How do you fry sugar to be red and bright? How to fry the sugar color can be fried to the extent tha

If you want to fry the sugar color red and bright, you should pay attention to it:

1. The best situation is to add sugar in a hot pan with cold oil.

2. As for the types of sugar, cotton sugar, crushed rock sugar, and granulated sugar are all fine.

3. The sugar must be small pieces (the size of mung beans) or more broken.

4. The sugar should not be too little, otherwise you will find that you can't froth it, and the sugar will sink to the bottom of the pot.

5. After the sugar, if you are a novice, please use low heat, and you can also complete the whole process with high heat after you can master the heat.

6. As mentioned in 5, but note that the heat of the fried sugar color is not static, if the sugar will be batter at the bottom of the pot and there is enough sugar, please remove from the heat (or turn off the heat) when the foam is just foamed, and immediately temper and cut the material when the foam changes from large bubbles to small bubbles.

7. The most important thing is only the last few seconds after foaming, and it is best to prepare the ingredients and put them in the pot a moment before all the sugar is completely foamed.

Steps of the method of frying sugar:

1. Stir-fry the sugar color in oil: shake the bottom oil in the pan, and then pour it out, at this time there is still a little oil left in the pot, and it is enough to fry the sugar color with these oils. If there is too much oil, it will be sealed on the sugar solution, hindering the chef from observing its color, affecting judgment, and increasing the difficulty of boiling the sugar color.

Put the white sugar into this pot and heat it over low heat, push the sugar with a spoon and stir it in the same direction in the pot, and soon the sugar will melt, and then first reach the state of drawing silk with small yellow bubbles, and then reach the tender juice state with golden yellow bubbles.

2. Stir-fry sugar color in water: clean the white sugar in the pot, add an appropriate amount of water (subject to the dilution of white sugar), heat over low heat, and stir constantly in the same direction with a spoon.

The biggest difference between the two is: the oil frying time is short, 3-4 minutes faster than the water frying sugar color, but the difficulty coefficient is large, requiring the chef to be experienced and quick to act; The advantage of stir-frying in water is that it is not easy to fry and is relatively easy to master.

Oil frying method: It is to heat the pan with cold oil and fry it with sugar. This method is a bit difficult to operate. If the heat is not well controlled, the color is easy to fry. But if you grasp it, the color is reddish-brown and will be very bright.

Water frying method: the operation is simple, add water directly after putting sugar, it doesn't matter if there is more or less water, boil more water for a while. Generally, the ratio of water to sugar is controlled at 1:

1。As the water slowly evaporates, the temperature is relatively controlled, making it ideal for novice operations. The color of the fried is jujube red, but the brightness of the fried is poor.

Water and oil mixing method: on the basis of fried sugar, put a little oil to mix and fry, the advantage of this method is that the color of the fried is between water frying and oil frying, and the operation is not complicated. The brightness is brighter than the water frying method, and it is worse than the oil frying method.

For those who can't master the oil frying method, you can try this method. The ratio of sugar, oil and water is generally controlled at 5:1

4。If you are afraid of trouble, you can directly use the finished color of Sebao candy, which is very convenient to use.

Ingredients: Appropriate amount of rock sugar, appropriate amount of water, appropriate amount of oil.

1. If you are a professional chef, you can choose to fry in oil, so that the time will be faster, and if you are not a professional, then you can fry with water, or you can fry it red and bright, but it will take more time.

2. If you fry with water, you must pay attention to the ratio of water and rock sugar, about one to one, first put the water and rock sugar into the pot, turn on high heat to fry, speed up the boiling of water and the melting of rock sugar.

3. When frying, you can choose to stir with a spoon, which can speed up the melting speed of rock sugar. When all the rock sugar is melted, reduce the heat to low and continue to stir-fry.

4. At this time, you should also pay attention to constant stirring, as the water decreases, the sugar color will begin to turn yellow. Slowly the yellow color will continue to deepen, and we can turn off the heat, otherwise we will have to fry the paste. Pasted sugar color cannot be used for cooking.

5. As long as you follow the above steps, you can easily fry the red and bright sugar color at home, we should pay attention to the best rock sugar.

6. Then pay attention to the proportion of water, as well as keep stirring, and the most important thing is that the sugar color changes slightly and turn off the heat.

The above content refers to Encyclopedia - Fried Sugar Color.

Ingredients: Appropriate amount of sugar, appropriate amount of oil. Method: 1. Heat a cold pan and add about 1 tablespoon of vegetable oil.

2. Immediately pour in the sugar, the amount of sugar is not over the oil or 1:1 with the oil.

3. Stir-fry with a spatula over low heat (similar to the method of stir-frying, melting while stir-frying).

Fourth, when the color is close to brown-red, there are bubbles popping up, and then fry it, and then it will become bitter.

Stir-fried sugar color is a necessary step when making braised pork and drawing shreds at home, and the success or failure of sugar color directly determines the taste and appearance of the dish. From personal experience, I like to use rock sugar to fry sugar color, firstly, the color of rock sugar is bright, and secondly, crystalline sugar is healthier than white sugar.

As for the stir-frying method, I have done both water frying and oil frying, in general, the water frying is simple and easy to operate, if the color of the forest, of course, the oil frying is better. I mainly talk about some of my experience in making fried oil, the level is limited, just for reference, after all, we are not chefs, we are not foolish. There are two methods of stir-frying sugar, water frying and oil frying, water frying is slow, but easy to master, suitable for beginners.

The oil fried temperature rises quickly, it is not easy to master, and it is generally suitable for veterans. I teach my apprentices to combine water and oil, which is easy to operate. The amount of oil should not be large when stir-frying sugar, but only play the role of moistening the pot.

The amount of water should be about the same as sugar, or slightly less. Based on my years of work experience, the correct ratio of fried sugar color is 250 grams of white sugar plus 200 grams of water and 25 grams of oil.

In fact, the amount of water is not too important, if you add less water, you can boil it for a while, and if you add more, you can boil it for a while, so that the excess water can be volatilized. If you want to boil for a little longer, the firepower must be smaller. Of course, the gap between sugar and water should not be too far, about 1:

1 ratio. On this basis, a little more, a little less, can be adjusted by the time of boiling.

1. Stir-fry with rock sugar, stir-frying with rock sugar can not only make the color of the sugar bright, but also make the dish taste sweet but not greasy.

2. Don't use soy sauce to make sugar, the sugar color fried in soy sauce will turn black after being stored for a long time;

3. When frying the sugar, use low heat. Knowing the temperature is crucial for stir-frying sugar. When frying the sugar, observe the change in the color of the sugar over low heat. Low heat is easier to control and can avoid the sugar color turning black;

4. The color of the fried sugar should be constantly stir-fried, and it is easy to paste the pot if it is not stirred in time, and the sugar color will be black and bitter;

5. Turn off the heat at the right time, the sugar juice will bubble small, you can turn off the heat, be careful not to wait for the color to be suitable before turning off the heat, because the pot will have residual temperature after turning off the heat, and the sugar will continue to heat. Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, easy to use, pure rock sugar boiling, stable coloring.

When frying sugar, we must pay attention to the temperature control, because if the temperature is too high, the sugar will be scorched, and the color will not be particularly beautiful, if you want the color to be red and bright, then you must have a strict grasp of the temperature, so that you can fry to a very good color, but I think the most important thing is to add rock sugar or honey to the white sugar, so that there will be a better color.

When we usually make braised pork ribs or braised pork, the first step is to fry the sugar color, put the oil first when the sugar color is fried, the ratio of oil and sugar is 1:1, the sugar is best to put the old-fashioned rock sugar, not too big after the goods, otherwise the fried sugar color is easy to turn black, the guy boils and melts, keeps stirring, and waits until the smoke is bubbling to put the meat or add water.

I think if you want to achieve the degree of red and bright sugar, you must control the heat, the heat is a very critical step, if the heat is too big, it is easy to fry the sugar, if it is too small, it may not achieve the result you want, so you must master the heat.

We can use some rock sugar, and then pour some hot oil into the pot first, and when the oil temperature is eighty percent hot, put a few rock sugars into it, boil it all the time, add a little boiling water in the middle, and the sugar color is red and bright.

You can fry the color with sugar. First add a spoonful of oil to the pot, then pour an appropriate amount of sugar into the pot, slowly fry it with a simmer, and keep turning the sugar while frying the spatula until the white sugar in the pot dissolves and bubbles and smokes, you add a small spoon of water to the pot, and use the fire to boil the clumpy sugar paste, so that your sugar color is completed, and the marinated vegetables are not old or tender, and the color is red and bright.

When frying sugar, special attention should be paid to the amount of white sugar and rock sugar and the heat of oil. It should also be in moderation, and the heat should be moderate, which will make the oil better warm, and then moisturize the sugar. The heat is really important, otherwise the sugar will become more charred and yellow, and not ruddy.

I usually like food, and when I cook braised pork, I also have a grass hall because I think that the color of fried sugar must be controlled well.

The fire can't be too big, and it can't be too small. Boil the sugar until it changes color, then gently lather. In this case, the color is just right.

When frying sugar color, you should pay attention to the amount of oil can not be too much, but also pay attention to the appropriate oil temperature before you can add sugar, otherwise the sugar is easy to fry, I am burning the oil for five seconds every time and then add white sugar, and finally turn on low heat and fry slowly, so that the fried sugar color will be red and bright, if there is a condition, it is best to fry in a non-stick pan, which will be more conducive to frying sugar color.

When I was a child, my mother loved to cook sugar, and I still remember that every Chinese New Year, as long as the stewed meat, my mother would cook it, and it was all brown sugar, not white sugar, because it was not colored.

The production method is the same as stir-frying, first put oil and wait for the oil to be hot, then put sugar and fry, add some water to boil for a while, the sugar color is completed, and sometimes the meat is directly put into the pot to cook.

Later, after I went to junior high school, my mother stopped making candy, because it was sold in the market, which was more convenient.

Stir-frying sugar color only needs to master the following skills, and you can easily achieve the level of red and bright.

1. First of all, you need to control the oil temperature, and add sugar when the oil pan is smoky.

2. After adding the sugar, be sure to stir constantly, otherwise the sugar will become mushy and charred.

3. The sugar melts and foams with the temperature, and the sugar color will slowly appear, and after the desired color is reached, add half a pot of boiling water to complete.

Put less bottom oil in the pot, add an appropriate amount of sugar, boil over low heat, change from large bubbles to small bubbles, and then change from small bubbles to sesame oil color, the sugar color at this time is the best, absolutely red and bright.

The fried sugar color fire should not be too big and too urgent, and it must be patiently stirred all the time, otherwise it will be easy to paste, the color will be black, and the taste will be bitter; In addition, if you want the sugar to be red and bright, you can use rock sugar or white sugar and add a little brown sugar.

This requires personal experience and mastery of the heat, there are two methods, one is to boil sugar with water, the other is to boil sugar with oil, to see which skill you can master, during which to be patient, and constantly stir with a spoon, but also to judge the process of turning large bubbles into small bubbles, and then turning to caramel color, if the heat is too bitter, it is not easy to color.

1. Sugar selection: There are three kinds of sugar commonly used: white sugar, white sugar and rock sugar, and after a lot of experiments, I have concluded that the sugar color quality fried with rock sugar is the highest, the viscosity is strong, and the color is bright.

Note: Before use, it is best to crush the rock sugar, otherwise the pot is easy to fry when it is hot, and it is not as low as water frying, so it is easy to melt.

2. Selection of pots and spoons: It is not recommended to use iron pots, because the color of iron pots is black, especially for pots that do not fry often, it is easy to lose color and affect judgment. Don't use a frying pan either, it's better to use a stainless steel pot with a convex bottom, so that the outer flame of the flame will burn the bottom of the pan, and the spoon will always rotate at the bottom when the sugar is stirred.

Unlike a frying pan, there is sugar liquid all around, some with high temperatures and some with low temperatures, resulting in uneven color. Spoons should also be made of stainless steel or wood.

3. The choice of oil: colorless and colorless salad oil is the first choice. Soybean oil and peanut oil have colors, which will also affect the judgment of color.

4. Proportion of sugar and oil: If the sugar is fried less, after moistening the pot, you can leave the bottom oil. If the amount of frying is large, the ratio of sugar to oil is about 10:3.

5. Temperature control: it can also be said to be the control of heat. After moistening the pot, the pot should be hotter, the stove fire should be smaller, add sugar, and continue to fry over low heat (this should be better than the water frying method, the water frying method is smaller, the temperature is low, and it is easy to return to the sand.)

There is no need to scruple about the oil frying method). Just keep the fire even. Frying sugar color is a delicate job, and you must be patient.

6. Color control: This can also be said to be the most important. When the sugar color becomes a state of silk drawing, it is necessary to pay attention.

The sugar liquid slowly bubbles from the bottom of the pot to the big yellow bubbles, until all of them rise, and finally when they fall back and the color is brown, quickly put boiling water. One second earlier or one second later will affect the color.

7. Add water: This should be known, add boiling water to fry the sugar color, I will say the reason for adding boiling water:

1.In order to reduce the temperature difference between the sugar solution and the water, the temperature of the fried sugar color will be about 180 degrees, and if you put cold water, the color will immediately come back, and it will become dull and the color is not correct.

2.Prevent the fryer. When you put it in the hot sugar solution under cold water, it will quickly bang under the action of the oil, and the splashed sugar solution will burn people.

It's not that it's finished after adding boiling water, but it has to be boiled for three or four minutes until the color stabilizes, and the sugar color is considered to be fried.