What color should the sugar color be fried to? What degree of fried sugar color is considered good?

We all know that frying sugar color is a common cooking step, and many people fry sugar color at home. There are certain skills and requirements for frying sugar color, especially the control of time and heat. The fried sugar color is generally thicker and redder. So, to what extent should the sugar color be fried? Let's take a closer look!

How to make sugar color good?

When frying sugar color, the most important thing is to pay attention to the state of the sugar color when it changes color. If the color cannot be controlled well, you can also just observe the bubbling. Generally, the sugar color starts with even small bubbles, then starts to make big bubbles, and then it is in a state of changing color quickly. If you are coloring the ingredients and big bubbles are bubbling, add the ingredients to fry immediately, because the sugar color will continue to be heated during the coloring process. If you add it too late, the sugar color will become mushy and bitter. If you are simply frying sugar color, you need to fry it for a little longer until the sugar color becomes a uniform date red, then add boiling water and mix well. This way, the fried sugar color will be the most rosy and translucent.

Although sugar color is good, you should not use too much, especially when you are making high-fat foods such as braised pork and braised pig's trotters. Sugar color itself is tasteless, and it is impossible to accurately judge whether it is added in more or less during daily cooking. But in fact, adding too much sugar color is equivalent to increasing the body's sugar intake in disguise. Therefore, when you use sugar color in your daily life, you must learn to control it just like you refuse high sugar. Do not treat sugar color as a daily seasoning and add some color to any dish when cooking. The effect of doing so may only be counterproductive.

How to make fried sugar color

Prepare the ingredients:

White sugar, boiled water, vegetable oil.

Cooking steps:

1. Prepare a wok and heat it on the fire, then add a spoonful of vegetable oil.

2. Then add a spoonful of sugar and fry slowly over low heat.

3. During the frying process, use a spatula to stir continuously in one direction.

4. When the sugar color starts to turn slightly red, add boiling water, turn to high heat and stir constantly.

5. Turn off the heat when the sugar starts to become slightly sticky. Continue stirring for 20 seconds before serving.

What should I pay attention to when frying sugar color?

1. Soft sugar and granulated sugar are easier to dissolve into sugar liquid, and the temperature is easier to control, so they are recommended for novices. For veterans who want to ensure the purity of the sugar color, it is best to use the purest rock sugar for stir-frying the sugar color.

2. When frying sugar color, you must use low heat throughout the process. This is the key prerequisite to ensure that the sugar turns reddish color without being burnt.

3. The time for frying sugar color in oil is short. It is important to adjust the heat and observe the color of the syrup. The water added at the end must be boiling water. It is recommended that beginners fry sugar color with water first to gain experience.