What is the ratio of sugar to oil when cooking shredded vegetables? How to cook sugar?
Frying This method uses oil as a heat transfer medium to fry syrup. The ratio of oil to sugar is 1∶4. The method is: put sugar and oil into a frying spoon, stir with a hand spoon on a low fire, stir until the sugar solution first becomes thick and thin and bubbles, and then cut and draw after the bubbles disappear. The frying method is suitable for some raw materials with high water content and rough surface, such as popsicles and grapes. The advantages of frying in oil are: the speed of frying sugar is fast, the frying time can be shortened, the drawing time can be prolonged, the silk is long and shiny, and the syrup is not easy to stick to the frying spoon. Disadvantages are: because the oil itself has color, the sugar solution is easy to change color after heating. If the fire power is too large and the oil temperature is too high, the syrup will soon turn into brownish red caramel, which will affect the color and taste of the dish. Water-oil frying method This method uses water and oil as heat transfer media to fry syrup. Its feeding ratio is about150g sugar, 25g water and10g oil. The method is: put sugar and water in a frying spoon, put it on a small fire, pour oil in several times while frying, and fry until the sugar melts and thickens, and the big foam gradually disappears. When there are many small fish in the middle, you can draw the main ingredients. Water-oil frying syrup can avoid some defects of water-oil frying method, and it is a common method of frying syrup in wire drawing. Suitable for all raw materials of sauerkraut. 1. The pan for frying sugar must be clean to prevent the pan from being pinched. 2. Heat the clean pot before frying, and then add sugar, water and oil after frying with oil. 3. The materials must be put according to the feeding proportion of various syrup decocting methods. When frying sugar, the spoon should be constantly stirred to make the syrup heated evenly. 5. In the process of sugar frying, a small amount of vinegar can be added, which has obvious effect on increasing the length of sugar shreds and preventing "sand returning". 6. It is necessary to correctly grasp the temperature of the fried syrup, especially when frying on a gas stove, so that the frying spoon should be fried away from the fire, or half fried away from the fire. In addition, we should also pay attention to the change of the color and thickness of syrup. The color is too deep, and the syrup has been zoomed and bitter, so it can't be spun. The syrup is too tender, too thin and not sticky to spin. 7. The amount of fried syrup should match the amount of main ingredients, because less syrup will make the raw materials hang unevenly and stick unevenly; If there is too much syrup, the extra syrup will flow to the bottom of the plate and stick to it. 8. Stir-fry syrup and stir-fry main ingredients at the same time. 6. Wrapping sugar This process is to drain the fried raw materials and pour them into the fried sugar water while it is hot, so that the sugar water is evenly wrapped. Pay attention to the specific operation: 1. When stirring, the action should be light and fast, which can not only avoid sticking into a ball, but also avoid the raw materials from softening and losing their crisp characteristics. 2. Don't stir for too long, just wrap the surface of raw materials with syrup. 7. Serving When the raw materials are wrapped in syrup, they should be quickly put into a greased plate with a bowl of cold boiled water. The purpose of this is to let the eater pick up the raw materials and stir them with cold water, which will not only taste more crisp, but also avoid burning the mouth.