哥 林 多 前 书 10:31 [hgb] 所 以 你 们 或 吃 或 喝 ， 无 论 作 什 么 ， 都 要 为 荣 耀 神 而 行 。
1 Corinthians 10:31 [kjv] Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
LEBHI 4 Seasoning
Introduction to vinegar ingredients
Vinegar is a fermented sour liquid condiment, which is brewed by fermentation with starch-containing grains (sorghum, yellow rice, glutinous rice, indica rice, etc.) as the main ingredient and bran and rice husk as auxiliary ingredients. Vinegar is one of the main condiments in cooking. It is mainly sour and aromatic. It has a wide range of uses and is the main raw material for sweet and sour flavors. It can remove fishy and greasy, increase umami and aroma, reduce the loss of vitamin C during the heating process of food, and also dissolve calcium in cooking raw materials for human absorption. The more famous varieties are balsamic vinegar from Zhenjiang, Jiangsu and old mature vinegar from Shanxi, etc., which are often used in sauerkraut, mixed vegetables and dishes with a strong fishy smell.
Vinegar is rich in amino acids, including 8 amino acids that the human body cannot synthesize by itself and must be supplied by food. There are also many sugars in vinegar, such as glucose, fructose, and maltose. Vinegar contains more organic acids, it mainly contains acetic acid, followed by lactic acid, pyruvic acid, formic acid, malic acid, citric acid and so on.
1. Anti-aging: Vinegar can inhibit and reduce the formation of oxides in the process of human aging, and has a certain anti-aging effect.
2. Soften blood vessels: Vinegar has the effect of softening blood vessels, lowering blood lipids and lowering cholesterol; dilating blood vessels is conducive to lowering blood pressure and preventing the occurrence of cardiovascular diseases.
3. Prevent obesity: Vinegar can convert excess fat in the human body into physical energy consumption, and promote the metabolism of sugar and protein in the human body, so it has a certain weight loss effect.
4. Beauty and skin care: The rich organic acids in vinegar have a gentle stimulating effect on human skin, promote small blood vessels to expand, enhance skin blood circulation, and make skin smooth.
5. Sterilization: Vinegar can kill Staphylococcus and Escherichia coli in the intestinal tract, and to a certain extent, it has the effect of preventing dysentery.
6. Regulate the acid-base balance: regulate the acid-base balance of the blood, maintain the relative stability of the internal environment of the human body; help digestion and facilitate the absorption of nutrients in food.
7. Enhance liver function: enhance liver function, promote metabolism, have diuretic effect, and reduce urine sugar content.
suitable for majority of the people.
Those with dampness in the spleen and stomach and those with early onset of exogenous infection should not take it; those with gastric ulcer and hyperacidity should not eat it.
In general, the ones with pure sour taste, strong fragrance and bright color are preferred. When purchasing vinegar, its quality should be identified from the following aspects:
1. Look at the color: There are two kinds of vinegar: red and white. High-quality red vinegar is required to be amber or reddish-brown. High-quality white vinegar should be colorless and transparent.
2. Smell the fragrance: High-quality vinegar has the inherent smell of vinegar, and there is no other smell.
3. Taste: Although high-quality acetic acid has high degree of acetic acid, it has no irritation, soft sour taste, slightly sweet, not astringent, and no other peculiar smell. In addition, high-quality vinegar should be transparent and clear, the concentration is appropriate, no suspended matter, sediment and mold floating film. Counting from the time of leaving the factory, the bottled vinegar shall not have any deterioration such as mold and flower floating film within three months.
When storing vinegar, attention should be paid to cleanliness. The bottle containing vinegar must be clean and water-free, and stored in a cool and low temperature place to prevent raw glutinous rice, turbid juice, loss of aroma, weak vinegar smell or peculiar smell. Add a few drops of white wine and a small amount of salt to the bottle of vinegar, mix well and put it aside, it can make the vinegar fragrant, it is not easy to grow white glutinous rice, and it can be stored for a long time. You can also add a little sesame oil to the vinegar bottle to cover the surface with a thin oil film to prevent the vinegar from becoming moldy and deteriorating. Putting a section of scallion white and a few garlic cloves in the vinegar bottle can also play a role in preventing mildew. In addition, vinegar should not be stored in copper, because copper will react chemically with acetic acid to produce copper acetate and other substances, which are harmful to human health after consumption.
LYDIA ENOCH UNIVERSITY
Lydia Enoch Academy
LYDIA ENOCH HOMESCHOOL UNION