Is it water or oil to fry sugar? Teach you the right way, the color is red and bright, no bitterness and no black

1. Stir-fry the sugar

Stir-fried sugar color is a stir-fry technique we use in cooking, which is a color that uses sugar to make food present during the frying process. The functions of coloring food are: 1. Stir-fried sugar color makes food look more appetizing, 2. Stir-fried sugar color makes food more sweet and delicious.

There are three ways to fry sugar: one is to fry in oil, the other is to fry in water, and the third is to stir-fry with water and oil.

Generally, braised dishes need to be fried with sugar, such as braised pork, braised chicken wings, braised fish pieces, braised pork ribs, etc.

2. Do you use oil or water to fry sugar? Why is the sugar you fried bitter?

It is not easy to say that frying sugar color, if you don't master the skills and proportions, the sugar color you fry will be bitter.

So, what is the correct way to fry sugar? Also, do the different colors in the process of frying sugar color in several different stages have different effects?

Today we will explain in detail the methods and techniques of frying sugar color, as well as the different roles of different colors in the process of frying sugar color in several different stages.

We already know above that there are 3 ways to fry sugar color, one is to fry with water, one is to fry with oil, and the other is to fry with a mixture of water and oil.

Let's use the third, which is the most difficult kind of oil, the water is very suitable for the practical operation of fried sugar color to explain the fried sugar color:

Step 1: Heat the pan, add a little cooking oil, heat the oil over medium heat, then add a spoonful of white sugar (or crushed rock sugar), a spoonful of water, and simmer slowly over low heat.

The question is, what is the proportion of edible oil, white sugar (rock sugar), and water? According to the summary, the optimal ratio of fried sugar-colored oil, white granulated sugar and water is: 0.1:1:1, that is to say, the ratio of white granulated sugar to water is 1:1, and the ratio of oil to water is 1:10.

If you fry the sugar over high heat, you should use a spoon to stir in one direction to prevent the sugar from sinking to the bottom and fry the paste.

After the boiling water evaporates, a large bubble will appear at this time, as shown in the figure below, which is the first stage of frying sugar

Continuing on low heat, the spoon keeps stirring in one direction, and after a while, we will see that the large bubbles have turned into small bubbles

This is the second stage of frying sugar color

So, what is the effect of the stage when the large bubbles of fried sugar color become small bubbles? It can be used to apply cream, such as to peanuts.

Continue to simmer on low heat, stirring the spoon in one direction, and slowly, the bubbles become very delicate and the color begins to turn yellow

This is the third stage of frying sugar color, this yellowed color of sugar is suitable for silk drawing, such as making silk bananas, silk apples, silk potatoes, etc.

Continue to simmer and stir constantly with a spoon, and slowly the color turns amber, which is the fourth stage of frying sugar

At this time, the sugar color is suitable for braised pork, braised chicken wings, braised pork ribs, etc

Continue to simmer on low heat, the spoon keeps stirring, about 10 seconds later, the color will turn jujube red, this is the fifth stage of fried sugar color, we immediately pour in an appropriate amount of boiling water, note, you must add boiling water here, do not use cold water, otherwise you will hurt yourself.

Continue to boil for 2 minutes, the sugar color at this time is very red and bright, suitable for marinating things, such as marinated fat sausages, marinated beef, marinated pig's trotters, marinated chicken feet, etc.

3. How to make silk taro?

We've done it before pulling bananas, and today we're going to make a shredded taro.

Step 1: Peel the taro, wash it, and then cut it into hob pieces

Bring the water to a boil, blanch the taro for 2 minutes, blanch the taro, the advantage is that it can shorten the frying time.

After 2 minutes, remove the taro to control the moisture, put the taro with the control of dry moisture into a basin, sprinkle a spoonful of cornstarch, and let each piece of taro be coated with a layer of starch.

Step 2: Add wide oil to the pot, the oil temperature is 6 into heat, try it with chopsticks, if the chopsticks put in the oil to bubble densely, you can do it,

Put the taro in, fry slowly over medium-low heat, fry for 6-7 minutes, fry until the taro volume becomes significantly smaller, and remove the taro oil

Heat the pan, add a little cooking oil, 100 grams of water, 100 grams of white sugar, boil slowly over medium-low heat, and boil until the sugar color turns brown.

Turn off the heat, fry the fried taro quickly, and stir-fry evenly. Be careful to turn off the heat. When stirring, there is a feeling of pulling silk.

Put some white sugar in the plate to prevent sticking, and put the silk taro in, so that our silk taro is ready.

It's beautiful and delicious, the method is very simple, and you can try it if you like

To sum up:

1. The sugar color of the fried sugar can not be put too little, pay attention to the proportion, the sugar will sink to the bottom of the pot if the sugar is less, so that the sugar color can not be fried. The best oil for sautéing sugar color is salad oil because it is pure in color and does not produce too many bubbles during heating. It's best to stir-fry over low heat throughout, especially for novices.

2. The other two methods of frying sugar are simpler, and it should be noted that they should be boiled slowly over low heat. There are 5 stages of fried sugar color, each stage is different in color, and the purpose of each stage is also different.

3. Blanching the taro will shorten the frying time.