How to fry the sugar color, how to fry the sugar color?

Sugar color, also known as "sauce color", "burnt color", and "caramel", is a natural pigment substance formed by heating, dehydration, and coking of sugars in the absence of amino compounds. Sugar color can be used as a color enhancer for dishes, and is widely used in the coloring of marinated, roasted, snuggled and baked colored dishes. White granulated sugar and rock sugar are the best raw materials for making sugar color, followed by white sugar, and brown sugar cannot be used as a raw material for making sugar color.

The sugar color used in cooking is generally freshly prepared and used by the chef, and there is no finished product. Chefs generally use two methods to make sugar: one is fried with water and the other is fried with oil.

The specific method of frying sugar color in water is to put a little water to boil, put in the sugar to dissolve, with the evaporation of water, large bubbles and small pools begin to appear in the sugar juice, and then a series of reactions of sugar color changes appear. However, in practice, few people use the method of stir-frying to make sugar color. In contrast, the method of frying sugar in oil is relatively simple and easier to master, so it is more commonly adopted.

When the oil is fried in sugar, the pot should be washed, placed on the fire, put a little vegetable oil in the pot first, add sugar after heating, and constantly stir with a hand spoon in one direction to let the sugar completely dissolve. After the sugar is dissolved, the juice first thickens, then gradually thins, and the color changes from light yellow to light red yellow and begins to bubble sporadically. Then the bubbles disappear and the temperature of the syrup continues to rise, followed by a second bubble, which varies in size and lasts a little longer, gradually changing in color to brownish-red.

If you want to fry the sugar well, you need to pay attention to the following steps:

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 white granulated sugar is the brightest. If you are afraid of trouble, you can use the finished color of color and pure rock sugar to boil. Easy to use and stable for coloring.

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.

Stir-frying sugar color is mainly to use the caramelization reaction of the sugar after it is heated, turning it into red and black. Stir-frying sugar color requires a medium, which is divided into oil frying and water frying, with the purpose of preventing sugar from sticking to the pan.

Is it fried in oil or water?

How to boil the sugar color to make the color red and bright.

First of all: choose sugar, fry sugar color, it is best to use rock sugar, but if you don't have rock sugar, white sugar can also be. However, the color of the sugar fried by rock sugar is brighter!

Second: When frying the sugar color, the rock sugar must be crushed in advance, or buy ready-made rock sugar powder to use. Third:

Stir-frying sugar color is not only about using sugar, but also needs to be matched, oil and water. The water must be boiled or hot. Oil:

The sugar:water ratio is: 20:

300:250 According to this ratio, the materials are traditionally prepared.

Detailed Steps] 1In a cold pan, add the rock sugar. ** After slowly stir-frying the rock sugar.

2.Stir-fry until the rock sugar is melted and the color becomes darker.

3.When the color of the sugar turns dark brown, you can add boiling water, remember to add boiling water, adding cold water is easy to fry, hot yourself. Generally, this time is not easy to master, and you need to carefully observe the color and state of the fried sugar.

In the frying process, the sugar color will have two beginnings and ends, one is a relatively uniform small foam, Mingbi but soon disappears, the second time the foam appears again is basically good, at the same time as the foam disappears, you can add water or add ingredients.

Put 100 grams of rock sugar and 20 ml of oil into a clean pot and rinse it, remember to put the oil in the pan cold; After the start of the stupid game, keep stir-frying the rock sugar to make the sugar melt quickly, and immediately turn down the heat when you see the rock sugar melt, and then keep stir-frying until the color turns brown-red.

Note: First, clean and dry the pot noodles before frying the sugar; Second, when the rock sugar is put into the pot, cold oil should be used.