How do you fry sugar at home?

The method of sugar color is relatively simple, and there are generally three steps:1. Add cooking oil and old rock sugar to a wok and sauté over low heat.

It is best to smash the old rock candy in advance; 2.Stir-fry until the old rock sugar is completely melted, the color becomes darker, and it becomes a simmer; 3.When the color of the syrup is getting darker and darker, turn brown, quickly add boiling water, stir and turn off.

Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure rock sugar boiled without additives. Easy to use.

1. Put oil in a pot, add rock sugar or rock sugar powder, and boil it over low heat.

2. While boiling sugar, the amount of water that needs to be used is also boiled on the side, note that we need to use boiling water later, do not use cold water, cold boiled water is not good, that is, the higher the temperature, the better.

3. It takes time to boil all the sugar on low heat, so be patient, stir with a spatula from time to time, and don't lose patience and turn it into a big fire.

4. After all the rock sugar is melted, bubbles begin to appear on the surface, and the amount will increase from less to more.

5. At the beginning, there are fine vesicles, and large bubbles begin to appear when the surface is almost full.

6. The best time to add water is when the "big bubble sets the small bubble" in the source of the shirt, and the time I understand is the stage when the small bubble turns into a big bubble shortly after.

7. The water must be moving a lot as soon as it goes, and it will gradually calm down after that. If you use an electric kettle, the boiling water will boil when the sugar is not fried, take it to the left hand side in advance, and pour it into the pot without hesitation when the time comes, and the right hand that is afraid of danger will block it with the lid of the pot, and be bold and careful, one is the wrong time, and the other is that you hesitate, let a small amount of water drip into a large amount of oil, which is easier to crackle than a large amount of water poured into a small amount of oil; The most important thing in this step of operation is to be decisive, quickly pour the water down at one time, but will not cause splashing, the more hesitant the water flow is, the smaller the splash.

8. After pouring all the water, stir slightly, turn on a high fire, or boil it once, you can stop the fire immediately, and put it into a container for storage after cooling.

How to fry the sugar color.

Ingredients: Rock sugar or sugar: Appropriate amount.

Water is thrown away.

A simple and quick way to stir-fry sugar.

I used white sugar to fry, and the water was thrown and added with sugar, and the sugar was stirred while being burned more than water, and the transparent color kept bubbling.

From the large bubble edge and small bubbles, a little caramel flavor comes out, continue to stir and heat the delicate bubbles, and the small bubbles turn obvious yellow, and continue to stir and heat.

When the delicate bubbles become larger, the heat can be turned off.

I'm going to transfer to a pressure cooker, so I added water, and I must be careful to add water here until the sugar color cools down before adding, otherwise there will be a violent exothermic reaction.

Tips: Stir-fry the sugar color with rock sugar, the color will be better and more translucent, the color of the fried sugar will be from the big bubble to the small bubble, and then from the small bubble to the big bubble, even if it is fried, and then it will be paste.

Is it fried in oil or water?

1. Prepare some rock sugar, which can be fried with auspicious rock sugar or white sugar. In contrast, rock sugar is better, and the color of the sugar is better than that of water when fried in oil. 2. Put 100 grams of rock sugar and 20 ml of oil into a clean pot, remember to put cold oil into the pot, do not put hot oil into the pot, this is easier to operate.

3. After turning on the medium heat, keep stir-frying the rock sugar to let the sugar melt quickly, and adjust the low heat immediately after seeing the rock sugar melt, so as not to paste it because of the high heat.

4. After turning down the heat, keep stir-frying, and the big bubbles will appear first during the frying, and then the small bubbles will appear after continuing to stir-fry.

5. When small bubbles appear, the pot is already brownish-red. At this time, immediately pour in hot water and stir well with a spoon.

6. Then turn the liquid to high heat, cook for a few seconds, and mix the water and sugar in the pot.

7. After turning off the heat, cool down naturally, put the sugar color into a well-sealed container, close the lid, put it in the refrigerator and use it directly when it is ready to use, so as to add color to the ingredients.

1. The fried sugar color should be made in a non-stick pan, and the hot pan, cold oil, and sugar are the three major steps of frying the sugar color.

2. In the whole process of frying sugar, the sugar should be stirred continuously with a spatula to prevent stickiness.

3. When frying sugar, be sure to stay away from children, and drain the meat and vegetables into the pot to prevent the phenomenon of frying the pan.

4. If you want to add water to the fried sugar, you must add boiling water instead of cold water.

5. When making fried sugar color, it is feasible to use granulated sugar rock sugar and other sugars, but the sugar color fried with rock sugar is the brightest.

6. If you are a novice and have just started to learn how to make fried sugar, use low heat to make it, and then use high heat to make it quickly.

7. When the ingredients are put into the pot, you must wait until the sugar is frothy before you can put them into the pot.

Is it fried in oil or water?