Can you use maltose to color sausages? The result? The main thing is that the gloss is shiny, how to

Today I will share with you a home-cooked meal fried "shallots roasted cured meat" practice, speaking of sausages must be no one will feel strange, sausages are meat as raw materials, cut, ground into dice, with auxiliary materials, poured into animal intestines and coated by fermentation, mature and dried meat products, is a large category of meat products with the largest variety in China. In the south, sausages are very popular, and in the north, which has always disliked cured meat, now every year at the end of the year, pork stall owners will also sign up for processed sausages. Let's share with you the method of this scallion braised sausage, and friends who like it come and learn it.

Shallot roast field].

1.First of all, we prepare the ingredients, prepare a few sausages, put cold water into the pot, add 5 grams of cooking wine to remove the smell, and cook for 5 minutes on low heat.

2.A handful of shallots are cut into sections for later use, a few garlic grains are slapped hard and then cut into minced garlic, a piece of ginger is first cut into thin slices and then cut into small grains with a knife, and then a small handful of dried chili peppers and a small handful of green peppercorns.

After 5 minutes, remove the sausage, peel off the outer casing, and cut it into slices with an oblique knife for later use.

3.Heat oil in the pot, pour in ginger and garlic and other ingredients after the oil is hot, stir-fry to bring out the spicy taste, pour the cut sausage into the pot and stir-fry evenly, pour 5 grams of cooking wine from the side of the pot, the cooking wine volatilizes when it is hot to remove the fishy smell, and begins to season after stirring evenly.

4.Add a little sugar to enhance freshness, 1 gram of monosodium glutamate, 1 gram of pepper, the amount of salt in the sausage is enough without adding it, stir-fry evenly in the pot, pour in the chopped shallots and stir-fry a few times over high heat, and the shallots can be put out of the pot and put on the plate after they are broken.

Braised vegetables are particularly popular in life, if there is a pot of old braised vegetables at home, you can repeatedly marinate different dishes, and many people like to add an appropriate amount of maltose when making braised vegetables, but some people do not know about the use of maltose, and do not know how to use maltose when making braised vegetables? Today, I will introduce this issue, and at the same time, I will also let you know what are the roles of maltose in marinated vegetables.

How to use maltose to make braised vegetables.

1. When Tandan makes braised vegetables in daily life, you can add an appropriate amount of maltose, and there are certain methods and skills for adding maltose, only by mastering them, can you make delicious braised vegetables. When making braised vegetables, the boiling of marinated vegetables is particularly important, when the ingredients such as light soy sauce, ginger and Sichuan pepper are put into the pot, it is necessary to add maltose to boil together, and after they are all boiled, then add an appropriate amount of water to boil to make the maltose play the best role.

2. Some people like to fry the prepared ingredients in the pot first, if the harvest fails, use this method to make the marinated vegetables, you need to fry the maltose into the pot before the ingredients, and wait for it to melt all the ingredients in the pot, and then put the ingredients into the pot to stir-fry quickly, so that the maltose sticks to the surface of the stone as much as possible, and then add the soup to serve the vegetables, so that the taste of the marinated vegetables is also very good.

The role of maltose in marinated vegetables.

1. Add color. The main role of maltose in the marinated vegetables is to add color, the ingredients fried with maltose will have a faint golden yellow, and the gloss of the stone is particularly good, after adding maltose, the color of the marinated vegetables can be attractive, and people will have a feeling of appetite when they see it.

2. Enhance flavor and fragrance.

Maltose is a kind of soup ingredients with a relatively light sweetness, adding an appropriate amount of maltose when making braised vegetables, can play an important role in enhancing the flavor and flavor, but will not make the braised vegetables have obvious sweetness, maltose has a unique aroma It is added to the soup of making braised vegetables, so that the marinated ingredients can absorb these aromas as soon as possible, and the aroma of the pickled vegetables can be attractive.

Sugar color method].

1. Add vegetable oil and maltose to a wok and stir-fry over medium heat.

2. Fry until the maltose is completely dissolved, and when the color becomes darker, turn to low heat.

3. When the color of the syrup is getting darker and darker, turn brownish-red, quickly add boiling water, stir well, and turn off the heat. 【Braised pork】 1. Color with maltose, put the pork belly and maltose into the pot together, simmer for 15 minutes, and then soak and fry to solve or solve the problem of uneven coloring. 2. Color with white sugar, put oil in the pot, put a tablespoon of white sugar on it without waiting for the oil temperature to be too high, stir with a spoon until it completely dissolves into brown sugar juice, and then pour the cut meat pieces and stir-fry.

3. Color with rock sugar, keep stir-frying the rock sugar in the oil pan, the purpose is to heat evenly, use a spatula to pick up the syrup at any time to observe, the fire should not be too large, the color turns red, and immediately put in the meat pieces and stir-fry.

4. Color with brown sugar, the coloring method is the same as above, but it is slightly bitter, and this method is not used much.

5. Color with glucose, wash the meat after burning, scrape off the surface paste with a knife, put it in the pot, cook for 10 minutes on medium heat, remove and drain, beat two sticks of glucose on the preserved potato, wipe the surface of the meat evenly, put it for two minutes, and fry it in the oil pan to color.

6. Color with dark soy sauce, pour the dark soy sauce into the hot oil pan and boil for a while, then add the pork belly to color.

7. Color with red yeast rice powder, add red yeast rice powder to stew braised pork to color.