Fried sugar color
1 sugar color of sugar
The sugar fried with white sugar will be darker and sweeter than the old rock candy. Therefore, it is more suitable for dark brown dishes, such as braised pork ribs, braised fish and braised dishes, which will make the dishes more beautiful and taste very good.
2. The sugar color of old rock candy
The sugar fried by the old rock candy will be much lighter immediately, and it is not as sweet as the fried sugar. When we make light-colored ingredients, such as shredded bananas and shredded apples, I suggest that we should fry them with old rock sugar. Although we will fry them with white sugar, it will not easily make the ingredients greasy, and the color will be more beautiful, and it will continue to contain a little fragrance.
3, the difference between the two
Stir-fried sugar with white sugar is suitable for dark brown specialty dishes, and white sugar is also suitable for frying with edible oil. Using the sugar color of white sugar can make the taste of dishes stronger. Old rock sugar is suitable for light gray dishes, old rock sugar is suitable for tap water frying, and the dishes made from fried sugar color are more fragrant and refreshing.
Way of doing things
1, fried sugar
Ingredients: 50g of sugar, 20g of oil and 0/00g of boiled water/kloc.
Process: First, put the oil in a hot pot, put the oil and sugar in the pot together, and stir fry all the time. Don't turn on a big fire. Stir-fry until there are many bubbles in the pot and the color is about to turn light brown. Immediately pour in boiling water and you can serve it out.
2. Water-fried rock sugar method
Ingredients: 50 grams of old rock sugar and 50 grams of boiled water.
Process: Put boiled water and old rock sugar into a pot and mix them gradually with slow fire. There are many bubbles in the pot, too. When you dig it up with a frying spoon, it feels like wire drawing, and the color of fried sugar will be good.
Frequently asked questions about sugar color:
1. No matter which way sugar is colored, stir-fry it with low heat as much as possible. If it's the first time, you can fry the sugar color with tap water, which is safer and not easy to paste.
In the case of edible oil and sugar color, we must add warm water, preferably boiling water. If cold water is added, the fried sugar color may crystallize, and it will continue to cause oil overflow, which is very easy to get hurt.