The old chef said that when frying sugar color, before adding sugar to the pot, you have to do this step, otherwise you can't fry the perfect sugar color

In the hot summer, there is no appetite to eat, so you need a delicious appetizer to arouse our desire to eat. Many appetizers, such as sweet and sour pork, sweet and sour fish, to do the first step is to fry the sugar color, but this is a bad job, many people do not do well, know the difficulties. When many people fry the sugar color, they often overcook the sugar color, and the sugar will be very bitter once it is burnt. There is also a part of the people fried sugar color color is not good, someone said she tried dozens of times a day, have not fried to their satisfaction.

Many people may be like the one above, do not know the correct way to fry sugar color. This step is too difficult, so directly give up many dishes. Today I share with you how to fry sugar color correctly. The method is very simple, as long as you do one more step before adding white sugar, caramel color can be easily fried. After learning, you can try it yourself at home, to ensure that it will not give you another headache.

Frying sugar color

Materials: sugar, water, salad oil.

Making Methods

First step, clean the wok and make sure there is no oil. Heat the wok on high heat, add some water to the wok and pour off the water.

Step 2: Add 200ml of water to the wok, pour in 20ml of salad oil, heat the water over high heat until it is warm, then add 100g of sugar to the water and heat it over high heat, stirring with a spatula as it cooks, until the sugar is completely melted.

The third step, when the sugar color becomes light yellow, then use low heat to slowly stir fry. After about a minute of stir-frying, the sugar color will turn from light yellow to brownish red, then add 200ml of hot water and boil it over high heat. When the sugar color and water melt into one, the perfect sugar color is fried.

Note

①The experience of old cooks, when frying sugar color, before adding sugar, they will add appropriate amount of cooking oil in the water. With cooking oil, the sugar will not easily stick to the pan, heat more evenly, the sugar color will not fry burnt, naturally no bitter taste.

②When frying the sugar color, first of all, wash the frying pan. After heating the pan on high heat and pouring in some water, you can remove all the impurities from the pan and you can fry the perfect sugar color.

3) Now that it's summer, make sure you put the sugar color in the refrigerator to chill after it's fried. If you leave it outside, it will soon turn sour and affect the taste. So if you don't use it up, put it in the refrigerator.

The old chef said that to fry the sugar color, before adding sugar to the pot, you must do this step, otherwise you can't fry the perfect sugar color. This step is to add a little cooking oil to the water first. This step is simply the gospel of the kitchen novice, as long as you master the fire and time, test once or twice can be successful!