A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 346 Sugar Color
While speaking, the rock sugar in the pot in front of Li Yi had already started to melt.

Seeing signs of the rock sugar melting, Li Yi turned off the fire on the stove to low.

Then, he used a frying spoon to push the melted rock sugar in the pot, so that they evenly turned into syrup.

Watching Li Yi's operation, Wu Lei was reminded: "I remember when I was a child, I especially liked to eat shredded sweet potatoes, and I ordered this every time I went out to eat.

My mom made it for me at home and failed so 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."

While 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 frosty state.

At this time, when the ingredients are put in, the syrup will condense on the ingredients and turn into a hoarfrost-like state.

Hanging frost peanuts and hanging frost hawthorn are made of syrup in this state. "

Wu Lei looked at the syrup in the pot and exclaimed, "How are the peanuts made in this way? I always thought that the peanuts were produced in a factory, and they were all technology and hard work."

"It's just icing, why is it a hard job with technology?"

Li Yi smiled and said, "It's just a form of syrup after cooling, without additives."

"Ok."

Wu Lei said with a smile: "But there are no additives, and I don't like to eat things with frosting. I always feel that the taste is not good, which is a bit strange."

"Everyone has different tastes and 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 turns golden brown 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 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, and it will not work if the color is darker. "

"what?"

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 gradually turning amber in the pot, and explained: "This color is already dark, turning into amber.

The state of this amber syrup is called glass, and it has a harder texture that forms a crust when cooled.

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 but sigh: "This change is 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 into 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 to it.

Note that it is best to use boiling water. If you use cold water, you have to put it when the rice has just finished soaking, otherwise it will have a bitter taste. "

As soon as he finished speaking, the bubbles of syrup in the pot quickly became smaller.

Seeing this, Li Yi directly poured the boiling water from the kettle into the pot.

It's sizzling!

The syrup sounded 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 maroon 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 caramel."

Li Yi raised his hand to signal: "But try it, this sugar color is not sweet at all."

"Really?"

Curiously, Wu Lei dipped his chopsticks in some sugar, tasted it, and immediately exclaimed, "Huh? It's really not sweet!"

"The most perfect sugar color is the one that is not sweet."

Li Yi boiled 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's scalp was itchy, and he 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 smiled and said: "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, resulting in a browning reaction.

Caramelization, like the Maillard reaction I mentioned earlier, is a non-enzymatic browning reaction.

They are two of the most common chemical reactions in food cooking.

During the caramelization process, simple sugars will release a special caramel aroma, which is the aroma you smell.

It also causes the syrup to change color, creating a caramel color that can be used to color food.

The reason why the dark soy sauce used for coloring is so good is because of the addition of type III caramel.

Not only is it used in Chinese food, but it 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 the dark beer of Deguo, and some 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?"

"Almost."

Li Yi said with a smile: "Coke can be used as sugar color, have you forgotten the Coke 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 into lines and then merged into a surface, it is the most amazing."

While talking, Li Yi put the chopped green onion and ginger into the pot.

This step can extract the aroma of onion and ginger, and can further remove the possible residual bitterness 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.

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(End of this chapter)