Why is the color of braised pork so light every time? What kinds of coloring methods are there?

Speaking of braised pork, I want to mention someone. Many people know that Chairman Mao likes to eat this dish. Every time he wins a battle or works for dozens of hours, he will eat a bowl to supplement nutrition and brain power, thus making braised pork a household name and a better reputation. Braised pork is also a dish with high appearance rate at home. Doing it at home is definitely not a hotel major, and there will always be some problems. Here are some questions about braised pork.

Braised pork is a familiar food. The ingredients are simple and the method is not complicated. Generally choose three fat and two thin pork belly. After blanching to remove fishy smell, stir-fry in oil, add the colored soup and simmer slowly. Finally, when the meat is cooked, the thick soup can be collected by fire. The finished product is rosy and attractive, the meat is soft and delicious, it melts in the mouth, and it is fat but not greasy, whether it is old or young.

1. Why is braised pork light in color?

After the braised pork is roasted, not only the fragrance is attractive, but also the color is the most direct judgment. The ruddy and bright color not only makes the dishes beautiful, but also makes people's appetite open. So what is the reason for the ugly or light color? I think there are several reasons.

1. Not enough color. If you want to cook braised pork with attractive color, you need to add how much water, how much coloring seasoning or how much soup color according to the amount of ingredients. If there is not enough seasoning for coloring, then the color of braised pork must be very light.

2. Don't worry about the soup, the braised pork looks good. It is not only important to stir and color when burning, but also important to collect juice later. Not only can the soup be evenly wrapped on the meat, but also the taste of the soup is mellow and smooth, and the color of the soup is getting deeper and deeper. Finally, it is tightened and wrapped on the meat to form a bright sauce, which enhances the taste and color.

Second, what are the coloring methods?

There are several ways to color braised pork, such as frying, burning and finally coloring before cooking. There are many ingredients that can color braised pork. Different colored seasonings have different colors at different adding times, but only a few are commonly used. Here are some common coloring spices and methods.

1. Cooking coloring is coloring with seasoning when cooking. This method is usually colored with soy sauce or sugar. The color on soy sauce is generally darker. When frying, pour it directly on the meat and stir well. Sugar color is no stranger to this little friend who often cooks. Sugar is the best coloring seasoning in cook the meat. The dishes are ruddy and bright. The method is to add a proper amount of water or oil to the pot, then add sugar and stir fry slowly. When the color is dark yellow or bordeaux, put the meat in and wrap it evenly.

2. Burn and color. This method is the most common and convenient, and the most coloring seasonings can be used, such as soy sauce, sugar color, southern milk sauce, Redmi and red wine. You can put it in at this time. When braised pork is burnt, how much to put depends on the amount of ingredients and water.

3. Color before cooking. This method is also the most direct method. You make whatever color seasoning you put in. At this time, the dishes have been shaped, which are generally only suitable for coloring with water-based seasonings such as soy sauce, and can also be used as supplementary colors when the firing color is not enough.

The above is the light color when making braised pork, as well as several coloring methods and seasonings. These seasonings can be used in only one color or in combination with each other. You can choose any color you want to burn.

Braised pork is one of the many practices of pork belly, and it is also the most popular one. It is not only nutritious and delicious, but also soft, waxy, fat and not greasy. Suitable for all ages. You can take your hands out when eating or greeting guests. The following is a common practice.

~ ~ Braised pork ~ ~ Features: soft and delicious, fat but not greasy.

Step 1: Prepare the ingredients.

Ingredients: 750g pork belly.

Accessories: ginger, onion, garlic, star anise 1, cinnamon 1, and incense.

Seasoning: a little salt, 3g of chicken essence, 2g of pepper, 5g of soy sauce, 5g of oyster sauce, 80g of rock sugar, 3g of sugar, proper amount of soy sauce, 5g of cooking wine and 5g of aged vinegar.

Step 2: Food processing

1. Peel and slice ginger, cut onion, and pat garlic for later use.

2. Wash the pork belly, cut it into squares with a uniform size of about 2cm, then boil water in the pot, add cooking wine, ginger slices and green onions, put the cut pork belly in the pot and blanch it with cold water, remove it and drain it for later use.

Step 3: Start production.

1. Take the fire out of the pan, put the oil pan into the pan, then pour out the oil, then put the drained pork belly into the pan and stir-fry slowly with low fire until the surface is brown, and then pour out the oil for later use.

2. Add a little base oil to the pot, add rock sugar and stir fry slowly. When the bubbles become smaller and the color is dark yellow or bordeaux, add the fried pork belly and stir-fry until the sugar color evenly covers the meat surface.

3. Add a proper amount of water until the pork belly does not appear, then add ginger, garlic, spices, chicken essence, soy sauce, oyster sauce, pepper and sugar, and bring to a boil with high fire, then turn to low heat and burn slowly.

4. About 20 minutes is enough. Uncover the pot cover to see if the pork belly is soft and glutinous, then pick out ginger, garlic and spices, add salt and appropriate amount of soy sauce according to the color, and continue the fire for 5 minutes.

5. When the time is up, spray the old vinegar from the pot, boil the soup tightly with a big fire, let the soup be tightly wrapped on the surface of the pork belly, and sprinkle with chopped green onion.

= = "Braised pork puzzle"

Q: Is pork belly fried or fried?

Answer: These two methods are very common, both of which are aimed at removing excess fat and achieving the purpose of removing fishy smell and relieving boredom. Generally, oiling is faster, which is suitable for mass production. What hotels often use is frying. The fried pork belly is dry and fragrant, and the finished product tastes better after firing. Generally suitable for small batch production, it needs patience and slow frying. Fried pork belly contains a lot of lard, which can increase the flavor and taste when used for cooking.

Q: What's the use of adding vinegar at last?

A: Although the pork belly cooked by many people has been fried and stir-fried, it is still very greasy. At this time, you can add the right amount of mature vinegar, which can be solved. It tastes salty, slightly sweet and appetizing. Everyone knows that old vinegar has the effect of removing fishy smell and getting tired, but some people think that adding old vinegar will make meat sour, so they don't want to add it. In fact, mature vinegar is a volatile seasoning, which is sprayed from the side of the pot. As the volatile acidity becomes weaker and weaker, it leaves a vinegar taste, which not only appetizes, but also makes braised pork softer and more glutinous.

Technical summary of braised pork

1. Braised pork requires a lot of pork belly, so you must choose pork belly so that the taste will not be greasy. Lean meat is firewood, while fat meat is greasy. It is best to choose three fat and two thin pork belly.

2. After the pork belly is cut and blanched, it is easier to boil out the oil and impurities in the meat, which can effectively remove the fishy smell and relieve boredom.

Pork belly must be stir-fried or fried to let the oil come out, so that the taste will not be greasy.

4. The color of fried sugar is mainly to color braised pork. Stir-fry slowly with a small fire, and the color should not be too dark, otherwise it will be bitter, dark yellow or bordeaux.

It is best to add enough water at one time when firing, and adding water in the middle will greatly affect the taste of the finished product.

6. Don't put salt in advance. Putting it in advance will shrink the braised pork, make the soup difficult to absorb and taste bad.

7. Braised pork this dish finally boils the soup tightly with a big fire. Finally, sprinkle a light oil before cooking, the color of braised pork will be brighter.

Since the price of pork has increased, eating pork has to be considered. A bowl of braised pork is very happy. Braised braised pork should not only have a good taste, strong flavor, but also a very important color. Beautiful colors can instantly arouse people's appetite. If the color is light when burning, it may be that the amount of coloring seasoning is not enough. Another situation is that the soup is not tight and the color is not good. The coloring method of braised pork can generally be used to color the pork belly before frying, roasting or finally taking out the pot. Generally, it is colored with soy sauce, sugar color, southern milk sauce or Redmi. Different coloring condiments are suitable for different methods. Only by mastering these methods can we bake braised pork with soft, delicious and bright color.

Braised pork is light in color. First, there is less fried sugar, which makes some meat pieces not colored. Second, you didn't use colored soy sauce or braised soy sauce, and the braised pork made of light soup lacked ruddy color.

In fact, there is only one way to braise pork, which is simple and easy.

Hello, I'm glad to answer your question;

Braised pork is light in color;

1. It is very important to master the dosage of sugar color;

2. Pork belly or braised soy sauce soup lacks ruddy color.

I hope my answer will satisfy you. Thank you.

Glad to answer this question!

Coloring with spices is relatively simple. After adding oil to the meat, add soy sauce and soy sauce. These seasonings can not only improve the taste, but also play a role in coloring.

If you fry brown sauce for color, you have to cook it separately. Although it's troublesome, many people like to fry brown sauce to color it. It is because after adding brown sauce, brown sauce looks red and bright, especially appetizing and tastes better. Let me talk about the method of frying red oil first.

① Pour clear water into the pot and add crystal sugar, with the ratio of water to crystal sugar being 1: 1. After putting it in, heat it slowly with a small fire.

2 Stir while heating. Slowly, sugar and water will blend together. If heating is continued, many small bubbles will be produced. Don't stop at this time, keep stirring.

(3) Keep the fire low until there are more and more small bubbles and the color inside begins to turn yellow slightly. Turn off the fire at once, don't wait until the color is dark, or it will be bitter.

④ Pour out the sugar color and put it into a bowl. When frying braised pork, pour it out directly to improve the color. The braised pork made in this way is very beautiful in color. Try it if you like!

There are generally three ways to color braised pork.

First, soy sauce commonly used in cooking.

Second, use sugar and water to cook in a pot until caramel color, and color the meat.

Third, add a proper amount of red yeast to color when cooking.

Let me share with you the practice of braised pork.

Preparation materials: pork belly, rock sugar, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce and salt.

1. Braised pork belly, pork skin of pork belly will hide some inner hair, which will affect appetite and taste if it is not removed. The pot is hot, and one side of the pigskin is burned back and forth in the pot until the surface is a little brown.

2. Wash the pork belly with clear water, and wash the black things on the surface with rough towel gourd cloth.

3. Cut the pork belly into even squares. Don't cut it too small Pork belly is too small to look good, and the color is too dark and salty.

4. Stir-fry pork belly to ensure that braised pork is fat but not greasy, soft and delicious. After the pot is hot, stir-fry the pork belly directly over medium heat to let the oil seep out. When the surface is brown, pour out the excess oil and keep the pork belly.

5. Stir-fry the sugar color, pour a little oil into the pot, add rock sugar and slowly cook until it is reddish brown, quickly add a little water to finish the sugar color stir-fry, pour the pork belly into star anise, fragrant leaves, cinnamon, onion, ginger and garlic, stir-fry and color, then add 3 tablespoons of soy sauce and 1 tablespoon of soy sauce, and stir-fry over high fire to get the sauce flavor (about half a minute).

6. Add water to the pot to drown the amount of pork belly, and stew for a long time. Add an onion knot, cook for 20 minutes, take it out, add appropriate amount of salt, cover and continue stewing for 30 minutes. Finally, add a little oil to brighten it, then take it out, turn the fire to dry the soup in the pot, and a pot of mouth-watering braised pork will be ready!

I am the second sister. Let me answer why braised pork is always light-colored, and what kinds of coloring methods are there.

If you color braised pork, the commonly used second sister thinks there are three ways. First of all, one of the methods we often use is to color with rock sugar. I believe this is a method that everyone often uses. Coloring with rock sugar won't make braised pork taste particularly sweet. Some friends like to cook braised pork with rock sugar.

Let's talk briefly about frying sugar with rock sugar. Add a little cooking oil and water when frying the sugar color, so that the fried sugar color tastes good and will not be particularly dry, and a layer of oil will be formed when frying the sugar color, so that the braised pork will be more fragrant. We put a little cooking oil in the pot, add a little water and a proper amount of rock sugar to stir-fry the sugar color. When the color is a little darker, we can put the cut pork pieces in and stir-fry, so that the fried sugar color will be better. But if we still think the color will be lighter in this way, we need to see if we have fried the brown pork before coloring it, so that the color will be lighter.

In addition, some friends like to use sugar. The effect of white sugar and rock sugar is similar, but the sweetness of white sugar will be higher. Therefore, fried sugar color is also an alternative choice for us. In addition, some friends think that the color of braised pork is too light, so they will use soy sauce to color it. However, if you use soy sauce to color it, the color of braised pork will be particularly dark and the taste will be salty, so you will generally not use soy sauce to color it, because although the coloring effect of soy sauce is obvious, braised pork is black, not red and bright, so we also need to pay attention to how to color braised pork.

In addition, there is another method mentioned by the second sister before, which is to color the braised pork with brown sugar, which saves the step of frying the braised pork in advance. In this step, we just need to put the brown sugar into the pot and then add a little water and cooking oil. If the brown sugar is cooked a little evenly, the pork can be fried in the pot, so there is no need to cook brown sugar in this step, so the effect of using brown sugar is also very good. Therefore, this method is also suitable for some friends who think that it will be more difficult to stir-fry sugar, and the effect of stir-frying sugar is not easy to control. Another reason is that brown sugar itself tastes sweet but not greasy, which is very suitable for making braised pork that is not too sweet and not too greasy.

The above is why the color of braised pork is very light every time, and what are the answers to several coloring methods.

Sugar and soy sauce are better colors.