What is the best fire for frying sugar color? How to control the heat when frying sugar color?

We all know that many people will stir-fry sugar color when cooking, especially for some delicious dishes such as braised dishes. Stir-frying sugar color is mainly made of sugar and oil. It looks simple, but in fact there are many details and precautions, such as the control of the heat. So should we use high heat or low heat to stir-fry sugar color? Let's take a closer look!

Should I use high or low heat when frying sugar color?

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.

The reason for frying sugar color is that you need to stir it constantly with a spatula during the process of making it. The reason is very simple. The temperature of the bottom of the pan is very high during the process of frying sugar color. In order to make sugar color with pure and uniform color, bright red and translucent, you must ensure that the sugar color is heated evenly. Therefore, in the process of making sugar color, you naturally need to stir the sugar color constantly to disperse the high temperature of the bottom of the pan, so that the overall sugar color is heated evenly and the color is rosy and not bitter.

How to make fried sugar color

Prepare the ingredients:

Vegetable oil, white sugar.

Cooking steps:

1. Prepare a wok and heat it on the fire. Put your hand on the surface of the wok to feel it. If you feel a slight heat, add a spoonful of vegetable oil.

2. Then add a spoonful of white sugar. The amount of white sugar should not be less than the amount of oil.

3. Keep on low heat and stir slowly with a spatula.

4. During the heating process, small bubbles will appear in the pot and the color of the sugar will slowly change from white to brown. At this time, you can turn off the heat.

5. Continue stirring.

Cooking Tips:

1. When frying sugar color, the ratio of oil to sugar should be controlled at about 1:1. The amount of oil should not be too large and should not exceed the amount of white sugar.

2. When the sugar starts to foam slightly, turn off the heat immediately to prevent the sugar from turning black and bitter if you continue to heat it, so you must control the heat well.

What are the techniques for stir-frying sugar color?

The first thing to remember is to put rock sugar into a hot pan with cold oil.

The second thing to remember is to stir-fry over low heat.

The third thing to remember is to keep sliding the spoon back and forth when frying. Don’t be bothered by the trouble if you want to get good sugar color.

The fourth thing to remember is that for braised dishes and candied dishes, you need to use oil to stir-fry the sugar color. It is best to use rock sugar. Compared with white sugar, rock sugar has a brighter red color.