How to fry sugar color better color, when frying sugar color, how to do better coloring?

First, the choice of sugar:

It is best to use rock sugar for the color of fried sugar, because the color produced when the rock sugar is fried in oil is relatively red, which can make the color of the lo-mei more red and brighter. Before frying in oil, you can put the rock sugar on the fire and roast it, then break it up and fry it again. Of course, if there is no rock sugar, white sugar can also make do, but the color of the fried white sugar will be darker, and the color of the fried without rock sugar is red and bright and beautiful, so it is recommended to use rock sugar if conditions permit!

2. Proportion: When using different methods to fry sugar, the proportion of materials used will be different! When stir-frying with water, the recommended ratio of sugar to water is 1:

1；When frying in oil, the recommended ratio of sugar to oil is 10:3;If you use a mixture of oil and water, the ratio of sugar, water and oil is recommended to be 5:4

1. Different frying methods with different proportions, so that the fried sugar color will be more red and bright!

3. Stir-fried in sugar color:

Several methods of frying sugar color have one thing in common, that is, they must be boiled together with cold oil, cold water, and cold sugar, and must be cooked with low heat, because high heat will make the caramel react unevenly, resulting in inconsistent color of sugar, there are deep and shallow, the deep place is too burnt, and it is easy to appear bitter, and the caramel is not completely melted in too shallow places, and there is sweetness. So when sautéing caramel color, be sure to use low heat and stir-fry constantly with a spoon.

As the temperature continues to rise, the sugar will slowly dissolve, and the concentration of sugar will become higher and higher, at this time, we should pay attention to the observation, the sugar in the pot will slowly caramelize the reaction, yellow bubbles will emerge, and disappear quickly, the sugar at this time belongs to the tender sugar color; So at this time, we need to continue to keep the heat in the state, when the sugar in the pot bubbles for the second time, immediately add hot water, and then turn on the high heat to let the sugar and water completely fuse. Note that the last step to add water must be hot boiling water, because if you add cold water, the sugar will burst like hot oil meets cold water, which is very dangerous, and more importantly, adding cold water will make the sugar solidify into frosting.

Now put a little oil in the pot, then add rock sugar, stir-fry slowly over low heat, and stir-fry until it is caramel colored.

If you want to fry the sugar on the color better, if you want to color, I suggest that you put the oil in the pot, and then start to put the sugar, and then keep stir-frying, so that the sugar boils into this yellow, and then the bubble is good, you quickly put it down, and the color of these meats can be very good.

In this case, you can add some water to the pot, then put some sugar, and then put a little oil, so that the fried sugar is better colored.

Hello friends. When frying sugar, if you want to better color, you should slowly boil it over low heat, so that you can better color, if the fire is too big, it will be easy to paste.

Put all kinds of base oil, then add sugar and stir-fry over low heat only brown, and then it's good.

It may not be easy to fry the sugar color, it should be the time to master the heat to boil the syrup.

Whether to use cold oil or hot oil to fry sugar color, it turns out that I made a mistake before, no wonder the fried color is not colored.

When frying sugar, how can I do it better?

When frying the color of sugar, the amount of oil used should not be large, as long as it plays the role of a pan. The amount of water should be about the same or less than sugar. From my years of work experience, the correct ratio of fried sugar is 250 grams of sugar plus 200 grams of water and 25 grams of oil.

In fact, the amount of water doesn't matter. Adding less water can cook for a while, and adding more water can last longer, so that the excess water will evaporate. If you want the heat to cook a little longer, you need to be smaller.

Of course, the ratio of sugar to water should not be too far away. On this basis, it can be appropriately adjusted to a little less forbearance. It is common to use not one type of sugar when frying sugar colors, but marshmallow, sugar, and rock sugar.

The ratio of sugar, water, and oil when frying sugar is determined, and is not affected by the variety of sugar.

Choose when frying sugar. When choosing an oil, it is best to use pure, clear oil. For example, salad oil, olive oil, etc.

Don't choose oils of slightly heavier colors, such as peanut oil. Also do not choose oils that can produce bubbles when heated, such as soybean oil. The least option is an oil that cannot tolerate high temperatures, such as butter, butter, palm oil, etc.

Most of the oil that can produce bubbles when heated is raw oil, such as raw oil, so even after processing mature oil, it cannot be used for stir-frying sugar color. In fact, the best thing to fry sugar is salad oil. -On the other hand, the color is clear and does not produce foam when heated, which is just right for frying.

Because of the requirements of sugar color, on the one hand, the cost is relatively low and economical.

The choice and difference of sugar fried cotton candy is relatively easy to dissolve, and it can be fried over medium heat. It is the easiest type of sugar to work with, and it is recommended that beginners should choose cotton candy. However, it is easy to return to the sand after frying, so it is necessary to choose according to the characteristics of the cuisine.

Sugar is particulate, so it doesn't dissolve easily. Start by stirring slowly until melted over low heat, then sauté over medium heat. Rock sugar is the least likely to dissolve into crystals.

Add water to stir-fry, heat slowly with US dollars, and stir-fry over medium heat after melting. Because it is difficult to operate, it is not used frequently for cooking. In general, the sauté is also in line with the standard sugar color, with the shortest time for cotton candy and the longest time for rock sugar, with the sugar in the center.

If you value the time when you provide food, you should use cotton candy. What is the difference in color of the sugar flavor fried with three kinds of sugar? Marshmallow has the greatest sweetness, and the color of fried sugar is also the most positive jujube red.

The sweetness of the sugar is moderate, and the fried sugar is lighter than that of cotton candy. The sweetness of rock sugar is relatively light, and the color of fried sugar is also relatively light.

When most people fry the color of sugar, they put sugar first, and then add water. However, sometimes the sugar color is put in a pan and fried with water or stir-fried after adding water. Personally, I think that don't fry immediately after putting sugar in the pot, and the proportion of flipping after adding water is reasonable.

Stir-fry after slightly dissolving the sugar in the water, the heat is uniform and the color is consistent. Stir-fry the sugar first, and when the whole sugar with uneven calories does not meet the standard of fire, some of the sugar may change color. Some skilled chefs consider themselves to be bolder than others.

There are also successful people who put water in the pot and then put sugar in the pot to fry the color of the sugar. Just keep the fire low and don't add water to the pot. Because there is oil at the bottom of the pan.

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.

Generally speaking, the last few seconds are a little difficult to master, in fact, the heat is difficult, the sugar does not melt into the oil early, the color is not enough, it is pasty when it is late, and it tastes bitter, just try more. After all, it has to be practiced, and no one can get it right the first time.

When frying sugar, you can use white sugar, rock sugar, and granulated sugar, put oil in the pot and turn on low heat, put sugar in when the oil is white smoke, stir it with a spatula until all the sugar melts, and then keep burning on low heat, and when the color of the sugar turns caramel color, and when it begins to bubble big, it's OK.

Rock sugar and water according to 1:1, half a spoon of oil can be used. Then pour them into the pot together, first turn on high heat to heat the water, then you can use a spoon to beat the rock sugar and add it to melt.

Then turn to medium heat and slowly boil the rock sugar, stir it with a spoon in the same direction, so that the rock sugar presents a big bubble state, which is what we call "hanging frost", and the hanging frosted peanuts in the supermarket are made in this state. At this time, you can install medium and low heat, and gradually make the rock sugar appear in a state of "drawing" and "glass", and finally it is the sugar color we want.

Stir-frying the sugar with rock sugar is better to color, so that the meat will quickly wrap the sugar color of the rock sugar, which will make the color of the ribs very bright.

Pour caster sugar into the pan, then turn to low heat and slowly fry it until it is red, so that it can be better colored.

First, pour some oil into the pan, then put the rock sugar in it, and fry the rock sugar until it melts and turns red, so that it is easy to color.

When frying sugar, it is best to turn on low heat and stir-fry slowly, so that it is not easy to blacken and darken the sugar-colored grass. When the sugar is bubbling up, you can turn off the heat.

You should use high heat, then put more sugar, and most importantly, put some tea leaves, after stir-frying over high heat, you can better color.

1. Fried sugar color should be divided into three stages: silk drawing state, tender juice state, and sugar color state. It should be cooked according to the color that you need most for your dish.

1) The silk drawing state is the first stage after the sugar solution is melted, which is manifested as small yellow bubbles and light yellow.

2) The tender juice state is characterized by the beginning of rhubarb bubbles, and the color is golden. Generally, after reaching the state of wire drawing, boil it for a while. It is suitable for dishes such as dry-braised pomfret, fried meatballs, nine-turn large intestine, and kung pao chicken.

3) The color of sugar is manifested as caramelization of sugar solution into chicken blood red (jujube red). It is suitable for dishes such as braised sea cucumber with green onions, braised fish, grilled elbow, etc.

2. If you fry the sugar color, cotton sugar, crushed rock sugar, and granulated sugar are all fine, but it is best to use rock sugar, which is the most red and bright color.

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. 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.

7. Whether it is fried in water or fried in oil, after frying to tender juice or sugar color, it must be boiled with boiling water. Second, the temperature difference between hot sugar and cold water is too large, which will hurt people.

8. For novices, it is easier to fry the sugar color with water. Although it takes a long time to fry in water, it is not easy to fry and is relatively easy to master. Although the time of oil frying is short, 3-4 minutes faster than water frying sugar color, it is difficult and requires the chef to be experienced and quick to act.

9. If the fried tender juice and sugar color cannot be used up, it will not solidify again after cooling, and it is still juice-like, which can be used as soy sauce. But if it's summer, you need to keep it in the refrigerator, otherwise it will turn sour.

10. It is best to use up the sugar color when the meal is used, because the caramel color is different from the artificial color after all, and the stability is a little worse, and it is easy to blacken when used again in the second meal.

11. If the sugar is fried too much, it will be bitter, so it is better to fry it almost than to fry it.

1. Heat the pot and add the prepared sugar;

2. Pour in water equivalent to one-half of the amount of sugar, and burn the blind with 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. After the most contained, the color changes from dark yellow to light brown, and the small bubble changes back to the big bubble;

7. The color is bright, and when it is brown and red, it is okay to talk about the accompanying color, and then you can put it into the meat or vegetables to color.

Stir-fried sugar color is only for coloring, and 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.

White sugar is refined sugar made from molasses extracted from sugar cane and sugar beets. The sugar is white, clean and late, and the sweetness is high. White sugar contains sugars, sugar is the main nutrition of the human body, the consumption of the human body to be maintained by the heat energy generated after the oxidation of sugar, about 70% of the energy required for human activities is supplied by sugar.

When the oil is hot, put the sugar, the sugar has melted, and there is no oil smoke, and then the food you want to color can be dipped to hang the color.