2. If soft candy is used, it is easy to be unevenly heated. Appropriate amount of clean edible oil can be prepared by oil extraction and water-oil extraction.
3. Sometimes there will be oil left when some food is fried at home to avoid the influence of impurities in the oil, which will cause pot paste when sugar is fried.
4: It is best to use a wok with uniform heat transfer when drawing, and it is easier to control the heat when frying sugar.
Extended data:
For the main ingredients with high water content, paste should be hung when frying to prevent water loss, and at the same time prevent the syrup from separating from the main ingredients and causing failure when the raw materials are short of water.
The amount of sugar is closely related to the amount of main ingredients. That is to say, 200g sugar fried syrup is used as 400g main material. If the main ingredient is not paste.
Sometimes when the cabbage is served, the syrup will return to the sand, the taste will become sand, and the sugar will not be pulled out. So when frying sugar, the fire should not be too small, just use a small fire, not a big fire, otherwise it will be delicious, and it will be delicious.
Draw into silk