做菜少放些糖,不仅不会影响菜的味道,还有调节色、香、味的作用。比如,腌肉中加糖,能让肉中的胶原蛋白膨胀、滑润,使肉变得柔软多汁;糖醋类菜肴中糖和醋混合,可产生一种类似水果的酸甜味,十分开胃可口。此外,放糖还能增强菜肴的鲜味,起到解腻的作 Less cooking put some sugar, not only does not affect the taste of vegetables, as well as adjust the color, smell and taste of the role. For example, pickled meat in the sugar, make the meat in the collagen expansion, smooth, the meat becomes soft and juicy; sweet and sour dishes, sugar and vinegar mix, can produce a fruit-like sweet and sour, very appetizing . In addition, put the sugar can enhance the flavor of the dishes, played to solve the greasy work