How to solve the bitterness of sugar color, and how to remedy the bitterness of sugar color

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.

Extended Materials. 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 white sugar paste, and the pasted sugar water is a little sweet and cannot be used to make braised dishes and other dishes; If there is a bitter taste, to avoid this bitterness from getting worse, you can add some water, add some ginger and vinegar to help cover the bitterness. In fact, sugar itself is a carbohydrate, so when cooking with sugar, avoid overheating. When cooking and adding sugar, if you fry for too long or the temperature is too high, the sugar will carbonize and cause a bitter taste.

Of course, if you are afraid of trouble, you can directly use the finished color of Sebao sugar, which is very convenient to use directly, and it is made of pure rock sugar.

Stir-fried sugar color points.

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 white 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.

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

Extended Materials. Sugar color ratio.

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.

Sugar color. Culinary terms.

This entry is a polysemous term, with a total of 2 meanings.

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.

Chinese name. Sugar color.

Main ingredient. Edible oil, sugar water.

Taste. Sweet.

Fast. Navigation.

Tips for stir-frying the sugar color.

Sugar color preparation. 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. The biggest difference between oil frying and water frying is that the oil frying time is short, which is 3-4 minutes faster than the water frying sugar color, but the difficulty coefficient is large, and it requires rich experience and quick action; The advantage of stir-frying in water is that it is not easy to fry and is relatively easy to master.

When frying sugar, be sure to add boiling water (do not add cold water) after the sugar liquid is tender or the sugar is in a state.

Stir-fried sugar 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 pan, and it is enough to fry the sugar color with this oil. If there is too much oil, it will be sealed on the sugar solution, hindering the observation of its color, affecting the 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.

Advantages: Fry the sugar color with oil, because the oil conducts heat relatively quickly, the sugar is more likely to change color, and the oil frying should be reduced by at least 3-5 minutes compared with water frying.

Disadvantages: easy to fry paste, fry bitter, the operator needs to have a certain amount of experience, when operating, the action should be faster, and more careful observation is required.

Stir-fry in water with sugar. Clean the pot under the sugar, add an appropriate amount of water (subject to dilution of white sugar), turn on low heat and heat, with a spoon in the same direction of constant stirring, because the sugar has been added with water, so at the beginning of the bubbles, this is the manifestation of water evaporation, and then the sugar solution in turn to the small yellow bubble of the silk state, the golden bubble of the tender juice state and the chicken blood red sugar state. Cons:

It takes a long time, and the brightness of the fried sugar is relatively low.

Method: 1. Heat the pot and add the prepared sugar; 2. Pour in water equivalent to one-half of the amount of sugar and cook over medium heat; 3. Stir while burning until the sugar melts; 4. Pay attention to the observation that the sugar water changes from large bubbles to small bubbles, and the color changes to light yellow; 5. When the small bubbles begin to become viscous, the color will become darker; 6. Finally, the color changes from dark yellow to light brown, and the small bubbles turn back to large bubbles; 7. When the color is bright and brownish-red, it is OK, and then you can put in the meat or vegetables to color.

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 is no remedy for the sugar paste. In order to avoid the aggravation of the bitterness, you should add some water immediately, add some ginger slices and vinegar when cooking to help cover the bitterness, or you can pour it and stir-fry again, the specific steps are: brush the pot clean, pour a small amount of vegetable oil into the pot to heat it, be sure to use vegetable oil.

If it is fried with white sugar, then there is no remedy, and the paste sugar water tastes bitter and slightly sweet. It can't be used to make dishes like braised braised food, if it already has a bitter taste, you can add some water, and add some ginger slices and vinegar when stir-frying to help mask the bitter taste. In fact, sugar itself is a carbohydrate, so avoid too high a temperature when cooking sugar, if you fry sugar for too long or at too high a temperature, it will carbonize the sugar and become bitter, if it is for sugar color, you can also add soy sauce while cooking.

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

1. Put oil in the pot, and then add rock sugar after the oil is hot;

2. When the rock sugar is a little less foamy, it should be changed to medium heat. (Keep in mind that it is difficult to caramelize the rock sugar if it is too slow, but if it is too strong, it will cause the rock sugar to char and become bitter.) After switching to medium heat, it should also be stirred constantly).

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.

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.

Ingredients: 50g sugar, a little corn oil, a small bowl of boiled water.

Precautions: The water added must be boiled.

Steps: 1. Put a little oil in the hot pot.

2. Put it on the top of the pan by hand and feel the sugar in the pan to be slightly hot.

3. Stir-fry evenly over low heat (stir-fry over low heat).

4. Start the sugar to turn yellow and stir with a spoon in one direction.

5. Turn the sugar color to red, turn to high heat, add boiling water and stir, the sugar color has become viscous.

6. Turn off the heat and remove from the pot.

7. The finished product is ruddy and oily and the sugar color is fried.

First pass the hot water and add some sweet spices.

Add a little cooking wine to get rid of the bitterness.

If the bitterness is sugar burnt, to be honest, there is no way to remedy it, if the burnt is not bad, you can add a little sugar water to boil it out of the pot, but that is just to cover up the burnt taste, just cover up, not a remedy. Even then, the chances of it being completely covered up are not high.

I stew the braised pork first, and after putting soy sauce, salt, or something to adjust the flavor, I finally put a few pieces of rock sugar into it, and the juice was reduced on high heat, and it was almost not burned.

If you want to fry the sugar first, I basically add a handful of sugar and two spoons of water, it will be about a paste, like this It starts with medium heat, and as soon as the sugar melts, the sugar paste of the white flower begins to gradually turn yellow after a period of crazy bubbling, and the bubbles in the sugar are reduced, and the fire stops when it begins to show a crystal clear golden sugar paste form (glazed state), and the residual temperature will make it completely golden soup.