How do you add sugar to braised pork? How do you fry the sugar color of braised pork?

The authentic braised pork must be sweetened, because the braised red is the color of sugar, and the one colored with soy sauce is called sauce. Here's an explanation of sugar color: Sugar color is the red colorant used to cook dishes.

Cooking braised fish, sauced chicken, duck, braised pork, after using sugar color, the finished dish is ruddy and bright, sweet and delicious, fat but not greasy. It can be made at home by frying in oil. Method:

Wipe the wok clean and fry hot, pour in some oil, wait for the oil to be hot, put in 50 grams of sugar, and then stir continuously with a vegetable spoon, at this time, as the oil temperature rises, the sugar begins to melt and bubble, and the bubble changes from large to small, the oil surface is all turned up, and the color changes from light yellow to jujube red or dark red, immediately pour half a pot of boiling water. Cooking Instruction 1When applying sugar color to the raw materials, it should be carried out while it is hot, because after the raw materials are boiled and scalded, the pores of the cortical tissue spread, and the sugar color is easy to hang evenly, and can quickly penetrate into the cortex; At the same time, because the skin surface has more viscous gum when it is hot, the sugar color can also be firmly stained at this time, and the sugar color will not fall off when it is fried, and the finished product is ruddy in color, bright and beautiful; 2.

Don't fry the sugar color, otherwise it will be bitter. Boil sugar color 1Drain oil:

For most dishes, you don't need much oil, and the amount of oil in a general vegetarian dish is sufficient; 2.**: Remember that the fire must be small; 3.

Put sugar: while stirring the sugar grains, observe the heat, keep stirring, watch the sugar gradually melt, small foam in the oil, the color slowly increases, turning slightly brown; 4.When the color of the pot turns dark brown and the foam turns from small to large, turn the heat on high, and put the vegetables (mostly meat pieces) in and stir-fry.

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Braised pork can be said to be a common dish, and the method is definitely different in different places and different people. When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all. Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry!

The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil. Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar.

Then pour in the soy sauce, not too much. Be quick, or the sugar will be mushy. After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker!

If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot.

When the oil is hot, add sugar and stir until it melts, and the sugar color will appear.

1. Put the pork belly in a pot with cold water, after the water boils, blanch for about 3 minutes, then remove it, control the moisture, and cut it into pieces. Don't use cold water!

2. Pour the oil into a cold pan and add the sugar. I don't have rock sugar, I use white sugar. The color effect of rock candy is better, and the final color will be very red and bright.

3. Always use a simmer (low heat), remember to be patient while stirring at a constant speed to let the sugar melt.

4. When the sugar melts into brown, increase the stirring speed appropriately. When the color darkens from brown to brown and the sugar juice produces small foam and smoke, pour in the pork belly. Stir-fried sugar color is afraid of trouble, you can use the finished color treasure sugar color, pure ice set to boil.

5. Try to turn the meat pieces on its side and stir-fry them one by one to ensure that the sides of each meat piece are evenly colored.

6. Observe that all four sides of the meat have turned the red you want. According to the method of braised pork, add your favorite seasoning, add water or beer to stew.

Sugar color is a natural and artificially made pigment that is not easy to listen to, and frying sugar color is a quick job.

Raw materials: 2 taels of vegetable oil, half a catty of rock sugar.

Method: Heat the wok on the fire, add oil and sugar, and constantly stir-fry the sugar over medium heat, that is, change to low heat or end away from the fire, and stir, after the temperature drops, there is a fire to fry until there is a large number of fisheye guns, immediately add 300 grams of prepared boiling water (pay attention to safety when adding water), add water and then fry it will bubble once, pour it into the container after foaming, don't fry it, it will be bitter when it is pasted.

It doesn't take so much to make braised pork at home, you can add it according to the actual situation, and the rest can be used later.

Put the oil first, don't burn the oil too hot, then put the sugar down, heat it slowly and stir it with a spatula, the sugar wine will slowly melt. When it's all melted, it's basically a reddish-brown liquid, and you can put the meat down, and the heat must be accurate! Hope o( o

1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water, prepare in a bowl. Then pour it in on high heat first, then turn to low heat, and finally reduce the juice.

A small amount of oil over medium-low heat.

Add an appropriate amount of sugar.

Stir constantly, mix well.

Until it smokes, the syrup turns a cola color, bubbling in the middle.

Then quickly add the meat and continue to stir-fry.

Put the oil in the pan, then put the white sugar or rock sugar in the pan, stir in the pan with a frying spoon, and stir over low heat. I don't know how to do it. Don't wait for the sugar in the pot to bubble, you can serve the braised pork when you see the sugar turn red.

Put oil in a pan and add sugar to stir-fry slowly.

Don't put brown sugar when frying sugar, use rock sugar to color. Because the brown sugar has not been purified, the meat fried with brown sugar is a little bitter, because the fried sugar color is to use the sugar to make the food colored, so when the sugar is fried, the amount of oil should not be too much, as long as it can play the role of moistening the pot, and the amount of water should be about the same as rock sugar, or a little less, which will be fried braised pork will be shiny and bright.

Braised pork. Ingredients: 1 piece of pork belly, bean paste, rock sugar, green onion and ginger, monosodium glutamate, chicken essence, cooking oil.

Method: 1. First clean the pork belly we prepared, drain the water, and then cut it into rectangular squares, the size can be decided according to your preferences, then prepare a pot, add an appropriate amount of water, put the cut meat pieces in, add green onion and ginger pieces to blanch, and then skim off the floating foam and take it out for later use.

2. Heat the amount of oil in the pot a little more, wait until the oil temperature is 7 hot, put the meat pieces in, fry until golden brown, and remove it. Leave a little base oil in the pot, add an appropriate amount of rock sugar, boil slowly over low heat, add a spoonful of water when the rock sugar is completely melted and foam at the top, boil and pour it into a bowl for later use.

3. After cleaning the pot, boil the water dry, add cooking oil, put the minced green onion and ginger into it after the oil is hot, stir-fry the fragrance, then add the bean paste, turn to low heat and slowly fry the sauce until fragrant, then add an appropriate amount of water, boil over high heat, use a fine colander to salvage some of the dregs inside, and then add an appropriate amount of monosodium glutamate, chicken essence and good sugar color.

4. Put the fried pork belly and the adjusted juice together in the pressure cooker, open the lid for 5 minutes, and simmer over low heat for about 5 minutes. If you like to eat potatoes, you can also fry the potatoes and stew them in the pot for 5 minutes, so that a braised pork with full color and flavor is made, not only the color is very red and bright, but it is fat but not greasy in the mouth, which is very enjoyable.

Braised pork is generally not colored with brown sugar.

Everyone knows the practice of braised pork, but despite this, many people still can't make it delicious, so when making braised pork, do you use rock sugar or brown sugar to color?

First of all, if you want to color sugar, you usually use rock sugar to color. After the rock sugar is put into the pot over low heat, gently crush it, stir constantly, and observe the changes of the rock sugar. When the rock sugar starts to turn caramelized, immediately pour in the pork belly and stir-fry to color.

Secondly, it can be colored with soy sauce. The soy sauce that is always prepared at home is mainly seasoned with light soy sauce and seasoned, and the dark soy sauce is mainly used to adjust the color, while the braised pork is colored by dark soy sauce. Of course, there is also a teriyaki soy sauce that specializes in braised dishes.

In addition to these two methods, there is a coloring method in Chongqing that is bean paste coloring. After leaving a small amount of oil in the pot, first fry the bean paste over low heat to bring out the fragrance, and then add the pork belly to color.

It should also be noted that when choosing pork belly, you should choose red and white, so that the pork belly will be more sweet and delicious, smooth but not greasy.

Generally, brown sugar is not used to color, and there are their own methods in the north and south, one is to boil white sugar to caramel color, and the other is dark soy sauce, brown sugar will be a little strange, but it depends on what you like.

Is it OK to color braised pork with brown sugar? When you cook braised pork, you can put some soy sauce and brown sugar to color.

Braised pork is generally colored with rock sugar and dark soy sauce. Brown sugar is generally spread on the meat when making grilled ribs.

In general, white sugar is used, brown sugar is not refreshing, and there is a strange taste.

Braised pork with white sugar, brown sugar is OK, and dark soy sauce is used to color.

Yes, pour the boiled sugar sauce over the cooked meat and continue to simmer.

Do not add brown sugar to braised pork. To color braised pork, the principle of stir-frying the food with sugar is used, and rock sugar is used to fry it. Brown sugar has not been purified, and if you use brown sugar to fry the meat, it will give the fried meat a bitter taste.

In addition, when frying sugar, it is best not to put too much oil, as long as the amount of oil can play a role in moistening the pan.

The main thing is to boil sugar in the search family.

Some people use oil to boil sugar.

But it's not easy to master the heat.

Inexperienced people.

If you don't pay attention, you'll get confused.

It will be bitter. Affect the sense of disadvantage of the mouth.

Some people boil sugar with water.

Relatively speaking. It is easy to grasp the heat.

Slowly simmer until caramelized.

Put the meat pieces into the pot and fry them early.

The sugar color will be beautiful when you hang it.

Ingredients: pork belly, ginger, green onion, cooking wine, rock sugar, cooking oil, salt, light soy sauce, dark soy sauce.

First: Wash and cut the pork belly into pieces, pot under cold water, add ginger slices, green onion knots, and cooking wine to blanch, and then remove and set aside.

Second: Heat the oil in a pot, add the pork belly and stir-fry the oil, stir-fry until slightly browned, and set aside.

Third: In another pot, pour cold oil, pour rock sugar, slowly heat over low heat, and stir-fry until caramel colored. If you are afraid that the color of the fried sugar is not good, you can also directly use the finished color treasure sugar color, which is boiled with pure rock sugar, which is very convenient to use.

Fourth: Then turn the flower meat over and color, pour in an appropriate amount of water, and fry it without the soy sauce and old soy sauce of Wuhua Linglun.

Fifth: Ruler Yuxin**, simmer until the soup is thick, add salt to taste, and finally reduce the juice over high heat. Fried sugar color is afraid of trouble, can be finished color treasure sugar color, pure rock sugar boiling, easy to use, stable coloring.

1.Make sugar color with rock sugar and cotton sugar: the ratio of salad oil to sugar in the pan is 3:

1. When the oil is burned to four to five hot, the sugar must be slowly boiled with a simmer, and the pork belly is cracked and the sugar and oil are stir-fried evenly, so that the fried sugar color not only plays the role of coloring and seasoning, but also improves the gloss of the finished product.

2.Stir-fry the sugar color with brown sugar flakes: Brown sugar flakes are a product between rock sugar and brown sugar. Therefore, I often use brown sugar flakes to fry the sugar color, and the brown sugar flakes are fried and closed, and the color of the sugar is more golden and has a richer caramel flavor.

In addition, when frying the sugar, be sure to heat it slowly over low heat, and do not stir too much, otherwise the sugar will be easy to sand.

The method is the same as rock sugar.

Note: Some people like to add soy sauce when frying sugar color, I personally think it depends on the situation, the sugar color is red and bright than the soy sauce color, and it is not easy to blacken, if the fried sugar color is light, put it. If it's deep, you don't need to put it.

The braised pork is generally simmered with rock sugar, soy sauce, oyster sauce and other seasonings, and the braised pork is full of color and flavor.

1. Use oil without water2. Stir-fry brown sugar with rock sugar3. Stir-fry over low heatFourth, put soy sauceAs one of the national delicacies, braised pork has really captured the hearts of a large number of people. And after learning to make braised pork, do you suddenly feel that you have become very good among the people who can only make noodles? Moreover, learning how to fry sugar is not only used on braised pork, there are many dishes that can be used to do this, so try it now.

How do you get the sugar color of braised pork fried? In fact, it's not just the braised pork sugar color, all the braised dishes are fried in this way. Heat the pan with cold oil, and then put in the sugar, some like to use rock sugar, some like to use white sugar, this does not matter, and then fry the sugar on low heat, don't fry the paste, the sugar is white at the beginning, and when the sugar becomes red, it is ok, then put in the cut ( ) meat, and then stir-fry, until the meat has a color, and the oil in the meat can be added to the soup and seasoning.

If you don't feel good, add a little dark soy sauce, but this is more delicious and better looking than the dark soy sauce made without frying the sugar color. Finally, the soup is simmered dry and ready to eat.

Hope it helps.