Should the sugar color be fried with rock sugar or white sugar? Does the fried sugar still have a sweet taste?

First, let’s talk about whether the sugar color should be fried with rock sugar or white sugar?

Whether it is fried with rock sugar or white sugar, it is all for color and freshness. If there is a question about which one is better for frying, it mainly depends on which dish.

1. The color of fried white sugar is darker and sweeter than the color of fried rock sugar. If you are making braised dishes, braised vegetables and other dark dishes, it is better to stir-fry with white sugar. It is suitable to stir-fry with white sugar. Fry in oil.

2. Stir-fried with rock sugar, the sugar color is more suitable for dishes with light colors, such as candied sweet potatoes, apples, bananas, etc. For dishes that need to be frosted, stir-frying with rock sugar will not taste greasy, and the color is also very attractive.

3. Fry the white sugar and fry the sugar color with oil.

Put the oil and sugar together in the pot, stir-fry slowly over low heat, stirring constantly. There will be big bubbles in the pot at first, until they become Small bubbles, reddish brown in color, add hot water, so that the sugar color is successful.

4. Stir-fry the rock sugar with water.

Put the hot water and rock sugar together in a pot, stir-fry slowly over low heat, and stir constantly. There will be big bubbles in the pot, and there will be stringy texture. , it’s fried.

In short, whether the sugar color should be fried with rock sugar or white sugar, the key depends on what kind of dish it is, braised vegetables and braised vegetables, that is to say, generally meat dishes are fried with white sugar. Fruits are best fried with rock sugar, which not only tastes good, but also has a light color and is bright and beautiful.

Is the fried sugar sweet? It's usually a little sweet.

First of all, the first choice for frying until the sugar color is rock sugar is definitely rock sugar. The color of sugar will be brighter when fried with rock sugar. Second, the color of sugar that is fried normally has no sweetness, and the sweetness is because it is lightly fried. Below, I will share with you the method of frying sugar color and the color change of sugar color at each stage.

Because the color of sugar will become sweet if it is lightly fried, and bitter if it is fried too much, so the control of the heat is very important. There are tips below, don’t worry! The finished meat stewed with sugar color will be bright red in color and will not turn black after being left for a long time. The stewed meat colored with dark soy sauce will turn black and become darker the longer it is left.

Sugar color frying method: 1. Fry in oil. The advantage is that oil conducts heat quickly, so it boils sugar quickly. The disadvantage is that it is difficult for novices to master.

2. Stir fry in water. The advantage is that the boiling point of water is lower than that of oil, so the heating speed is slow, the color of sugar changes slowly, and the color is easy to control. The disadvantage is that it boils sugar slowly. (Frost dishes can only be stir-fried with water, such as sugar snowballs sold outside, peanuts with frost, etc.)

3. Stir-fry with a mixture of water and oil. The ratio is 2 parts sugar to 1 powdered water and a very small amount of oil. The advantage is that both oil speeds up the heat conduction speed and water controls the speed. It is slower than oil frying and faster than pure water frying, and is more suitable for general household operations. (Tips: When the color of the sugar is about to reach the heat, you can turn off the heat and observe. The residual temperature of the pot and stove will continue to heat the color of the sugar. If the color is not enough, turn on the low heat and then turn off the heat. Let the residual temperature control the color, which is easier and safer. It just takes a little longer, which is very suitable for students who are not good at controlling the color of sugar.) Add a little hot water to fix the color as soon as it is in place. Hot water will not collapse easily, but cold water will collapse more. The method of adding water after turning off the heat will not cause splashing, but the color of the sugar will solidify slightly. Just boil it again.

Let’s talk about the changes in boiling sugar and its application at each stage:

1: When the sugar changes from large bubbles to small bubbles, the sugar water at this time is white. The raw material is turned sand (frozen peanuts, taro, hawthorn, etc. The best state of turned sand is fried sugar with water).

2: When the large bubbles turn into small bubbles and start to turn yellow, it is wire drawing

3: Two or three seconds after the wire drawing state, it is colored glaze (peanuts, walnuts, etc.). Drawing and colored glaze are actually There are similarities, the shredded dishes can also be turned into glazed dishes when cooled.

4: Turning into maroon red is sugar color