Why do you put sugar in braised dishes? What's the use of doing this?

1. The sugar will gradually turn red as it is heated and melted in the pot, and it will look beautiful when poured into the dish. But you must pay attention to the timing, because after frying, the sugar will become very dark and the taste will become very bitter. Frying sugar color is a technical job that requires precise control of temperature. In addition, white sugar can also play a role in brightening and preserving the moisture of the dish. Braised dishes often contain a little sugar. A little sugar is added to braised vegetables to improve the flavor and color of the dishes.

2. Nowadays, there are many kinds of dishes, with different cooking methods and seasonings, and the taste of the dishes produced is also different. Let me tell you about another delicious dish. Why does sugar need to be added to braised vegetables? Adding sugar has many benefits. The first is that it has a sweet taste. Adding the right amount of sugar can sweeten food. Braised vegetables are generally sour, and adding sugar can alleviate the sourness. Secondly, it is an essential seasoning for making stewed dishes. The preparation method of braised vegetables is very unique. The dishes are also delicious. People who like braised vegetables can make their own braised vegetables.

3. Ingredients required for braised pork ribs: 500g pork ribs, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 10 peppercorns, 1 aniseed, 1 tablespoon cooking wine, 1 tablespoon rock sugar, 1 tablespoon soy sauce , appropriate amount of sesame seeds. Method: Chop the ribs into small pieces, soak them in water to remove the blood, take them out and drain them. It’s best to choose spareribs or small ones. Add water, blanch the ribs in cold water, bring to a boil, skim off the foam, and cook for 4-5 minutes. Remove the ribs, drain and set aside. Heat oil in a pan, add rock sugar, stir with a spatula, and stir-fry over low heat. In order to ensure that the candy color is well fried, it is recommended to stir over low heat, because it is not easy to know the time when frying over high heat, and it is not easy to fry over low heat. If the sugar is fried too much, it will taste bitter. After all the rock sugar melts, the oil surface begins to bubble, the color turns brown, and the sugar color comes out. At this time, it’s time to stir-fry the pork ribs immediately. If it is too late, the sugar color will be too much. Stir-fry the ribs until browned, pour hot water, less water than the ribs, then add chopped green onion, ginger slices, pepper, aniseed, cooking wine, soy sauce, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes. Add salt to taste, reduce the juice over high heat, and when there is a little soup left, turn off the heat and put it on a plate. In this way, sweet and sour pork ribs with delicious color, flavor and taste are ready.