One of the skills of frying sugar in gravy is to put oil first, then sugar, and then water. Add oil to the pot first, then pour off the excess grease, and the rest just covers the bottom of the pot. Then add sugar, then pour water, and then keep stirring. At this time, sugar will melt while being heated. In the process of stirring, it is necessary to follow one direction, and the big bubbles of sugar liquid become small bubbles, and soon the small bubbles disappear. At this time, the color changes from white to yellow, then to purple, and the sugar color is fried.

Stir-fry the sugar with pot-stewed flavor. Tip 2: Always stir fry in medium heat. Because small fire frying changes too slowly, cooking is too slow, and large fire frying is easy to burn and difficult to control. In addition, I personally think that don't stir fry immediately after adding sugar into the pot. You should add water color and sugar color to make the sugar melt slightly, and then stir-fry it more evenly. There will be no case where a part does not melt and a part changes color.

Trick 3: clean the frying utensils. Before frying sugar, the wok and spoon must be cleaned, and there should be no black residue and crispy rice to avoid sticking to the bottom of the wok when frying sugar. At the same time, it is also recommended to choose pure water, because the pH of tap water in different regions is different, which will affect the quality of finished products. In addition, we should choose fresh and dry sugar and pure non-foaming heat-resistant colored oil. Another important factor is that you should always pay attention to whether a small amount of salt and monosodium glutamate are mixed in the selected sugar. Although it may be small, it is likely to make your sugar color completely ineffective, so this must be avoided.