MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 346 sugar color
Chapter 346 Sugar Color
While speaking, the rock sugar in the pot in front of Li Yi had already started to melt.
Seeing the signs of the rock sugar melting, Li Yi turned off the fire on the stove to a low fire.
Following that, he used a frying spoon to spread out the melted rock sugar in the pot, allowing them to evenly melt into syrup.
Watching Li Yi's operation, Wu Lei was reminded: "I remember when I was a child, I especially liked to eat shredded potatoes, and I ordered this every time I went out to eat.
My mother made it for me at home, but failed many times.
Later she simply stopped doing it, and every time I wanted to eat, she would take me out to eat out. "
Li Yi smiled when he heard the words, and while pushing the syrup, he said with a smile: "It's not too difficult to pull the silk, as long as you watch the change of the sugar quality of the syrup."
Whilst speaking, the syrup in the pot had already turned into white foam.
Seeing this, Li Yi pointed to the syrup in the pot and said: "Look, this kind is called big white fish eye bubbles, this is the first stage of boiling sugar, and it is in a frost state.
At this time, put the ingredients in, and the syrup will condense on the ingredients, turning into a hoarfrost state.
Hanging frost peanuts and hanging frost hawthorn are made of syrup in this state. "
Wu Lei measured the syrup in the pot, and exclaimed in his mouth: "How are the Huashuang peanuts made? I always thought that the Huashuang peanuts were produced in a factory, all of which were technology and hard work."
"It's just icing, why is technology hard work?"
Li Yi smiled and said: "It's just a form of syrup after cooling, without additives."
"All right."
Wu Lei smiled and said: "But there are no additives, and I don't really like eating things with frosting. I always feel that the taste is not good, which is a bit strange."
"Everyone has different tastes, that's normal."
As Li Yi said, the frying spoon in his hand continued to stir, and the syrup in the pot had already started to change color.
It quickly becomes golden, with dense small bubbles.
"Watch carefully."
Li Yichong reminded Wu Lei: "The syrup that has been boiled to this state is the most suitable for making candied vegetables.
Whether it is shredded potato or shredded apple, the effect is the best when it is cooked at this time.
Remember, when the color of the syrup is golden, put it into the pot, no matter how deep the color is, it will not work. "
"ah?"
Wu Lei was nervous when he heard it, and while looking at the syrup in the pot, Chi asked: "But it's not golden, is it?"
"It's been a few seconds since I spoke, and of course the color has changed."
Li Yi looked at the syrup in the pot that was gradually turning amber, and explained: "This color is already dark, and it has turned into amber.
The state of this amber syrup is called glass, which has a harder texture and will form a hard shell after cooling.
To make candied haws and amber walnuts, you must use this amber syrup.
It is very fast to turn candied vegetables into amber, usually within a few seconds, so the candied vegetables must be made with precision. "
Just as he said these few words, the syrup in the pot had completely turned amber, and the inside was filled with fine and small air bubbles.
Wu Lei looked at the color of the syrup that changed just a little bit, and couldn't help sighing: "It's changing too fast, I can't react at all!"
"It's not that difficult, it's just that you didn't know it just now, so you didn't observe in advance. If you observe in advance, you can find the right time."
Li Yi saw that the bubbles in the amber syrup had gradually grown larger, showing signs of resurfacing, so he ordered: "Bring the boiling water."
Wu Lei ran to the kettle when he heard the sound, and brought over a pot of boiling water that had just been boiled.
Li Yi took the kettle, watched the syrup tumbling in the pot, and waited quietly.
The fine air bubbles in the syrup began to disappear, and then rolled to form big bubbles, and the caramel flavor began to permeate.
At this time, Li Yi pointed to the syrup in the pot, and said to Wu Lei: "When the syrup turns into this kind of burnt red and the big bubbles become smaller, you can add boiling water.
Note that it is best to use boiling water. If you use cold water, you have to put it in the rice just after the bubble is over, otherwise it will have a bitter taste. "
As soon as he finished speaking, the bubbles of the syrup in the pot quickly became smaller.
Seeing this, Li Yi directly poured the boiling water from the kettle into the pot.
Zila!
The syrup rang loudly, and the syrup in the pot quickly turned into a pot of maroon liquid.
Seeing the color of the sugar in the pot, Li Yi nodded in satisfaction: "This is the most perfect sugar color, and it can be used in braised dishes."
Wu Lei looked at the purplish red sugar rolling in the pot, smelled it in the air, and couldn't help but marvel: "This sugar smells so good! It has a burnt aroma."
"It's just caramel."
Li Yi raised his hand to signal: "But try it, this candy color is not sweet at all."
"real?"
Wu Lei curiously dipped some of the sugar color with his chopsticks, tasted it, and suddenly exclaimed: "Huh? It's really not sweet!"
"The most perfect sugar color is the one that is not sweet."
Li Yi simmered the sugar, let the syrup and water in the pot completely melt, and explained with a smile: "Anything that still tastes sweet, it proves that it's not ready for cooking, but if it's bitter, it means it's overcooked."
"It sounds so complicated, I feel like I need to grow my brain."
Wu Lei felt his scalp itchy, and couldn't help scratching his head: "This sounds similar to doing a chemical experiment!"
"Actually, this can really be regarded as a chemical experiment."
Li Yi said with a smile: "The principle of making sugar color is to use the caramelization reaction to heat the monosaccharide above the melting point without amino compounds, so that the sugar will be dehydrated and degraded, and a browning reaction will occur.
The caramelization reaction, like the Maillard reaction I mentioned before, is a non-enzymatic browning reaction.
They are two of the most common chemical reactions in food cooking.
During the caramelization process, the simple sugar will release a special caramel aroma, which is the aroma you smell.
It also changes the color of the syrup, creating a caramel color to color the food.
The dark soy sauce used for coloring, the reason why the coloring effect is so good is because of the addition of type III caramel.
Not only is it used in Chinese food, but caramel is also commonly used in the West to color food and drinks.
For example, the color of Coke is the color of caramel, as well as German dark beer, and other dark drinks, such as the famous brandy. "
Hearing Li Yi's explanation, Wu Lei's eyes widened in surprise: "Coke is colored with caramel? This is the first time I know! Then when I drink Coke, am I drinking sugar color?"
"Almost the same."
Li Yi smiled and said: "Coke can be used as sugar color, did you forget the cola chicken wings?"
"Oh, yes, yes!"
Wu Lei patted his forehead and said with a smile: "I have eaten Coke chicken wings, but I never thought that there is such a principle in it!"
“So, understanding the world is always from point to surface, but when the points are strung together into lines and then merged into a surface, it is the most amazing.”
While speaking, Li Yi put the chopped green onion and **** into the pot.
This step can extract the aroma of onion and ginger, and can further remove the bitterness that may remain in the sugar color.
While cooking, a little boy's voice suddenly came from the kitchen door: "Brother Yi!"
Li Yi looked back, and saw a handsome and lively little boy running towards him excitedly.
Zhao Jinmai followed behind with a smile, holding the arm of a middle-aged woman.
4
(end of this chapter)
