Syrup is a light yellow transparent liquid, mainly made of malt and starch. Its main components are glucose and maltose. We can often see the existence of syrup in candy or cake. From the perspective of traditional Chinese medicine, syrup also has the effects of tonifying deficiency and moistening lung and treating cough. Then let's see what we can do to boil sugar water.

First, what are the practices of boiling sugar water? Syrup, also known as maltose, is light yellow in color and can be mainly used for dessert cooking or medicine. First prepare a pot, put a little water and sugar in it, and boil it over high fire. Then wait until the sugar solution boils, open the lid and let the steam out. Boil the sugar until the sugar solution bubbles. When the water in the sugar solution becomes less and less, the color of the sugar solution becomes pale yellow. When the sugar bubbles get smaller and smaller, it means they are almost ripe. At this time, prepare a flat plate to pour out the sugar and collapse it on the flat plate. Chop it up after solidification and keep it in a plate or bottle.

Second, attention: the pot for boiling syrup should be light-colored, thick-bottomed and heat-resistant. Try to choose a high pot, because sugar may spill out of the pot when cooking, and high temperature may hurt your hands. If you need to stir the syrup, try to use a wooden spoon with a long handle and keep your hands away from the pot. If you accidentally get stuck in the syrup, put your hand into a bowl filled with ice water immediately. The safest way is to wear long-sleeved clothes and heat-resistant gloves. Of course, this dress will be a torment in the kitchen without air conditioning in summer.

What are the practices of boiling sugar water? Spread a layer of odorless vegetable oil on the baking tray to prevent it from sticking to the pan. Spread the sugar in a dry pan and heat it over medium heat. When the sugar on the inner edge of the pot begins to melt, use a high-temperature resistant wooden spoon to gently delimit the surrounding sugar in the middle, and gently stir for a few times until most or all of the sugar melts and turns golden yellow. It doesn't matter if there is some caked sugar, it will melt automatically after a while. Continue to cook until the color darkens and the syrup starts to smoke, which smells as if it is about to burn. Sprinkle Shanghai salt immediately, without stirring, turn off the fire directly, pick up the pot, pour the syrup on the oiled baking pan, and tilt the baking pan to spread the syrup to form thin slices. After cooling, the syrup can be broken and sealed at room temperature for about a week.