? First, it has the function of sweetening.
When making soup, vegetables and drinks, adding appropriate amount of sugar can increase the sweetness of food. Such as various sweet soups, sweet soups, beets, desserts, drinks, etc. Common varieties are: rock sugar tremella, rock sugar bird's nest, honey barbecued pork, cake, bread, moon cake, milk, black tea, cola, liqueur and so on.
Second, it has the function of relieving sour taste.
When making sauerkraut soup, adding a small amount of sugar can alleviate the sour taste and make the taste harmonious and delicious. Such as vinegar baked vegetables, hot and sour soup, fish with Chinese sauerkraut, etc. Add a little sugar and the finished product is especially delicious. Otherwise, the finished product will be sour.
Third, it is an essential seasoning for making sweet and sour dishes.
When cooking sweet and sour dishes, the main seasonings are sugar and vinegar. The mixture of refined salt, sugar and vinegar can produce a sweet and sour taste similar to fruit, which is very appetizing and delicious, such as sweet and sour fish, sweet and sour pork ribs, sweet and sour eggplant and so on.
Fourth, it has the function of pulling out.
Add a small amount of clear oil and water to the white sugar, cook until the sugar is dry, pour in the fried vegetables, wrap them evenly, take them out of the pan and put them in an oiled plate. When eating hot, you can pull out gold thread, such as apple, banana, tenderloin and sweet potato.
Fifth, it can frost food.
Put the sugar into the pot and add some water. When the water is nearly dry, pour the roasted or fried raw materials, leave the fire, stir and cool, and the surface of the finished product looks like frost. Such as hanging frosted peanuts, hanging frosted fruit red, hanging frosted beans and so on.
Sixth, it can be made into toner.
Add a little oil to the white sugar until it is soy sauce-colored, add 3 times of water, and boil until the cube sugar melts, which is the color of sugar. Sugar color is widely used in the coloring of soy sauce, the color matching of braised dishes and so on.
Seven, can make raw materials turn red.
Chicken, duck, pigeon, suckling pig, pork belly, elbow, etc. After blanching or cooking, caramel water (the ratio of caramel to water is 1: 8), after baking or frying, the color of the finished product turns purple. Such as roast chicken, roast duck, roast suckling pig, braised pork, tiger skin elbow, etc.
Eight, can make food into a shiny coat.
White sugar is boiled in a pot with proper amount of maltose and water. When it is boiled to the extent of drawing, the raw materials that have been preliminarily heated (or unheated) are put into syrup, wrapped with syrup, and taken out and cooled, the surface looks like glass. For example, if the sugar is boiled a little older, the surface of the finished product looks like amber. The most common ones are "sugar gourd", as well as candied potato balls and candied dates.
Nine, with adhesive effect
Add maltose and clear water to white sugar, put it in a pot, boil it until it is close to drawing, pour it into fried puffed food, mix well, take it out of the pot, pour it into a wooden lattice, spread it out, compact it with a roller, cut it into pieces, and cool it, and the strip or granular food will stick into pieces. Such as Shaqima, popcorn, jute, peanut candy, bean cake and so on.
X. it has the function of anticorrosion.
Cooked and diced fat pork, with a lot of sugar, will not go bad after a long time; There are osmanthus, chrysanthemum, rose, magnolia and so on. Adding a lot of sugar and stirring it evenly can also keep them from going bad for a long time.
XI。 It has the function of brightening.
Coating (or sprinkling) some caramel on cooked barbecued pork, chicken wings, chicken legs and other dishes can not only sweeten the dishes, but also add luster to the dishes.