What kind of sugar is good for boiling sugar?

Many of the dishes we eat in restaurants are covered with soup, which, like coloring, can make the originally unsightly dishes look very beautiful and ensure the taste of the dishes. Therefore, many people usually have to learn how to cook sugar. Only in this way can the boiled soup be crystal clear, nutritious, tender and delicious, and the entrance is very mellow. The method of making boiled soup color is very simple and can be used. White sugar can be boiled into crystal clear sugar color, which is more suitable for beet, so it will be more convenient to pour it directly into the dish. When cooking sugar, you need to use a non-stick pan to prevent it from sticking to the bottom of the pan.

Health efficacy

Rock sugar: regulating stomach, strengthening spleen, moistening lung and relieving cough.

Ingredients and materials

oil

Rock candy is like food.

How to cook sugar?

The pot is slightly hot, add a small amount of oil, and simmer (it is best for beginners to adjust the minimum gear), add rock sugar and start cooking;

The rock sugar begins to melt, stir slowly with a shovel, and be careful to spill oil when cooking;

The rock sugar completely melted and began to show sugar color;

The sugar color is obvious;

1, the pot is slightly hot, add a small amount of oil, low fire (minimum gear), add rock sugar, and start to boil;

2. The rock sugar begins to melt, stir slowly with a shovel, and be careful when splashing oil;

3. The rock sugar completely melts and begins to show a sugar color;

4, the sugar color is obvious;

5. It's bubbling, so you can add ingredients to fry it.

I should be able to answer this question. I cooked sugar in old man Mi. First, I heated two spoonfuls of red oil, then I added a cup of sugar and a spoonful of salt water. After stirring until the sugar is completely melted and there are no crystals, the color begins to turn yellow. Move the pot to the shelf quickly, and the color will be golden in one second. You can unload the materials. Be careful not to stir the pot after it leaves the fire and reaches the shelf. Even if it is shaken gently, it will deepen the sugar color, and it will get old many times, and the smell of paste will also come out, which is considered to be the scrapping of the sugar pot.

Sugar color: We always think that the best is white sugar. Our practice is to stir-fry the sugar color for later use, otherwise it is sweet whether it is tender or not. You can fry the color with a small amount of oil. At first, you can watch the end of saccharification with a big fire, and then use a small fire. When you see a big bubble, you can add some water in the last step.

First, sugar turns purple.

Second, the pot will always bubble.

Third, sugar won't break when picked up with a spoon and poured down! That's enough. Boiled sugar has no technical content, and the processed food also lacks the taste of sugar. If possible, I personally suggest frying sugar!