Do you want to put sugar in stir fried cabbage, why do you put white sugar in stir frying

When stir-frying, putting white sugar can enhance the flavor, but also can make the taste of the dish more delicious, but also can provide the sugar needed by the human body, sweetness has a buffering effect in the basic taste, the dish is salty, a little sugar can reduce the saltiness. Adding sugar can also make the color of the dish look more tender and look more delicious, making people want to eat it as soon as they see it.

I am a person who came from the south to study in the north, and I didn't often add sugar to dishes when I was in the south, but after I came to study in the north, I found that northerners often add sugar to dishes! The first time I knew that I added sugar to the dish or I ate the bridge rice noodles in school, I thought they were adding a lot of monosodium glutamate to me, and I was anxious, and then I asked to know that it was sugar, at the beginning I heard that I added sugar to the soup of the rice noodles, I was very surprised, I felt that this practice was very strange, but after I tried a bite, I felt that it was not unpleasant, and the taste seemed to be more delicious, after a long time, I slowly got used to it, and felt that adding sugar to the dish was a very normal thing, Then I slowly discovered that adding sugar turns out to have many benefits.

For someone who doesn't cook often. It is a very common thing to put the dish too salty or too spicy, but the dishes that are too salty and too spicy will be difficult for others to eat, and after throwing away the dishes that they have worked so hard to fry, they feel that it is a pity, at this time you can add some sugar, if it is too salty, it will not be so salty to add some sugar in the future, too spicy, adding some sugar can also relieve the spicy taste of chili peppers, when making sour dishes soup, if the sour taste is too great, you can also add some sugar to relieve it, at this time sugar plays a great role.

When making meat food, pork, chicken, duck and fish, adding a little sugar can also make the food look more ruddy and bright, and the color is delicious. It makes people very appetizing, and you can use rock sugar, brown sugar and white sugar to color the sugar. Moreover, the sugar color can be stopped when it changes from light yellow to jujube red or dark red, and if it is fried for too long, it will produce a bitter taste.

So, sugar has a lot of good functions and functions.

Stir-fried cabbage can be done with or without sugar. If it is cabbage with vinegar, you can add some sugar if appropriate. Otherwise, there is no need to put it.

Sautéed cabbage. Prepare the ingredients:

1 cabbage, oil, 1 spoonful of salt, monosodium glutamate.

Moderate amount, starch.

Specific methods:1When the ingredients are ready, wash the cabbage with water and cut it into small pieces for later use.

2.Heat the oil, add the cabbage when the oil is hot, stir-fry evenly and add a small half bowl of water.

3.Cover the pot and simmer for two minutes so that the cabbage will be softer and more flavorful.

4.After opening the lid, continue to stir-fry and add a spoonful of salt to taste.

5.Finally, add a small half bowl of water starch.

Thicken, sprinkle a few monosodium glutamate, stir-fry to reduce the juice and then put it on a plate.

6.A refreshing and crispy vegetarian stir-fried cabbage is ready.

Say a few more words: mix the bowl in advance, so that you don't end up in a hurry.

In order to ensure the taste of the cabbage, it should be stir-fried over a strong fire.

People with diarrhea, qi deficiency and stomach cold should not eat more cabbage.

When cutting Chinese cabbage, it is advisable to cut it in a shredded manner, so that the cabbage is easier to cook.

Nutritive value. 1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage, iron, potassium, vitamin A

The content is also relatively rich.

4.Cabbage is rich in crude fiber.

Efficacy and function.

1.Strengthens resistance.

Cabbage strengthens the body's immunity, and has the effect of preventing colds and relieving fatigue.

2.Thirst-quenching diuretic.

Dried cabbage is sweet, lighter, and lower in calories, containing carotene, iron, magnesium, which are the components needed to improve calcium absorption, and the potassium in cabbage can excrete salt from the body and have a diuretic effect.

3.Tongli stomach.

Cabbage that has been stewed helps digestion, so it is most suitable for people with poor stomach or illness.

First of all, Zheng Pi We need to know the role of white sugar in the cooking process, it has the main role of removing fish, improving freshness and sweetening, so we have to apply it according to the type of each dish.

First of all, when cooking vegetarian dishes, for example, garlic broccoli, golden soup loofah, oil-consuming lettuce, then the main role of our sugar is to improve the freshness, add sugar to fry the vegetarian dishes with monosodium glutamate, chicken essence and other seasonings will be fresher and more delicious.

Another is the effect of removing the fish, the most specific is when we fry some seafood, such as flower nails, razor clams, etc., we add sugar to remove the fish, at this time the effect of adding white sugar is better than adding cooking wine.

Finally, it is its sweet effect, in making some sweet and sour dishes, such as sweet and sour loin, 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.

Finally, there is another one, which is the effect of boiling sugar color, and the color of the dish made by sugar color is red and bright, which is better than other seasonings.

It is recommended to add a little sugar when stewing fish and meat, which can improve freshness, and make sweet and sour products such as sweet and sour lotus root, sweet and sour pork ribs, sweet and sour tenderloin, etc.

Tomatoes when scrambled eggs.

When stir-frying any dish, you can reduce the freshness of it.

Generally, when frying tomatoes and eggs, you only need to add some sugar, because in this way, it will taste very sweet and sour, and the special rice is also particularly delicious, and the addition of sugar can also make the tomatoes easier to juice, so that it will be more refreshing and delicious.

Scrambled eggs with tomatoes. Because tomatoes are a bit sour when stir-fried, adding sugar can neutralize the sourness.

White sugar is mainly used for coloring and flavoring, and not every dish needs to be put in, such as Youshan when making braised pork, or used for coloring when making shredded sweet potatoes, or putting white sugar when eating raw tomatoes, which is also good in order to reconcile the taste so sour.

I think you need to add sugar when cooking fish, because not only does it not stick to the pan, but the fish is also very delicious.

When stir-frying tomatoes and eggs, you need to add sugar, which can make the dish give off a hint of sweetness, and at the same time, when making shredded pork with fish fragrance, you also need to add a certain amount of sugar to improve the freshness or taste of the dish.

You can put sugar in any dish you fry. Adding sugar to stir-fry vegetables is to enhance freshness, not to sweeten the dish.

When stir-frying meat and other dishes. When stir-frying meat, add a little sugar to remove the smell and improve the freshness, and the dishes that come out of this way are more delicious.

When stir-frying some greasy or fishy dishes, you can put some sugar appropriately. Make the dish even more delicious.

It is mainly used as a flavoring agent, which can reduce the saltiness, relieve the spiciness, and taste more delicious.

1. Stir-frying with sugar can reduce the saltiness of dishes.

2. The human body consumes a certain amount of fat, sugar, water, vitamins, etc. every day.

3. It can replenish the calories required by the human body.

4. Sweetness has a buffering effect in the basic taste, such as salty, sour, spicy, and bitter, which can be neutralized with sweetness.

5. Sugar addition plays a role in stimulating freshness and polishing.

1. White sugar can be flavored: Because white sugar is a universal buffer, when making dishes, adding a small amount of white sugar can combine the salty taste, so that the taste of the dish will be better. When making sour food, adding the right amount of sugar can reduce the sourness, which will combine the taste and make the dish more delicious.

If there are some spicy dishes, add a little sugar on top to properly relieve the spicy taste.

2. White sugar can be colored: There are some meat dishes that look mouth-watering, and these are the credit of white sugar. After the sugar is boiled, the color will become more beautiful, which is very helpful for coloring dishes.

3. Sugar flavoring: White sugar can produce a pleasant burnt flavor after caramelization.

4. White sugar can be used as decorations: white sugar is needed when making dessert dishes and food dishes that need to be decorated with silk drawing.