What to do if the sugar is fried for a long time and is bitter

Stir-fry sugar color. If it is bitter for a long time, you can add some water immediately, and add some ginger slices and vinegar while cooking to help cover the bitterness.

When adding human sugar during cooking, if the sugar is fried for too long or the temperature is too high, the sugar is carbonized, and the bitter taste appears. Sugar itself is a carbohydrate.

Therefore, when stir-frying with sugar, avoid excessive temperature.

The reason why the fried sugar is bitter is because the white sugar is paste, and there is no remedy, so it cannot be used to make dishes such as teriyaki. Pour it and stir-fry, brush the pot clean, dry the pot with a rag, pour a small amount of vegetable oil into the pot to increase it, be sure to use vegetable oil. Put the pot on low heat, pour in the sugar and stir the sugar with a small spoon at the speed of the banknote, first turn it into sugar water, at this time the sugar water in the pot is white with a little color.

The taste is sweet and not colored, at this time the sugar is just melted, and then a small bubble will appear, at this time the caramel is sweet and slightly sweet, it is the best time to cook into the raw materials, and after this period you have to start all over again. There is no remedy for the white sugar paste, the pasted sugar water tastes bitter and slightly sweet, and cannot be used to make dishes such as braised sugar, be careful not to use brown sugar, brown sugar cannot make caramel water.

Most people will use oil to fry sugar color, oil has the characteristics of fast heat conduction, which can make the sugar change color faster, generally only two or three minutes can fry the caramel color, but frying sugar color with oil is difficult for unskilled people, because frying with oil requires you to fry quickly, and it also requires a high level of ability to grasp the heat.

Stir-frying with water is relatively simple compared to oil, which is very suitable for people who are not so skilled to use, but the time of frying sugar color with water will become longer, and the change of sugar color is relatively slow.

1. How to remedy the bitterness of fried sugar.

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.

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.

1.Home-style braised dishes.

For dishes such as braised pork and braised eggplant, stir-frying sugar is an essential step, which not only increases the color, but also makes the dish more delicious and sweet.

2.Some of the more difficult grilled dishes to make.

For example, dishes such as grilled elbows and roast duck, the ingredients of these dishes are general but there is a layer of skin, and the color of fried sugar can make this layer of skin very shiny and shiny, which greatly increases the appearance.

There is no remedy for the bitterness of the white sugar, the bitter taste of the pasted sugar water is slightly sweet, and it cannot be used to make dishes such as braised sugar, be careful not to use brown sugar, brown sugar cannot make caramel water. If you feel that it is too late to get off the food after frying, you can pour a small bowl of water into it to prevent the sugar from becoming paste.

You can only replace it and start again.

Ferment the replaced water and make fertilizer in the pot.

In fact, when frying, in addition to observing the color change, pay attention to yourself to taste it, so that there will be no mistakes.

Make a note of it so that it doesn't happen next time.

Hope I can help you.

Pour it out and re-fry ......Don't be reluctant.

The reason why the fried sugar is bitter is because the white sugar is paste, there is no remedy, and it cannot be used to make dishes such as braised dishes, so you have to pour it and fry it again, brush the pot clean and wipe the pot dry with a rag, pour a small amount of vegetable oil into the pot to increase it, and be sure to use vegetable oil.

How to fry the sugar color:

Ingredients: 50 grams of sugar, 100 grams of peanut oil.

1. Prepare sugar and peanut oil, then take a clean wok and put it on the fire, turn on the high heat to heat the pot, and pour the peanut oil into the pot.

2. When the pan is hot and the oil is cold, put the sugar into the pan (note that the ratio of sugar to oil is about one to one).

3. Then turn the heat to medium heat, fry the sugar, and stir-fry quickly and continuously with a spatula during the frying process (the heat is very important, you can't fry it over high heat, it is easy to fry the burnt paste).

4. When the sugar oil in the pan turns brown-red, and you see the sugar oil bubbles, turn off the heat first, let the residual temperature of the pot and then boil the sugar oil (note to turn off the heat in advance, it is not easy to fry old or bitter).

5. Finally, put the sugar oil out and put it on the plate, and the fried sugar color is ready, which can be used to make food.

Generally speaking, there is no remedy for the bitterness of the sugar color, and the pasted sugar water tastes bitter and slightly sweet, and cannot be used to make dishes such as braised dishes; If the bitter taste is already present, to avoid this bitter taste, you can add some water, and add some ginger slices and vinegar while cooking to help cover the bitterness. In fact, sugar itself is a carbohydrate, so avoid too high a temperature when stir-frying with sugar, if you fry it for too long or too high when cooking and adding sugar, it will make the sugar carbonize and appear bitter.

Let's take a look at the correct way to fry sugar first:

Raw material preparation]: 100 grams of rock sugar, 20ml of corn oil, 200ml of hot water above 80 degrees Celsius.

The correct way to fry the sugar color].

Step 1: First wash the pot, then heat the pot, then put the cooking oil into the pot, when the oil temperature is heated to 5, put all the rock sugar into the pot, and fry the rock sugar over medium heat until it melts. Rock sugar should not be put into the pot with cooking oil, otherwise the fried sugar will smell oily!

Step 2: After all the rock sugar is melted, continue to fry over medium heat for about 1 minute until a large number of small fisheye bubbles are produced in the pot! When frying the sugar color, you need to stir-fry it quickly, otherwise the sugar color will be mushy for a while.

Step 3: Turn the heat to low and continue to fry for 1 minute until the large fisheye bubbles turn into large fisheye bubbles, then turn off the heat. After frying, you must turn off the heat, otherwise frying for 10 more seconds will make the sugar bitter!

Step 4: Then put the hot water into the pot, finally turn on the high heat, and boil the fried sugar color into sugar color water to use. If you can't use up the sugar-colored water, you can put it in the refrigerator and freeze it, and you can use it for 1 year!

The trick to stir-frying sugar color:

1. When frying sugar color, we need to put an appropriate amount of oil in the pot, and we also need to burn the oil temperature to 5 to heat before putting rock sugar, because when frying rock sugar with oil, the oil temperature has been at 200 degrees Celsius, this temperature is most suitable for rock sugar to turn red and bright, and the maximum temperature is only 100 degrees Celsius, this temperature is not enough to reach the degree of sugar color turning red, so the sugar color fried in oil is redder and brighter than the sugar color fried directly or fried in water. Moreover, the sugar color is not in direct contact with the bottom of the pot, and the fried sugar color will not be bitter. In the future, you must fry the sugar color, you must first put the oil, and then put the rock sugar, and add this 1 step to ensure that everyone can fry the sugar color that is redder and brighter, and not bitter!

2. When frying sugar color, you must pay attention to two changes, one is a small fisheye bubble, and the other is a large fisheye bubble, as long as you master these two points, you can easily fry a redder and brighter sugar color.

3. Hot water must be put on the fried sugar color, if cold water is put on it, it will cause the fried sugar color to condense immediately, and the heat dissipation will be dissipated when the sugar color is condensed, and the hot and cold water of the sugar dispersion will be quickly combined

There is no remedy for the sugar paste, in order to avoid the bitterness 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 best to boil off the outer layer of sugar with clean water and reprocess it. 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.

Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure rock sugar boiling.

There are two kinds of sugar color: water push and oil push, the method is the same, put oil or water in the pot to melt the amount of sugar you want to put The key is to push and heat over low heat, the temperature is appropriate to slightly roast your hands, keep pushing the hand spoon, and wait until the sugar is all melted into syrup.

Put a little oil in the pot, add white sugar after the oil is hot, and stir-fry repeatedly over low heat. I know that I can see the white sugar gradually turning yellow, and at the same time there are small bubbles. In this way, the sugar color is friedNote: if the bubbles are too much, it will be bitter.

Caramel is made by adding white sugar to water and boiling over low heat. In the process of boiling, the white sugar water slowly boils, bubbling, and the bubbles will become more and more, and the sugar water begins to become viscous, and the color gradually turns yellow and red. There will be a smell of sugar in the air, and as the color darkens, it will not stick to your teeth.

Now most of the silk and glass two states are classified as one, the raw materials are wrapped in the sugar solution in the state of silk drawing, if it is eaten while it is hot, it is a silk drawing dish, if it is cooled, the raw materials are wrapped in a layer of amber sugar shell and then eaten.

<> caramel color, commonly known as soy sauce color, is a viscous liquid or powder boiled with starch syrup, sucrose, etc., and then it is dark brown, due to the caramelization reaction, it has a slightly bitter taste, and is mainly used for coloring soy sauce, candy, vinegar, etc. Caramel is to boil white sugar into a syrup, and white sugar can only turn into caramel color when it is paste. It's just that the degree of paste is not too much, it is not too bitter, and the degree of paste is ruthless, and the taste will be bitter.

Immediately put the ingredients ready to be colored into the pot, basically the last few seconds are not easy to master, to put it bluntly, it is not easy to grasp the heat problem, the sugar is not melted into the oil a few seconds earlier, the color is not good-looking, it is pasty after playing, the taste is bitter, not delicious, in fact, more familiar with the caramel color in food additives is a substance formed by incomplete decomposition and dehydration of caramel or sucrose at high temperature. The use of ammonia, ammonium sulfate, ammonium bicarbonate and urea as catalysts is ammonia sauce color, and there are also non-ammonia sauce colors.

Generally, it is fried with a little oil and sugar, the sugar will slowly melt when stir-frying, and then the boiling water has small bubbles, and then slowly becomes a big bubble, then you should add water immediately, if you fry for a long time, it will be bitter, but it may not be to the extent of paste. It's not good, it's too long, the heat is over, and the carbohydrates in the sugar are carbonized, which is usually called burned, so the taste will be bitter. Under normal circumstances, oil will be used in the fried sugar color of the restaurant, so that the sugar color is brighter.

Stir-fry sugar color in the kitchen at home, if the heat is mastered to fry the sugar color, it is not difficult to say that it is simple and not simple, caramel color is generally divided into two kinds of water fried and fried in oil, the first kind of oil fried color, it is very difficult for unskilled people, and the requirements for grasping the heat are very high.

The reason why the color of fried sugar is bitter is because the fire is too big, and the time is too long, which burns the sugar and produces a bitter taste. It is recommended that when frying sugar color, be sure to slowly fry it over low heat to make caramel color.

Because the heat is not properly mastered, there will be a feeling of bitterness. It is very important for us to grasp the temperature of the oil and the heat of the fire when frying the sugar.

The fried sugar color is particularly bitter because the heat is too big. To use rock sugar, add rock sugar when the oil temperature is 7 hot, and stir quickly to melt the rock sugar. This has been more successful.

Method one poured and re-fried, teach you to fry the sugar with your eyes to feel what degree is the taste, I start from a professional point of view, Chinese cooks intermediate, brush the pot clean with a rag to wipe the pot dry, pour a small amount of vegetable oil into the pot to aggravate it, be sure to use vegetable oil, and then put the pot on the fire, low heat, pour in the sugar, use a small spoon to stir the sugar, first make it into sugar water, at this time the sugar water in the pot is white with a little color, the taste is sweet and not colored, this is the sugar is just melted, Wait a little longer for a small bubble, this is for the caramel taste sweet and slightly sweet, is the best time to cook into the raw materials, after this period you have to start all over again, the sugar paste is no remedy, the paste sugar water is bitter and slightly sweet, can not be used to make dishes such as braised sauce. The above mentioned can also use dark soy sauce, that is the southern braised braised blood, the northern braised is basically made of white sugar, note: do not use brown sugar, brown sugar can't make caramel water.

Stir-frying sugar bitterness is because the sugar is fried for too long and is generally difficult to remedy well, but in order to avoid aggravating the bitterness, you can immediately add the right amount of water, and you can also add a little ginger slices and vinegar when cooking dishes to reduce the bitterness.

Of course, if you choose to re-fry the sugar color, we can also make these fried sugar colors into caramel, add boiling water to the fried sugar color, mix well, and cool to get a viscous caramel syrup.

The effect of fried sugar color

Sautéing sugar color can improve the taste of food, not only to make the sweetness more pronounced, but also to increase the aroma. In addition, the purpose of stir-frying sugar color is to make the dish look more colorful and appetizing. If the sugar color is mastered better, the food will look crystal clear, but sometimes a light brown color, especially for meat products, is more attractive.

If you want to fry the sugar color is red and bright, first of all, the choice of sugar is very important, the market has three kinds of white sugar, white sugar and rock sugar, if you want to fry the sugar color red and bright, then you need to choose rock sugar. The sugar stir-fried with rock sugar is of the highest quality in color, with strong viscosity and bright color.