People often say that adding some sugar to stir fry can really improve freshness?

It's true. Because adding sugar to dishes can play a role in enhancing flavor and freshness, many dishes will add sugar.

The chemical composition of sugar is C h O, and when combined with the mineral components in vegetables when stir-fried, it can reduce unpleasant flavors such as bitterness, sourness, and saltiness. Therefore, adding sugar when stir-frying has the effect of improving freshness.

It can be fresh, because the fried sugar will form a thin film that covers the surface of the dish and retains the umami of the dish.

It can really improve freshness, especially for meat, the effect of freshness will be better, and the taste will be sweeter.

The purpose of this is not all to improve freshness, sugar cannot replace monosodium glutamate or chicken essence, and play a role in improving freshness when stir-frying; Sugar is added to the stir-fry for flavor, just to make the flavor of the stir-fried dish richer. Whether it is stir-fried or cold dishes, adding an appropriate amount of white sugar does have the effect of increasing freshness and suppressing the bitterness, spiciness, and flavor of the ingredients, but the premise is not to eat the sweetness, and the sweetness is not to increase the freshness, but to cover the characteristics of the ingredients themselves, so when cooking food, it is certain that it is possible to improve the umami, which is also the wisdom of the working people, because in the era of underdeveloped science and technology or in ancient times, there was no monosodium glutamate, chicken essence and these condiments, and the previous dishes mainly relied on a pot of stock and sugar. Simple seasoning will make it easier to bring out the umami flavor of the dish itself. However, some dishes need to be added with sugar, such as beef brisket and beef tendon, which are more difficult to cook ingredients, so as to shorten the boiling time and speed up the softening of the ingredients.

White sugar harmonizes the taste- When cooking sour or spicy dishes, you can add a small amount of sugar, so that other seasonings can be more integrated; White sugar for drinks, porridge, and tea is used to increase sweetness. White granulated sugar is a type of table sugar. Its particles are crystalline, uniform, white in color, pure in sweetness, and slightly lower in sweetness than brown sugar.

Commonly used in cooking. Proper consumption of white sugar has the effect of nourishing qi, nourishing the stomach and lungs, nourishing yin and stopping sweating.

If we usually burn braised pork or stir-fry fish fragrant, then needless to say, the sugar is more, more than a dozen grams, or even more, because it is necessary to highlight the sweetness of the dish itself. That's why I think you can't stir-fry any dish without sugar, regardless of stir-frying. For example, the most obvious vinegar dish, simply using vinegar without adding a small amount of sugar, the sour taste will be very uncomfortable.

After adding white sugar, the sour taste becomes much softer. Color needs, such as stir-fried beef jerky and braised pork, all need to be fried with white sugar and colored, which is more natural than adding soy sauce alone.

Because the taste of sugar can be combined with the taste of other seasonings, it will have the effect of freshness.

This is because sugar has a sweetener in it, which can increase the freshness of food, so it is the most suitable for freshness.

Because when adding sugar, the umami of the dish can be enhanced, and it can also make the taste of the dish better.

Because this will color the dish, it will make the dish full of color and flavor, and the appearance is also very good, and people will have an appetite after seeing it.

Shredded potatoes in sour and spicy.

Sugar: It can enhance freshness and highlight the spicy taste of chili peppers. Put sugar in the fish stew:

It can be fresh, fishy, and tasteful. Put sugar in the soup: it is sweet and sweet

It just can be plucked, and the vegetables are sweet. Putting sugar is fresh. When the juice is collected, the juice is relatively viscous, and the sugar color is added to color.

Because the sugar color has lost its sweetness. It became a burnt smell. Generally, you can put sugar or sugar color when making meat, and you can't eat sweet with sugar.

Sugar used in stir-fries is generally added before it is out of the pot to enhance freshness. To color the ingredients, you need to fry the sugar before cooking the ingredients.

If the sugar is fried well, the color will look just as good without soy sauce, but this reaction will also cause the nutrients in the protein to be lost and not absorbed by the body. At the same time, it will also react to form reducibility such as aldehydes and ketones.

substances, which produce toxic substances. Therefore, although adding sugar to stir-frying can improve the deliciousness and beauty of the dish, it is not recommended to add sugar during the stir-frying process.

For example, braised fish.

Add some sugar to block out the fishy smell. Sugar color is to fry the sugar caramel-like, to enhance the color, increase the flavor, make the dish more appetizing, generally marinated vegetables.

Or braised more with it. If the slices of pork are fried in sugar, the taste will be greatly reduced. Sugar color is generally used for dishes that need to highlight the color, such as braised pork, sauce elbow, brine dishes, if this kind of dish is simply added to soy sauce and sugar, there will be a slight bitterness after simmering for a long time, and the general family color with soy sauce will make the color of the dish dark and not red.

The situations that can be put sugar are: 1: When cooking some meat dishes, such as braised pork, braised chicken nuggets, chicken wings, and braised beef.

And so on some braised dishes, put some sugar to make it more delicious. Two: When mixing cold dishes, you should also put some sugar to improve the freshness and taste more delicious.

Basically, in addition to individual vegetables, we basically use light soy sauce, and the amount of cooking at home will not be so accurate, and we will generally put a little more, which leads to a bad taste and a little astringency! And the addition of sugar just neutralizes the texture and softens it!

Yes, in addition to stir-fried vegetables, we can add a little sugar to other dishes when stir-frying, sugar can enhance the umami of the dish, especially meat dishes, you can put a little more sugar.

Of course. When we cook, we put less sugar, which can not only improve the taste of the dish, but also adjust the color and aroma to make our dishes more delicious.

Yes, it will have a certain freshness effect, and it will also make the whole dish richer in taste.

Many chefs will put some sugar when stir-frying, because adding sugar can remove some fishy smell or peculiar smell, which can play a role in blending. Sugar will have some reactions in the process of cooking, and there are some special ingredients in the sugar that will adhere to the food, which will make the cooked food more delicious and taste better, for example, you are making sweet and sour pork ribs.

In fact, this property of sugar is used to increase the deliciousness of sweet and sour pork ribs. <>

In addition, the reason why we will put Qing Tangerine to take some candy is actually to improve the sensory properties of the ingredients, many people may not know what this means, in layman's terms, it is to make the color of the whole dish more beautiful. For example, when many people make braised pork, they actually fry the sugar color.

Soy sauce can actually be used when cooking braised pork, but if you use soy sauce to color, the color of the whole braised pork will become particularly black. But if you fry the sugar color directly with sugar, the braised pork will become particularly red and bright, and it will also make us appetite greater. <>

In fact, the visibility of sugar is still relatively high, and sugar contains some nutrients needed by our human body, so when stir-frying, if you add some soup, it can not only flavor and add color, but also provide us with some amino acids needed by the human body.

All in all, sugar should be an essential condiment for chefs in stir-frying, and it will be used in most dishes. In addition, sugar can actually play a neutralizing role, for example, sometimes we accidentally put too much salt when cooking, it will feel particularly salty, then at this time you can put half a spoon or a spoonful of sugar.

This is a good way to hide the salty taste. Sometimes the vinegar is a little sour, and you can also put some sugar to reconcile.

Because adding sugar can improve the umami, can add color, and will make the taste less salty, so many people will put sugar.

This is because it enhances the taste, and it also tastes very textured and does not feel particularly greasy to eat.

Because of this, it tastes better when stir-frying, and it will also make the food less salty, and at the same time, it will be more popular with people's smooth and upright auspiciousness, and it will also be healthier.