Three advantages of putting sugar in cooking
1, seasoning
White sugar can be described as an omnipotent "buffer". If you accidentally put too much salt in cooking or stuffing, adding a little sugar can reduce the salty taste. When making sauerkraut soup, adding a small amount of sugar can alleviate the sour taste and make the taste harmonious. Even if there are too many peppers, adding some sugar can effectively alleviate the spicy taste. Adding some sugar when frying bitter gourd can also cover up some bitterness. In addition, when cooking, adding a little sugar before adding salt can also refresh you.
2. Promote fermentation
When making kimchi, you should add a proper amount of rock sugar or white sugar, mainly because the fermentation of kimchi requires a large number of lactic acid bacteria to reproduce, and white sugar as a "food" in this fermentation process is conducive to the growth and reproduction of lactic acid bacteria.
Step 3: Color
Some chicken, duck and fish look rosy and bright, sweet and delicious, which makes people have an appetite, which is also because of sugar. The best color for sugar is rock sugar, followed by white sugar. Pay attention to the sugar color must be slowly fried, and stop when the sugar color changes from light yellow to bordeaux or crimson. If the time is too long, the fried sugar will be bitter. When coloring raw materials with skins, such as chicken and pig's head, the raw materials should be smeared with sugar water immediately after being cooked, and then baked and fried, because after boiling, the pores of the cortex tissue of the raw materials are opened, and the sugar color is more uniform, which can quickly penetrate into the cortex, making the finished product rosy, bright and beautiful.
Selection method of white sugar
The appearance of white sugar is dry, loose, white and shiny, and obvious black spots should not be seen when it is laid flat on white paper. According to the particles, there are coarse particles, large particles, medium particles and fine particles, which are uniform, shiny and well-defined. Soft white sugar is fine and even in texture and white in color, and is more soluble in water than white sugar, so it is suitable for sugary foods such as general drinks and snacks. Brown sugar is granular or powdery, dry and loose, without caking, caking and impurities, and its aqueous solution is clear, without precipitation and suspended matter. Contain impurities, etc. The appearance is not white and the dough quality is poor.