smell and enhance freshness.
White vinegar should be used with caution in some special circumstances. Long term consumption by individuals with excessive stomach acid may irritate the gastrointestinal mucosa. When cooking calcium rich ingredients such as tofu, acetic acid may affect calcium absorption. When cooking in an iron pot, white vinegar may accelerate the precipitation of iron ions, causing the dish to turn black. People who are sensitive to vinegar can use lemon juice as a substitute, or choose vinegar with lower acidity such as rice vinegar.
For daily cooking, it is recommended to choose brewed white vinegar instead of blended vinegar, and store it refrigerated after opening. Paired with spices such as ginger and garlic, it can enhance the flavor level. When used in cold dishes, it should be diluted first to avoid excessive acidity. Individuals with special physical conditions or dietary taboos can consult a nutritionist to develop personalized plans.
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