How to fry the sugar color without being bitter, and how to fry the sugar color to fry it so that it

The function of fried sugar color is used to color food, commonly used in the cooking techniques of various dishes, but there are many people in life who will not use this skill, after making, the fried sugar color will have a bitter taste, in fact, fried sugar color bitterness is a normal caramel reaction, this emotional reaction will not only make the color more obvious, but also produce some special flavor aroma substances. So, how to remedy the bitterness of fried sugar?

Can you eat it if the rock sugar is fried and bitter?

I can eat it. This reaction not only makes the color of the sugar change significantly, it will show brown or golden yellow, but also produces some special flavor aroma substances such as aldehydes and ketones, forming a pleasant color and thick burnt flavor, and the taste of sugar has also changed, with a pleasant bitter taste, but this bitterness is edible, usually drink cola, eat soy sauce, cakes and other foods have caramel, and rock sugar fried paste bitter caramel is the same.

Does caramel boiled in white sugar cause cancer.

No. The caramel itself boiled with white sugar is a normal chemical phenomenon, that is, the sugar is formed at a high temperature, generally 140 degrees Celsius and 170 degrees Celsius, and the "sugar" formed after the chemical reaction, in layman's terms, is the sugar scorched at high temperature, this chemical reaction is called caramelization reaction, this caramel is currently a safe food additive, which can be eaten with confidence, but should not be used too much. Note: Excessive consumption of caramel color has a carcinogenic risk, and pregnant women may cause fetal malformations if used in large quantities.

Therefore, when eating caramel, be sure to stop in moderation.

How to remedy the bitterness of fried sugar.

Add water. If the sugar is fried too much, it is recommended to add boiling water after the sugar is caramelized, mix well, and after cooling, it will not be a hard candy lump, but a sticky syrupy that can be dipped and eaten. If you add whipping cream, it becomes a creamy caramel sauce.

How to fry sugar color correctly.

Raw materials: It is most convenient to boil with white sugar, and choose caster sugar with relatively small particles.

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

2. Observe at any time when cooking, there will be a lot of bubbles on the surface after boiling, but with the reduction of moisture, the bubbles will also become less 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.

3. When the syrup turns amber or tan, and smells the sweet caramel flavor, add hot water, stir well, and turn off the heat. Note (1) The time for the sugar to caramelize to the right extent is very short, about a few seconds, if the fire is too big, it will be mushy if you are not careful. At the same time, be sure to pay attention to the color change and don't overdo it so that the taste is too bitter.

2) In order to avoid the crystallization of sugar when boiling caramel, you can stir it slightly with a spoon when mixing sugar and water, and no longer stir during the boiling process.

Stir-fry in oil. Frying sugar with oil should be our most common method, generally our choice of operation method is to add a large amount of cooking oil to the pot, cooking oil to reach more than 3 times the sugar; Then when the oil is hot to 5, add the prepared rock sugar to the pot, and then slowly boil it over low heat until it is caramelized, which is also the most common way to fry sugar.

However, the method of frying sugar color with oil is also more difficult, and it is difficult for us to grasp the temperature of the edible oil in the pot when we use oil to fry sugar color, and once the temperature is too high, the sugar color will be burnt. However, this method also has the advantage that it takes a lot less time.

Stir-fry with water. Stir-frying sugar with water is also a common method, we only need to add the same amount of water as rock sugar to the wok; When the water is boiling, put the prepared rock sugar into the pot, continue to boil over high heat until it changes color, then turn to low heat and continue to boil for a while. The method of frying sugar with water will be simpler, and it is more suitable for friends who do not have much experience, but this method takes a long time.

Two methods.

1. The first method: use oil to fry the sugar.

The basic principle is similar to the principle of water, although there will not be a large number of bubbles in the early stage, but the temperature rises faster when fried in oil, so most people still fry more in oil if they are proficient.

2. The second method: fry the sugar color with water.

The effect of water is also to melt the sugar first, there will be a large number of white bubbles in the early stage, as the temperature rises, the water gradually evaporates, the bubbles change color and disappear, the temperature continues to rise, the sugar color continues to deepen, and finally becomes caramel color.

The personal practice is to put rock sugar on the oil before it is hot, and be sure to slowly boil the rock sugar over low heat, and add a little water, so that it is not bitter or sweet.

Add water or oil to the wok, and then add sugar to it (white sugar or rock sugar is fine, it is best to crush it with rock sugar);

Then that's the point, fry the sugar with a shovel over medium-low heat, to what extent? Fry until the sugar solution is reddish-brown, turn off the heat first, then pour in hot water, and then push and stir the sugar a few times. (It is better not to add cold water, there is a high probability that the inside of the pan will be "fried").

Stir-fry the sugar color slowly over low heat, and keep stir-frying when stir-frying, so that it will not become mushy and bitter when heated. The sugar is fried until it bubbles and is ready to come out of the pan.

Pour and re-fry.

In order to avoid the aggravation of the bitterness, add some water immediately, or add some ginger slices and vinegar or cooking wine when cooking, which helps to cover the bitterness, but the effect is not significant, it is recommended to use water to boil off the outer layer of sugar and reprocess. Stir-fry the color of the sugar, pay attention to the fact that it must be hot pan with cold oil, boiled and melted over low heat, otherwise it is easy to fry the paste and become bitter.

Water. If the sugar is fried excessively, it is recommended to add boiling water after the sugar caramelization plant, mix evenly, and it is not easy to be hard candy after refrigeration, but it is a thick syrup, which can be dipped and eaten. If whipped cream is added, it becomes whipped cream caramel sauce.

Of course, if you are afraid of trouble, you can use the finished color treasure sugar color at night. Pure rock sugar is boiled, and it is very convenient to use directly.

The bitter color of fried sugar is because the fried sugar has been fried for too long, and it is generally difficult to remedy it well, but in order to avoid the aggravation of the bitterness, we can immediately add an appropriate amount of water, and you can also add a little ginger and vinegar when cooking the dish to reduce the bitterness. Of course, if you choose to re-fry the sugar color, we can also make it into caramel, add boiling water to the fried sugar color, mix it evenly, and wait for it to cool to get a viscous caramel syrup. Stir-fried sugar color is afraid of trouble, and you can directly use the finished color treasure sugar color at night, and boil it with pure rock sugar.

We can use it to make some simple desserts, make creamy caramel sauce, or brew a cup of caramel flavored coffee. In fact, the method of frying sugar is very simple, just use vegetable oil, water, white sugar or rock sugar to boil in the pot until viscous and bubbling.

I make sweet potatoes every time. It's a little bitter when you boil sugar. I had to add water. to remedy. In this way, the boiled sugar will not be bitter. Sweet potatoes can also be colored.

1. The color of fried sugar is divided into oil frying river and water frying. The speed of the oil frying method is faster, and it is also relatively easy to master, first heat the iron pot and put it in the oil pan and shake it around, pour out all the oil, as long as a little bottom oil is left in the pot, and put rock sugar or white sugar at this time. If you are afraid of the trouble of frying the sugar color, you can directly use the finished color of the color treasure sugar color at night, which is very convenient to use, and it is boiled with pure rock sugar.

2. The fire should be adjusted to low heat, so that it is easier to control, and the spoon should be kept sliding. You will see bubbles in the pot, and the bubbles will be from large to small.

3. When the bubbles become smaller, the color will also become very ruddy, stir with a spoon, and the sugar color will be fried at this time.

The second method is the water frying method, which needs to be noted in the proportion, in which the ratio of sugar, oil and water is 5:1:4, and it should be put in place at one time, and water can not be added halfway, otherwise there will be bitterness.

Heat the pot over medium-low heat, don't stir with a spoon to let the sugar melt in the water. After it is completely melted, it can be stirred with a spoon, if it is stirred too early, there will be sandification, large bubbles will appear at the beginning when stirring, and then gradually turn into small bubbles, the color will also change from tender yellow to chicken oil, at this time the fried sugar color is successful, the fried sugar color can be used to make silk dishes, very beautiful, and can pull out long silk.