As he spoke, the rock sugar in the pot in front of Li Yi had already begun to melt.

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

Then, he used a frying spoon to push the melted rock sugar in the pan and let them evenly turn into syrup.

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

My mom did it for me at home, but failed many times.

Later, she simply stopped doing it, and every time I wanted to eat, she took me outside to the restaurant. ”

Li Yi smiled when he heard this, and said with a smile while pushing the syrup: "It's not that difficult to pull the silk, as long as you see the sugar quality change of the syrup." ”

As he spoke, the syrup in the pot was already foaming white.

Seeing this, Li Yi pointed to the syrup in the pot and said, "Look, this is called a white big fisheye bubble, which is the first stage of boiling sugar, hanging frost."

At this time, when the ingredients are entered, the syrup will condense on the ingredients and become a state like hoarfrost.

Hanging frost peanuts, hanging frost hawthorn is made of syrup in this state. ”

Wu Lei looked at the syrup in the pot and exclaimed: "How do you make the frosted peanuts?" I always thought that the peanuts were produced in the factory, and it was all technology and hard work. ”

"It's just frosting, how can it be a ruthless job of technology?"

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

"Okay."

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

"Everyone's tastes are different, it's normal."

Li Yi said, the frying spoon in his hand continued to stir, and the syrup in the pot had begun to change color.

Soon it turned golden and dense little bubbles bubbled.

"Watch out."

Li Yichong Wu Lei reminded: "The syrup boiled to this state is the most suitable for making silk vegetables."

Whether it is a shredded potato or a shredded apple, it is the best effect to put it in the pot at this time.

Remember, when the syrup is golden in color, it will not work when it is darker. ”

"Huh?"

Wu Lei listened nervously, and while looking at the syrup in the pot, he asked hesitantly: "But this is not golden?" ”

"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 transforming into amber and explained: "This color is already dark and has become amber.

This amber syrup is called glaze, and it has a harder texture and forms a hard shell when cooled.

To make rock sugar gourds and amber walnut kernels, you have to use this amber syrup.

The transfer from silk drawing to amber is very fast, and the transformation is usually completed within a few seconds, so it is necessary to be precise in making silk drawing. ”

As he could say these words, the syrup in the pot had turned completely amber, and the inside was filled with tiny bubbles.

Wu Lei looked at the color of the syrup that changed slightly, and couldn't help but sigh: "This has become 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 it in advance, and if you observe it in advance, you can find the right time."

Li Yi saw that the bubbles in the amber syrup had begun to gradually grow larger, and there were signs of re-blistering, so he ordered: "Bring boiling water." ”

When Wu Lei heard the sound, he ran to the kettle and brought the pot of boiling water that had just been boiled.

Li Yi took the kettle, looked at the syrup boiling in the pot, and waited quietly.

The fine bubbles in the syrup begin to disappear, then tumble into large bubbles, and the caramel flavor begins 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 burnt red color and the bubble becomes smaller, you can add boiling water to it."

Note that it is best to boil water, if it is cooled and hydrated, you have to put it at the end of the rice bubble, otherwise there will be 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 in the kettle into the pot.

Zila!

The syrup stirred, and the syrup in the pot quickly turned into a pot of jujube-red liquid.

Seeing the color of the sugar in the pot, Li Yi nodded with satisfaction: "This is the most perfect sugar color, you can use it for braised dishes." ”

Wu Lei looked at the jujube red sugar color tumbling in the pot, smelled it in the air, and couldn't help but exclaim: "This sugar color smells so good!" There is a burnt aroma. ”

"It's caramel."

Li Yi raised his hand and signaled: "But you taste it, this sugar color is not sweet at all." ”

"Really?"

Wu Lei curiously dipped his chopsticks in some sugar, tasted it, and suddenly exclaimed: "Huh? It's really not sweet! ”

"The most perfect sugar color is not sweet."

Li Yi boiled the sugar, let the syrup and water in the pot melt completely, and explained with a smile: "If there is still sweetness, it proves that it is not hot, but if it is bitter, it means that it has been overdone." ”

"It sounds so complicated, it feels like I'm going to have a long brain."

Wu Lei's scalp itched when he heard this, and he couldn't help scratching his head: "This sounds similar to doing a chemical experiment!" ”

"Actually, it's really a chemistry experiment."

Li Yi said with a smile: "The principle of making sugar color is to use the caramelization reaction to heat the monosaccharides above the melting point without amino compounds, so that the sugar can be dehydrated and degraded, and browning reactions occur.

The caramelization reaction, 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.

In the process of caramelization, the simple sugar will release a special caramel-flavored aroma, which is the aroma you smell.

It also causes the syrup to change color and form a caramel color, which can be used to color the food.

The reason why the dark soy sauce used for color mixing is so good is because of the addition of class III caramel.

Caramel is not only used in Chinese food, but also commonly used in the West to color food and drinks.

For example, the color of Coke, which is colored with caramel, and the dark beer of the country, as well as 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?" It's the first time I've ever known! So when I drink Coke, don't I drink sugar? ”

"It's pretty much the same."

Li Yi smiled: "Coke can be used as sugar color, have you forgotten the Coke chicken wings?" ”

"Oh, yes, yes!"

Wu Lei patted his head and said with a smile: "I have also eaten Coke chicken wings, but I didn't expect that there is such a principle in this!" ”

"Therefore, understanding the world is always from points to surfaces, but when the points are strung together into a line and then converged into a surface, it is the most magical."

Li Yi said as he put the chopped green onion and ginger into the pot.

This step can bring out the aroma of green onion and ginger, and can also further remove the bitterness that may remain in the sugar color.

While he was cooking, a little boy's voice suddenly came from the kitchen door: "Brother Yi! ”

Li Yi looked back and saw a delicate 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 chapter)