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Anonymous users2024-02-10When the braised pork is stewed in a pot, it should be piled up into a sharp point, and when putting water, do not pour water on the meat Add water around the meat pile Because the caramel and soy sauce will be washed off, and then simmer on low heat until the water is dry, and the soy sauce in the water will color the meat again.
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Anonymous users2024-02-09Put the meat in a pan and stir-fry, let the dark soy sauce go, and then pour the water so that it will not fade.
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Anonymous users2024-02-08The brightly colored braised pork not only smells fragrant, but also tastes quite good. But when many people make braised pork, they will encounter the situation that it is not colored, and it is not red no matter how they do, what is the reason for this? Take a look below.
What is the reason why the color of braised pork is not red.
The color of braised pork mainly depends on the sugar, the sugar should be put in an appropriate amount, the color will be redder, do not use soy sauce to adjust the color, otherwise it will become brown.
Finish. As for light soy sauce, you can choose to leave it out or put it less depending on your preference.
How to remedy the braised pork if it is not colored.
1. Use maltose.
To color, put the pork belly and maltose together in the pot, simmer for 15 minutes, and then soak and fry to solve the problem of uneven coloring.
2. Use white sugar.
To color, put oil in the pan, 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. Use glucose.
Color, wash the meat after burning, scrape off the surface paste part with a knife, put it in the pot, cook for 10 minutes on medium heat, drain it, add two sticks of glucose, 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. Use red yeast rice powder.
To color, add red yeast powder to the stewed braised pork to color.
Cooking tips for braised pork.
1. Stir-fry the sugar.
The effect not only makes the meat red and bright, but also the fried sugar has a little caramel.
The aroma, which cannot be replaced by coloring with soy sauce. After the sugar is fried, drain the green onion, ginger and meat water, otherwise the hot oil will splash out when it meets the water.
2. The seasoning of braised pork should be mastered well, sweet, salty, salty, and salty, blending with each other, and each does not rob its own taste.
3. The fat to be made is fat but not greasy, melts in the mouth, the lean meat is lean but not firewood, and the heat and time of the stew should be sufficient. I like to eat hard food, after boiling on high heat, simmer for about 40 minutes. Prefer to eat soft stew for 60-70 minutes.
By small fire, I turn on a fire that is lit in the center of the gas.
4. When the juice is finally collected, it should be taken care of by the side, so as not to collect the soup too dry, and the oil will be left.
How to make braised pork delicious?
The preparation of braised pork will also vary slightly from place to place. In the south, soy sauce (dark soy sauce) is used to mix colors, while in the north, fried sugar is preferred. The raw materials are generally selected from the best pork belly (the so-called good pork belly should be layered, and it is generally better to have about five layers, so it is called "pork belly"), or "sitting buttocks" (that is, the tip of the back buttocks). >>>More
1.Put the pork belly in a pot and cook, remove and cut into pieces under cold water. >>>More
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. >>>More
I make braised pork is very simple: cut the meat into small pieces and copy it in hot water, then put ginger, star anise, garlic, and dried red pepper in the oil pan and fry it a little bit The meat is fried for a while to fry it out, and then put two small spoons of sugar and turn it over so that the sugar fully sticks to the meat Let a little salt and then put an appropriate amount of water, after the water boils, put a little salt according to your own taste. When the soup is almost harvested, drop some soy sauce and stuff it, then put MSG, chicken essence and food green pepper with a spatula and turn it over This is my own method, you can try it, the color is beautiful, and the taste is also very good My boyfriend's mother always said that I was good for nothing, except that the dishes were delicious, and there was no merit.