How to color braised pork?

In fact, it is not difficult to color braised pork. There are many ways to color it.

Some are colored with sugar, some with soy sauce, and some with red yeast powder.

Which method to use depends entirely on the available materials.

Sugar, this thing is available in every family, so let's talk about how to color with sugar.

The first thing is to stir-fry sugar, which is purely an experience. First, heat the oil until it is warm, and then add sugar. The fire can't be urgent or hard. Take your time. Otherwise, the sugar may be over-fried, and it will have a bitter taste after frying. If it is not fried, the color will be ugly.

When all the sugar melts, the color in the oil turns into Huang Liang, and it is ok to pour it into the salt water pot.

Color soy sauce, which actually needs sugar, is to add soy sauce at the late stage of sugar frying, after this saccharification, so that the soy sauce filling sugar is not completely fried.

The simplest method, which is also convenient for everyone, is to use red yeast to color.

Just melt the monascus powder with warm water first, and then pour it into the pot.

This method is the simplest and most convenient. Both supermarkets and seasoning markets sell monascus powder, which is very convenient to buy.

And if you want to make the color of braised pork shiny and beautiful, you can brush a layer of cooked oil or seasoning oil on the surface of braised pork when you are out of the pot, so that it will not be ugly because the surface is dry.

I especially like to eat halogen, whether it's braised pork, braised chicken feet, duck neck or any other beef and mutton, it's very fragrant.

It's just that the production of halogen is very troublesome, and the amount of seasoning in the production process is very particular, so there are very few delicious foods that can be cooked at home, and sometimes the materials are also very particular, which leads to the need to buy halogen outside.