How to color braised pork?

I come from Pengzhou, Chengdu, Sichuan, and have been a braised pork deli for nearly 30 years. Today, I will share with you the coloring skills of braised pork with my experience.

The commonly used colors of stewed vegetables are sugar, gardenia, turmeric, Arnebia euchroma, monascus powder, monascus rice and so on. As for soy sauce and soy sauce, you can use it at home. If you open a shop, it is not recommended to color braised dishes with soy sauce and soy sauce, because soy sauce and soy sauce tend to make braised dishes black.

Coloring braised pork with sugar and soy sauce requires some skills. The color of braised pork is slowly colored with the marinating time, and the easiest time to color is usually when braised pork is 6-7 minutes cooked. Take pig's head as an example, it is the easiest time to color it after 40 minutes of marinating. Therefore, when adding sugar, you should add it in a small amount and many times, and don't add too much sugar at the beginning. If you add too much sugar at first, it will be more troublesome to adjust it again. The correct addition method is to observe the color of braised pork at any time during the marinating process. If the color of the meat is too light, add a little, and then observe the color of the meat after ten minutes. If not, add one more point. This batch-by-batch addition can accurately grasp the color of braised pork.

Some friends here may have questions. What should I do if the meat is cooked and the color is still bad? There is a trick. After the meat is cooked, if it is found that the color is not good, immediately scoop out a small part of the brine, deepen the color of the brine, add the marinated meat, and fire. Generally speaking, the surface will be colored in less than one minute. In the process of coloring, always pay attention to the color, and once you reach the color you are satisfied with, immediately take the meat out of the pot.

Gardenia and turmeric belong to the coloring materials of spices. When you need to marinate yellow dishes, you can directly add them to the brine, such as marinated chicken, chicken feet, chicken wings and duck feet. But their pickled vegetables are light yellow. If you want to make the dishes golden yellow, use sugar with gardenia and turmeric. The colors of fried sugar here are different, and I can't tell the specific proportion. Friends who like pot-stewed dishes. It should be understood that gardenia only plays the role of coloring in brine, while turmeric can not only color, but also remove the odor of ingredients, so turmeric can be preferred in selection.

Except monascus powder and monascus rice. These two coloring materials are red, but in most cases, they can't be directly added to the brine, because if these two materials are directly used, the pickled dishes tend to be reddish and look unnatural and stiff. If you add too much, the color is too red and it looks unnatural. Therefore, generally speaking, when the ingredients are blanched, red rice and red rice powder are used to make the ingredients have a background color before marinating, so that the color of the marinated dishes is naturally bright. There is a problem to pay attention to here. Try not to add monascus rice directly into the brine, which will cause the brine to become sticky or even sour. If you have to use red rice, you can boil it in water, you can use it to brew ingredients and color it, and you can also color it when you are scalding.

We have been running a pot-stewed food shop for nearly 30 years, and all of us have shared our own experiences and experiences in the course of operation. Some operation methods and technical difficulties about marinated vegetables have been shared in previous articles. Friends who like braised dishes can pay attention to it and have a look for reference.

Sharing only comes from the love of food! So, don't like it but don't spray it.