Generally speaking, home cooking, such as braised pork, braised pork ribs and other vegetables, is inseparable from the sugar color. Sugar is the important seasoning for palmting in the cooking. The color of the dishes made with sugar is bright and red, and it is not black for a long time. So what are the techniques of frying?
In Sichuan, braised dishes are basically made with sugar instead of soy sauce. Sugar color is a color improver in cooking. It is mainly used in restaurants, kitchens and families. At present, caramel is mainly used to replace sugar color in the process of industrial production and processing.
Skills of sugar color stir fry:
I. oil or water as flux
It is often asked whether to use water or oil to fry the sugar color. In fact, both water and oil can fry the sugar color. Because the caramelization reaction of sucrose occurs during the heating process, making the sugar color has no relationship with water and oil, so there is no difference between water and oil, except that oil is generally faster (oil has fast heat conduction), water is slightly slower and evaporation process.
2. Stir fry
Stir fry the sugar color with a small fire, because the high fire will make the caramel reaction uneven and inconsistent. The sugar color produced is deep and light, and the part too burnt is prone to bitterness, the part too light is not completely caramel, and the sweetness. So stir fry the caramel color slowly.
III. double whitening
After the sugar completely melts, caramelization occurs. It turns white for the first time, bubbles evenly, and disappears rapidly. At this time, the sugar color belongs to the tender sugar color. Continue heating, turn white for the second time, and add water. This is the sugar color that has completely caramelized, and the sugar color produced is moderate.
IV. heating water
The temperature is high after the sugar completely melts. If the temperature difference is too large after adding cold water, the sugar color will burst easily. If there is more sugar color in the stir fry, it is a very dangerous thing. There have been many incidents of sugar color hurting the chef, so add hot water and take protective measures.
Sugar color is a very important tonic for chefs, and it is also the simplest basic skill of chefs. Everyone must learn it well, make good use of sugar color, and cook excellent dishes with good smell and shape.