去腥:在烹调鱼类时加入少量醋,可去除鱼腥气味;去膻:烧煮羊肉中加点醋,可解除羊膻气味;减辣:在烹调菜肴时如感太辣,加点醋,其辣味可减轻;添香:在烹调菜肴中加少量醋,能使菜肴减少油腻增添香味;催熟:在炖肉和烧煮牛肉、海带、大豆时加少量醋,可使之易熟、易烂;防黑:炒茄子中加少量醋,能使炒出的茄子颜色不变黑;防腐:在浸泡的生鱼中加入少量醋,能 To fishy: add a small amount of vinegar in the cooking of fish, fishy smell can be removed; to 膻: cooking lamb add a little vinegar to relieve the smell of the sheep; spicy: cooking dishes such as feeling too spicy, add some vinegar, its Taste can be reduced; Tim Hong: Add a small amount of vinegar in the cooking dishes, can reduce the greasy dishes to add flavor; Ripening: in the stew and boiled beef, kelp, soybeans add a small amount of vinegar, make it easy cooked, easy Rotten; Anti-black: fried eggplant with a small amount of vinegar, fry eggplant can make the color does not change black; Anticorrosion: soaked in raw fish by adding a small amount of vinegar, can