Proportion: the ratio of oil, crystal sugar and water is about 1: 12: 10, sugar and 250g water. ?

1, add oil and rock sugar to the wok and stir fry over medium heat. It is best to break the rock sugar in advance.

2, stir-fry until the rock sugar is completely dissolved, and turn to a small fire when the color becomes darker.

3. The color of syrup is getting darker and darker. When it turns brown, quickly add boiling water, stir well and turn off the heat.

skill

1, rock sugar is best broken before putting it into the pot. ?

2, when adding boiling water, it will turn up a lot of bubbles, be careful not to get burnt, I pour water with gloves. ?

3. The fried sugar color has a strong caramel flavor and is slightly sweet. ?

4. Put the fried sugar color into a glass bottle, cool it and store it in the refrigerator to make braised fish, meat and braised pork. , very convenient to carry around.

Sugar is a natural colorant for cooking dishes. When cooking braised pork, the dish is ruddy and bright with a faint caramel flavor after being colored with sugar, which is the effect that soy sauce can't replicate. ? Stir-fried sugar can be fried now or in advance and diluted with water for later use. If you usually cook marinated vegetables, you can fry a bottle of sugar color at one time and store it in the refrigerator, which is very convenient.