Simple Caramelized Sugar Color

Method8 steps

1. 1

   Preparation

   预处理准备

   Before turning on the heat, place 400ml of boiling water and all prepared aromatics (scallion, ginger, garlic) within reach of the stove, ensuring they can be grabbed within 1 second.

   在开火前，必须将 400ml 开水和所有准备好的葱姜蒜辅料放置在灶台手边，确保 1 秒内可以拿取。

   ⏱30 sec

   • 💡 This is key to preventing bitterness; the final step must be extremely fast.这是防止发苦的关键，最后一步操作必须极快
   
2. 2

   Add Water to the Wok

   加水起锅

   Turn on the heat and pour 100ml of boiling water into the wok.

   开火，并向锅中倒入 100ml 开水。

   ⏱10 sec

   • 💡 Using boiling water speeds up the process.使用开水可以加快进度
   
3. 3

   Add Oil

   加入油脂

   Pour 100ml of cooking oil into the wok. The shorter the interval from the previous step, the better. Use medium-high heat at this point.

   向锅中倒入 100ml 油，与第一步间隔越短越好，此时可用中大火。

   ⏱10 sec

   • 💡 The water-and-oil method is easier to control.水油混合炒法更易控制
   
4. 4

   Add Sugar and Adjust Heat

   下糖并调温

   Add the sugar (crush rock or granulated sugar beforehand if using rock sugar). Adjust the heat to medium.

   放入糖（冰糖建议提前敲碎），调整火力为中火。

   ⏱20 sec

   • 💡 The lower the cohesion of rock sugar, the faster it melts.冰糖耦合度越低融化越快
   
5. 5

   Stir Continuously

   持续搅拌

   Stir continuously until the sugar liquid turns brown.

   一直搅拌至糖液变成棕褐色。

   ⏱3 min

   • 💡 Stir without stopping to prevent localized overheating.必须不停搅拌防止局部过热
   
6. 6

   Reduce Heat and Observe

   转小火观察

   Once the sugar liquid turns brown, reduce to low heat. Watch as the liquid thins, turns the color of black tea, then becomes a sauce-red color with dense small bubbles.

   糖液变棕褐色后转为小火。观察糖液变稀，呈现红茶色，再变成酱红色并起密集小泡泡。

   ⏱1 min

   • 💡 Maintain high concentration at this stage.此时需高度集中注意力
   
7. 7

   Identify the Critical Point

   临界点判定

   When the small bubbles gradually disappear and large bubbles appear, the caramelized sugar color is complete.

   待小泡泡逐渐消失并出现大泡泡时，糖色制作完成。

   ⏱10 sec

   • 💡 The appearance of large bubbles signals that the caramelized sugar color is done.大泡泡出现是糖色完成的标志
   
8. 8

   Cool Down and Stop the Reaction

   降温中止反应

   Act quickly: either add 400ml of boiling water directly, or first add aromatics/meat and stir-fry for 5-10 seconds to release the fragrance, then add water.

   快速执行操作：直接加入 400ml 开水；或者先加入辅料/肉类翻炒 5-10 秒爆香后再加水。

   ⏱15 sec

   • 💡 You must pour in boiling water immediately, or it will turn bitter within seconds.必须立刻倒入开水，否则几秒钟内就会发苦