What is the role of sugar in cooking in a variety of different flavor dishes?

Regular white sugar is made from sugar cane or sugar beets. In comparisonSugar cane juice, which is also made from sugar cane. The difference between white sugar made from sugar cane and sugar cane juice is that they are processed differently.

White sugar is sucrose made from sugar cane. Sugar cane juice is extracted by crushing the cane to release the juice and then filtering with hydrated lime to remove dirt and debris from the harvesting process. Next, it is thickened into a syrup by boiling.

To produce granulated sugar, sugarcane syrup is boiled until crystals are formed. The mixture of crystals and syrup is spun in a centrifuge to separate the two. The raw sugar crystals are then dried with hot air.

The raw sugar is transported to the country where it will be used, where it is further refined into white sugar. In the refinery, the sugar is liquefied again and processed to remove the remaining color and anything that is not pure sugar. After processing, the sugar is centrifuged to remove the remaining liquid from the sugar crystals.

Sugar crystals are ground into fine, regular, and large crystals, depending on their end use. The liquid left behind after the crystals are removed and dried to produce molasses.

The evaporated sugar cane juice is also harvested from sugar cane. It's not too refined, so it retains a light tan and retains some of the nutrients found in cane juice. It is processed by boiling to evaporate most of the water in the juice.

Organic evaporated cane juice is made from sugar cane grown to USDA organic standards without the use of most traditional pesticides, synthetic fertilizers or effluents, bioengineering or ionizing radiation.

Believe it or not, but sugar is nutritious. Sugar contains 111 calories per ounce, and an ounce of sugar equals 2 tablespoons. Sugar is a carbohydrate, of which is sucrose, as well as trace amounts of calcium, iron, potassium, copper, and manganese.

It contains milligrams of riboflavin. The difference between white sugar and evaporated cane juice is the nutrition facts label.

Evaporated cane juice contains the same number of calories per ounce but contains grams of protein, grams of insoluble fiber, milligrams of riboflavin, milligrams of niacin, milligrams of calcium, milligrams of iron, milligrams of magnesium, and milligrams of potassium.

Both are sugars, but evaporated cane juice has a higher nutritional value. Therefore, not all sugars are created equal.

It is produced from some sugar cane, which will turn into white sugar after a series of processing and treatment, which is very healthy.

White sugar is extracted from the juice of sugarcane, which is pressed to extract the juice of sugarcane, and then refined to crystallize to produce white sugar.

It is juiced from sugar cane and finally made into saccharin. The quality of the sugar is very high, and the taste is very good.

Glad to come to this question, what dishes to add sugar when stir-frying? It can be clearly told that no matter what you fry, you can add sugar, but it is a matter of adding more and less, and you must understand what role sugar is added to the dish, mainly for comprehensive taste, and also for the effect of increasing freshness. Finally, it is the effect of sweetness, in making some sweet and sour dishes, such as sweet and sour tenderloin, sweet and sour fish, then we can't do without sugar, at this time you use other things such as honey, but the effect will not be good, the sweet and sour sauce made with white sugar is particularly good in terms of taste and viscosity.

In fact, in Jiangsu, Zhejiang, and Shanghai, there is a little sugar in many dishes. In other places, when we make sweet and sour fish in Hunan and Sichuan, some people put white sugar, and some people put a few pieces of licorice if they have licorice at home, or there are licorice one by one in the kimchi jar, and it is also good to replace white sugar with licorice. White sugar is an all-purpose buffer, and if we accidentally make it too salty when cooking or making soup, adding a little white sugar can neutralize the salty taste.

When making sour food, adding an appropriate amount of white sugar can reduce the sourness and neutralize the taste. Even if you put too many chili peppers, sprinkling an appropriate amount of sugar can relieve the spicy taste to a considerable extent.

In the process of cooking teriyaki dishes, in my humble opinion, the color of the earliest dishes was done by "stir-fried sugar color". The color of fried sugar should have predated the invention of soy sauce, and the dark soy sauce and light soy sauce that we use most now should be the products of soy sauce later. Sugar is an indispensable seasoning in the cooking process, and its main function is to enhance freshness and increase the layering of food in the mouth.

The braised dishes require bright color, and this function can be perfectly achieved with sugar color, so that the dishes are bright in color, delicious and have an aftertaste.

There are two reasons why white sugar is placed in braised dishes. First, enhance the taste, and second, add color. When making braised dishes, it is generally boiled with white sugar or rock sugar first, which can play a role in adding color, and the color of the dishes made is red and bright and appetizing.

Adding sugar to the seasoning can make the dish more mellow and full-bodied.

Add some sugar when stir-frying, which can play a role in improving freshness, and add a little sugar when making noodles, which can shorten the fermentation time, and can also make the food very rosin and soft and glutinous. It can also make a lot of desserts, and it can also make some desserts taste and taste better.

White sugar can improve freshness, and at the same time can also play the role of condiment, at the same time, it can also sweeten, can also play a role in easing the sourness, can give the dish taste.

When stir-frying, you can put less sugar in it, so that it can play a role in adjusting the taste, and can remove the sour and fishy smell of some dishes, which is very easy to use.

The wonderful use of white sugar is to make this dish more delicious, and white sugar has the effect of improving freshness.

There is no need to add too much seasoning other than salt. But for some meat dishes and dishes that are difficult to handle, in order to make them delicious, then the relevant seasoning is indispensable. Some are for the sake of removing the fishy such as cooking wine, some are for coloring such as soy sauce, some are for increasing the fragrance such as sesame oil, and so on.

There are also many specialties. In recent years, with the exchange of foreign cuisine, many foreign seasonings and ingredients have also appeared around us. But don't take the topic away, we are not professionals, today let's talk about the most common and commonly used condiments in ordinary people's homes.

Pepper: It is also divided into black pepper and white pepper, which is often used to improve freshness, remove fishiness, appetize and promote appetite. Black pepper is suitable for stewed, pan-fried, and roasted meats.

White pepper pepper is slightly less fragrant and more spicy, which can bring out umami, and should be added a little when the dish or soup is about to come out of the pot. Chili sauce is indispensable, and more importantly, the Pixian bean paste, it is the soul of Sichuan cuisine, but my Sichuan cuisine is not authentic Sichuan cuisine, so the condiments will not be as rich as the Sichuan chef prepares, as long as the condiments in the home cooking are enough.

In addition to oil, salt, sauce and vinegar in the kitchen, there should also be Lingfu potato soul 1 bean paste as Sichuan cuisine, 2 and dried chili pepper noodles with fried green vegetables and meat vegetables, 3 and corn starch and sweet potato starch for thickening, 4 and flour for fried food, 5 and Sichuan cuisine soul pepper and pepper powder, every flavor of the poor condiment plays an important role in a dish. Fish-flavored shredded pork is very important for the grasp of how much sugar is placed, braised pork has high requirements for the mastery of rock sugar, and it is also a requirement for the sweetness of the condiment, but it is a requirement of different qualities, not to mention the role of different types of condiments.

Therefore, the aspect of eating has gradually become richer, more and more diversified, in the past, only oil, salt, sauce and vinegar dishes can not meet the needs of the people who know the ruler, so now the seasonings have begun to be varied, too many to count, let's list the basic household use: crushed peanuts, red pepper powder, Pixian bean paste when making spicy food, tomato sauce when making sweet and sour products, rock sugar when making braised pork, tofu milk soup and so on.

It can also play a role in softening the meat, helping the food retain moisture, shorten the cooking time, increase the flavor of the food, prolong the preservation of the food, and also help some things remove the sourness and bad luck.

White sugar is added to some medicines, and it can also be used for chronic slag leakage leg ulcers, or paronychia, eczema, followed by white sugar is also a good seasoning, and after eating, there is an appointment such as rotten lung shengjin bend, and traditional Chinese medicine lungs, soothing liver qi.

It can soften the meat, can also retain some moisture, and can also be eliminated to shorten the cooking time, can also add flavor, can delay foaming, can also extend the time of freshness, can clean and decontaminate, and can also socks Yin Chong with Zheng deodorization and moisture absorption.

The result has been found for you: in cooking, different types of sugar have different characteristics and uses. Here are the 12 types of sugar that distinguish between the main and common sugars:

1.White sugar: It is the most common sugar and has a wide range of uses, such as baking, frosting, syrup, etc.

2.Brown sugar: It is an unrefined sugar with a darker color and a richer taste, and is often used in grilled meats, pastries, and beverages.

3.Powdered sugar: It is a fine powdered sugar, which is often used to make frosting, cake decoration, etc.

4.Brown sugar: It is an unrefined sugar with a darker color and a richer taste, and is commonly used in pastries, soups, and beverages.

5.Rock sugar: It is a transparent sugar with fine crystals and a sweet taste, and is often used in soups and sugar waters.

6.Honey: is a natural sweetener with nutritional value and is commonly used in baking, syrups, and flavorings.

7.Maple syrup: It is a syrup extracted from the maple tree that has a rich flavor and is often used on grilled meats and pancakes.

8.Corn syrup: is a syrup extracted from corn that has a sticky texture and sweetness and is commonly used to make candy and cookies.

9.Molasses: It is a concentrate of sugar with a rich taste and is often used in grilled meats and sugar waters.

Macro with 10Sugar paste: It is a thick syrup with a sweet taste, often used to make candies and frosting.

11.Sugar flowers: are flower-shaped candies made from sugar and used to decorate cakes and sweets.

12.Candy: It is a small piece of candy made of sugar, which has a sweet and greasy taste and is often used in snacks and gifts.

Hope mine is helpful to you.

Hello, in cooking, different kinds of sugar have different characteristics and uses:1White sugar:

The most common sugar, it is very versatile and can be used in baking, frosting, desserts, etc. 2.Brown Sugar:

It contains more molasses and syrup, has a stronger taste, and is often used in Chinese pastries and drinks. 3.Brown Sugar:

Made from sugar cane or beet syrup, it has a strong flavor and is often used in Chinese pastries and drinks. 4.Powdered sugar:

Delicate powdered sugar, used in celery for frosting, cake decoration, etc. 5.Red Yeast Sugar:

Made from red yeast rice with a hint of sweetness, it is often used to make rice wine coarse, rice vinegar, etc. 6.Glucose:

It is a monosaccharide that is a component of glucose multimers and is often used to make candies, syrups, etc. 7.Fructose:

It is a natural sugar with a sweeter taste than sucrose, and is often used to make jams, fruit juices, etc. 8.Sucrose:

Made from sugar cane syrup, it is commonly used to make candy, syrup, etc. 9.Honey:

Made from nectar collected by bees, it is rich in nutrients and is often used in baking, frosting, etc. 10.Syrup:

It is made from a mixture of water and sugar and is often used to make sweets, drinks, etc. 11.Molasses:

It is a concentrated product of syrup, with a strong taste, and is often used to make candy and syrup. 12.Blueberry Candy:

Made from blueberry juice, it has a fresh taste and is often used to make candies, syrups, etc.

In cooking, different kinds of sugars have different sweetness, structure, and chemical properties, so they have different uses. Here are the 12 commonly used sugars and how they differ:1

White sugar: Also known as sucrose, it is the most common sugar. It has high sweetness and medium crystallinity compared to other sugars.

It is commonly used in baking and frosting. 2.Pink Sugar:

It is a delicate white sugar dough mold, which is often used to make icing sugar or coated in desserts. Its sweetness is similar to that of white sugar, but due to its fine particle structure, it dissolves better in liquids. 3.

Brown Sugar: is an unfiltered, raw sugar with a dark color and a stronger caramel flavor. It is commonly used in baking and frosting, and is used as a key ingredient in traditional recipes.

4.Brown sugar: is an unrefined sugar with a light color and a rich caramel flavor.

It is commonly used in roasting and frosting, and can also be used to make special coffees and teas. 5.Honey:

It is a yellow, viscous syrup with a rich, natural sweetness. It is very popular in baking, but it can also be used to flavor meat or vegetables. 6.

Syrup: is a high-consistency mixture made of sugar and water with a high viscosity. The higher the concentration, the higher the sweetness.

It is commonly used in baking, flavoring, and making confectionery. 7.Maltose syrup:

is a mixture of malt and starch with a yellow color and a rich caramel flavor. It is commonly used in baking and making confectionery to increase viscosity and sweetness. 8.

Glucose syrup: is a mixture made from a mixture of glucose and water, with high viscosity and low sweetness. It is commonly used for baking, flavoring, and making confectionery.

9.Fructose: is a sugar that occurs naturally in fruits and honey and has a higher sweetness than sucrose.

It is commonly used in baking and ice cream making. 10.Glucose powder:

It is a white mold slow color powder made of glucose, which is highly crystalline and sweet. It is commonly used in baking, confectionery, and icing. 11.

Sucralose: is an artificial sweetener with high crystalline and sweetness, commonly used in baking, desserts, and beverages. 12.

Sucraitol: A less sweet sweetener that is commonly used in baking, desserts, and beverage making. It is not completely absorbed by the body, so it is especially useful for diabetics.