Ingredients: Rock sugar, edible oil, water.

Proportion: The ratio of oil, rock sugar and water is approximately 1:12:10, sugar and 250 grams of water. ?

1. Add oil and rock sugar to the wok and stir-fry over medium heat. It is best to crush the rock sugar beforehand.

2. Stir-fry until the rock sugar is completely dissolved and turn to low heat when the color becomes darker.

3. When the color of the syrup becomes darker and darker and turns into brownish red, quickly add boiling water, stir well and turn off the heat.

Tips

1. It is best to break the rock sugar before adding it to the pot. ?

2. When adding boiling water, big bubbles will form. Be careful of getting burned. I poured the water with gloves on. ?

3. The fried sugar has a rich caramel aroma and is slightly sweet. ?

4. Put the fried sugar in a glass bottle, let it cool, then store it in the refrigerator. It can be used to make braised fish, meat, braised pork, etc. It is very convenient to use at any time.

Sugar color is a natural coloring agent for cooking dishes. When making braised meat, using sugar to color the dish will make it rosy and bright, with a light caramel aroma, an effect that soy sauce cannot replicate. ?The fried sugar color can be fried and used immediately, or it can be fried in advance and diluted with water for later use. If you often make braised dishes, you can fry a bottle of sugar color at one time, store it in the refrigerator, and use it at any time, which is very convenient.