To make braised pork, marinated vegetables and other meats, most people will use sugar color, and the finished product with sugar color is red, which is more beautiful than the finished product color with only soy sauce.
Do you know what are the uses of boiling sugar in different states? Let me give you a nagging!
Fees:
Rock sugar, water, oil.
method:
Add a large spoonful of rock sugar to the pot, add a large spoonful of water, add a small tablespoon of oil, turn on low heat and simmer.
When the rock sugar has melted, stir constantly with a spatula or spoon. When the pot begins to bubble up, the water in the pot begins to evaporate.
When the big bubble becomes a small bubble, the sugar at this time is the sugar we usually use to make anti-sand taro, frosted peanut rice, and frosted hawthorn.
Continue to simmer over low heat, stir continuously with a spatula or spoon, and wait for the sugar color in the pot to become slightly darker, and there are not as many bubbles as before, and the sugar at this time is the sugar we usually use to make pulling sweet potatoes and pulling yam.
Continue to simmer over low heat, stir continuously with a spoon or shovel, and wait for the syrup color in the pot to be a little darker and appear amber, the syrup at this time is the sugar we usually make rock sugar gourd.
Or use the minimum heat to boil slowly, when boiling, remember to keep stirring, wait for the sugar in the pot to simmer bubbles, pour a spoonful of hot water into the pot, stir evenly, and then use a low heat to combine the sugar and water, and then complete the frying sugar color.
Tips:
When boiling sugar, be sure to use a small fire, the fire is big and easy to paste.