Beets are generally divided into honey juice (honey stew, wax juice), icing (also known as frosted flowers), hanging pulp (also known as crispy skin), drawing, colored glass, and finally boiling sugar color.
Brief introduction of honey juice
Honey dishes are generally made by blanching or steaming the raw materials first, then boiling the sugar, and then adding the processed raw materials for stewing.
Brief introduction of sanding, sizing, wire drawing and glass painting
Frosting, hanging paste, drawing and colored glaze are different food raw materials, which are hung (or not hung) and fried, put into the cooked syrup, and hang the syrup evenly. When boiling sugar, raw materials will produce different tastes and different senses in different States.
The key to beet cooking is boiling sugar, which is very technical. According to the different heat transfer media, sugar cooking habits can be divided into three methods-water boiling, oil boiling and oil-water mixed boiling.
Shuiao
The cooking speed is slow, but it is easy to master, and the color of the food is good.
Youao
Oil cooking is suitable for cooking, which is fast and difficult to master, and the color of cooking is not good.
Oil-water mixed boiling
This kind of boiled sugar combines the characteristics of fast cooking in oil and good color in water, and the finished dish has better color and bright silk.
Cooking sugar is a relatively basic technology, but some chefs don't really fully master it. Here, I will tell you the knowledge and skills of boiling sugar in detail.
According to the principle of boiling sugar, sugar will change gradually during heating, among which the most important changes are frosting, sizing, drawing and sugar color.
Frost hanging
Frosting is that after sugar is dissolved in water, with the heating of small fire, the water evaporates continuously. When the concentration exceeds the critical value, the sugar precipitates in the form of crystals and covers the surface of the ingredients. This phenomenon is sand turning or sand returning.
Suspended pulp
Slurry hanging refers to the phenomenon that sugar breaks through the melting point when heated (that is, white bubbles appear), and with the increase of temperature, the bubbles become smaller and the syrup reaches the highest viscosity. This phenomenon can be described as hanging pulp.
Draw into silk
Wire drawing is that sugar breaks through the melting point, becomes thin and discolored (light yellow or dark yellow) after colloid bonding and can be pulled out by external force, which is called wire drawing.
coloured glaze
Coloured glaze is a light brown transparent glass body when the temperature of sugar solution is further reduced after sugar is melted, which is called colored glaze.
Introduction of honey juice practice
Put sugar and appropriate amount of water into a pot, and put it on high fire until the sugar melts, then put the processed semi-finished products into it, boil it and simmer it with low fire until the sugar juice becomes thick, and the sweetness penetrates into the main material and is evenly wrapped.
Representative dishes: honey yam, honey three fresh, honey pistachio, honey Sydney and so on.
Introduction to frosting practice
Frosting is a big white bubble on the sugar solution. At this time, put the raw materials in and wrap them evenly from the fire. With the turning, the temperature of the sugar solution decreases continuously, and the white sugar covers the surface of the raw material in the form of crystals. This stage is frosting.
Representative dishes: frosted meatballs, frosted peanuts, frosted ribs, frosted taro, frosted pumpkins, etc.
Introduction of sizing practice
Hanging paste is a cooking method of hanging small stir-fried raw materials with syrup that can be pulled out. The raw materials are powder or paste, fried. Boil sugar over medium heat, and the sugar will melt until it bubbles into salad oil. Continue to cook on low heat. The sugar solution will bubble first, then bubble, and turn into a sugar-colored state after coking. At this time, add a proper amount of boiling water and cook it evenly into a sugar color, which can be used from the pot to the container.
Preparation of sugar color in oil boiling;
Shake out the oil at the bottom of the pot, leaving a little oil, then add sugar, heat it with a small fire, push the sugar away from the pot with a spoon and stir it in the same direction. After melting, it first reaches the state of small yellow bubbles, and then reaches the state of golden bubbles. If you continue to heat with a small fire, it will gradually become chicken blood red, that is, it will become a sugar-colored state.
Color change of sugar by boiling in water;
Add a proper amount of water (which can dilute white sugar) into the pot, add white sugar, heat it with low fire, stir it in the same direction with a spoon, and start bubbling, and then the sugar solution will reach the state of small yellow bubble, golden yellow bubble and bordeaux sugar color drawing in turn.