How to fry the sugar color in cooked food It is best to talk about the process

The best ingredient for stir-frying sugar is rock sugar (not mechanical, old-fashioned, crystal-radial) from the previous one), and the key to stir-frying is your control of the heat. There are many methods, fried with oil, fried with water, and fried directly in the pot if the craftsmanship is good (it is not possible to use rock sugar, rock sugar must be fried with oil or water). I usually use rock sugar to fry, first add enough water to melt the rock sugar in the pot, and then add rock sugar (it is best to break the rock sugar a little, which can reduce the time of frying), use medium heat to open the rock sugar, change to high heat, and when the rock sugar solution in the pot boils, small bubbles are produced (if it is a relatively large bubble, it proves that there is more water, and the water is almost gone when soaking) Change to low heat and boil slowly, pay attention to shoveling with a shovel to rise.

The bubble is slightly black, add water and bring to a boil. If you want a stronger sugar color, you can boil it more, so that the water is less, but be careful not to boil it. It's best not to use soy sauce or anything like that, and many of these things are made with additives such as coloring, so it's better to use less.

1. The best ingredients to fry sugar are warm, generally between 25-35; 2. Use oil that has not been pre-cooked, which is very important, the oil should be 7 into heat, and then put an appropriate amount of sugar as needed, pay attention, it is white sugar After putting sugar, the fire should be slightly smaller, and the sugar will melt after being put in, and wait until it begins to foam, it is white at the beginning, and when the sugar foam is brown, enter the material, and then quickly stir-fry to make the color fully cover the surface of the material

How do you feel that it is not cooked food, like braised According to personal taste and color requirements, determine whether you need to add soy sauce Next, let's talk about cooked food, cooked food needs to be kept warm in the steaming drawer after you have processed it, it is best to do 7-8 minutes of cooking according to the practice, here it means that the seasoning has been completed, etc., it is poor color Then fry the sugar color according to what I said earlier, and then it can be cooked.

Put a little water in the pot, add sugar, simmer over low heat, cook until foamy, the color becomes more and more yellow, until the color is brown, slightly lighter than the soy sauce color

The stir-fry method is as follows:Ingredients required: cooking oil, rock sugar.

1. Pour a small amount of cooking oil into the cold pot, add an appropriate amount of rock sugar, turn on the high heat and stir-fry with a spatula.

2. The rock sugar gradually melted and became smaller, and the rock sugar cubes were gone, so change to medium heat and continue to rotate the shovel.

3. After the bubbles begin to appear, the bubbles continue to increase, and the color becomes darker, continue to stir.

4. The big bubble is reduced, the bubble gradually becomes smaller, change to low heat, and the sugar color will be fried, so that you can cook the vegetables.

After heating in a cold pan, add about a spoonful of cooking oil, then pour in the sugar.

The amount of sugar is not over the oil or 1 1 oil can also be used, and the amount of sugar is spatula with a spatula over medium heat, and it melts while frying.

When the color is close to brown-red, there are bubbles coming out, and the heat should not be turned off when frying, and the color is close to reddish-brown. Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure rock sugar boiling.

The steps of the method of frying sugar color are as follows:Tools Ingredients: sugar, appropriate amount of water, small pot.

1. Add an appropriate amount of granulated sugar to a small pot (depending on the amount of sugar required), then add some water to make the granulated sugar completely moist.

2. Turn on medium-low heat to cook the sugar, stirring constantly to prevent the sugar from settling and sticking to the bottom. Saute until the sugar begins to melt.

3. When the sugar starts to melt, slowly turn the heat to low and continue to heat and cook the sugar until the sugar turns dark brown (similar to caramel color).

4. Stir constantly when cooking sugar to avoid the bottom of the sugar or the pot.

5. After the furnace is automatically turned off, continue to stir and stir well, and wait for the sugar color to cool slightly before use.

Here's how to fry the sugar:

Tools Ingredients: rock sugar, oil.

1. Put 100 grams of rock sugar and 20 ml of oil into a clean pot, remember to put cold oil into the pot, not hot oil, so that it is easier to operate. After turning on the medium heat, keep stir-frying the rock sugar to let the sugar melt quickly, and immediately turn down the heat after seeing the rock sugar turn into a friend.

2. When the small bubbles appear, the pot is already brown-red, at this time, immediately pour in hot water and mix well with a spoon. Reduce the heat to high and cook for a few seconds, so that the water and sugar in the pot are combined.

3. After turning off the heat, cool down naturally, put the sugar color into a well-sealed container, cover the lid, put it in the refrigerator and refrigerate, and use it directly when you want to use it, so as to add color to the ingredients.

Tips for frying sugar color

1. Clean and dry the pot surface before frying the sugar, there can be no stains or moisture, if there is dirt, the sugar color will be bitter, and if there is moisture, it will fry the pan, so pay attention.

2. Use cold oil when putting rock sugar into the pot, which is easier for novices, and keep the heat low after the rock sugar melts, don't be too anxious to use high heat, otherwise it will be difficult to master.

3. After frying to brown and red, you must quickly pour hot water, remember to act quickly, and find the right time, if the sugar color is not fried early, and the sugar color is mushy when it is late, and hot water must be used to avoid the danger of frying.

Here's how to fry the sugar:

Tools: rock sugar, oil, pan, spoon.

1. Put 100 grams of rock sugar and 20 ml of oil into a clean pot, remember to put cold oil in the pot, do not put hot oil into the pot. After turning on the medium heat, keep stir-frying the rock sugar to let the sugar melt quickly, and adjust the low heat immediately when you see the rock sugar melting, so as not to paste it because of the high heat.

2. After turning down the heat, keep stir-frying, and the big bubbles will appear first during the frying process, and then the small bubbles will appear after continuing to stir-fry. When small bubbles appear, the pot is already brownish-red. At this time, immediately pour in hot water and stir well with a spoon.

3. Then turn it to high heat and cook for a few seconds, mixing the water and sugar in the pot. Cool down naturally after turning off the heat.

Cooking tips for sautéing sugar:

Before frying the sugar, the pot noodles should be cleaned without stains or moisture. If there is dirt, the sugar will be bitter, and if there is water, the pan will fry, be careful. Use cold oil when adding rock sugar to the pan.

Keep the heat low after the rock sugar melts, and don't rush to use a high heat. After frying until brownish-red, you must quickly pour hot water. Remember to be quick and find the right time.

1. Put oil in a pot, add rock sugar or rock sugar powder, and boil it over low heat.

2. While boiling sugar, the amount of water that needs to be used is also boiled on the side, note that we need to use boiling water later, do not use cold water, cold boiled water is not good, that is, the higher the temperature, the better.

3. It takes time to boil all the sugar on low heat, so be patient, stir with a spatula from time to time, and don't lose patience and turn it into a big fire.

4. After all the rock sugar is melted, bubbles begin to appear on the surface, and the amount will increase from less to more.

5. At the beginning, there are fine vesicles, and large bubbles begin to appear when the surface is almost full.

6. The legend of "big bubble set small bubble" is the best time to add water, and I understand this time is the stage when the small bubble turns into a large bubble.

7. The water must be moving a lot as soon as it goes, and it will gradually calm down after that. If you use an electric kettle, the boiling water will boil when the sugar is not fried, take it to the left hand side in advance, and pour it into the pot without hesitation when the time comes. The most important thing in this step of operation is to be decisive, quickly pour the water down at one time, but will not cause splashing, the more hesitant the water flow is, the smaller the splash.

8. After pouring all the water, stir slightly, turn on a high fire, boil again to stop the fire immediately, and put it into a container for preservation after cooling.

Stir-frying sugar color is mainly to use the caramelization reaction of the sugar after it is heated, turning it into red and black. Stir-frying sugar color requires a medium, which is divided into oil frying and water frying, with the purpose of preventing sugar from sticking to the pan.

Is it fried in oil or water?

How to boil the sugar color to make the color red and bright.

Here's how to fry the sugar:

Ingredients: 1 tablespoon of sugar or rock sugar, 1 tablespoon of water, a few drops of cooking oil.

1. Stir-frying sugar is mainly divided into three methods: water frying, oil frying, and oil-water mixed frying. Mainly talk about the mixing of oil and water. First add a spoonful of water to the pot, add sugar, and then add a few drops of cooking oil, so that the stir-fry will be smoother.

2. The water is heating and the sugar is melting, and the whole process is fried over medium-low heat. Keep stirring in one direction, not back and forth, otherwise it is easy to turn the sand. The large bubbles in the pot gradually turn into small bubbles, indicating that the water vapor is constantly evaporating.

After the water vapor evaporates, the syrup becomes milky white, and this stage is called hanging frost, which can be used as hanging frost peanuts, hanging frost hawthorn, etc.

3. Continue to fry, the syrup gradually yellows and becomes beer-colored and sesame oil-colored. That's how the sweet potato is made.

4. Turn to low heat and continue to boil and mix into amber, which is the so-called glazed stage, and pouring it on top of the hawthorn has become the children's favorite rock sugar gourd.

5. When the syrup turns jujube red, immediately pour boiling water and stir, it becomes the sugar color used to color braised pork and marinated products, and sugar color is the best quality coloring method at present.

1. 120 grams of rock sugar or granulated sugar, 30ml of water, 50ml of hot water.

2. Put rock sugar or sugar and 30 grams of water into the pot, stir well with a spoon slightly, put it on the stove to heat, do not stir when heating.

3. Observe at any time when boiling, there will be a lot of bubbles on the surface after boiling, but with the reduction of moisture, the bubbles will become fewer and smaller, and the edge of the water will show a faint yellow, adjust the heat to the minimum, then you can shake the pot to observe the color of the syrup. If you are afraid of trouble, you can use the finished color treasure sugar color and pure rock sugar to boil it.

4. When the syrup turns amber or tan and smells the sweet caramel smell, add hot water, stir well, and turn off the heat.

Sugar color is the red colorant used in cooking dishes.

Cooking braised fish, sauced chicken, duck, marinated sauce meat, after the use of sugar, the finished dish is ruddy and bright, sweet and delicious, fat but not greasy.

It can be made at home by frying in oil.

The method is: wipe the wok clean and fry hot, pour in some oil, after the oil is hot, put in 50 grams of sugar, and then stir continuously with a vegetable spoon, at this time, as the oil temperature rises, the sugar begins to melt and foam, and the bubble changes from large to small, the oil surface is all turned up, and the color changes from light yellow to jujube red or dark red, immediately pour half a pot of boiling water.