When to add sugar when frying sugar color? Should we add rock sugar after the oil is hot or after the oil is cold?

We all know that frying sugar color is a common step in cooking. Many people fry sugar color when cooking. There are certain requirements and skills for frying sugar color, especially the method of frying sugar color, time control, and control of heat. So should sugar color be added in cold oil or hot oil? Let's take a closer look!

When frying sugar color, should the rock sugar be added after the oil is hot or after the oil is cold?

Generally, rock sugar is added to the cold oil.

Be sure to put oil and sugar into the pan together instead of turning on the fire to heat the oil first and then adding sugar. The principle of this step is similar to the rice porridge that we usually make. The main purpose is to ensure that the ingredients are heated more evenly and sufficiently, so that they can melt and become soft earlier. Therefore, the same is true for frying sugar color here. Only by putting cold oil and cold sugar into the pan and frying them on the fire can the sugar absorb more oil temperature and melt more evenly. The fried sugar color will also be more uniform and clear. If you heat the oil first and then add sugar, of course it is not completely impossible. It's just that the sugar added in this way is heated relatively suddenly, and the outer contact part may melt while the inside is not heated immediately. This may cause the sugar to turn black before it is completely melted. Local overheating such as blackening may occur. Therefore, everyone must pay special attention here and try to put them in and turn on the fire at the same time.

Simple method of stir-frying sugar color

First: prepare an appropriate amount of yellow rock sugar or white sugar to be fried. The amount depends on your needs. Remember, it cannot be too little, otherwise it is easy to over-fry. Put sugar in the pot and add an appropriate amount of salad oil, preferably just enough to cover the sugar. Then use a spoon to stir evenly until the sugar is fried. (Small fire)

Second: Observe. Continue to stir the melted sugar with a spoon. Observe the sugar's dynamics. Stir for a while. Observe. When the sugar starts to bubble, quickly add the appropriate amount of prepared boiling water. Continue heating. Continue stirring. Know that the sugar and water are completely mixed. Turn off the heat when it boils.

Third: Finish, put into pots and set aside.

Sugar color is indeed very important. If it is fried too much, it will taste bitter. If it is fried too little, it will not taste colored. However, the sugar color that is fried well will taste sweet with a little bitterness! It is impossible to have neither bitter nor sweet!

The key to stir-frying sugar color

1. During the frying process, if you find that the temperature is too high somewhere, you can rotate the pot from time to time to balance the heat; if you find any burnt areas, wipe them off with a clean towel to prevent them from mixing into the sugar color and making it bitter.

2. The main ingredient of "sugar color" is sugar. Originally, rock sugar was used, but some chefs use white sugar instead. However, the effect is definitely not as good as rock sugar, probably because rock sugar is more sticky or gelatinous.

3. When frying the "sugar color", use more oil, because oil transfers heat quickly and has a "frying" effect, but some people also use water. Although oil is used, there is no need to worry that the "sugar color" will be greasy, because during the frying process, the sugar and oil have already undergone a neutralization reaction.

4. In the frying process, the most important thing is the temperature. If the temperature is too high, the rock sugar will caramelize too quickly and produce a lot of bubbles. These bubbles will caramelize and become bitter when they encounter high temperature. So put the oil into the pot first, then put the rock sugar in. When the rock sugar starts to bubble a little, change to medium heat. Remember, it is difficult to caramelize the rock sugar if the fire is too slow, but it will carbonize and become bitter if it is too strong. After changing to medium heat, you should continue to stir to lower the temperature of the rock sugar liquid and achieve "caramelization without carbonization". When the rock sugar liquid emits thick smoke and has a dark color, quickly add clean water and stir to form "sugar color".

5. The best “sugar color” is a reddish brown or dark brown colloid.