What red pigment can be added to make tender beef

Don't add it, you can eat it yourself, that's not good for your health, unless you open a restaurant. It's not enough to just add that, you have to add cornstarch two pieces of hand-rubbing, snapping, and then marinating the beef Stir-fry it is that color, and there is no original tenacity of beef. . . .

Add red yeast rice, the surface of the beef is red, the inside is still brown when cut, add nitrate, the beef is tender red, and the color inside is the same as the outside.

No matter what additives are added, they should be in moderation, adding too much is not good for people.

Ingredients used to color beef:

1. Turmeric. Turmeric is a natural edible dye, when preparing brine, we can add turmeric powder in a certain proportion, some chefs will even put turmeric powder when cooking, the purpose is to increase the color, look more appetizing, in addition, turmeric also has a certain medicinal properties, can remove the smell of meat, cover some of the peculiar smell, so that the finished color looks, yellow and translucent, the aroma is specific, the taste is bitter and pungent.

2. Yellow gardenia.

Yellow gardenia is one of the few spices in all spices, usually boiled meat, boiled brine, can be put into yellow gardenia, its natural pigment, can make the braised meat for a long time does not fade, keep bright color, the only fly in the ointment is that the yellow gardenia is slightly bitter, when using, be sure to control the quantity, 50 kg of brine, add 40 grams of yellow oak seeds, the color of yellow oak seeds is reddish, it looks more beautiful, and the taste is more delicious.

3. Comfrey. Comfrey is also a good coloring material, comfrey can make the brine appear dark purple, comfrey is slightly bitter, and it can not be used more, take 50 catties of brine as an example, 50 grams of red yeast rice, and then with some comfrey, the amount of comfrey should not exceed 10 grams, comfrey is generally used with red yeast rice, as an auxiliary color of spices, can not be used as the main ingredient, purple always feels weird, in addition, when making red oil chili sauce, you can also add comfrey, so that the red oil and chili oil come out, the color is very beautiful.

4. Red yeast rice.

Red yeast rice is often boiled porridge to eat, it is rich in red pigment, when boiling brine, it also has a great effect, has a good coloring effect, wash with water in advance, wrap it in a filter bag, put it into the marinade for boiling, with the extension of boiling and soaking time, the pigment will slowly penetrate into the skin of the meat, this is an edible pigment, do not worry about chemical hazards, the color of red yeast rice boiled out is a natural red, it looks red and shiny, very appetizing.

1. Put sugar water in the wok and heat the small and medium-sized objects. Note that the sugar heats up quickly and burns easily, so do not use high heat.

2. The sugar color begins to darken, stir constantly with chopsticks to check the status.

3. The sugar water has already started to thicken, quickly pick up the pot, add the prepared beef, and let each piece dip in caramel.

4. Clamp the beef with tongs and dip the caramel in the pan. When the beef is dipped in sugar, it will turn dark after the bottom of the pot is heated, and the cover will achieve the purpose of coloring.

5. Finish coloring the beef.

Ingredients needed to color beef: 100 grams of raw cherry blossom leaves, refined salt, cumin powder, peanut oil, appropriate amount of chicken powder.

Steps to color beef:

1. Wash and wipe the beef dry, cut it into thin slices, and stir the appropriate amount of salt, cumin powder, peanut oil, and chicken powder evenly on the meat;

2. Skewer the beef on a toothpick, and skewer a toothpick with a spine;

3. Spread a little peanut oil on the surface of the lettuce, then pad it at the bottom of the microwave utensil, and place the toothpick beef neatly on it;

4. The microwave oven can be boiled on high heat for two minutes.

1. After washing and cutting the beef, blanch it in boiling water to remove the blood foam and reduce the fishy smell, and remove the water. Put two tablespoons of oil in the pot at temperature, and the guy will slowly boil until it turns brown sugar color and there is a lot of foam, then you can put the meat in the pot and stir-fry. When you see that it is basically yellow, you can add soup and seasoning, emphasizing adding some soybeans.

2. Don't: Don't put soy sauce, the meat burned out without soy sauce is red, and it will turn black and red after soy sauce. Once the heat is boiling, reduce the heat to a simmer.

The fire was cut off in about half an hour. Twenty minutes after the heat boils, then bring to a simmer. At this point, you will notice that the color of the meat is already dark red.

Simmer to the extent you need it and you're done. Stewed meat in this way, the color is natural, the meat is tender and soft, and there is no fishy smell.

Hello, coloring beef can be foolish with additives such as nitrite and sodium nitrite. These additives can make the beef bright red, shiny and shiny, and increase appetite. However, these additives also have certain food safety risks, because nitrite and sodium nitrite can be converted into carcinogens nitrosamines under certain conditions.

Therefore, when using these additives, the amount used and processing conditions need to be controlled to ensure food safety. In addition to nitrite and sodium nitrite, there are some natural food additives that can be used to color beef, such as monascus pigment, carotene, etc. These additives are relatively safe, but they may not be as effective when used as nitrite and sodium nitrite.

It should be noted that no matter what kind of additives are used, they need to be used in accordance with relevant national standards in the food processing process to ensure food safety. At the same time, consumers should also pay attention to choosing formal channels and brands when buying beef, so as to avoid buying foods with excessive additives. Off-topic expansion:

In addition to coloring beef, there are some other food additives such as preservatives, sharpspike wheel thickeners, sweeteners, etc. These additives can improve the quality and taste of food to a certain extent, but there are also certain food safety hazards. Therefore, when consumers buy food, they need to pay attention to check the food label and understand the types and amounts of food additives to ensure their health.