Can white sugar be fried, and how to fry white sugar

Sugar can be used for stir-frying.

The color of the sugar fry is better grasped than the color of the water sugar fried; Boiled rock sugar has the best sugar color, followed by white sugar, but white sugar is easier to cook.

The reason why the sugar color is not well tolerated.

Heat is the most important thing: many friends tend to fry the sugar color black paste when cooking. This is because the heat is not well controlled and the fire is too big.

Time control: The results of frying sugar are different at different stages. At some stage, it can become sugar-colored, and at some stage, it can become brushed or frosted. Only by grasping the time to turn sugar color can the sugar color be boiled out.

The correct way to boil the color of sugar.

Today I will share a simple and practical standard for boiling sugar color: here we use white sugar and fry sugar color in oil.

Clean the wok, add a small amount of cooking oil, do not heat, and then add the sugar. (The amount of oil added is about 1 10 of sugar, so you can't add too much oil.) Turn on low heat with a spoon and slowly stir the sugar to dissolve the sugar and grease together.

At this time, the color and fat of the sugar will change, gradually turning from white to yellow, and red will begin to produce small bubbles. Finally, after the sugar in the pot is boiling, you want the water to boil. When it is about to appear, add warm water at this time.

Add twice as much warm water as sugar color. )

OK. The main ingredient for sugar color is rock sugar, of course, white sugar can also be used, but it is not as good as rock sugar, probably because of the strong viscosity or gelatinity of rock sugar. When refining sugar color, oil can also be used, because the oil heat transfer is fast, and there is a "frying" effect, so the use of oil is better, although it is oil, but there is no need to worry about the sugar color will be greasy, because in the refining process, sugar and oil have occurred a neutralization reaction.

If you are afraid of trouble, you can also directly use the finished color treasure sugar color, pure rock sugar boiling, and use it directly.

It can be used for white sugar, white sugar, and rock sugar.

Stir-fried sugar color is a color that uses sugar to make food present during the frying process. 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.

The following is a brief introduction to how to make white sugar fried sugar color.

Ingredients for stir-frying sugar in white sugar:

White sugar, water, salad oil.

The practice of stir-frying sugar color in white sugar:

1. Heat the pot, pour in the salad oil, then add the white sugar and stir-fry evenly, then add water.

2. The white sugar in the pot is first thin and then thickened after melting, when the sugar melts, turn to low heat and continue to boil, first big bubbles and then small bubbles, the color changes from white to yellow, and suddenly thins from thick.

3. When the white sugar in the pot is slurry and turns golden brown, and there are many small bubbles in the middle, remove from the heat. This is the best time to put in the ingredients, so be sure to get the timing right and quickly get in the ingredients for cooking.

Stir-fried sugar color points:

1. 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.

2. The whole process of frying sugar should be stirred constantly with a spatula to prevent sticking to the pan and pasting the pan.

3. There is a certain danger in frying sugar in oil, so children should not operate it. In addition, it is easy to fry the pan when the sugar is fried and the meat or vegetables are served, so be sure to drain the water on the ingredients.

1. It is best to use rock sugar for the color of fried sugar, because if the rock sugar is made into braised dishes, the color is more beautiful, and it will not be so sweet, put an appropriate amount of salad oil in the pot, and then put the appropriate amount of rock sugar into it, and heat it over medium and low heat.

2. If there is no rock sugar, you can use white sugar or cotton sugar, the method is the same, put the salad oil first, and then put the white sugar over low heat to heat, during which the spoon is used to keep scratching.

3. As the temperature rises, the white sugar or rock sugar will gradually melt, and large bubbles will appear in the pot, stir it with a spoon.

4. Until the bubbles become smaller, the color becomes golden yellow, and when stirred with a spoon, it will appear viscous, and the sugar color will be fried at this time.

Stir-fry the sugar color with white sugar, now pour a little oil into the pot, then add the white sugar, stir quickly until the sugar changes color.

It is recommended to use rock sugar and white sugar, in fact, in life, fried sugar color is not very common, and the process of fried sugar color is more troublesome.

Stir-fried sugar color was more common in the original era, and its main function was to color food, but now soy sauce is mostly used instead.

The color effect of stir-frying sugar with rock sugar is better, and the taste and color are better than those made of white sugar, but the frying method is more complicated and requires skillful skills, otherwise it is easy to fry black.

In life, it is more common to use white sugar to fry sugar color, and the production process is relatively simple, and the main raw materials used are white sugar, edible oil and water.

When frying sugar, put oil in the pan, and then use low heat, the pot should not be too hot, and it should be noted that you must not use high heat.

After that, put an appropriate amount of white sugar in the pot, if it is rock sugar, it is best to break it up, and then stir the white sugar thoroughly, and wait until the sugar is all melted, and the oil surface begins to bubble, which means that it is fried.

The most important thing in this process is to control the heat, and in addition, pay attention to the time of putting sugar.

Among the soy sauces that are specially used for color mixing is dark soy sauce, which has a high saltiness and can be used with less salt.

The color of fried sugar in oil is easier to grasp than that of fried sugar in water; The color of the sugar boiled out of rock sugar is the best, followed by white sugar, but it is easier to boil sugar color with white sugar.

The reason why the sugar color is not boiled well.

Heat is the most important: many friends are prone to stir-fry the sugar color black and paste when boiling the sugar, this is because the heat is not well controlled and the fire is too big.

Time control: The results of frying sugar are different at each stage. At a certain stage, it can become a sugar color, in some stages, it can become a state of drawing, and it can also become a state of hanging frost.

The correct way to boil the sugar.

Today, I share, a simple and practical standard for boiling sugar color: here is the method of using white sugar and frying sugar color with oil.

In a clean wok, add a small amount of cooking oil, do not heat it, and add the sugar. (The amount of oil is about 1 10 of the sugar, the oil can not be put too much) turn on the low heat with a spoon, slowly stir the sugar, so that the sugar color and oil dissolve into one, into a whole, at this time the sugar color and oil will change, gradually from white to yellow, red began to bubble and bubble, and finally the sugar color in the pot boiled after the water wanted to boil, when it was about to come out, at this time add warm water. (The amount of warm water is twice as much as the color of sugar.)

Some tips and precautions in boiling sugar color.

When frying sugar, you can't add too much oil, if you add more, it will hurt people because of the oil and sugar.

When boiling the sugar, turn on the low heat, and the sugar color that is fried after the big one can not be opened and the color is bitter. The timing of adding water is very important, often many friends do not wait for this time, they add warm water, so that the sugar color fried is useless, only when the sugar color is boiled, add warm water immediately, not cold water.

The amount of water added is twice that of prevarication, and it is diluted if it is added more, and it is not appropriate to add less, and it is not suitable to be stored too viscous.

White granulated sugar can be fried for sugar color.

The color of the sugar fried in white sugar will be darker than that fried in rock sugar, and the sweetness will be heavier than that fried in rock sugar, so it is more suitable for braised pork, braised fish, Kung Pao chicken, braised vegetables and other series of dark dishes, which can not only make the color of the ingredients look better, but also make the dishes taste richer. Stir-fried sugar color is the use of sugar through the frying process to make the food appear in the color of sugar, a color. 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. There are three ways to fry sugar, one is to fry in oil, the other is to fry in water, and the third is to fry in water and oil. When frying sugar, be sure to add boiling water (remember not to add cold water) after the sugar liquid is tender or the sugar is in a color-colored state.

OK. Rock sugar is generally better for sugar color, because rock sugar is more viscous and gelatinous than white sugar. But if you don't have rock sugar, you can do it with white sugar.

It is best to use rock sugar for the sugar color that can be eaten, followed by white sugar. Note that when frying the sugar color, it must be fried slowly over low heat, and it can be stopped when the sugar color changes from light yellow to jujube red or dark red, if the sugar color is fried for too long, it will have a bitter taste.

How to fry a good sugar color with ordinary white sugar? The steps are detailed, the color is transparent, and the taste is mellow.

There are two ways to fry sugar color with granulated sugar:

1. Fry the sugar color with boiling water, add water to the pot, add the sugar after the water boils, and boil slowly until the sugar turns caramel color before putting in the ingredients.

2. Fry the sugar color with oil, add an appropriate amount of oil to the pot, put the granulated sugar in the cold oil, evenly accompany it to let the granulated sugar melt slowly, and put the ingredients when the caramel color appears.

These two methods must pay attention to the heat in the process of frying the sugar color, and keep the heat low throughout the whole process, otherwise the fried sugar color is easy to be bitter.

White granulated sugar can be fried until it is put in the pot and fried with a high score. When it melts, it turns sugar-colored. Many people put white sugar when making braised pork. Color.

Hello, yes, the color of the sugar fried is generally yellow, you can try the white sugar fried in the first class is yellow.

It's better to use some brown sugar, because the color of white sugar is not particularly delicious when it is fried.

You can also fry the sugar without any problem, but pay attention to the low heat and simmer slowly.

White sugar should also be able to fry that sugar color, it should be possible.

Can white granulated sugar be fried for sugar color? It's definitely possible, and if you do, you can put on some with a sugar color.

Can white granulated sugar be fried for sugar color? White sugar, fried sugar-colored stew, stewed meat, and stewed chicken can be directly fried with white sugar.

Yes, the fried sugar can be white sand sugar or rock sugar.

Can you fry sugar color? I think it's the same with white sugar, you can fry it with sugar color.

How to fry a good sugar color with ordinary white sugar? The steps are detailed, the color is transparent, and the taste is mellow.

Can white granulated sugar be fried for sugar color? Yes, but it's best to stir-fry it with rock sugar, which is the best.