Do you put oil or sugar in the fried sugar first? I think the oil should be drained first. Why do you say that? Put the oil first and then the sugar. If the sugar is put before the oil is put, the sugar will melt because it is solid, and then it will stick to the spatula and the bottom of the pot, which is easy to paste the bottom. And if you put the oil first, then the oil is liquid, and when the sugar melts, there is liquid to support it. Generally, you won't paste the wine, but frying sugar water is also skillful. Heat the pan and drain the oil slightly. Turn to low heat, add some crystal sugar, and simmer slowly. If the fire is big, it will be easy to fry the bottom. Stir-fried sugar color, generally fried meat, the color of yellow is generally brownish red. If it is marinated, the color can be fried a little deeper. The whole process of frying sugar color must be simmered slowly, so don't be impatient.

It doesn't matter whether sugar is put first or oil is put first, but the key is the ratio of oil to sugar, the temperature of boiling sugar and the time of adding water. (golden yellow, big red, jujube red) The ratio of sugar to oil is different.

Here's how to make golden brown sugar:

Ingredients

15g of sugar, 2g of cooking oil and 5g of water. 2 grams of yellow rice wine.

take the pan and add sugar and cooking oil.

Turn on the small fire. When the pot is slightly hot, stir it slowly with the bottom of the cooking spoon, and the speed will be gradually and appropriately accelerated with the rising oil temperature.

(It's the core moment) When the sugar melts, the oil will start to foam slowly. When the oil is all foamed, quickly pour in water and yellow wine, bring it to a boil, and turn off the fire.

fry the oil in sugar, and the ratio of oil to rock sugar is 1:3. Then put it into the pot together, and stir-fry it slowly with low heat. Because the heat conduction speed of oil is faster than that of water, it is also faster in the process of frying. When you see the big bubbles in the pot turn into small bubbles and the color turns from shallow to deep, turn off the heat immediately, and then the sugar color is fried.

the method of frying in water is similar to that of frying in oil, but the heat conduction speed of water is slower, and the ratio is 1:1, which takes longer than that of frying in oil. Put sugar and water into the pot together, turn on a small fire and stir slowly, and bubbles will gradually appear inside. When the big bubbles become smaller, the color will turn slightly dark yellow. Then turn off the fire.