1, fried vegetables put sugar benefits
1, seasoning
Sugar can be said to be a universal "buffer" in fried vegetables or seasoning fillings if you are not careful to put too much salt, add a little sugar can be reduced saltiness. When making sour dishes soup, add a small amount of sugar, you can alleviate the sourness, so that the taste harmony. Even if the chili put too much, put some sugar can also effectively relieve the spicy taste. Put some sugar in the fried bitter melon can also cover up some of the bitter flavor. In addition, frying vegetables in the salt before adding a little sugar, but also can refresh.
2, to promote fermentation
In the production of kimchi to add the right amount of rock sugar or sugar, mainly because the fermentation of kimchi needs lactobacilli to reproduce, and this fermentation process to white sugar as "food", is conducive to the growth and reproduction of lactobacilli.
3, color
Some chicken, duck and fish look red and bright, sweet and tasty, so people are very appetizing, which is also the work of sugar. Sugar color on the best use of rock sugar, white sugar is second. Note that when frying sugar color must be used to stir fry slowly over low heat, and in the sugar color from yellowish into red or deep red dates can stop, if the time is too long to stir fry the sugar color will have a bitter taste. In the chicken, pork and other raw materials with skin color, should be in the raw materials after cooking immediately smeared with sugar water, and then after baking, frying, because after boiling water scalding, the pores of the raw material skin layer tissue diffusion, the sugar color is more uniform, and can quickly penetrate into the skin, so that the finished product is reddish in color, bright and beautiful.
2, the purchase of sugar
White sugar appearance dry loose, white, glossy, flat on white paper should not see obvious black spots, according to the particles of coarse, large grains, grains, fine grains of points, particles are uniform, grains have a sparkle, the contours of the clear; white sugar grains are small, even, the color of the white sugar is easy to dissolve in water, suitable for general drinks It is easy to dissolve in water, suitable for general drinks, snacks and other sugar foods; brown sugar is crystalline or powdery, dry and loose, no lumps, no clumps, no impurities, its aqueous solution is clear, no precipitation, no suspended matter. Containing impurities, etc., the appearance is not white, clumping quality is poor.
3, eat processed cooked food is good
First, heat cooking food will destroy nutrients, including vitamins, proteins, fats, active enzymes (also known as enzymes) and beneficial bacteria. Take vegetables as an example, whether it is fried, deep-fried, or stewed, steamed, will make which is rich in enzymes (also called enzymes), heating to 60 degrees can destroy all the enzymes in the food.
The various vitamins and minerals in the food will also be heavily damaged by heating. For example, 50% vitamin E, 70% vitamin C and 90% folic acid are broken down when heated, proteins are denatured in high temperature due to structural deformation, unsaturated fats are oxidized in high temperature environments, and enzymes and beneficial bacteria are destroyed when heated.
Second, heating and cooking food produces toxins, including free radicals, acrylamide, and synthetic compounds. For example, deep-frying produces many free radicals that are harmful to the human body; deep-frying starchy foods produces the carcinogen acrylamide; and high-temperature processing of food containing chemical residues such as fertilizers and pesticides can produce new harmful compounds. In addition, heating will also make mercury, lead, arsenic and other heavy metal compounds and organochlorine and other toxic chemicals to the human body enriched and concentrated, the toxic effect on the human body to enhance.
Third, heating cooking food will weaken the immune system. Scientists have found: people eat cooked food, blood and intestinal white blood cells increase immediately, the body that there is a foreign foreign body invasion, while eating raw food white blood cells did not change. This suggests that our immune system is familiar with raw food and sees cooked food as an invader and sends out troops to fight it. A large amount of cooked food over a long period of time can affect white blood cells and the immune system, causing frequent colds, respiratory infections and skin allergies, and even diseases such as hyperthyroidism, type 1 diabetes and even cancer.
Fourth, heating cooking food will increase the metabolic burden. Raw food is full of nutrients, digestive enzymes (enzymes) and energy, and is easier to digest. Cooked food in the lack of digestive enzymes and metabolic nutrients, difficult to be absorbed by the body, not metabolized residues in the body to form toxins, contamination of the blood, which can lead to metabolic syndrome, such as obesity, blood glucose, blood pressure, blood fat, "three highs" and type 2 diabetes.
Fifth, heating cooking food will destroy the original flavor of food, cooking, adding more oil, salt, soy sauce, MSG, sugar and other condiments at high temperatures on human health is also extremely unfavorable.
Eating a sandwich or a hot dog once in a while is not harmful to your health. But eating less processed meats like salami and ham can help reduce the incidence of colorectal and stomach cancer. Also, potential carcinogens in bacon and salted meats can increase cancer risk.
Warm reminder: cooked food, hot food, food containing fat, especially meat, it is best not to use plastic wrap packaging storage. These foods and plastic wrap contact, it is easy to make its material contained in the chemical composition of volatile, dissolved into the food, is not good for health.