What kind of sugar is better for candied silk?

We all know that candied vegetables are a common dish. There are many ways to cook them, and the ingredients are also rich. There are candied bananas, candied apples, candied taro, candied sweet potatoes, candied yams, etc. They all taste very good and are deeply loved by people. So should we use white sugar or rock sugar when making candied vegetables? Let's take a closer look!

Should I use white sugar or rock sugar for candied vegetables?

You can use either white sugar or rock sugar to make candied silk dishes. As long as you master the temperature and heat, you can make beautiful and delicious candied silk dishes, but there are still differences in the difficulty of the specific operation, and there are some particularities in the choice of sugar.

1. For beginners, it is best to use soft white sugar, which has the best effect in making silk.

Because the main crystal particles of caster sugar are small, they are easy to melt after heating, and the conditions for gelatinization into syrup are relatively low, so it is more suitable for beginners of pulling silk.

2. For those who have some basic knowledge of candied vegetables, you can choose white sugar.

Because the crystal particles of granulated sugar are larger and denser than those of caster sugar, the gelatinization time will be shorter than that of caster sugar and will take longer.

3. Those who are skilled in making candied silk or professionals can choose rock sugar

Because the crystal particles of rock sugar are the largest and most compact, it takes the longest time to gelatinize into syrup, and the temperature is relatively difficult to control. It is generally suitable for but not recommended for beginners to use rock sugar for candied fruit.

What are the types of wire drawing?

Candied silk can be roughly divided into: dry boiling, water boiling, oil boiling, and oil and water boiling. Shandong is the birthplace of candied silk dishes. Famous dishes include candied apple, candied yam, candied sweet potato, candied golden jujube, and candied cherry. There are several methods:

1. Oil pulling, this is also a common method used at home. This method takes a short time, but the disadvantage is that it is difficult to control the heat. Put a little oil in the pot, add sugar when it is four or five minutes hot, stir with a spoon, and let the sugar melt slowly. When the color becomes darker and sticky, it is ready.

2. Water-pulling: Add a little water and sugar to the pot, stir with a spoon, and when the big bubbles turn into small bubbles and the sugar becomes sticky, it is done. The approximate ratio is 1:3 water: sugar.

3. Stir-fry with water and oil: Put sugar and water into the pot, stir constantly, and pour in oil until it becomes sticky and the big bubbles disappear. The ratio is 30 sugar to 5 water to oil. This method is not recommended for those with average cooking skills.

Note: It is best to use granulated sugar, keep the fire low, and keep stirring. Pay attention to the changes in the sugar to avoid burning it. For fruits with high water content, be sure to coat them with a layer of flour and then a layer of batter before frying; frying sugar color is the key.

Tips for making candied vegetables

1. Candied silk originated from Shandong cuisine. It is made by using the physical property of sugar that it is ductile when heated to a certain temperature. Therefore, the key to candied silk is the control of temperature.

2. The raw materials for candied vegetables are generally high in starch content, such as potatoes, yams, etc., or high in water content, such as apples and bananas, which are easier to make;

3. There are two key points to making a good candied dish. One key point is to master the temperature of boiling sugar. Add a little oil to a hot pan, use low heat, add sugar after it is slightly hot, stir slowly with a spatula after the sugar is dissolved, so that the sugar is evenly heated. When the sugar turns light red, the foam becomes smaller and the sugar juice scooped up with a spatula can form a line, which means the sugar is cooked. The other key point is to evenly coat the raw materials with the sugar juice before pulling the candied food into silk.

4. As for what kind of sugar to use for pulling the silk, you should use white sugar. White sugar has a higher purity, purer sweetness and better taste.

Common methods of making candied vegetables

Candied Sweet Potato

①Peel 2 sweet potatoes and cut into dice

② Add more oil to the pan

③ When the oil is 50% hot, add the sweet potato cubes and fry over high heat until they are shaped. Then switch to medium-low heat and fry until cooked. If you cannot judge whether it is cooked through, you can poke the sweet potato with chopsticks. If you can pierce through it, it is cooked.

④In another pot, add half a bowl of water and half a bowl of granulated sugar, turn on low heat, stir with a spoon in one direction, and observe the changes in the syrup in the pot. At first, big bubbles will appear and slowly turn into small bubbles. Finally, the bubbles will become fine and turn into sesame oil color. Turn off the heat, add the sweet potatoes and stir well.

Candied Grape Paste

Ingredients: 3 egg yolks, 2 handfuls of starch, half a handful of flour, a little baking powder, add a little water and a little cooking oil to make a paste.

Production:

① Peel the grapes, coat them with a layer of starch, and a layer of batter. Put the grapes into the oil when it is 40% hot, one by one, fry until they are shaped, then fry over high heat until the skin is crispy.

②The method of boiling sugar is the same as that of making candied sweet potato.