Coloring function
- Using vinegar to wash fruits will inhibit brown coloration from interaction of oxygen and enzymes.
- Dip ginger into vinegar after rinsing with boiling water until it turns bright red to make red ginger. This color change is due to transforming of anthocyanins.
- Add a little vinegar in the water to retain its fresh look when making mashed taro.
- Add a little vinegar in the jam to keep it transparent.
- Dip garlic in the vinegar and soy sauce to turn it green and slice it into a delicious dish.
- Dip diced burdock in the vinegar water to avoid black coloration.
- Put sliced peeled lotus roots in the 200c.c. of water with two teaspoon of vinegar will rid the bitter taste. Drain the diluted vinegar and re-add pure vinegar with sugar and salt to create delicious preserved lotus roots.