Stir-frying sugar can be fried with oil, with water, or mixed with water and oil, each method has its own characteristics.
Because the oil conducts heat faster, the sugar is more likely to change color, and the time is 3-5 minutes shorter than that of water frying. However, the difficulty coefficient of frying sugar color in oil is large, and it requires rich experience and quick action, because the temperature of the oil is high, and the rock sugar melts quickly.
The advantage of stir-frying sugar in water is that it is not easy to fry and is relatively easy to master. However, when frying sugar, after the sugar liquid is tender or the sugar is in a state, you must add boiling water (remember not to add cold water) to boil.
As for the mixing of water and oil, the most important thing is the ratio of materials, and the ratio of sugar, oil and water is five to one to four. This method is a little simpler than oil frying, because with the addition of water, it is not so fast to heat, but it is easy to fry the pan if you don't grasp the temperature well, after all, the boiling point of water is only 100.
To sum up, whether to use oil or water for stir-frying sugar depends on personal preference and cooking experience. For beginners, it is recommended to start with water stir-frying, and then gradually try oil stir-frying and water-oil mixed stir-frying. In the process of frying sugar, you must pay attention to safety to avoid accidents such as scalding and fire.
In my opinion, the choice between oil and water when stir-frying sugar can be chosen according to personal taste and cooking skills. If you want to fry sugar color more quickly and have a lot of experience, oil frying is a good choice; If you want to operate more safely and do not require much cooking skills, stir-frying is a good option. However, each method is unique and can be chosen flexibly based on personal preferences and experience. May you stir-fry the delicious sugar color and enjoy the pleasure of cooking!