A, water fried sugar

Water to reconcile the sugar, the practice is usually: the pot must be clean and dry, then open the hot pot about 6 into the heat when adding sugar, preferably sugar because out of the effect is better. Stir frying must control the temperature of the pan, too hot will fail. Stir-fry until the sugar almost turned red when adding a little water, water and the proportion is in accordance with the proportion of sugar added. And then still the temperature of the fire must not be too high and then open frying, has been fried until the sugar and water dissolved and merged into a viscous form when off the fire on the line.

Two, oil fried sugar

Practice is more difficult than the water, this frying method is more of a test. Wash and heat the pan. Then into the oil proportion and sugar about the same but can also be slightly more. Oil temperature 5 to 7 into about. How to measure the oil temperature. We often cook a look to know that we are not very good at it, put your hand on a distance from the pan with your hand to feel it. Oil temperature is enough to add sugar, and then open stir-fry feeling sugar to paste on the pan away from the fire, but then pay attention to the fire do not turn off because of one open and one off the temperature will be a big contrast, fried out of the effect is not good. Still the same as above, stir-fry until the sugar is red and sticky on the line. But here to mention a frying can use a spoon in the pot to stir so the effect is also good.

Expanded:

4 Tips for Making Good Pulled Vegetables

Pulled vegetables, also known as pulling, is one of the cooking techniques used to make beets. Banshi dishes use a wide range of materials, the production of fine, the finished dish is very distinctive. Bashi soup dumplings in the crystal clear sugar coating package glittering, like gold beads winding silk, tantalizing appetite, but also make eating this dish into a fun. The following for you to do a good job pulling the four secrets of the dish:

One, apples, bananas, strawberries, this type of moisture in the frying pan before the fruit, be sure to wrap a layer of flour and then wrapped in a layer of (egg white + starch) to hang the paste, otherwise the moisture is more likely to stick. For example, potatoes, sweet potatoes, yams contain more starch and less water do not have to hang paste.

Two, fried sugar color is the key: first of all, less oil in low heat. Medium heat heating sugar, and constantly stirring, stirring until the sugar completely melted light brown, and bubbling, with a spatula to scoop up the sugar juice down, can form a straight line on the OK, this time be sure to quickly into the fried ingredients can be stirred out of the pot.

Three, fried sugar sauce, pour the ingredients must be hot, if the ingredients are not hot, easy to make the sugar sauce cool, can not do the effect of pulling the silk to the weather is too cold, it is best to prepare two pots of head, one frying the main ingredient, a fried sugar sauce, fried sugar sauce, fried when it is almost ready to fry the sugar sauce, so that the effect is better.

Four, fried sugar sauce can not use high fire, so as not to sugar sauce caramelized with a bitter taste Oh.

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