Fried sugar color
Shake the oil at the bottom of the pot evenly, and then pour it out. At this time, there is still a little oil left in the pot. It is enough to fry the sugar color with these oils. If there is too much oil, it will be sealed on the sugar solution, which will hinder the observation of its color, affect the judgment and increase the difficulty of boiling sugar color. Put sugar into this pot and heat it with a small fire. Push the sugar in the pot with a spoon and stir it in the same direction. Soon the sugar will melt, and then it will reach the state of drawing silk with small yellow bubbles, and then it will reach the state of tender juice with large golden bubbles. Continue to heat it with a small fire and it will gradually become chicken blood red, that is, it will become a sugar-colored state.
Advantages: Stir-fry sugar with oil, because oil conducts heat faster, and sugar is easier to change color. It takes at least 3-5 minutes to stir-fry with oil than with water.
Disadvantages: it is easy to stir-fry and stir-fry, and the operator needs to have certain experience. When operating, the action should be faster and more careful observation is needed.
Water-fried sugar color
Clean the white sugar in the pot, add a proper amount of water (which can dilute the white sugar), turn on low heat, and keep stirring in the same direction with a spoon. Because the sugar has been added with water, it bubbles at first, which is the performance of water evaporation, and then the sugar solution reaches the state of drawing with small yellow bubbles, the state of tender juice with golden bubbles and the state of chicken blood red sugar in turn. Disadvantages: it takes a long time, and the brightness of fried sugar is relatively low.
Method: 1, heat the pot and add the prepared sugar; 2. Pour in water equal to half of the sugar content and use medium fire; 3. Stir while burning until the sugar melts; 4. Pay attention to the observation that the sugar water changes from a big bubble to a small bubble, and the color turns pale yellow; 5. When the small bubbles start to thicken, the color will become deeper; 6. Finally, the color changes from dark yellow to light brown, and the small bubbles change back to big bubbles; 7. The color is bright, and it will be OK when it is brownish red. At this time, meat or vegetables can be colored.
Stir-frying with water and oil
The most important thing about the mixed frying of water and oil is the proportion of materials. The ratio of sugar to oil is five to one to four. Cook the oil in a medium-hot pot, then add sugar and water, and turn to low heat after saccharification. Turn off the heat when it turns golden yellow and fish bubbles appear. Disadvantages: it is easy to spill oil, so be careful.
Methods: 1, heat the pot, pour salad oil, then add white sugar and stir well, then add water; 2. After the white sugar in the pot melts, it becomes thin and then thick. When the sugar melts, it turns to low heat and continues to boil. After a big bubble, it becomes small, and the color turns from white to yellow, and suddenly becomes thin from thick; 3. When the sugar in the pot is pulpy and turns golden yellow, and there are many small bubbles in the middle, just leave the pot from the fire. This is the best time to feed the cooking materials, so we must grasp the time and feed the raw materials quickly for cooking.
Tips for editing sugar color
1, stir-fry with sugar in a hot pan with cold oil.
2. During the whole process of frying sugar, stir constantly with a shovel to prevent the pan from sticking and pasting.
3. It is dangerous to fry sugar in oil, so children should not operate it. In addition, it is easy to fry the sugar color, and it is easy to fry the meat or vegetables. Be sure to drain the water on the ingredients.
4. When frying the sugar color, you must add boiling water (never add cold water) after the sugar liquid is tender or the sugar color is in a state.
5, stir-fried sugar with cotton sugar, fine sugar, broken rock sugar, rock sugar can be, white sugar is the best, stir-fried sugar is full and bright, and the color is bright.
6, sugar must be small pieces (mung bean size) or more.
7. If there is too little sugar, you will find that you can't afford to fry, and sugar will sink to the bottom of the pot.
8. Novices must use a small fire when frying the sugar color. After being fried many times, they can finish the whole process with a big fire, because the heat is particularly important for frying the sugar color.
9. As mentioned in 8, but pay attention to the temperature of the fried sugar is not constant. If the sugar will paste at the bottom of the pot and there is enough sugar, please take the pot out of the fire (or turn off the fire) at the beginning of foaming, and immediately temper and discharge the material when the foam changes from large foam to small foam.
10, the ingredients should be put into the pot at a good time. Generally, the ingredients should be put into the pot immediately before all the sugar is completely foamed, that is, when the sugar color is just formed, and the coloring of the ingredients will achieve the best.
1 1, the color of salad oil at home is pure, and there will be no bubbles during heating, so it is suitable for frying sugar.