Some fried sugar colors are fried with oil and some are fried with water. These two methods have different tastes. "Sugar color" is a traditional craft with a long history and is also the general name for various molasses foods. Gourmets use it to cook various dishes, such as braised pork, Shandong cuisine, etc. You can learn it when frying sugar. If it is a light color, the color cannot be achieved. If it is heavy, it will be painful and useless.

Prepare a handful of rock sugar, then boil an appropriate amount of boiling water and set aside. Then heat the pot, add a spoonful of water and pour it into the rock sugar. The amount of clean water does not need to be very high. Keep the heat, break the rock sugar, stir to melt the rock sugar, the water is mainly to melt the rock sugar. During the melting process of rock sugar, a large number of bubbles will appear in the pot, and the bubbles will gradually become smaller and denser. At this time, the water has basically dried up and the sugar juice will turn from white to light yellow. Keep stirring and the color will gradually darken to reddish brown. At this time, dense small bubbles will appear in the pot, or turn on low heat and continue stirring. When the small bubbles gradually turn into large bubbles, pour a spoonful of boiling water from the side of the pot and the bubbles gradually disappear. Continue stirring until the foam disappears, then take it out of the pot and the boiled sugar color is completed.

Oil has a very high ignition point, which can reach about 257°C, and its heat transfer is much higher than that of water. Frying sugar is quick. But because the oil temperature is too high, it can easily fry if not mastered properly. Therefore, experienced hotel chefs generally use this method, and it is not suitable for novices. Fried sugar has a more delicious taste and brighter color, which works well. The boiling point of water is low, only 100℃, which is easy to master and suitable for inexperienced people. We can use this method at home. Water is colorless, and the color of the fried sugar is more pure, and the coloring effect is very good.

Pour a bowl of water into the pot and add a handful of rock sugar. The sugar to water ratio is 1:1. Boil the water over high heat to melt the rock sugar quickly. After all the sugar has melted, turn to low heat and stir with a spatula. Different from frying, when the temperature exceeds 100°C, the water will evaporate, so large bubbles will appear at first, and the color will change from white to yellow. When the large bubbles disappear, it means that all the water has evaporated, and many small bubbles will appear. If you continue to fry for a while, the color will turn brown and you can add the ingredients for coloring. The above is the answer to the question of what is the difference between the two methods of frying sugar in oil and water.