Do you use sugar in stir fries Most chefs put sugar in stir fries, do you know why?

No matter what kind of dish it is, it should be put in moderation to improve the freshness!

The role of sugar in dishes:

1.Add fragrance.

2.Colour the dish (e.g. silk drawing).

3.Adds sweetness.

4.Reduce the saltiness of the dish.

Sugar has many functions, and these are enough for you to cook at home.

The role of table sugar in cooking.

Sugar is a seasoning that is often used in the cooking process, and there are some dishes that cannot be separated from sugar.

Target. Proper use of sugar ensures the quality of the dish. Let's talk about food.

The role of sugar in cooking.

1. Seasoning: As an important seasoning, adding sugar in cooking can improve dishes.

the sweetness of the taste; It is used without revealing the sweetness, and it embodies the effect; It suppresses sourness and soothes spiciness.

2. Color: Sugar can be used as sugar color, and its color gradually deepens from yellow to red, which is a kind of.

Pure natural pigments, and a certain luster, can give people a visual beauty.

3. Flavoring: After the sugar is caramelized, it produces a pleasant burnt flavor.

4. Finished dishes: making sweet dishes plays an irreplaceable role in honey juice, hanging frost and silk drawing.

role. 5. Antibacterial: high concentration of sugar solution can inhibit the growth and reproduction of microorganisms and prolong the dish.

Shelf life. It is difficult to preserve hot food, and the dishes are easy to change taste, here, I will teach you a trick: putting some sugar can not only play a role in adjusting the color, aroma and taste, but also prolong the preservation time of dishes.

The sugar that is used to flavor the dish is mainly white sugar. White sugar itself does not have a bactericidal effect, but it is able to regulate the growth of microorganisms. The main reason is that sugar can reduce the activity of water in vegetables, so that those microorganisms attached to the vegetables can not get the necessary water for life and reproduction, and even dehydrate the microbial cells, and then be in a physiological dry state, although it is not killed, but also stop the growth activities, and the vegetables are not easy to deteriorate.

Most of the dishes in the south use sugar, but the northerners are not very used to it. In fact, putting less sugar in cooking not only does not affect the taste of the dish, but also has the effect of adjusting the color, aroma and taste. For example, adding sugar to cured meat can make the collagen in the meat swell and smooth, making the meat soft and juicy; Sweet and sour dishes are mixed with sugar and vinegar to produce a fruit-like sweet and sour flavor that is very appetizing.

In addition, adding sugar can also enhance the umami of dishes, play a role in relieving greasy, and is suitable for meat dishes.

When stir-frying, remember to add sugar first and then salt, otherwise the "dehydration" effect of salt will prevent the sugar from penetrating into the dish, thus affecting the taste of the dish and making it sweet on the outside and light on the inside. Many recipes will also tell you which dishes can be sweetened and list the amount to add. In practice, as long as the amount of 2 3 is specified in the recipe, it will not affect the flavor of the dish, but also avoid excessive intake of sugar, which is not good for health.

This should be especially done in this regard for the elderly and those suffering from certain medical conditions who need to control their energy intake.

Only Shanghainese do that! Don't add sugar if it's unpalatable.

The main purpose is to remove the fishy smell in the ingredients, and to harmonize and highlight the normal taste of the dish. During the cooking process, sugar undergoes chemical and physical changes, and the special components of sugar penetrate and adhere to the food, sometimes changing the original taste of the dish to make it taste better. The sweetness of sugar is a very "rounded" taste experience, not sharp or abrupt, it can make the flavors of a variety of ingredients and spices in the cooking process better blend with each other, so that although there is a sense of hierarchy between different tastes, it does not appear abrupt.

Cooking with sugar is according to personal taste, not everyone likes to put sugar, it depends on what kind of dishes, not all dishes are put in. Generally, there are fewer seasonings in stir-frying at home, and there are not as many seasonings as in the catering industry. The main role of adding sugar is to improve freshness, which dishes need to be fresher when you stir-fry?

In general, it is meat dishes, such as stewed fish, stewed elbows, pork ribs, etc., if you add sugar to some dishes, it will affect the dishes, and the taste is not good, such as stewed mutton, if you add sugar, then the taste is not good.

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! It can make the dish taste more delicious, and the more common thing is edible salt.

Oyster sauce, light soy sauce, monosodium glutamate.

And so on, in addition to these more common seasonings, there is also white sugar.

If you can add sugar to many dishes, it will make the dish taste even more delicious.

If you want to eat sweeter, you can put sugar, if you don't want to eat sweeter, you can leave no sugar, and some dishes need sugar to enhance freshness, such as fried tomatoes.

The color of the stir-fried with sugar is better than the color without sugar, and the taste is delicious. And some dishes don't need to put sugar, such as fried pumpkin, when Nan used to cook, he didn't put sugar, because the taste of the family didn't like the feeling of salty and sweet. Later, I watched a few food programs and learned to cook a few dishes, but after I made them, my family's reaction was not so strong.

So when I cook some dishes, I get used to putting sugar.

Because sugar can improve the freshness, it can make the taste of the dish better, it will be particularly delicious to eat, and the taste will feel different from ordinary dishes, and it will have a different taste.

Because this method can make the taste of the dish better, and it will make people more pleasant to eat.

Generally, stir-frying and putting sugar have three functions.

Sweetness Enhances the taste of the dish and enriches the taste.

Coloring: After sucrose hydrolysis, it is reductive, and it can be colored with sugar to increase the color of the dish.

Maillard reaction The glucose and fructose hydrolyzed by sucrose can undergo a Maillard reaction with amino acids or polypeptides in ingredients under certain conditions, enriching dishes and increasing flavor substances.

The above two are not all right, sugar is not to improve freshness, let alone replace monosodium glutamate, and northern cuisine is not sugar. The population in the south is light, cooking should be done with an appropriate amount of sugar, the effect of sugar can cover up the saltiness, the dish is salty, a little sugar can reduce the saltiness of the dish, the human body consumes a certain amount of fat, sugar, water, vitamins, etc. every day, adding sugar when cooking is to season, so that the dish tastes more delicious, and one point is that it can supplement the calories required by the human body.

Sweetness has a buffering effect in the basic taste, such as salty, sour, spicy, and bitter, which can be neutralized by sweetness. In addition, adding sugar can also play a role in improving freshness and color.

You must have eaten shrimp, is it sweet and umami.

In addition, when making sweets, add a little salt to the sauce to make the dessert even sweeter.

As a result, northern chefs also add a little sugar when cooking, and now it is popular.

Hello, the reason for putting sugar in stir-fried vegetables is because putting some white sugar has the effect of improving freshness, and the fried vegetables are more delicious and taste better, but you should put a little less, if you put too much, it will not taste good if it is almost sweet, and it will have the effect of improving a little.

Increase sweetness and umami, especially braised fish, meat, eel tubes, dry pot bullfrogs, etc., we have here "salty and sweet".

Stir-fry with sugar is to improve the freshness of the dish, some dishes if sugar, the taste can indeed reflect the fresh fragrance, so some dishes basically put sugar like braised pork needs sugar, braised chicken nuggets, braised hairtail fish, also need sugar, and the dishes with sugar are basically better in taste and taste, and it is generally believed that sugar can play a role in removing the fishy taste and improving freshness.

The family makes all kinds of dishes, such as stewed fish can put sugar and vinegar called sweet and sour fish, and the taste is very delicious, and sweet and sour pork ribs also need to be put sugar, and basically the amount of sugar is proportional, can not be put too much, can not be put too little, so put sugar is to improve freshness, but also to taste more delicious, some ingredients put sugar taste is indeed different, like the cold noodles we eat, if you don't put sugar, then this cold noodles appear very tasteless, not like cold noodles, so sugar takes up a lot of role, Like our pickled spicy cabbage, we also need to put sugar, and the proportion of sugar is put in accordance with the appropriate amount of experience, it is not good to put too much, or the sweetness is very sweet, then it is not delicious, so the same is true for stir-frying, and there is a proportion of sugar, which is made according to a certain ratio, and it cannot be said that how much you want to put in it, many dishes need to use sugar to hang the pulp, like sweet potato and hanging pulp, we also like to eat, and the crispy white meat can only be eaten more by putting sugar, so some dishes can only be eaten with sugar taste!

Some of the stir-fry dishes at home can be put a little less. If sugar is involved, then the taste is indeed fresher when you taste it.

Sugar plays a decisive role in cooking. But there are also those that don't put sugar, like we need to put a little vinegar in fried shredded potatoes, and the shredded potatoes themselves are slightly sweet, so we can only put a little vinegar to mediate and synthesize it to make the shredded potatoes more delicious, and we don't need to put sugar in fried garlic and celery.

Sugar should be divided into dishes, what kind of dishes should be sugared? What kind of dish doesn't put sugar? This is the experience of thousands of years of experience from the food that people have loved since ancient times.

Sugar needs to be put into the pot before putting salt, and the time to put sugar in the dish should not be too early, if you put salt first, the salt will analyze the water in the material, and the sugar will be integrated into the vegetable juice, which can not play a corresponding role in improving freshness. It is not advisable to add enough sugar to the stewed dishes with a slightly sweet taste, otherwise it is easy to paste the pot and affect the color of the dish. The first time is when the sugar penetrates the ingredients, and the second time is when the soup is thick and mellow.

Sugar needs to be put into the pot before putting salt, and the time to put sugar in the dish should not be too early, if you put salt first, the salt will analyze the water in the material, and the sugar will be integrated into the vegetable juice, which can not play a corresponding role in improving freshness. It is not advisable to add enough sugar to the stewed dishes with a slightly sweet taste, otherwise it is easy to paste the pot and affect the color of the dish. The first time is when the sugar penetrates the ingredients, and the second time is when the soup is thick and mellow.

Carbohydrates are aldehyde or ketone compounds with polyhydroxyl groups (2 or more) that can be hydrolyzed to become one of the two organic compounds. Chemically, because it is composed of carbon, hydrogen, and oxygen, it is similar to the polymerization of "carbon" and "water" in terms of chemical formula, so it is also called carbohydrate. Sugars include sucrose (brown sugar, white sugar, granulated sugar, brown sugar), glucose, fructose, galactose, lactose, maltose, starch, dextrin, and glycogenic marshmallow.

Among these sugars, except for glucose, fructose and galactose, which can be directly absorbed by the body, the rest of the sugars must be converted into basic monosaccharides in the body before they can be absorbed and utilized.