How to color braised vegetables, and what is good for coloring braised vegetables?

The method of coloring the braised vegetables is to pour rapeseed oil into the pot, melt the lard after heating, put the rock sugar when the oil temperature is hot, turn to low heat to fry the sugar color, the brine is out of the pot, and the braised vegetables are soaked in the brine after cooling, and the method is as follows:

1. Prepare star anise, cinnamon, Sichuan pepper, cumin, cloves, bay leaves, white peppercorns, white cardamom, monk fruit, angelica, tangerine peel, and dried chili peppers, wash them, soak them in water and set aside.

Sogou asked. 2. Cut off the nails of the duck paws, and wash the fascia of the duck neck for later use.

Sogou asked. 3. Put the duck paws and duck necks into water and boil for later use.

Sogou asked. 4. Pour rapeseed oil into the pot, heat it and melt the lard.

Sogou asked. 5. When the oil temperature is 60% hot, put the rock sugar, turn to low heat and fry the sugar color.

Sogou asked. Sixth, under the broth, when the cold soup is duck paws, duck necks, braised medicine packets, green onion knots, ginger slices, boil over high heat.

Sogou asked. 7. After 30 minutes, take out the duck neck and let it cool, and after 1 hour, take out the duck paw and let it cool.

Sogou asked. 8. Take the brine out of the pot, soak the duck feet and duck neck in the brine for 3 hours after cooling.

There are many ways to color braised vegetables, which can be divided into traditional methods, chemical methods, and modern methods. The traditional method is to add sugar color, which is fried with rock sugar. This method is natural and harmless, but the operation process will be more numb.

Of course, you can also directly buy the finished color of Sebao sugar, which is made of pure rock sugar. It's easy to use. The chemical method is to add coloring, which is recommended that you do not use it now.

It's over if the customer knows about it or finds it. The modern method is to use red barbecue shabu-shabu sauce, this sauce is actually an upgraded version of sugar color, that is, fried sugar color, plus other dongdong, the usage is also very simple, the sauce is poured into a cup and basin after unpacking. Add 150 grams of water and stir to dilute, just out of the pot and brush a layer while it is hot.

Not only can it be colored, but it can also keep the color red and bright, and it will not turn yellow and black on the same day. Roast chicken and roast duck can also be used. There are some on the Internet, you can look for them.

Generally speaking, there are two ways to color braised pork, one is to fry sugar, and the other is to use red yeast powder.

When frying the sugar, put a little oil in the pot to burn 3 into the oil temperature, add white sugar and fry slowly over fine heat, you must fry slowly over low heat, fry until the sugar becomes old and yellow, and then add water. Finally, add some to the brine pot to ensure that the color is beautiful, non-toxic and harmless. Remember, the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

Generally, tender sugar should be added to the brine, so that the brine will have a sweet taste. Red yeast rice powder is a safe natural coloring and is sold in supermarkets and **.

In addition, spices can be simmered over a slow fire, or colored with soy sauce and sugar.

Braised pork, also known as braised vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching treatment in a prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine; Sichuan marinade is the most common in the country, mostly red marinade, Chaoshan area braised meat is the most famous, has gone abroad.

Braised pork is mainly processed with spices and meat as the main raw materials. Most of the marinated condiments have the effects of appetizing, skin and health, digestion and stagnation.

China is most famous for its lo-mei in the Chaoshan region, and the so-called Taiwanese braised pork was brought to Taiwan by the Teochew people.

Directions. 1. Pork and chicken, duck, goose, rabbit and other raw materials with strong flavor should be mixed with beef, mutton and various animals with strong odor"Get into the water"For example, the raw materials of fat sausage are used separately to ensure the quality of brine and marinated dishes.

2. In the process of use, it is necessary to check the color, fragrance, saltiness and whether the soup is sufficient, etc., and make up for it in time once it is found that there is a decrease in some aspects.

You can use light soy sauce and dark soy sauce, or stir-fry a sugar color, which is easier to color.

Lu Cai can you put soy sauce so that the coloring speed will be very fast, but the sea is fast** countless, is not the company's magic work, the British Empire summer society is many, many very good.

The coloring methods of braised vegetables are dazzling, and the braised meat brother shares several common coloring methods, which are worth collecting, sharing lo-mei interesting facts, and exchanging lo-mei techniques!

It is recommended to study in a professional training institution.

1. Caramel color.

The most basic way to color halogen products is to use caramel color.

Craftsmen who make braised vegetables must be able to fry sugar color and long color is one of the basic skills of making braised vegetables. After frying the pond with oil or water until it is half burnt, add water and mix it into sugar-colored water, so that the water can color the marinated vegetables. Regarding the technique of frying sugar color, we have already posted a special article before, if you want to learn, you can read it yourself:

The key technology for the beautiful color of braised vegetables: the production method of sugar-colored water".

In addition to the most basic and most basic, caramel color, there are also yellow gardenias, red yeast rice, etc., which can also be used to color braised vegetables.

Now there are a few stalls that make braised vegetables, using nitrite to color the braised vegetables, and some directly add pigments, which are all immoral and a manifestation of poor technical level.

In fact, as long as the craftsmanship is good and you are willing to work hard, you can use natural, natural, and materials to make braised vegetables with good color and flavor. There is no need to use any chemicals or additives for coloring, as long as natural ingredients such as caramel color, yellow gardenia, red yeast rice, etc.

2. Red yeast rice.

Pay attention to the use of red yeast rice: it is best to soak the red yeast rice in water, and then pour the soaked water into the brine to color the ingredients, rather than directly putting the red yeast rice into the brine. Because red yeast rice is made of rice through a special fermentation process, it is easy to cause the acid of the brine when it is directly placed in the brine.

3. Yellow gardenia.

When using yellow gardenia, it should be noted that the color of yellow gardenia dyed is darker when exposed to sunlight, and yellow gardenia and iron ions will also react to make the brine and ingredients black, so when using yellow gardenia for coloring, it is necessary to avoid using iron tools, such as iron pots, iron spoons, etc.

Fourth, chili peppers. Then let's talk about a more special coloring material: chili pepper. Chili peppers can be flavored, colored, and flavored.

It is an ingredient that has both color and flavor. When coloring with chili peppers, it should be noted that the natural pigment components of chili peppers are oil-soluble and less water-soluble.

Therefore, it is necessary to make the chili pepper into red oil to be brushed or stained, rather than boiled in water or directly colored with chili powder.

If you want to have a good color of braised vegetables, sugar-colored red yeast rice is indispensable, what else is there?

Gardenia turmeric and chili!

First of all, a good dish can be called a successful good dish if it has all three flavors: color, aroma and taste. The coloring is naturally to make a fuss about the color, make the dish look better, increase the appetite, and add some other flavors while coloring.

You can use dark soy sauce, sugar color, and red yeast rice, which are all traditional ingredients that add to the appearance of braised vegetables.

It must not be the kind of added economy, it must be a healthy food.

Tell you a few ways you can try to do it.

1.Boil the sugar with oil, and pour it into the brine immediately after the sugar bubbles turn brown, don't overdo it, there will be a little bitterness in the taste, this is the so-called sugar color.

2.Smear the meat with honey and fry it in a hot oil pan for six or seven percent This method is the best, don't use fake honey, that is also boiled with sugar.

3.It's all about soy sauce, preferably dark soy sauce.

4.The color can not be kept fresh compared to it, but it can be better to use the fresh-keeping fully enclosed, and it is not good to eat the braised vegetables in the next meal, which will produce subpinate, which is not good for the health of the human body, I advise you not to stay overnight, if you do more yourself, you can add a little nitrate before the marinade, to maintain its color quality, but you can't use more.

——If you think it's good, please adopt the answer, give a good review, and wish you a better life———

Add sugar to the sugar oil and burn until melted.

Use dark soy sauce to add some sugar!

The most pure and natural is the homemade sugar color, the method is to fry and melt the sugar, add water to boil is the sugar color, and use this to add to the braised vegetables in the golden color, which is natural and harmless.

<> today Huai Hei Eighteen Marinade shares with you a coloring technique, so that the color of the marinated vegetables you make is red and bright, fresh and oily, and the color does not change throughout the day, this method is especially suitable for friends who do not know how to fry sugar, especially suitable for novices in marinated vegetables.

The specific method is to fry the sugar color, mix a small amount of red yeast rice powder in the water, wait for the sugar color to be fried, add the water mixed with the red yeast rice powder, and boil for 10 minutes on low heat to let the water and sugar fully blend. When we color the dishes in the normal process of marinating, the color of the brine is lightened, try to make the color of the marinated dishes lighter, so as to leave room for the subsequent coloring, and after the dishes are marinated, take another pot, scoop out part of the brine, adjust the color of the brine as dark as possible, put in the meat that begins to be marinated after boiling, turn on the high heat, observe the color of the marinated meat at any time, as long as you feel that the color is satisfied, immediately remove the pot, under normal circumstances, do not take a minute to color successfully. The advantage of this is that we can control the color of the dish as we like.

And for friends who have a small store and use all the ingredients in one pot to mix and marinade, because one pot of mixed marinade, the color requirements of various ingredients are different, and this method can just solve this problem. This is also the easiest and most straightforward way for me to teach my apprentices when I am taking them. Using the method of mixing red yeast rice powder and sugar color, under normal circumstances, the color of the braised vegetables will not change much if it is put for a day.

In the same way, if you need light yellow, dark yellow, sauce red, etc., you can use this method.

Then let's take a look at the marinating skills of small goods, today Huaihei eighteen halo to explain to you is chicken heart and chicken gizzard, these are two very popular young people small goods marinade, adults and children love to eat, can be drunk, can also be used as marinated snacks, although the practice is not difficult, but if you want to make the taste smooth and flavorful, you still have to use some small skills that only people who open a store will know: chicken heart chicken gizzard should be fully kneaded with flour before marinating, and then cleaned with water several times until the water is clear and then marinated, The purpose of this is to remove the residual smell inside and ensure the tenderness of the mouthfeel; Let's talk about the flavor solution, in order to fully absorb the flavor, under normal circumstances, it is best to marinate in advance, it is best to drain it at least half a day, remove the seasoned ginger, garlic and other seasonings, and then add some sesame oil and mix well, which can not only ensure that the fragrance of the marinade is fully soaked, but also the sesame oil can play a role in fragrance and color protection!

1. First of all, the brine should be red and clean, so that the meat can be red and shiny.

So here's the problem. How to keep the brine red and bright, it involves the brine color and maintenance, maintenance issues, here is the brine color, brine color, brine color, can be divided into three types: white brine, yellow brine, red brine. Here we mainly talk about the commonly used red brine.

To color red marinade, you must first have red spices, such as red spear, red yeast rice, perilla, or red pepper and soy sauce, which is the customary practice of most masters. Secondly, it is widely used to fry sugar color. Even more so, xx red (additives) and nitrate salts are used.

Among them, red yeast rice and sugar color are widely used, and the latter two are recommended not to be used, and eating too much is harmful to people's health.

2. In the production process, just out of the pot, the color of the finished dish is good, with the acceleration of oxidation by the sun, the color of the finished dish will deepen, and the finished product will be gradually transformed from reddish - red bright - dark - black.

3. Sold fresh, the color is ruddy, and the fragrance is pleasant. Such as the popular spot fishing on the market now. It is really a win-win situation for production and sales. It is worth advocating.

4. In the traditional way, the finished vegetables are cooled out of the pot, smeared with sesame oil, and cooked vegetable oil is also OK to block air oxidation and delay the deterioration of the color of the finished vegetables.

5. It can also be made into a dish after it is out of the pot, brushed with oil, covered with plastic wrap, and refrigerated is also a good choice.

6. Cook the vegetables and let them cool and vacuum pack. The effect is also good, and the cost is high.

In fact, if you want to keep the brine brine out of the things, the color is shiny and beautiful, the most important point is to rely on the sugar color, a pot of brine does not put sugar color, only put dark soy sauce, he brine out of the color is there, but it will not be glossy and beautiful, and it will be a little black, so sugar is the most important, so how to fry the sugar color.

How to fry the sugar color:

1: Add a little water to the pot, you can melt the sugar, and put the sugar according to the proportion of the brine, generally 1 kg of water, put 300 grams of sugar.

2: Turn on low heat, fry slowly, let the water in the pot slowly evaporate, be sure to use a spoon to stir slowly in the pot, otherwise the sugar on the side will easily be paste, so there will be a mushy taste, we fry the white sugar until it slowly changes color, the color begins to turn dark yellow, immediately add water, boil the water and pour it into the brine bucket.

Dark soy sauce coloring today Huai Hei Eighteen Marinade shares a coloring technique with you, so that the color of the marinated vegetables you make is red and bright, fresh and oily, and the color does not change throughout the day, this method is especially suitable for friends who do not know how to fry sugar, especially suitable for novices in marinated vegetables.

Seasoning is the most important, marinated in dark soy sauce, boiled out of soup with braised vegetable buns and then put dishes.

First of all, use oil to adjust it.

Usually, when coloring lo-mei, it is usually added with dark soy sauce, soy sauce or a little sugar color. But frying sugar color is a technical job, and not everyone can do it. Therefore, many people put in a lot of soy sauce in order to be able to color, but this directly affects the texture of lo-mei.

So don't be stupid when making lo-mei, just add soy sauce, in fact, as long as we talk about making lo-mei, we can add a little more of this seasoning to ensure that it is delicious and good-looking.

This seasoning is also a pure natural substance, non-toxic and harmless, and is very suitable for lo-mei. This seasoning is the gardenia that we usually see. When we make lo-mei, gardenia can be used as a natural pigment to paint the lo-mei with bright colors.

Let you salivate at a glance at the red and bright lo-mei in the pot, and the lo-mei with gardenia is not only beautiful in color, but also tastes very wonderful, much better than those fried sugar and dark soy sauce.

However, when everyone is coloring the lo-mei and gardenias, we must pay attention to not being able to add more. If you add too much, it will affect the color and taste of the lo-mei, and you will lose more than you gain. Generally, it is a pound of marinade and add a gardenia.

And don't put the gardenia in whole because you have to break it first. In this way, the gardenia can dissolve into the marinade more quickly, allowing the marinade to change color in more time. In fact, everyone can understand at a glance that gardenia plays a role like a paint in this lo-mei.

There is no harm to our human body, and it will only have a blessing effect on the taste of lo-mei. If you have the opportunity, you can try it at home, and gardenias are also more common. If you don't have it yet, you can buy some at the store.

In this way, you can make a beautiful and good lo-mei.