Water frying method

The ratio of sugar to water is 1:1.

As for whether to choose white sugar, soft white sugar or crushed rock sugar, it varies from person to person. I personally think that rock sugar has a more beautiful color after frying, but it needs to be processed into powder in advance. Soft white sugar is rarely used in our hot dish kitchen, and generally everyone uses white granulated sugar.

When frying, put water and sugar into a clean pot, turn on low heat, and stir-fry constantly with a spoon. As the temperature rises, the sugar slowly dissolves. As the heating time prolongs, the water in the sugar liquid will continue to evaporate during the heating process. The concentration of the sugar liquid becomes higher and higher, and it becomes more and more difficult to stir it with a spoon. The sugar liquid will first bubble into large bubbles and then gradually turn into small bubbles. The color will change from white to golden yellow. At this time, remove from the heat.

Oil frying method

The ratio of sugar to oil is 10:3.

As for fats, salad oil is generally chosen. Peanut oil, olive oil, soybean oil and other fats are basically not chosen. Heat the pot, add the oil and sugar, gradually heat it over low heat, and stir-fry with a spoon to melt the sugar. As the temperature rises, many large bubbles begin to appear in the sugar liquid, and then the color of the sugar gradually deepens from light to light. Brown, the bubbles will change from large to small. When the temperature reaches 170℃-180℃, remove from the heat and take it out of the pot. If you don’t want to worry about the color of fried sugar, you can directly use the finished Sebao sugar color, which is made from pure rock sugar and is very convenient to use directly.

Mixed frying method

The ratio of sugar, oil and water is 5:1:4.

Put a clean pot over medium heat, heat the oil first, add sugar, then add water according to the proportion, and then stir-fry constantly with a spoon. When the sugar in the pot melts, it becomes thin and then becomes thick. When the sugar melts, turn to low heat and continue to simmer. Large bubbles will appear at first and then small bubbles. The color will change from white to yellow, and the feel will change from heavy to light, and from thick to thin suddenly. . When the sugar in the pot becomes slurry and golden in color, with many small fish-eye bubbles appearing in the middle, remove from the heat and remove from the pot.