When sweetness was a child, when I remembered my childhood, I used my family's waste products to exchange for the joy of harvesting golden beady candy from the scum. However, as the years passed, adults whispered in their ears: "The sugar can damage the teeth," and we gradually stay away from sweetness.
Sweetness is a taste that is often overlooked and easily misunderstood. However, sweetness is a kind of personality that is both independent and wild. It can exist independently, and it can also be used as a supporting role to harmonize the taste.
When the smell is a "lone hunter", it rejects its peers to express its delicate, delicate and independent personality. As Guangdong desserts are delicate, exquisite and independent, they become a system. Let's take a look at the "variety" of sweetness in the dessert family.
When sweetness is the protagonist, it is independent, but when it is used as a seasoning of dishes, it is as mysterious as a veil. In general thinking, dishes are usually savory, and sweetness seems to be completely two worlds. However, when sweetness is a supporting role, if it can be rationally mixed, it can enrich the taste and surprise.
Sugar can not only increase the taste during cooking, but also has the effect of removing odor, solving tiredness and promoting freshness. Braised dishes put a little white sugar, which can buffer the savory and savory, making it gentle and rich; in the sweet and sour sweet and sour dishes, sugar is the protagonist that can not be despised, one more sweet, one less Divided into the flavor, sweet and sour affinity is an ancient flavoring program, which originates from the flavor and is higher than the flavor.
Putting too much sugar in a typical dish is definitely a failure. However, in Wuxi, Shanghai and Guangdong dishes, sugar is added during the cooking process. Northerners have always thought that it was a nondescript taste, but if they really took sugar from these dishes, they found it more unfamiliar, and the original taste was like being forced to distort.
Sweet Wuxi cuisine
Wuxi's braised dishes will always be sugared, because the food is rich in color and glossy.
Representative dishes: Wuxi ribs
Graceful Cantonese cuisine
The sweetness of Cantonese cuisine will not be too strong, and the sweetness in the vagueness will give the original taste of the dish freshening and flavoring.
Representative dish: Mango chicken
Vibrant Shanghai cuisine
The most distinctive feature of traditional Shanghai cuisine is “strong red sauceâ€, which features a lot of soy sauce and rock sugar, rich and delicious taste, and sweet and sweet taste. It is won with real materials and slow fire, and is “beautiful†without losing its true color.
Representative dish: chrysanthemum eggplant
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