Pure dry goods technology sharing post: 6 morphological changes of white sugar in the process of frying sugar syrup, hanging cream, silk drawing, glass, tender juice, sugar color

Tips: Reading this article on the Kitchen mobile app will get a better reading experience. Stir-frying sugar is one of the basic skills necessary for chefs, and Chihiro has worked hard to summarize in detail the six states of sugar water, hanging frost, silk drawing, glaze, tender juice and sugar color that appear in the process of stir-frying, so that you can learn a comprehensive knowledge of fried sugar in this article, so that you can be handy when making icing vegetables, silk cabbage, and braised vegetables! The pictures and text are original content of Chihiro Tree. Written at the front: Why am I writing this article? During the Spring Festival, everyone showed their skills at the reunion Chinese New Year's Eve dinner, rewarding their families who had worked hard in their respective jobs for a year. In addition, if you can serve a plate of shredded dishes to your family, the slender and long shredded silk not only symbolizes the beautiful meaning of sweet and sweet honey for a long time, but also makes your family give you a thumbs up for your cooking skills! I once posted a recipe for pulling apples, this dish became the object of everyone's hot search during the Spring Festival, judging from the pictures sent by friends who learned to make this dish, everyone still has some questions when making silk drawing, especially friends who learn to make silk drawing for the first time. So, I once again filmed the whole process of stir-frying sugar in detail, and summarized all the aspects involved in the whole process of stir-frying sugar, and after mastering the essential but extremely basic skills of stir-frying sugar, when I made icing vegetables, pulling silk vegetables, and boiling tender juice and sugar color (táng shǎi) to make braised dishes, everyone will be handy and comfortable. What's in the body of this article? Since the article is relatively long and there are many pictures, in order to make it easier for everyone to read, I have written the outline of the article to the front, so that you can quickly flip through the parts that are useful to you according to your own needs, and skip the content that you are already familiar with. 1. What is fried sugar? 2. What changes will occur in the color and state of white sugar during the frying process? What kind of dishes are suitable for each state of sugar solution and precautions when handling it? 2.1 Sugar water state2.2 Frosting state2.3 Wire drawing state2.3.1 Water drawing2.3.2 Oil drawing2.3.3 Water and oil mixing drawing2.4 Glass state2.5 Tender juice in sugar-colored state2.5.1 What is fried sugar2.5.2 Why stir-fried sugar2.5.3 Which dishes need to be fried sugar2.5.4 Sugar color in the tender juice state2.6.6 Sugar color in the sugar-colored state2.6.1 Characteristics of sugar color2.6.2 Sugar color frying method 3, detailed demonstration of the whole process of frying sugar3.1 Water frying method (20 steps in total) 3.2 Oil frying method (14 steps in total) 3.3 Water and oil mixing stir-frying

Ingredients

Puretechnologysharingpost,ingredientsarenotquantified

whitesugarorrocksugar appropriateamount

water appropriateamount

saladoil appropriateamount

Cooking Instructions

To put it simply, it is the process of putting white sugar or crushed rock sugar in the pot, and according to the needs of the dishes you are going to make, you can choose to add an appropriate amount of water or oil to stir-fry, and fry the sugar to the desired state by controlling the appropriate temperature.

There are two basic ways to fry sugar: stir-frying in water or stir-frying in oil. It is best to fry the sugar juice and make the hanging cream with water; Silk-drawing, glaze, tender juice and sugar can be made in water or oil.
After adding an appropriate amount of water or oil to white sugar or rock sugar, under the condition of continuous heating, it will undergo six state changes, namely sugar water, hanging cream (also known as sugar frosting), silk drawing, glass, tender juice and sugar color.
Combined with this picture, you can have a clearer understanding of the various state changes and sequences in the process of frying sugar.
Sugar water, or sugar juice, is the first state reached during the frying of sugar. Put sugar and an appropriate amount of water in the pot, heat over low heat until the sugar is completely melted, and the water gradually evaporates to form a sugar solution.

Precautions:

(1) Determine the concentration of the syrup according to the needs of the dish, and the dishes with high water content can make the syrup slightly thicker, such as syrup apples, syrup kumquats, etc.;
(2) If the water content of the raw materials is low, you can boil the sugar juice a little thinner, such as sweet water yam, beeswax lotus seeds, etc.
(3) It is best to stir-fry the sugar juice in water.
Hanging frosting, or frosting, is the second state reached during the frying of sugar.

The principle of hanging frost is the recrystallization of sugar: after the sugar solution has experienced the state of sugar water, it continues to be heated, with the continuous evaporation of water, the concentration of the sugar solution gradually increases, when the concentration of the sugar solution reaches the critical point, the sugar solution becomes a supersaturated solution, at this time, the raw materials are put into the pot and wrapped in the sugar solution, turn off the fire, and continue to stir, with the decrease of temperature, the white sugar will be precipitated again in the form of crystals, this phenomenon is also called sand turning or returning sand.
The sugar liquid in the frosting stage is suitable for dishes such as hanging frost balls, frosted peanuts (that is, peanut sticky), and hawthorn sugar snowballs.

Precautions:

(1) When boiling the sugar solution, the heat should be low and concentrated at the bottom of the pot to avoid the sugar solution on the side of the pot from turning yellow due to excessive heating;
(2) After the raw materials are put into the pot and wrapped in the sugar solution, turn off the heat and stir constantly, and spread the raw materials before crystallization to avoid sticking together;
(3) Before the frying raw materials are hung with frost, the dry oil must be controlled, otherwise the effect of the frost will be affected;
(4) To make hanging cream, it is best to use the method of frying sugar in water to avoid the sugar liquid being not well wrapped on the raw materials due to oil.
Silk drawing is the third state reached in the process of frying sugar, the sugar solution after experiencing the sugar water and hanging frost state continues to heat, after the temperature breaks through the melting point of the sugar, the sugar will melt into a liquid again, because the sugar solution begins to burn, causing the color of the sugar solution to slowly turn yellow, when the color of the sugar solution becomes light yellow (the image is compared to the color of sesame oil), the fried semi-finished product is put into the pot, wrapped evenly and put on the plate, and the uniform and slender sugar silk can be pulled out while it is hot.
The sugar solution in the silk drawing state is very suitable for making a variety of silk drawing dishes, such as silk apples, silk bananas, silk sweet potatoes, silk yams, etc.

There are three common methods of drawing silk and boiling sugar: water drawing, oil drawing, and water and oil mixing drawing.
Put sugar in the pot, add water, as long as the amount of water can melt the white sugar, boil it on the fire, go through two stages of sugar water and hanging frost, continue to heat, the white sugar crystallizes and precipitates, and then heats, the precipitated white sugar melts into liquid again, and the color becomes a light yellow sesame oil color and the surface is blistered, it is the best time to draw the silk, quickly put in the fried raw materials, wrap the sugar solution evenly and you can get out of the pot and put it on the plate.
Put a small amount of oil in the pot, the amount of oil is not too much, as long as it can moisten the pot, put in the sugar, continue to heat over low heat, until the sugar liquid becomes light yellow sesame oil color, add the raw materials, wrap evenly, and put it on the plate.
Put white sugar in the pot, add a little water and boil until the white sugar melts, when the sugar solution reaches the sand turning state of hanging frost, pour a little oil and continue to boil over low heat until the sugar solution is light yellow sesame oil color, put in the raw materials and wrap the sugar solution evenly and put it on the plate.

Precautions

(1) The process of boiling sugar and drawing silk should be on low heat, after entering the stage of wire drawing, the various states of the sugar solution change very quickly, so it must be boiled on low heat.
(2) The raw materials used for wire drawing should be kept at a certain temperature after frying, otherwise it is not easy to wrap the sugar solution.
(3) The time of oil drawing is short, and the cooking is faster; The speed of water pulling is slow, but it is relatively easy to control.
(4) When the sugar solution is boiled to a light yellow sesame oil color, it is the best time to draw silk.
The glazed state is actually a manifestation of the silk drawing state, and the silk drawing state has a very small difference, the glass state appears about 3-5 seconds after the silk drawing state, the color of the sugar solution is amber, when the sugar solution in the glass state is cooled, it can be wrapped in a layer of amber hard shell outside the raw material, and the taste is brittle and does not stick to the teeth.

Now most of the silk and glass two states are classified as one, the raw materials are wrapped in the sugar solution in the state of silk drawing, if you eat it while it is hot, it is a silk drawing dish, if it is cooled to be coated with a layer of amber sugar shell outside the raw materials and then eat, it is a glass dish. The outside of the hawthorn of the rock sugar gourd is wrapped in a layer of glazed sugar liquid, and the dishes that use the glazed state sugar liquid also include hollow glazed meatballs and glazed meat.
The difference between tender juice and sugar color is that the degree of frying of the sugar solution and the timing of adding boiling water are different.
To explain the tender juice and sugar color, we must start with the fried sugar color:

first of all, the fried sugar color is only a process, not a specific product, and the process of fried sugar color obtains two products: tender juice and sugar color.

Stir-frying sugar color is to put white sugar or crushed rock sugar into the pot to heat, the sugar is heated and melted into sugar liquid, as the heating continues, the sugar liquid will caramelize reaction, partially or fully caramelized when adding boiling water and boiling for 5-10 minutes, the sugar color is obtained.

According to the different degrees of frying, that is, the different degrees of caramelization reactions, two products can be obtained in the process of frying sugar color: tender juice and sugar color.
After the sugar is fried into tender juice or sugar color, the sweetness will be reduced, the color is red or jujube red, and there is a strong aroma, which can color and add flavor to the dish, which is a natural seasoning and coloring technique.

Although there are many ready-made sauces that can be used for color mixing, such as various teriyaki soy sauces, although they are convenient and quick to use, the tender juice and sugar color give the dishes a unique aroma and color, which cannot be replaced by other condiments.
Picture of a pair of teriyaki soy sauce, icing sugar and tender sauce.
Roasted vegetables and grilled dishes with red or red sauce generally need to be fried with sugar, such as braised pork, braised fish, braised fish, grilled elbows, roasted duck, roasted hoof tendons, etc.;

In addition to dishes, sugar is also used in the preparation of miso soup used to sauce meat or braised pork. Nowadays, many chefs have simplified the process of stir-frying sugar color, so that it is convenient to directly use soy sauce or other condiments or even colorants to help color it.
In the process of frying sugar, when about half of the white sugar is converted into caramel and the aroma is released (the sign of the sugar solution at this time is the appearance of golden bubbles), the sugar solution obtained by adding boiling water and boiling is called tender juice or tender sugar color.
The fried tender juice is very red and bright in color.
Because there is still uncaramelized sugar in the tender juice, the tender juice still has a certain sweetness, and the color is relatively light, which is suitable for making dishes with bright red and sweet taste, even after a long time of firing and collecting the juice, the color of the finished dish will not be too dark.
In the process of frying sugar color, the white sugar is basically converted into caramel, and when it exudes a rich caramel flavor (at this time, the symbol of the sugar solution is chicken blood red or jujube red), the sugar solution obtained by adding boiling water and boiling is called sugar color.
Since the white sugar in the sugar color is basically caramelized (please note that it is caramelized, not charred, if the fried sugar color is black and bitter, it means that it has been fried and can no longer be used to cook vegetables), so the sugar color basically has no sweetness, the caramel content is higher, the caramel flavor is also more intense, and the color is deeper.
It is suitable for making darker dishes, such as grilled elbows, grilled pomfret, etc.
There are three methods of stir-frying sugar-colored: water frying, oil frying and water and oil mixed frying.
Put white sugar in the pot, add an appropriate amount of water (you can melt the sugar), heat slowly over low heat, at the beginning of the big bubble is the water is evaporating, and then go through the state of drawing silk and tender juice in turn to reach the sugar color state, add boiling water when the sugar liquid is chicken blood red, and boil for 5 minutes to become water and fry sugar color.

It takes a long time to fry the sugar color in water, and the advantage is that the changes in various states are relatively slow, and it is not easy to over-fry, which is relatively easy to master.
Put oil in the pot to moisten the pot, pour out the excess oil (a little oil left when moistening the pot is OK), put in the sugar, heat over low heat, the sugar liquid will melt soon, and then go through the state of drawing silk and tender juice to reach the state of sugar color, add boiling water and boil for 5 minutes to become oil and fry sugar color.

Stir-frying sugar in oil is relatively fast, but it is difficult and requires sufficient experience.
Put white sugar in the pot, add a small amount of water, boil until the white sugar melts, pour a little oil and continue to boil over low heat, go through the state of drawing silk and tender juice in turn to reach the sugar color state, add boiling water and boil to become sugar color. The time for stir-frying the sugar with water and oil is between water frying and oil frying, and the sugar color is more clear and red.

Precautions

(1) There is no need to put too much oil in the color of the sugar fried in oil, too much oil will cover the sugar solution, which will not only affect the operator's observation of the color of the sugar solution and adjust the heat, but also increase the oiliness of the dish.

(2) Extremely important!! âž¡ï¸ If you add cold water, the temperature of the sugar solution will be too high and the temperature of the water will be too large, and the sugar solution will splash everywhere and burn the skin. This is because the water begins to boil at 100 degrees at atmospheric pressure, and the oil may need 200-300 degrees, and the temperature of the syrup that has been fried to the sugar-colored state is far more than 100 degrees, so when the water is poured into the sugar solution, the water immediately boils, producing a large amount of steam to expand rapidly, so that the oil and syrup splash everywhere. The solution is: when pouring water, be sure to pour hot water, preferably boiling water, to minimize the temperature difference between water and sugar solution.

(3) After adding boiling water to the fried sugar, continue to boil for 5 minutes, so that the tender juice or sugar color will be more stable and the color will be more even.

(4) Stir-fried tender juice or sugar, if it is not used up once, you can keep it for next time, you need to put it in the refrigerator in summer, if the tender juice or sugar color smells sour, it means that it has deteriorated and can not be used again.
Actually operate the two methods of stir-frying sugar in water and frying in oil, and explain the changes in the process of frying sugar in detail.
From steps 30 to 49 is the actual operation of the whole process of stir-frying sugar in water.
(1) Put white sugar in a clean wok.
(2) Add a small amount of water, the amount of water that can melt the white sugar, the amount of water added is not particularly important, the water added is just a longer boil time.
(3) Turn on a low heat and start heating, the white sugar begins to dissolve in the water, and after all of it is dissolved, it becomes sugar water, and enters the first state of the sugar frying process - the state of sugar water.
(4) At this time, the sugar solution has white bubbles, which is due to the continuous evaporation of water in the sugar solution.
(5) Look carefully, the concentration of the sugar solution is changing, the bubbles gradually begin to become uniform, and the sugar solution is still in the state of sugar water at this time, but the concentration is constantly increasing.
(6) The concentration continues to increase, and the water in the sugar solution is constantly evaporating, and the bubbles are denser and more uniform.
(7) At this time, the sugar solution is almost close to the saturated solution state, and the sugar solution is in a relatively thick sugar water state.

If you are making syrup, beeswax, and honey sauce, you can put the ingredients into the pot between steps 3 and 7 according to the concentration required by the sugar water, stir well, and put them on the plate.
(8) Continue to heat the sugar solution that has reached the saturated state, you can see that the white bubbles have become more and more dense and fine, and you can feel some rustling when turning it with a spatula, which indicates that the sugar solution is in a supersaturated state, and the white sugar is precipitated again in the form of crystals, that is to say, it has begun to turn the sand, and has reached the second state of fried sugar - the state of hanging frost.

If you are making frosted peanuts, hawthorn sugar snowballs, frosting balls and other frosted dishes, this time is the best time to put in the raw materials, turn off the heat after the raw materials are put into the pot, and continue to stir-fry, as the temperature decreases, the sugar will be turned over and wrapped on the surface of the raw materials, forming a layer of snow-white frosting.
(9) Continue to heat the sugar solution that has reached the state of hanging frost, and when stirring the sugar solution with a spatula, you will feel the rustling feeling from the state of hanging frost and begin to become smooth, which is due to the white sugar crystallized after turning the sand is heated and breaks through the melting point and melts into liquid again; At the same time, the caramelization reaction began, and it can be seen that the color of the sugar solution began to change a little bit, with a slight yellow.
(10) With the caramelization reaction, the color of the sugar solution began to turn yellow, indicating that more and more white sugar had undergone caramelization reaction.
(11) Continue to heat the sugar solution, the fire at this time must be the minimum fire, the state of the sugar solution at this stage changes very quickly, when the sugar solution shows this light yellow, imagine the color of sesame oil at home, and it is a dense state of small yellow bubbles, it means that it has entered the third state of fried sugar - the state of drawing. At this time, put the fried raw materials into the pot, evenly coat the sugar solution, put it on a plate, and pull out the even and slender sugar shreds when it is hot.
(12) If the sugar solution is continued to be heated, more white sugar participates in the caramel reaction, and the color of the sugar solution is obviously golden.
(13) Continue to heat over low heat, when the sugar solution presents amber, the fried sugar will reach the fourth state - the glazed state, the distance between the glazed state and the silk drawing state is very close, and the glass state will reach the glazed state in a few seconds after the silk drawing, at this time, the raw materials are wrapped evenly, and the surface of the raw materials is a layer of amber hard shell after cooling, take a hawthorn and roll it in the glazed sugar solution, and it is a rock sugar gourd after cooling.
(14) Continue to heat up and move on to the next state.
(15) The color of the sugar solution begins to turn golden and the bubbles begin to grow.
(16) When the sugar solution is golden brown and has many large bubbles, it is the fifth state of fried sugar - tender juice state.
(17) If boiling water is added to the sugar solution in the state of step 16, it can be boiled into tender juice.
(18) If you choose to continue heating at step 16, you can see that the color of the sugar solution has changed from golden to yellow and reddish.
(19) Continue to heat until the sugar solution is jujube red (chicken blood red), and the big bubbles begin to disappear, which is the sixth state of fried sugar - sugar color state.
(20) At this time, boiling water is added to the sugar solution, and the boiled out is fried in water.

At this point, the whole process of stir-frying sugar by water frying has been completed, and the six states in the process of frying sugar are also presented in turn.
From step 51 to step 64 is the actual operation of the whole process of frying sugar in oil.
(1) Put sugar in a clean wok.
(2) Add 1 tablespoon of oil, the amount of oil does not need to be too much, refer to the explanation of precautions (1) in 2.6.2.
(3) Turn on low heat and start heating.
(4) Since the water temperature is up to 100 degrees at normal pressure, and the oil temperature can easily break through 100 degrees, the sugar will soon begin to melt, instead of melting.
(5) The sugar will soon turn into the state shown in the picture, and then it will start to melt.
(6) The sugar has been almost completely melted.
(7) When the sugar solution presents a light yellow sesame oil color, it reaches the state of drawing the sugar solution. At the same time, it can also be seen from the picture that if too much oil is added, it will affect the operator's observation of the color change of the sugar solution.
(8) The sugar solution begins to bubble from the bottom of the pot.
(9) Soon there will be dense bubbles floating up from the bottom of the pot.
(10) When the sugar solution begins to bubble with golden bubbles, this stage is the tender juice state.
(11) Add boiling water in step 10 to boil the oil and fry the tender juice.
(12) If the heat continues in step 10, the color of the sugar solution begins to turn red, and the large bubbles begin to disappear.
(13) Add boiling water and bring to a boil, it must be boiling water (otherwise it will be fried everywhere).
(14) After 5 minutes, it will be boiled in oil and sugar.

At this point, the whole process of frying sugar in oil has been completed, and it can be seen from the process that the speed of oil frying is faster than that of water frying, but the process of frying requires rich experience.
This method of frying sugar color is between water frying and oil frying, specifically after the white sugar is boiled, pour a little oil into the pot and continue to boil over low heat, and then go through the state of drawing silk and tender juice to reach the sugar color state, and add boiling water to boil to become sugar color. The purpose of pouring oil in the middle of the water frying is to use the high temperature of the oil to make the sugar break through the melting point faster and speed up the melting speed of the sugar.