New traditional color

Water decocting method: simple operation. Add water and put sugar directly. It doesn't matter how much water there is. If there is more water, cook for a while. Generally, the ratio of water to sugar is controlled at 1: 1. With the gradual evaporation of water, the temperature is controlled, which is very suitable for beginners to operate. The fried color is purplish red, and it's very jointed when it's used to make stewed vegetables and brine. In the past, the older generation used soy sauce to color, and everyone thought that the color of braised dishes was dark, similar to the appearance of long storage, and lost the aesthetic feeling of "color, fragrance and taste" of braised dishes. Later, everyone switched to sugar.

Cooking pot-stewed vegetables and mixing brine are very joint. In the past, the older generation colored them with soy sauce. Everyone thinks that the pot-stewed vegetables are dark, which is similar to what they have looked like for a long time, and they have lost the aesthetic feeling of "color, fragrance and taste" of pot-stewed vegetables. Later, everyone switched to sugar. Why do you want to talk separately? Because the sugar color is used for stewing, the frying method is different and the usage is different; There are also differences between home use and restaurant use of sugar color. Homework is one-off and small in size. 50 grams of sugar is enough for a dish, and a pot of brine is only 100.

It takes a long time to fry sugar in water. It is suggested that the color of sugar should first change from big bubbles to small bubbles, and the color should change from white to golden yellow. Turn off the fire at this time and serve. There are two ways to fry sugar: water frying and oil frying. Water frying is slow, but easy to master, suitable for beginners. However, frying heats up quickly and is not easy to master, so it is generally suitable for veterans. I taught my disciples to combine water with oil, which is very simple to operate.

The four words that China cuisine culture has always paid attention to are "color, fragrance, taste and shape", and when dishes are served, "color" is the most important thing for diners, so making dishes attractive in color is one of the most important ways to arouse people's appetite. Sugar color is a traditional way of coloring food in China, which is widely used in families and restaurants. Even some dishes can't make their proper taste without sugar, such as braised pork and braised pork. Let me talk about my method in detail.