Why do many dishes put sugar in them, and what is the role of sugar?

Sugar is an essential ingredient for daily life, and sugar can show kinetic energy to the human body, which is the basic substance for the body's energy. Sugar has many uses, and among them, more sugar is used in cooking, because sugar also has the ability to enhance flavor.

The effect of fresh shows a more diverse taste to everyone's diet and daily life. Let's discuss why sugar is added to cooking dishes? I look forward to everyone getting to know about it.

The role of sugar can be summarized as a spice, coloring and promoting alcohol.

1. Seasoning.

Sugar. It is an all-round buffer, if you accidentally add too much salt when mixing the filling or cooking soup, add a small amount of white sugar to neutralize the salt taste. When I make strange ingredients, I add appropriate white sugar and can do it.

Relieves strange smells and neutralizes the taste. Even if it's a pepper.

Putting too much and sprinkling white sugar can also reduce the sweetness to a considerable extent.

2. Coloring.

Some of the meat looks white and shiny, tastes delicious and refreshing, and is mouth-watering, which is a contribution of sugar. Sauté on the sugar color.

Preferably old rock sugar.

White granulated sugar is second. In particular, it is necessary to pay attention to the slow stir-frying of the sugar, and it should be stopped when the color of the fried sugar changes from light yellow to dark red, because the fried sugar color will contain bitterness and astringency due to too long of time.

3. Promote hair alcohol.

When making kimchi, it is necessary to add appropriate old rock sugar or white sugar, because the alcohol of sauerkraut requires a lot of lactic acid bacteria drinks to breed, and the whole process of alcohol is glycogen.

As an ingredient, it is beneficial to the growth, development and reproduction of lactic acid bacteria beverages.

Sugar can be added before cooking. Salt can coagulate egg whites, so you can't add salt first when cooking ingredients that contain rich and colorful egg whites, such as fish head soup. It's best to wait until the soup is ready to come out of the pan before adding salt. But if you fry vegetables, you can.

Add salt as soon as possible so that the fruits and vegetables will ripen quickly. When boiling beef or potatoes, adding a small amount of vinegar is very easy to cook and tastes good. Essence of chicken.

The best practical effect is to apply at 70 to 90, so be sure to put it after the dish is out of the pan.

When using a variety of condiments, attention is also paid to the order in which they are put in. The most ideal order is to put white sugar first, then salt, vinegar, light soy sauce, and finally chicken essence.

At the beginning of cooking, add white sugar until it is about 5 medium rare, then add salt and light soy sauce. In addition, some dishes require sake, it is best to put it after the sugar to remove the fishy smell and softening ingredients, and save the light soy sauce and chicken essence until the end.

Store their unique flavors.

Putting sugar can play a role in improving freshness, because if you put sugar in the stir-fry, it can make the dish taste more delicious, the taste will be better, the taste will be slightly sweet, and then it will also neutralize the taste of the dish, which will make the meal very fresh.

Because adding sugar can make the taste richer and the taste better, sugar can also make some meat in the dish more tender and have a very good color.

In order to play a role in blending, to make the taste of this dish more fragrant and delicious, and to integrate some other ingredients in the dish.

When <> the flavor of braised pork or fried fish, there is no need to talk about the sugar, and there is more sugar to be put in, more than a dozen grams, or even more, because it is necessary to highlight the sweetness of the dish itself. Therefore, I think that any dish cannot be stir-fried without sugar, whether it is stir-frying, mixing, steaming, or pasta, it is inseparable from sugar, such as the most obvious vinegar cabbage, simply using vinegar without adding a small amount of white sugar so sour will make people feel very uncomfortable. After adding white sugar, the sour taste becomes much softer.

There is a property that requires sugar, such as potato brushing, etc. The staple food is also a must-order class in the restaurant, and the pumpkin pie is a class. Sugar makes life feel sweet.

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 freshness, add sugar to fry vegetarian dishes with monosodium glutamate, chicken essence and other seasonings will be fresher and more delicious.

<> main ingredient or even the only ingredient) listed as a food additive; In fact, our soy sauce, oil consumption, light soy sauce, dark soy sauce, sweet noodle sauce, etc. all contain monosodium glutamate, so we cook with a little sugar to make it more delicious, fried vegetables can generally add some sugar, mainly to improve freshness, because the vegetables should be quickly stir-fried to ensure that the nutrition is not lost, but the green and astringent shadow in the sparse vegetables will affect the taste, and a little sugar can be removed by adding a little sugar during the frying process. But it must not be too much, and it is advisable to eat sweet. Except, of course, sweet dishes.

It seems that sugar is indispensable when stir-frying, but it is not always the case. For example, I don't put sugar except for braised wine, and the taste is no worse than after putting sugar, for many reasons, which starts with personal cooking skills. When making a sour soup, if you add a small amount of sugar, it will not only relieve the sourness, but also make the taste more harmonious.

Even if you put too many chili peppers in cooking, adding some white sugar can effectively relieve the spicy taste. 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.

In fact, the effect of adding sugar is not to make the dish sweeter, but to play a fresh role, so we can add a small amount of white sugar when stir-frying to achieve the effect of freshness.

Putting sugar can make the meal more flavorful, if you put too much salt when cooking, sugar can also adjust the sweetness and saltiness of the meal, and white sugar will also supplement some substances that our body needs, which is the effect of sugar.

The effect is to make the food more delicious, with a little sweetness, it will be more delicious, great taste.

1. Seasoning. Sugar is a universal buffer, and if you accidentally add too much salt when preparing fillings or stir-frying soups, adding a little 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.

2. Coloring. Certain meat dishes look ruddy and bright, and taste sweet and mouth-watering, thanks to sugar. Rock sugar is the first choice for sugar color, followed by white sugar.

In particular, it is necessary to pay attention to the slow stir-frying of the sugar color, and stop when the sugar color changes from light yellow to dark red, because the sugar color will have a bitter taste if it is fried for too long.

3. Promote fermentation.

When making kimchi, it is necessary to add an appropriate amount of rock sugar or white sugar, because the fermentation of kimchi requires a large number of lactic acid bacteria to multiply, and the fermentation process must use sugar as food, which is conducive to the growth and reproduction of lactic acid bacteria.

Because white sugar can improve freshness. Putting a little sugar in the stir-fry can improve the deliciousness of the dish

First, it has the effect of increasing seasoning.

When making pastries and dishes, adding an appropriate amount of sugar can make the food sweeter. It also has the effect of improving the quality of pastry in the production of pastry, and can also enhance the umami of the dish, harmonize the flavors, increase the flavor, relieve greasyness, and make the compound flavor thicker.

Second, it has the function of adding light, color and characteristics of raw materials.

Brightening, smearing some sugar on the baked dishes can sweeten and brighten the dishes; Toning, sugar color is widely used to make braised vegetables and braised dishes; Color change, such as: chicken, duck, pig's head meat and other skiny raw materials, after cooking, smeared with sugar water and roasted or fried, the color of the finished product turns red.

Third, it has antiseptic effect.

When the sugar solution reaches the saturation concentration, it has a higher osmotic pressure, which can dehydrate the microorganisms and produce the phenomenon of plasma wall separation, thereby inhibiting the growth of microorganisms in the product.

Fourth, it has a bonding effect.

When the sugar is added to the water and boiled until the silk is drawn, the fried raw food is poured in, stirred well, and after the pot is removed, it is molded with various molds. Such as: saqima, rice candy, etc.

Fifth, it has the effect of pulling wire.

The raw materials are generally first hung with paste and without paste, and then boiled sugar (oil boil, water boil, oil water boil). Keep stirring when boiling, wait for the sugar to dissolve, from thick to thin, bubbles from large to small, the color is golden, to the time of the wire drawing, that is, put in the fried raw materials, as soon as possible to turn or stir-fry, until the raw materials are all wrapped in sugar solution, immediately put on the plate, quickly put on the table, eat while hot, and weigh the silk. Such as:

Silk-drawn bananas, silk-drawn lotus seeds, silk-drawn meat, etc.

The color is better, the dish will be sweet, and it will promote appetite!

Freshness, sweetening, neutralizing sourness, etc.