1、砂糖作为觉察不出来的少量调料,使食品的味道变得柔和。 往咖啡中加入砂糖,把砂糖拌在水果葡萄中,砂糖可以缓解苦味和酸味。如果把砂糖加入带有酸味的调味汁中少许,味道就会变得可口。并且,砂糖还有消除肉和鱼膻、腥味的效果。在日本菜中,作为加强菜中可口程度的觉察不出来的少量调料是必不可少的。 1, sugar as a small amount of spices can not be perceived, so that the taste of food softened. Add sugar to the coffee, mix the sugar in the fruit grapes, sugar can ease bitterness and sourness. If you add sugar to the sauce with a little sour taste will become delicious. And, there is sugar to eliminate meat and fish 膻, the smell of the effect. In Japanese cuisine, it is indispensable to use a small amount of seasoning that can not be perceived as a delicious taste in vegetables.