What is the most red and bright color for braised pork?

In many parts of China, there are different ways to make braised pork. In terms of color matching, some use soy sauce, and some use soy sauce. However, they are all made in the color of sugar, such as braised pork with rubble.

Mao's braised pork.

It is not soy sauce or dark soy sauce, and its color depends on the sugar color. So how to use the sugar color well is the key to making a bowl of bright braised pork.

Next, let's talk about how to make the sugar color and when to put it at the most appropriate time.

Sugar color is the process of caramelization of white sugar, which is brownish-red when heated. Sugar pigments are also used in the production of soy sauce. Some soy sauces are colored with sugar and coloring.

In other words, for example, soy sauce with soy sauce or special soy sauce is directly used to make braised pork. The color is very red and bright. Its ingredients will have a color.

During the heating process, the color of the white sugar changes several times. The white sugar is melted first after heating, and then with the evaporation of water and the change of sugar after heating, it goes through processes such as desanding, wire drawing, caramel, and carbonization. Some of the sugar stir-fry has a bitter taste, and that's because it has gone through the caramel process to the charring process, so it will have a very bitter taste.

In the process of preparing the dish, the slight bitterness of the sugar color neutralizes the flavor of the dish, forming a flavor that goes well with it.

Let's talk about the process of making braised pork.

Cut the pork into pieces and sauté it in a pan to remove any excess fat from it.

Stir-fry sugar color. Stir-fry the sugar until caramelized.

, sauté the fried pork belly so that the pork is evenly covered with the fried sugar.

Add the onion, ginger, garlic and cooking wine.

Stir-fry again, stir-fry evenly, add a little soy sauce, add water to boil, add a pinch of salt and pepper.

A pinch of sugar to taste. (Previously fried sugar does not show the sweetness of white sugar after caramelization, so if you like salty, sweet stews, you can add some sugar, if you don't like it, don't put sugar) Put the water on low heat, cover and simmer for 40 minutes. After 40 minutes, open the lid to collect the juice until the soup evenly covers the pork.

The pork stewed out of the pot is red in color and will not sit in the air for too long to cause the body to turn black.

The entrance is salty and sweet, and it is the braised pork that is unstoppable, and then we can enter the braised pork and rice section.

Braised pork is an inexhaustible food for Chinese. In the era of material shortage, beef and mutton, seafood, and aquatic products are luxury goods in our country. Every family that kills pigs and eats braised pork during the Chinese New Year has become a kind of home-grown food. Although the material life is abundant, the subconscious.

I still think that braised pork is the most delicious food.

When making braised pork, use sugar and dark soy sauce to mix the color most red. When the braised pork is cooked, it is grilled with white sugar, and the color that comes out is better. The dark soy sauce is also more colorful, and it is better than other soy sauces such as light soy sauce.

As one of the home-cooked dishes, braised pork is not bright in color for many people. Personally, I often use rock sugar in my cooking. The final color of the finished product is still very red and bright.

I think it's brown sugar, brown sugar can make the color of braised pork brighter, and it can also make the taste of braised pork sweeter.

Use dark soy sauce. The dark soy sauce has a strong coloring power, and the color will look good when added to the braised pork.

Use white sugar to fry to a certain extent, and it is best to use it for color mixing when this way.

The braised pork is so delicious, the color is red and bright, and the taste is rich and super delicious.

When making braised pork, use sugar and dark soy sauce to mix the color most red. When the braised pork is cooked, it is grilled with white sugar, and the color that comes out is better. The dark soy sauce is also more colorful, and it is better than other soy sauces such as light soy sauce.

First of all, you must use pork belly to make braised pork, and you should also pay attention to blanching in a pot under cold water, and when frying the sugar color, you must use rock sugar, so that the fried sugar color is very bright, and the gloss is also very good, and the taste of the braised pork will be very good.

First of all, prepare a piece of good pork belly, cut the pork belly into cubes, put it in a pot and cook, put in some cinnamon, star anise, bay leaves, peppercorns, dried chili peppers and other things, and cook for about two hours. Prepare some rock sugar, after stir-frying the sugar color, put the boiled braised pork into the sugar color, stir well, and then add some dark soy sauce, so that the color of the braised pork is adjusted, and then add some water, and then simmer for about two hours on low heat, so that it can be out of the pot.

Generally, it is through the way of frying sugar color, using rock sugar and white sugar, after frying, and then put the braised pork in and stir-fry for a period of time to change color, and be sure to choose the right rock sugar.

The pork belly must be pot under cold water, then fry the sugar color with rock sugar, put water in the pot, put the pork belly, pour in the dark soy sauce, fermented bean curd juice, and stew it. The color of the pork belly is very attractive, and the taste is very good. It's not particularly greasy.

Braised pork is toned by stir-frying sugar color. The method is to heat the oil and add rock sugar, then stir-fry back and forth until it has a color.