Why is braised pork getting brighter and more fragrant?

Many people like to eat braised pork. There are many kinds of braised pork, such as braised pig head, braised duck neck and braised beef. , can satisfy different tastes. It tastes soft and rotten, delicious, and can be eaten after drinking.

The cooked braised pork must be "full of color, flavor and flavor", and nothing less is not enough. Red and bright colors will greatly increase people's appetite; Smell sweet, it will make your mouth water. However, curing a pot of meat is not easy. The color of braised pork is directly related to brine. There are three kinds of bittern commonly used: red bittern, white bittern and yellow bittern, and the materials used are different.

Pork head meat, beef, etc. , generally use red halogen; Yellow brine and white brine generally marinate chicken and internal organs. If you want to taste good, you must use the right brine.

What I want to tell you today is the practice of brine. The sauce beef that everyone likes to eat is made of red brine. The color of red halogen is bright and attractive, because it is colored with fried sugar and soy sauce, or it can be colored only with fried sugar.

In brine, besides colored spices, there are many kinds of spicy spices, which can remove odor, enhance fragrance, and can also be colored to make colors more vivid. Let's talk about the four spices commonly used in brine, which are natural and green, without additives and healthier. Together with these four kinds, braised pork tastes soft and rotten, fat but not greasy, and the meat is fragrant.

Four spices in salt water

(1) Turmeric

The surface of turmeric is dark yellow, rough and wrinkled, and the cross section is brownish yellow to golden yellow. It has a unique smell, bitter and pungent taste, and has the functions of removing foreign substances and enhancing fragrance. At the same time, turmeric is a natural "yellow dye", which can make braised pork golden and shiny.

⑵ Monascus rice

Monascus rice is often used for coloring. It contains many natural red pigments and is widely used in red brine.

It is brown-red or purple-red rice grains fermented by adding red koji with indica rice, japonica rice, glutinous rice and other rice as raw materials. Redmi wrapped it in gauze and put it in salt water. After a long period of cooking, the red pigment will slowly dissolve in the brine, and the color of meat or other ingredients will turn red, bright and shiny.

⑶ Arnebia euchroma

Arnebia euchroma is also a kind of natural perfume, which will turn the brine into a faint purple, but the taste of Arnebia euchroma is a bit bitter, so you should master the dosage and don't use it alone. If the meat is salted purple, it is estimated that no one will eat it.

Therefore, Arnebia euchroma and Redmi are generally used together, and the ratio is 1:5, or less. Lithospermum can make the color bright, and it can also be used as Chili oil.

(4) Gardenia

Gardenia, as can be seen from its name, is also yellow. Gardenia yellow pigment can be extracted from mature fruits. It is a natural colorant commonly used in cosmetics, and it is a high-quality natural edible pigment without side effects of synthetic pigments. Good coloring effect, bright color, light resistance and heat resistance, so that halogen products do not fade for a long time, bright and beautiful.

But gardenia is bitter and can't be put too much. The dosage of 100 kg saline should not exceed 40 grams. Gardenia has strong coloring ability and no peculiar smell, and is also widely used in sweets, cakes and drinks.

But interestingly, the meat pickled with gardenia is reddish, shiny and fragrant.

When braised pork at home, if you want to look good, you can use these four seasonings, which are cheap and can be bought in supermarkets. They are all natural colored seasonings, which are safer and more reassuring than synthetic chemicals. If you like your own braised pork, try these four seasonings to make sure that it is brighter and more fragrant than the braised pork shop.

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