Is it better to fry sugar with water or oil?

Stir-fry sugar color. It works with either oil or water, and both have their own advantages and disadvantages.

1. The advantages of frying sugar color with oil: frying sugar color with oil is because the oil heats up faster, and the rock sugar is more likely to change color, and the time of frying with oil is at least 3-5 minutes compared with frying with water. But the disadvantage is that it is easy to fry paste, the operator must have a certain experience, and the action should be fast when frying, and it should be carefully observed.

2. Advantages of frying sugar color with water: frying sugar color with water is very simple, especially suitable for novices. It takes a long time to fry in water, so it is easy to master the heat, but the color of the sugar changes more slowly, so that it will not be fried and become bitter.

The disadvantage is that it takes a long time and the sugar color brightness is relatively low. Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure rock sugar boiling.

Let's prepare 200 grams of rock sugar before frying the sugar, and then prepare an appropriate amount of water. Why do you need to prepare water here? Because many friends don't know whether to use oil or water when frying sugar, I can tell you very clearly hereBe sure to use water, not oil, when frying sugar.

After preparing the rock sugar and water, we can start to officially fry the sugar. Prepare a wok, brush the wok first, brush it clean, then turn on medium-low heat, steam the water in the pot dry, then pour the water we prepared into it, then put the rock sugar in it, and boil the water in the pot over high heat.

In the process of boiling the rock sugar, you should use a spatula to stir constantly, which will make the rock sugar melt faster. It takes about 5 minutes for 200 grams of caster sugar to melt completely. After 5 minutes, the rock sugar has basically melted, and it has begun to bubble inside, which means that there is not much water in it, and at this time, you can turn the high heat into medium and low heat and start to boil slowly.

Whether using high heat or medium and low heat, in the process of boiling rock sugar, we must use a shovel to stir constantly to prevent rock sugar from sticking to the pot. When the sugar solution is completely melted, it is the first stage, which is light yellow. In the first stage, we can use this state to hang cream, and at this time we can make some preserved fruits, such as carrots and preserved fruits, which are very delicious snacks.

Next, continue to heat the sugar solution, slowly it will appear dark yellow, at this time we can use it to hang the slurry for food, the concentration of the sugar solution at this time is very high, with a very good adhesion effect, can be used to make rice old man, silk drawing. For example, many friends like to eat silk sweet potatoes and so on.

Next, continue to heat, and when the sugar solution turns jujube red, let's add an appropriate amount of boiling water to it. Be sure to add boiling water here, and the fire can not be turned off, after adding boiling water, we will continue to boil, to cook for a while, so that the sugar color becomes more stable. After about a minute, we can turn off the heat, turn off the heat, pour the fried sugar color into the bowl and take a look, the color is very beautiful, similar to the color of braised pork.

Use the sugar color we make to make braised dishes, whether it is braised pork trotters, braised pork is very good. Because the delicacies made with it are wonderful in terms of taste and color.

Friends who know how to cook know that in addition to steaming and stewing meat, the rest of the methods need to make the meat red and bright, so that it looks more appetizing, so you must know how to color, for the coloring of pork and chicken, we must learn to fry the sugar color, and the problem of coloring can not be solved with soy sauce alone. After stir-frying sugar, it will be much easier to make braised pork, braised pork, stir-fried chicken, etc., and the dishes will be more beautiful. There are two ways to fry sugar color, one is fried with water and the other is fried with oil, which fried sugar color is better?

At first, I didn't understand, stir-fry only soy sauce, in the chef's uncle learned the skills of frying sugar color, the chef said, fried sugar color is particular, generally for novices, fried sugar color or fried with water is better, not easy to fry, if you fry with oil at the beginning, the heat is not good, the fried sugar color is not good-looking, blackened, it tastes bitter, affecting the quality of the dish, or the ingredients are poured without frying, so that the ingredients are not colored, and the sugar color made is meaningless.

The chef also said that most people fry the sugar color with oil, because the oil is fried quickly, and the sugar color is more red and bright, and the dishes are very beautiful, which is a method often used by experienced people and chefs, that is to say, if the water is fried, it is very time-consuming, but the advantage is that the water is not afraid of paste, and the ratio of water and sugar is fried according to one to one.

Use oil to fry the sugar color, you also need to heat it over low heat to fry, it is best to use rock sugar, the rock sugar will melt first when you fry, and then slowly fry a lot of big bubbles, and finally fry a lot of small bubbles, at this time you can turn off the fire, the fried sugar color is caramel color, after the ingredients are put in, stir-fry and color, the color looks red and bright and beautiful, in the process of frying, it is necessary to master the degree of frying, after flexible mastery, it is also very simple, just practice more.

When frying sugar, is it better to use water or oil? Many people are mistaken, no wonder it is bitter when it is fried! When frying sugar, pay attention to some problems: First: When frying sugar, remember to keep stir-frying, and you can't stop, especially when frying in oil, if you don't handle it well, it will be pasty.

Second: When frying sugar in oil, remember to coat the perimeter of the pan with a layer of oil to prevent it from sticking. Third: When frying sugar color, be sure to use low heat, don't be in a hurry to fry well, just turn on medium heat and high heat, that's wrong, be patient when frying sugar color.

Stir-fry sugar with oil or water? In making all kinds of sweet and sour and braised food, it is indispensable, sweet and sour pork ribs, braised pork, sauce elbow, all kinds of braised vegetables, if you want to look better, look better, taste more fragrant, you must be indispensable to fry the sugar color, do you know how to fry the sugar color? In the past, when I heard about the step of "stir-frying sugar", I didn't know how to operate it at all, thinking that only a restaurant chef could handle such a complicated step.

In fact, I later learned that it is very simple to fry sugar color at home, and it is not difficult at all if you want to not be mushy, black or bitter, just try a few more times. Then some people wonder, when frying sugar, is it oil or water? Why is it that everyone says things differently and everyone does things differently?

In fact, the color of fried sugar is correct with oil and water, but the color of the fried is slightly different.

The first type: frying with oil with oil for a short time, but the method is a little difficult, not easy to grasp the time, if you fry at home, it is not recommended to use this method, of course, if you are good at cooking, you can also try, this is generally used by restaurant chefs, but I will share the method with you below. Stir-fry with oil, the ratio of sugar to oil is 10:

3. Salad oil is generally used in restaurants, pour the oil and sugar into the pot together, and then fry it over low heat, and stir-fry it with a spoon during the boiling process. After frying for a while, there will be a large bubble, this time continue to keep the low heat to fry, and then fry for a period of time, the bubbles become a little smaller, and the sugar color changes from white to yellowish, and then becomes light brown, then turn off the heat, and the sugar color is fried. The second:

This method of stir-frying with water is more suitable for home-cooked cooking, and novices can easily master it, although it takes a long time, but it is not easy to fry the paste. If you are new to stir-frying sugar color, I recommend you to use this method, the effect is very good. Prepare white sugar or rock sugar, and use whatever you have at home, the amount of sugar and the amount of water.

1:1, after pouring into the pot together, turn on low heat and stir-fry with a spoon, as the temperature rises, the sugar or rock sugar will gradually melt. After a while, large bubbles will appear in it, and it will become viscous, and after boiling for a while, the bubbles will become smaller and smaller, and the color will become burnt yellow.

There are 3 ways to fry the sugar color, and the fried sugar color is more red and bright, and there is no bitter taste.

1.Stir-fry with water. This method takes a long time, is easy to use, and is suitable for novices.

In general, the ratio of water to sugar is 1 to 1. The detailed steps are: add water to the wok and boil, then add the same weight of white sugar or rock sugar, first boil quickly over high heat, turn to low heat when the color changes slightly, and slowly boil until the syrup is amber, then add water or add ingredients.

2.Stir-fry in oil. This method takes the least amount of time, but it is relatively dangerous and not suitable for beginners.

The ratio of oil to sugar is 3 10. The detailed steps are: heat the wok, add a lot of cooking oil to moisten the pot, then pour out the oil, add an appropriate amount of cold oil, add rock sugar or white sugar in proportion, slowly boil the whole process over low heat until it becomes amber, add water or add ingredients.

3.Stir-fry with water and oil. This method does not take long and is suitable for both novices and veterans.

The ratio of water, oil and sugar is 1 4 5. The detailed steps are: heat the wok and add water and cooking oil, add white sugar or rock sugar after boiling, slowly fry over medium-low heat until it changes color, then add water or add ingredients.

First, it becomes thin and thick, the color gradually changes from white to light yellow, then to brown, and finally to dark brown, and then you can add water or add the ingredients.

Fried sugar, if you are still a novice. I don't know how to pinch this fried sugar color. Then I advise you to use water. Never use oil.

One. In fact, it can be made to fry sugar color and hang syrup. There are a lot of foods that are made with a lot of color, flavor and taste, and even more delicious. But if you don't fry the sugar color well, it's easy to fry the paste. greatly affects the quality of the food. and taste.

Two. If we're just a beginner, or if we've never done this kind of candy color. Then I advise you to use water. In this way, there will be absolutely no stir-frying. You're going to watch the colors change slowly. Make appropriate adjustments.

Three. For us starters, we use water to sauté the sugar. Not only is there no need to rush.

Sauté over low heat. There is no need to worry about the color and taste of the paste. So beginners fry with water.

After a long time, we can master the skills, and we will use the oil again. Same as I thought, so be it!

To drain the oil. Heat the oil and add two spoons of cooking oil to the pan, wait until the oil temperature is 6 hot, add rock sugar or granulated sugar to the pan and heat until the sugar melts.

After melting, you need to continue to stir-fry it with a spatula until the color of the sugar turns golden brown, add the desired vegetables or meat to it, stir-fry evenly and it will be out of the pan.

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.

Oil is usually required for frying sugar in oil. There are three ways to fry sugar: oil frying, water frying, and water and oil mixed stir-frying.

Oil frying and water and oil mixed stir-frying need to put oil, while water frying does not need to put oil, but it takes a long time, and the brightness of the sugar color is relatively low. 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.

If it is for a novice in the kitchen, it is recommended to fry it with water first. Oil frying is more difficult for novices, because oil frying has very high requirements for heat, and novices generally do not master it well, if they fry in oil for too long, it will be easy to be bitter, and the sugar color is not good-looking; If the time of frying with oil is too short, it will not be colored, so it is difficult to master, especially if the oil temperature rises quickly, and if you don't pay attention to it, you won't be able to fry the beautiful sugar color. If you are afraid of trouble, you can also use the finished color of color and pure rock sugar to boil.

If it is fried with water, it is relatively slow, and it is not easy to paste with water, and the ratio of water and sugar is relatively simple, generally the ratio of sugar and water is 1:1. And when Zheng Zhao stir-fried the sugar color with water, he was generally cautious and slowly stir-fried over low heat until golden bubbles appeared.

Oil. 1. Do you use water to fry the pond?

Stir-fried sugar generally needs to be oiled. There are three methods of frying sugar color: oil frying, water frying, and water and oil mixed frying, among which oil frying and water and oil mixed frying need to put oil, and water frying does not need to put oil, but it takes a long time, and the brightness of the fried sugar color is relatively low.

Stir-fried sugar color is a color that uses sugar to make food appear during the frying process.

The amount of oil can not be large when stir-frying sugar, and the oil is mainly used to moisten the pot, and the whole process of frying sugar should be stirred with a shovel to prevent sticking to the pan and pasting the pan.

Pay attention to drain the water on the ingredients, and it is easy to fry the pan when there is moisture when the meat or vegetables are fried with sugar.