Rock sugar is a very common food in our lives. It not only has a sweet taste, but also has a wide range of consumption, such as stewed pear soup, fried sugar color , or adding fresh food to the dishes. However, have you noticed that there are two common rock sugars, one is white single crystal rock sugar , and the other is yellow polycrystalline rock sugar.
For these two different rock sugars, 90% of people think that the two are just different colors and sizes, but is this really the case? Today, Juanzi will talk to you about the difference between white rock sugar and yellow rock sugar.
The difference between white rock sugar and yellow rock sugar is "three points"
1. Different processing technology
Yellow rock sugar : also known as "soil rock sugar", its main raw material is sugar cane juice, which is made by boiling and crystallizing. Because there are no complicated processes and special treatments, the purity is high, but there are also many impurities in it. The color of the finished product is also more inclined to the color of the sugar cane juice itself.
White Rock Sugar: In addition to the traditional boiling, filtration and crystallization, white Rock Sugar also adds some sulfur dioxide white. After deep processing such as decolorization, centrifugation and drying, the color of the white Rock Sugar looks more crystal clear, with few impurities, and the same size is also its characteristic.
2. The sugar content and nutrition are different
Although yellow rock sugar has a relatively high sugar content, it affects its taste because there are too many internal impurities, so the sweetness is not very sweet. On the contrary, for white rock sugar, it only extracts a single sucrose during refining, so the taste will be sweeter.
However, yellow rock sugar has not been decolorized or other special processes, so the nutrients can be retained to the greatest extent, and its own value is much higher than white rock sugar that undergoes complex processes.
3. Different methods of consumption
Yellow rock sugar has high medicinal value, so we generally use it to nourish or stew soup, such as cough and lung relieving, boiling pear soup, whirlwind soup, etc. On the contrary, the white rock sugar has a brighter color, fewer impurities and high purity, so it is most suitable for cooking, such as: stir-frying sugar color, making sweet and sour pork , braised pork, etc.
or above is about the difference between white rock sugar and yellow rock sugar. Although the two names are very similar, their color, nutrition and uses are completely opposite. On weekdays, only by making corresponding delicacies according to their characteristics can the best effect be achieved. Now it is winter. The cold weather and dry climate can easily cause the big and small babies at home to have dry mouths, coughs and phlegm, etc., so today Juanzi uses yellow rock sugar to teach everyone a traditional delicacy.
[Recommended Recipe]: Stewed Pear Soup
Preparation Ingredients: 1 pear, appropriate amount of yellow rock sugar, tremella half a flower, and a little wolfberry.
1. First tear the tremella that has been soaked in advance, then clean the pears, divide them into two, and use a spoon to dig out the pulp in the middle to set aside.
2. Boil water with a pot, put the pears into a bowl, add the newly prepared tremella and yellow rock sugar, then inject enough water, cover and simmer for half an hour. If you have a stew pot at home, you can also put the ingredients in the pear hole and cover it and steam it for 3 hours.
4. When the time is almost up, open the lid and put the wolfberry in and simmer for 5 minutes. (We need to remind everyone that the temperature of wolfberry when it comes to water cannot be higher than 60 degrees, otherwise the nutrients will be burned). The stewed pear soup is sweet and tender and sticky after the whittia is glued. Don’t eat the flesh while drinking the soup, it will be nutritious and delicious.
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