[Properties] Sweet in flavor and flat in nature. It can moisturize the lungs and promote the production of fluids, tonifying the middle and slowing down the urgency.
[Usage] Used for coughing with dry lungs; insufficient fluid, dry mouth and thirst; abdominal pain with spleen deficiency, or excessive drinking, and disharmony of stomach qi.
[Usage] Same as brown sugar.
[Note]Same as brown sugar.
[With prescription]
1, moist and dry to replenish the essence of the pill: jujube (core), fat hemp, sugar, each equal parts. Pound research for the pill, daily after meals with swallowing 6~9g.
Originally from the "food therapy herbs". The original formula is said to be able to "moisten the lung qi and help the five organs and fluids", which has the effect of moistening the dryness of the lungs and tonifying the essence and blood. It is used for lung dryness, or deficiency of essence and blood of liver and kidney, resulting in prolonged cough and dry throat, dry skin, or dizziness and tinnitus, premature whitening of hair.
2, umeboshi sugar water: umeboshi 30g, decoction of juice, amount of sweet and sour degree of sugar, drink tea.
This formula is very good for thirst, astringent sweating. Used for high temperature environment or summer heat sweating, the body fluids hurt thirst.
3, sugar cream soup: 15-30g of sugar, dissolved in warm water, taken at once.
Originally from "with the rest of the house dietary spectrum". Taking concentrated sugar solution has the effect of tonifying the middle and slowing down the urgency. It is used for weak spleen and stomach, and hidden pain in the stomach and abdomen when hungry. It is also used for eating fish and crab with discomfort in the abdomen.
The role of sugar in cooking
One, with the sweetening effect
In the production of soups, dishes, beverages, add an appropriate amount of sugar, can make the food to increase the sweetness. Such as all kinds of sweet soup, sweet soup, sweet dishes, desserts, drinks and so on. Common varieties are: rock sugar fungus, rock sugar bird's nest, honey barbecue pork, cake, bread, moon cake, milk, black tea, cola, sweet wine and so on.
Two, with the role of moderating the sour taste
In the production of sour dishes soup, add a small amount of sugar, you can ease the sour taste, and make the taste harmonious and delicious. Such as vinegar-frying dishes, hot and sour soup, pickled fish, etc., add a small amount of sugar, the finished product is extraordinarily flavorful and delicious. Otherwise, the finished product is acidic and unfavorable to the mouth.
Three, is the production of sweet and sour dishes essential seasoning
Making sweet and sour dishes, the main seasoning is sugar and vinegar, as well as salt, sugar and vinegar mix, can produce a similar fruit sweet and sour taste, very appetizing and delicious, such as sweet and sour fish, sweet and sour pork, sweet and sour pork, sweet and sour eggplant and so on.
Four, with the role of pulling out
Sugar into the pot, add a small amount of oil and water, simmering until the sugar is dry, pour into the batter fried dishes, wrapped, out of the pot, put on the plate smeared with oil, when hot food, you can pull out wisps of gold wire, such as pulling out apples, pulling out bananas, pulling out of loin, pulling out of sweet potatoes, and so on.
Five, can make food frosting
Sugar into the pot, add the right amount of water, simmer until the water is nearly dry, poured into the baked or fried raw materials, away from the fire, stirring, cooling, the finished product surface is like a white frost. Such as hanging cream peanuts, hanging cream fruit red, hanging cream beans.
Six, can be made into coloring agent
Sugar into the pot, add a small amount of oil, simmer to soy sauce color, add 3 times the water, simmering until the sugar dissolved, that is, into the sugar color. Sugar color is widely used in the production of soy sauce coloring, marinade coloring, braised dishes such as coloring.
Seven, can make raw materials into red
Chicken, duck, pigeon, suckling pig, pork, elbow, etc., hot skin or boiled, caramelized sugar water (caramel and water ratio of 1:8), after baking or deep-frying, the finished product color is transformed into jujube red. Such as roast chicken, roast duck, roast suckling pig, buckle meat, tiger elbow, etc..
eight, can make the food into a glazed coat
Sugar with the right amount of caramel and water into the pot simmering, and simmering to the extent that can be pulled out of the wire, will be initially heated (or not heated) raw materials into the syrup coated with syrup, removed and cooled, the surface of the glass-like, such as sugar simmering some of the old, finished products are amber, the most common is the "ice sugar gourd", there are also the "ice", and the finished product color. The most common is " ice sugar gourd ", and glazed potato balls, glazed jujubes and so on.
Nine, with the role of adhesion
White sugar with caramel and water, into the pot, simmering to nearly pulling the silk, poured into the deep-fried into the puffed food, mix well, out of the pot, poured into the wooden grid, flattened out, compacted with a roller, cut into blocks, cool, silk or granular food that is adhesion into the shape of a block. Such as sakima, rice flower candy, jute candy, peanut candy, crystal bean cake and so on.
Ten, with the role of antiseptic
Cooked and diced fat pork, add a lot of sugar, it is a long time to store does not deteriorate; there are osmanthus, chrysanthemums, roses, magnolias, etc., add a lot of sugar mix, can also be kept for a long time without deterioration.
Eleven, with the role of light
In the baked barbecued pork, chicken wings, chicken legs and other dishes on the smear (or drizzle) some caramel, not only can make the dishes sweet, but also can make the dishes shine
Multiple uses of white sugar to do the fish and sugar easy to form in the frying of the fish fillets or fishballs, add some sugar, the fish fillets and fish balls are not easy to dissolve rotten.
Sugar can eliminate the sour taste of vegetables with soy sauce when cooking, soy sauce in the sugar some of the decomposition, the dish is often with a sour taste, such as frying vegetables with a little sugar, the dish has no sour taste.
Sugar can make mushrooms taste more beautiful in 1 kilogram of warm water with 25 grams of sugar. Cut the cleaned mushrooms and soak them in the water for 12 hours, so that the mushrooms can eat water fast and keep the natural flavor, but also because of the mushrooms are immersed in the sugar solution, the flavor will be more delicious after burning.
Sugar can make the lard to keep the fresh flavor burning lard, while the oil is not yet condensed, every 500 grams of oil plus 50 grams of sugar, can make the lard to keep the fresh flavor for a long time.
Sugar can make the fish non-stick pan frying fish, pan hot pour into the oil, the oil is hot to almost add a small amount of sugar, such as sugar color into a yellowish color when the fish into the pan, so that the frying of the fish is not stick to the pan and the color of the delicious aroma.
Sugar can peel the inner skin of chestnuts before cooking chestnuts, first chestnuts into the sugar water soaked overnight, boiled chestnuts will be easy to peel the inner skin.
Sugar can shorten the fermentation time when adding a little sugar, can shorten the fermentation time, and make the food fluffy and delicious.