The role of sugar in dishes;

Add flavor.

Colour dishes (such as drawing).

Increase sweetness.

Sugar has many functions to reduce the salty taste of dishes. Cooking at home is enough for you to take advantage of the role of sugar in cooking. Sugar is a common seasoning in cooking, and some dishes are inseparable from sugar. Proper use of sugar can ensure the proper quality of dishes.

Let's introduce the role of sugar in cooking.

1, seasoning: As an important seasoning, adding sugar during cooking can improve the sweetness of dishes; It is not sweet to use, but also reflects the function; It can inhibit sour taste and relieve spicy taste.

2. Color enhancement: sugar can be used as sugar color, and its color gradually deepens from yellow to red. This is a kind of pure natural pigment with a certain luster, which can give people visual beauty.

3. Aroma enhancement: Sugar produces a pleasant burnt taste after coking.

4, into a dish: making beets plays an irreplaceable role in honey juice, frosting and drawing.

5. Bacteriostasis: High concentration sugar solution can inhibit the growth and reproduction of microorganisms and prolong the shelf life of dishes. It is difficult to preserve food in hot weather, and cooked food is easy to go bad. Here, I'll teach you a little trick: adding some sugar can not only adjust the color and flavor, but also prolong the preservation time of dishes. Sugar, mainly white sugar, is used to flavor vegetables. Sugar itself has no bactericidal effect, but it can regulate the growth of microorganisms. The main reason is that sugar can reduce the activity of water in vegetables, so that microorganisms attached to vegetables can't get the water necessary for life and reproduction, and even dehydrate microbial cells, and then they are in a physiological dry state. Although it was not killed, it also stopped growing, and vegetables were not easy to deteriorate.