There is too much braised pig s trotter white sand sugar, it is too sweet, what is the use of making

We often eat marinated food in our lives, and we pass by several lo-mei restaurants when we walk on the street.

The shop can always smell the smell of brine. In fact, the most important thing about marinated food is the brine in it. Many people have popularized the production method of brine on the Internet, and want to make a wave of brine at home.

However, there are many details that need to be paid attention to in brine, and the slightest mistake may make it taste sweet or bitter. So how to remedy the sweetness of the brine and adjust it back? Next, let's introduce the specific solution, how to adjust back the sweet brine.

Method 1: We can solve it by adding some marinades, or add a little monosodium glutamate.

Or table salt, or vinegar.

Seasoning, so that although it cannot be restored to the original taste, it can neutralize the sweetness in the brine, and it can still be eaten.

Method 2: Because the sweetness of sugar water varies with solubility.

If we put the same amount of sugar in the same amount of water, the solubility will increase with the amount of sugar added, then the sweetness will also increase with the solubility, so the more sugar we put in it, the sweeter it will be. We can choose to take a portion out and add water to dilute it, so that the sweetness in the brine can be diluted, which is equivalent to adjusting the sweetness in the brine.

Method 3: We can also add more soy sauce to the brine or boil tea eggs.

The use of a large piece of tea leaves to adjust it is also very effective in diluting the sweetness in the brine.

The above is the specific solution of how to adjust the sweet brine, I believe that everyone can quickly learn how to solve it through the introduction of the above content.

My advice to this is that if we add more salt to it, it won't be so sweet, because if you add more salt, it will neutralize the sugar in the brine, and then we'll put the trotters in it.

Putting more MSG and MSG can alleviate the taste that is too sweet. Pour a little more vinegar will do.

You can solve it by adding some marinade, or you can add a little MSG or salt or vinegar to taste, although it can't return to the original taste, but it can still be eaten. The longer the old soup is preserved, the richer the aromatic substances, the stronger the fragrance, the greater the umami, and the more beautiful the flavor of the cooked meat.

More than 10 flavors of medicines such as sand kernels, cardamom, grass fruits, tangerine peel, cinnamon, cloves, ginger, magnolia bark, fennel and so on are not only delicious and delicious, but also nutritious, and have the functions of strengthening the stomach, smoothing qi and promoting appetite.

Only colorless materials are added to the white brine, so the color of the finished product is elegant and bright, which is suitable for marinating aquatic products, chickens and vegetables. Of course, there are also many raw materials that can be both red and white. And with the change of seasons, the dishes also need to be marinated in different ways.

For example, in the hot summer, people need halogen products with light color and refreshing taste, so white brine is mostly used in summer, and red brine is mostly used in autumn and winter. But in general, red brine has a wider range of applications than white brine, and there are more varieties, and it can be used all year round.

Beat a portion out and dilute it with water. The sweetness of sugar water increases with increasing solubility. You put the same amount of sugar in the water, and because the solubility of the sugar is very large, the solubility will increase as the amount of sugar is added before it is saturated, and the sweetness will increase with the solubility.

So the more sugar you put in it, the sweeter it gets. When the solution is saturated, no amount of sugar is added (the temperature remains the same) it will no longer dissolve, and the sweetness will reach its highest value.

Beat a portion out and dilute it with water.

If you want to better neutralize its taste, you can put a little salt into it appropriately, so that it can have a good neutralizing effect.

What should I do if I put too much braised pork and rock sugar and it is too sweet? I think there is too much rock sugar in the braised pork, it is too sweet. You can think that the marinated rock sugar is too much, too sweet.

You can add some water to the broth. Add some boiled eggs such as lettuce and chrysanthemum. Add some more salt.

In this way, the braised pork will not be too sweet.

What should I do if I put too much braised pork and rock sugar too sweet? You can put more water in the braised pork, boil it again, and then or put a little salt in it.

If you put too much rock sugar and it is too sweet, you can add some soy sauce and that salt.

In the graph (and in Table 15l) you can also see that the marginal returns can even be negative. The marginal return is negative when the impact on earnings is greater than the impact on production. In this case, when a company produces one more unit of product, although the company sells more units, the decline is large enough to cause a decrease in the total revenue of the company.

Maximize profits.

Now that we've considered the benefits of a monopoly, we can look at how such a firm can maximize profits. We also remember that one of the ten principles of economics in Chapter 1 is that rational people consider marginal quantities. This conclusion is as true for monopolies as it is for competitors.

Here we apply the logic of marginal analysis to the question of how much the monopolist decides how much to produce.

Figure 15-4 plots the demand curve, marginal benefit curve, and cost curve of a monopoly. All of these curves appear familiar: the demand and marginal benefit curves, like those in Figure 15 3, and the cost curves, like those we described in Chapter 13 and used in Chapter 14 to analyze the cost curves of competitors.

These curves contain all the information we need to determine the level of output that the profit-maximizing monopolist will choose.

First of all, it is assumed that the enterprise produces at a low production level, for example, Q1. In this case, the marginal cost is less than the marginal benefit. If a business increases one unit of output, the increased benefits will outweigh the increased costs, and the profits will increase.

Earnings If you lose your job one summer, what happens to your need for ice cream? Most likely, the demand will be reduced. A lower income means less overall spending for the person, so you have to spend less on some items – and perhaps most items.

If, when the income decreases, the demand for an item decreases, the item is called a normal item.

Not all items are normal. If the demand for an item increases when the income decreases, that item is called a low-grade item. An example of a low-grade item is taking a bus.

As your income decreases, you're less likely to buy a car or take a taxi, but more likely to take a bus.

The ** of related items assumes a ** decrease in frozen yogurt. The law of demand suggests that you will buy more frozen yogurt. At the same time, you may be buying less ice cream.

Because ice cream and frozen yogurt are both cold and sweet, creamy sweets, they satisfy similar cravings. When the decline of one item reduces the demand for another, the two items are called substitutes. Other paired alternatives include hot dogs with hamburgers, sweaters with long-sleeved shirts, and movie tickets and videotape rentals.

Now let's say the fresh gummies** drop. Depending on the law of demand, you will buy more fresh gummies. But in this case, you'll be buying more ice cream, as ice cream and fresh gummies are usually eaten together.

When the decline of one item increases the demand for another, the two items are called complementary, and other complementary goods in pairs include gasoline and cars, computers and software, and sleigh and cable car tickets.

You can add a little red pepper (to the whole pepper).

1.Recipe: star anise 25 grams; cinnamon bark 15 grams; cumin 15-25 grams; licorice 10 g; Sannai 10 g; Ganwoong 3 5 grams; 20 grams of Sichuan peppercorns; 10 grams of sand kernels; 5 grams of grass cardamom; 15 grams of grass fruit; cloves 5 15 grams;

100 grams of ginger; 150 grams of green onions; 100 grams of Shao wine; 350 500 grams of rock sugar; 15 grams of monosodium glutamate; refined salt 350 500 g; 5000 grams of fresh soup; refined oil 50 grams; 2 gauze bags.

2.Preparation: Divide star anise, cinnamon, cumin, licorice, sannai, ganza, pepper, sand kernels, grass cardamom, grass fruit, cloves, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger washed and patted; Wash the green onion and tie the knots.

Roast a large piece of rock sugar on the fire first, then put it on the cutting board and gently crush it, then put it into the pot with refined oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir it well, that is, it will become a sugar color.

Put the pot on the fire, mix 5000 grams of fresh soup, put in ginger and shallots, add refined salt, monosodium glutamate and sugar, and then put in the spice packet, after boiling, change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

3.Note: When frying the sugar color, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

Generally, tender sugar should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of medicinal properties, licorice has the effect of harmonizing flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

Cloves contain eugenol, which has a strong flavor and can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

That's because you don't have enough time to fry the sugar, so use it a few times or cook it over high heat to reduce the sweetness.

Pour some away, add water and ingredients to do the modulation, and you're good to go.

Master He's snack answer,

White sugar sugar can reduce sweetness after mixing with "sweetening flavor".

The main ingredient of sweetening flavor is sodium 2-(4-methoxyphenoxy)propionate.

A 1999 study by Duke University in the United States confirmed that sweetening flavor can reduce the sweetness of sucrose, glucose, fructose, aspartame, alitame, acesulfame potassium, mannitol, cyclamate, sorbitol, saccharin sodium and other sugars and sweeteners. It can be widely used in 23 high-sugar foods such as moon cake filling, candy, chocolate, jam, ice cream, etc., which can reduce sweetness, improve taste, improve quality and optimize cost.

1. If you put too much sugar in the dish, you can put some vinegar in an appropriate amount to make a sweet and sour dish, and the vinegar can play a role in diluting the sweetness.

2. Put too much sugar in the cooking sugar, put the vegetables in the pot through clear water, re-enter the pot and add seasonings to stir-fry, which can dilute the sweetness.

3. Some dishes are not suitable for adding sugar, such as stir-fried broccoli, kale, snow peas, etc., and the heavy taste of sugar will mask the fragrance of these dishes.

Hello; What to do if you put too much sugar in the stir-fry.

Method 1: Put some vinegar and make a sweet and sour dish.

Method 2: Pour the vegetables into the pot into a colander with water, re-enter the pot and stir-fry with seasonings.

Method 1: Pour the vegetables into the pot into a colander spoon, pass through the water, re-enter the pot and stir-fry with seasonings.

Method 2: Put some vinegar and make a sweet and sour dish. Or put salt.

Add something strong alkaline to neutralize, such as carrot juice, tea water, etc.

When stir-frying, put too much sugar, and you can put some vinegar to suppress the sweetness. If you haven't already added salt to the dish, adding some salt can also reduce the sweetness.

If you accidentally put too much soy sauce in the cooking, you can add some milk to remedy it, which can reduce the saltiness of the soy sauce and dilute the color of the soy sauce. If you also have side dishes such as cauliflower, potatoes, and carrots, you can put them in the pot and stir-fry them together to reduce the impact of soy sauce on the color and taste of the dish.

Extended information: If the dish is too sweet, it will lead to too much calorie content for the body when eating first, and will increase the body's blood sugar components, and long-term doing so will lead to symptoms of high blood sugar in the body, and even the possibility of diabetes. It is better for nutrition and taste.

To reduce the sweetness, you can follow the following methods:

1. You can add some monosodium glutamate, and you can use the method of freshness to reconcile the sweetness.

2. You can add some carrots or cucumbers to the dish and fry them together, which can weaken the sweet and greasy taste.

3. If you make soup, you can dilute it directly with water, so that the sweetness will be weakened.

Ways to reduce the flavor of other spices:

1. If there is too much salt, you can put a small amount of sugar or a small amount of monosodium glutamate, or add some sliced potatoes to absorb the salty taste.

2. If there is too much vinegar, you can put some sugar to raise the sourness.

3. If the soup is too greasy, you can add some vinegar to adjust the greasy feeling.

You just put some salt, and if it's too sweet, put more.

1. You can add some chicken essence and vinegar, and use the method to improve the flavor to reconcile the sweetness.

2. Add some carrots or loofahs to the dish and stir-fry them together to reduce the sweetness.

3. If you make a nourishing soup, you can dilute it with water, and the sweetness will be weakened.