1. Hanging cream:
Or sugar frosting, is the second state reached during the process of frying sugar. The principle of hanging frost is the recrystallization of sugar: the sugar liquid has undergone the state of sugar water, continue to heat, with the continuous evaporation of water, the concentration of sugar liquid gradually increases, when the concentration of sugar liquid reaches a critical point, the sugar liquid becomes a supersaturated solution, this time put the raw materials into the pot spoon wrapped with sugar liquid, turn off the fire, and constantly mix, with the temperature decreased, the sugar will be precipitated again in the form of crystals, this phenomenon is also known as turning sand or returning to sand. The sugar liquid at this stage is suitable for making dishes such as frost balls, frosted peanuts (that is, peanut sticks), and hawthorn sugar snowballs.
Notes:
(1) When boiling the sugar liquid, the fire should be small and concentrated at the bottom of the pot, so as to avoid the sugar liquid on the side of the pot from being coking and turning yellow due to excessive heating;
(2) After the raw materials are wrapped in a pot and the sugar liquid is evenly wrapped, it is necessary to turn off the heat and stir continuously, and disperse before the raw materials crystallize to avoid sticking together;
(3) The raw materials after frying must control the dry oil before hanging the frost, otherwise it will affect the effect of the hanging cream;
(4) To make hanging cream, it is best to use the method of frying sugar in water to avoid the sugar liquid being difficult to wrap on the raw materials due to oil.
Second, pull the wire
Pulling silk is the third state reached in the process of frying sugar, after experiencing sugar water, hanging frost state after the sugar liquid continues to heat, the temperature breaks through the melting point of white sugar, white sugar will melt into liquid again, because the sugar liquid begins to coke, resulting in the color of the sugar liquid slowly turning yellow, when the sugar liquid color becomes light yellow (the image is metaphorically sesame oil color), the fried semi-finished products are put into the pot, wrapped well and then put on the plate, while hot can pull out even and slender sugar wire, very suitable for making a variety of pulling silk dishes, such as pulling silk apples, Plucked bananas, plucked sweet potatoes, plucked yams and so on.
Three common methods of pulling sugar:
1. Water extraction method:
Put sugar in the pot, add water, as long as the amount of water can melt the sugar can be, boiling, have gone through the sugar water, hanging frost two stages, continue to heat, sugar crystal precipitation, reheating, precipitated sugar again melted into liquid, the color becomes a light yellow sesame oil color and the surface of the bubbles, is the best time to pull the wire, quickly into the fried raw materials, wrapped in sugar liquid can be pot and plated.
2. Oil extraction method:
Put a small amount of oil in the pot, the amount of oil should not be much, as long as you can moisten the pot, put in the sugar, heat it continuously, until the sugar liquid becomes a light yellow sesame oil color, under the raw materials, wrap well, and the pot is finished.
3. Water and oil mixing and pulling method:
Put white sugar in the pot, add a little water to boil until the sugar is boiled, when the sugar liquid reaches the state of the frost, pour a little oil and continue to simmer until the sugar liquid is light yellow sesame oil color, put in the raw materials to wrap the sugar liquid and then put the pot and plate.
(1) The process of boiling sugar and pulling silk should be small, after entering the wire drawing stage, the various states of the sugar liquid change very quickly, so it must be boiled on a low fire.
(2) The raw materials used for drawing silk should be maintained at a certain temperature after being fried, otherwise it is not easy to wrap the sugar liquid evenly.
(3) The time of oil extraction is short, and the cooking is faster; the speed of water extraction is slow, but it is easier to control.
(4) When the sugar solution is boiled until the light yellow sesame oil color is the best time to pull the silk.
3. Liu Li:
Glass state is actually a manifestation of the state of drawing silk, and the state of drawing has a very small difference, the state of glass is about 3-5 seconds after the state of drawing, the color of the sugar liquid appears amber, when the sugar liquid in the state of glass cools down can be wrapped in a layer of amber hard shell on the raw material, the taste is brittle, not sticking to the teeth.
Now most of the two states of plucking silk and glass are classified as one, the raw materials are wrapped in the sugar liquid in the state of pulling silk, if it is eaten hot, it is a silk dish, if it is cooled and then wrapped in a layer of amber sugar shell after the raw material is eaten, it is a glass dish. The hawthorn of the rock sugar gourd is wrapped in a layer of glass sugar liquid, and dishes that use glass state sugar liquid include hollow glass balls, glass meat, etc.
Fourth, the tender juice in the sugar-colored state
Tender juice and sugar color are fried sugar to liquid, and then add hot water to boil evenly after obtaining, the difference between tender juice and sugar color is the degree of sugar liquid frying and the timing of adding boiling water is different.
1. What is the color of fried sugar
To clarify the tender sauce and sugar color, we must first start with the color of fried sugar:
First of all, the frying sugar color is only a process, not a specific product, and the process of frying sugar color obtains two products: tender juice and sugar color.
Stir-fry sugar color is to put the white sugar or crushed rock sugar into the pot to heat, the sugar melted after heating into sugar liquid, as the continue to heat, the sugar liquid will occur caramelization reaction, partial or total coking when added to boiling water for 5-10 minutes, you get the sugar color. According to the degree of frying, that is, the degree of caramelization reaction, the process of sautéing sugar color can obtain two products: tender juice and sugar color.
2, why fry sugar color
After the sugar is fried into tender sauce or sugar color, the sweetness will be reduced, the color is bright red or jujube red, there is a strong aroma, can color the dish to add flavor, is a natural seasoning and coloring technique. Although there are many ready-made finished sauces that can be used to tone colors, such as a variety of braised soy sauces and the like, although it is convenient and quick to use, the tender sauce and sugar color give the dishes a unique aroma and color, which is irreplaceable by other condiments.
Today to bring you hanging frost balls, hanging frost balls are a characteristic traditional famous point in lu cuisine, with the characteristics of white as frost, the outer skin is crisp and sweet, and the inside is soft and tender and delicious. Hanging frost is one of the unique traditional cooking techniques of Shandong cuisine, and hanging frost balls are also known as "sugar crisp balls". The beauty of this dish is to hang frost, the so-called hanging cream, refers to the appearance of raw materials, hanging a layer of powder-like frost white sugar, frost also refers to sugar after being fried in water, so that it is reduced to white. The main ingredient in this dish is pure pork belly. Hanging frost balls are a sweet dish, sweet and crispy to eat, and feel sweet and sweet after eating.
Hanging cream is a syrup made of white sugar that is quickly cooled and condensed into a powder-like cream on the outside of the raw material, characterized by a white color like frost, sweet and crispy and delicious. The main ingredients are fatty meat and eggs, followed by noodles.
Eggs, flour and paste are first mixed and then put in the fatty diced meat, and then evenly made into balls into the frying. The next step is to fry sugar, which only uses water and sugar, and the water is about seventy or eighty degrees before it is fully opened to add sugar.
You must use white sugar, after the sugar is saccharified and then turned into frost, and then let the sugar be reduced, this cooking method is a special cooking method in Lu cuisine, and there is only one method in Shandong, the fried sugar is slowly turned into a small fire at the beginning and then turned the spoon, up to turn it slowly, then you have to leave the fire and complete the dish.
This ball is like a work of art, very fragrant and sweet and crispy and soft, but not greasy, full of fragrance.