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Anonymous users2024-02-12Ingredients: Appropriate amount of glutinous rice, appropriate amount of sugar. Select glutinous rice and soak it in water overnight.
Take out the soaked glutinous rice, drain it, pour in an appropriate amount of rice sugar, mix well, put it in a steamer, steam it over a simmer, take it out when the rice is ripe, and dry it. Sieve the rice bran, dispersed, slightly elastic cooked rice, mixed with an appropriate amount of peanut oil, stacked for 12 hours, in batches with mortar, mortar to continue to turn the bottom cooked rice to the top, until the cooked rice is all flattened. <
Stir-fried sugar method:
1. Prepare materials: appropriate amount of glutinous rice and appropriate amount of sugar.
2. Select glutinous rice with large particles, large viscosity and no impurities, sieve off the broken rice, and soak it in water overnight.
3. Take out the soaked glutinous rice, drain it, put it on the bamboo basket, pour in the appropriate amount of rice sugar, mix well, put it in a steamer, steam it with a simmer, take it out when the rice is ripe, and dry it.
4. Sieve the rice bran, disperse separately, slightly elastic cooked rice, mix with an appropriate amount of peanut oil, stack for 12 hours, use a mortar in batches, and constantly turn the bottom cooked rice to the top until the cooked rice is all flattened.
5. First pour the prepared appropriate amount of homogeneous sand into an iron wok, fry it red over a fierce fire, then put in an appropriate amount of flat cooked rice and stir-fry, and after all of it is burst into rice flowers, take it out, and then continue to put in the flat cooked rice.
6. Put an appropriate amount of sugar according to the weight of the rice flower, add water, put some ginger pieces, boil it over slow fire, concentrate, wait for the sugar oil to bubble white several times, stick the sugar oil with chopsticks, and drop it into cold water to condense into a ball for the best concentration.
7. First stack the rice in the bamboo basket, quickly pour the boiled sugar and oil into the pile, and then mix the rice and sugar oil as quickly as possible, flatten it with a bamboo tube or other things, wait for the temperature to solidify, cut it into small pieces with a knife, move it into a tile bowl, and seal it for preservation.
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Anonymous users2024-02-111. The best way to fry sugar is to use rock sugar, because if 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, heat it over medium-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 different and keep sliding, 3, as the temperature rises, the white sugar or rock sugar will gradually melt, There will be big bubbles in the pot, stir it with a spoon, 4, until the bubbles become smaller, the color becomes golden, and when you stir it with a spoon, there will be a sticky state, at this time the sugar color will be fried, 5, put in, wash the pork cut into pieces, stir-fry in the pot, so that the meat is evenly stained with sugar, 6, and then put in an appropriate amount of soy sauce and water spices to stew, boil over high heat and reduce the juice, and the last plate of fragrant and delicious braised pork is made, the color is red and bright, and the taste is salty and fresh, Stir-fried sugar color is afraid of trouble, and you can use the finished color treasure sugar color at night, and make it according to the proportion of the pure rock sugar color used to fry the pure rock sugar, the color effect is stable, and it can be used by families and stores, which is convenient and worry-free.
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Anonymous users2024-02-10Pour oil into the pan, put sugar, turn around with the birth, fry until bubbling, when there is a little smoke, quickly put the ingredients, and it's good.
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Anonymous users2024-02-09The color of fried sugar can be fried with white sugar, but it is recommended to use rock sugar, because the color effect of rock sugar will be better than that of white sugar. Fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure rock sugar boiling, easy to use, stable coloring.
1. Put the salad oil first, and then put in the sugar over medium and low heat to heat, during which the spoon is used to keep paddling.
2. As the temperature rises, the sugar or rock sugar will gradually melt, and large bubbles will appear in the pot, stir it with a spoon.
3. 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.
4. Put in, wash and cut the pork into pieces, stir-fry in the pan, so that the meat is evenly stained with sugar.
5. Then put in an appropriate amount of soy sauce, water and spices to stew, boil over high heat and reduce the juice, and the last plate of fragrant and delicious braised pork is made, the color is red and bright, and the taste is salty and fresh.
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