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炒肉为什么还要放糖呢
更新时间: 2020-09-19 00:00:00  

很多时候炒肉放糖不是为了让菜有甜味,白糖是万能的缓冲剂,糖和食材产生化学反应可以增加菜的口感,糖可以缓解过度的酸味,辣味和苦味,还能提鲜。如在做红烧肉时,糖可以给肉上色,增加肉的色泽,看上去更美观。而且糖能促进胶原蛋白膨润,让肉更加软烂多汁,简单的化学原理。

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