I believe many people like the taste of braised pork very much. The color is bright and attractive, and the bite is tender and juicy. It is 100 times more delicious than ordinary fried pork jerky! Every time Nuannuan goes to a restaurant, she must order this dish.

Later, when Nuannuan wanted to make braised pork at home, she discovered that although making braised pork sounds simple, there are many ways to do it.

The first time I made braised pork, the finished product was bitter and woody. It really dispelled all my illusions about braised pork. When making braised pork, the most critical step is to stir-fry the sugar for color. If this step is not done correctly, even the best meat will be wasted.

So! ! ! ! !

This time I will teach you tips on frying sugar color, and there are three home-made methods of frying sugar color. Once you learn it, you will no longer fry bitter sugar color~

The color of sugar color is average. Caramel color is better, but when frying sugar color, you must not wait until the sugar color is caramel color before turning off the heat. Instead, when you see that the sugar color is light caramel color, you must turn off the heat immediately, because After turning off the heat, the temperature in the pot is still very high and you can still continue to heat the sugar color.

Here I will teach you a universal water-oil fried sugar color ratio:

150 grams of white sugar

30 grams of oil

120 grams of water

In other words, the ratio of sugar, oil and water is 5:1:4.

When frying the color of sugar, it is easier to control the color of sugar with low heat. Put sugar and water in a pot and slowly stir-fry. While frying, pour oil in batches, and then stir-fry quickly with a spatula. Compare with stir-frying. Like~

When frying sugar, when is the best time to add the main ingredients?

You can take a look at the changes in the foam in the color of the sugar. If the large bubbles in the sugar color disappear and small fish-eye bubbles begin to appear and become dense, you can add the main ingredients~

01. Oil-fried sugar color method

1 . Heat the pot, add an appropriate amount of cooking oil, and add white sugar or rock sugar;

2. Use a shovel to stir-fry until the sugar slowly melts;

3 , continue to stir-fry, the sugar will all melt, and fine bubbles will appear, and the color will gradually change from light yellow to darker;

4. Then the sugar will start to form big bubbles, and the color will turn into golden yellow;

5. When the big bubbles disappear and the color changes from golden to brownish-red bubbles, you can add the main ingredients.

02. Stir-fried sugar in water

1. Heat the pot and add the prepared sugar;

2. Pour in half the amount of sugar of water, use medium heat to boil;

3. Stir while boiling until the sugar melts;

4. Wait until small bubbles appear in the pot and begin to thicken, and the color It will become darker;

5. Finally, the color changes from dark yellow to light brown, and the small bubbles turn back into large bubbles;

6. The color is bright and brownish-red. Put in the main ingredients.

03. Mix water and oil to fry the sugar color

1. Heat the pot, pour in the salad oil, then add the white sugar and stir-fry evenly, then add water;

2. After the white sugar in the pot melts, it becomes thin and then thick. When the sugar melts, turn to low heat and continue to cook. It will form big bubbles at first and then small bubbles. The color will change from white to yellow, and from thick to thin suddenly;

3. When the sugar in the pot becomes slurry and turns golden brown, with many small bubbles appearing in the middle, remove the heat and cook the ingredients quickly.