Is the braised pork with light soy sauce or dark soy sauce, and whether the braised soy sauce is dar

This mainly depends on personal taste preferences, in fact, each has its own flavor. Light soy sauce is lighter in color and lighter in saltiness, but it tastes more delicious; The dark soy sauce is more colorful and salty. Generally, dark soy sauce is used more, because its coloring effect is better, and the general cooking is not about "color, fragrance, and taste"?

If you smoke old soy sauce, you can take care of all aspects well. If you use light soy sauce, the color may not be very red.

Light soy sauce color: Light soy sauce is light in color and reddish-brown.

Taste: Light soy sauce is used for general cooking and tastes salty.

Uses: Light soy sauce is used for seasoning, because of its light color, it is used more when making general stir-fried or cold dishes.

The production of light soy sauce: light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially grafted with koji, and fermented by natural dew. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent, and unique in flavor.

Dark soy sauce Color: Dark soy sauce is caramel colored, which is very dark, tan and shiny.

Taste: It has a delicious and slightly sweet feeling in the mouth.

Uses: Generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki.

The production of dark soy sauce: Dark soy sauce is based on light soy sauce, and the pressed soy sauce is dried for another 2-3 months, and then it is dark soy sauce after precipitation and filtration. The quality of the product is richer than that of light soy sauce.

So you should use dark soy sauce.

Most of the braised pork is dark soy sauce in the kitchen! Haitian soy sauce is better.

Light soy sauce, dark soy sauce, and teriyaki soy sauce are all types of soy sauce, and they vary depending on the preparation method and fermentation time. Braised soy sauce is another type of dark soy sauce. Dark soy sauce is fermented on top of light soy sauce for another two to three months, and the flavor is stronger than that of light soy sauce.

Soy sauce is made from soybeans, wheat and other raw materials, so after a few months of fermentation, the taste is very mellow, and it is necessary to be used as a seasoning for cooking.

If you use light soy sauce, you will not have a good coloring effect, but if you add braised soy sauce to the braised dish, after a certain period of firing, the soy sauce will undergo various changes in the dish, which will make the braised dishes taste more mellow and fragrant.

There are generally two common ways to make braised pork: one is dark soy sauce, and the other is sugar!

This kind of soy sauce is generally used more at home, because the color of the braised pork made by the soy sauce is not so red and bright, a little black, of course, the color of the braised pork just made is still very beautiful, mainly depends on what soy sauce you make, it is best to use braised soy sauce, the color is red and bright!

Heat the pan first, without pouring oil, and pour in the pork belly directly. Use chopsticks to pull and pull, try not to overlap, and stick each piece of meat to the bottom of the pot. It is recommended to use a non-stick pan.

After the meat is poured in, don't be in a hurry to turn it over, fry it slowly over low heat, and then turn it over and control the water after the oil seeps out and shakes it.

<> cold water soaking method, the general amount of stores is relatively large, soak the pork belly in cold water in advance, generally four hours, you can also change the water in the middle, after soaking, the meat pieces are stir-fried for 5 minutes, the sugar color is evenly fried on the meat pieces, the oil in the pot is poured out, the green onion section, ginger slices, and large ingredients are slightly fried, add soy sauce, enough water and appropriate amount of salt, boil with a strong fire, and then turn to simmer over low heat until the pork is cooked and rotten, and then you can get out of the pot.

The fragrant braised pork is done! After prior frying, a large amount of lard is fried, thereforeThe fatty meat tastes fat but not greasy, and even looks crystal clear in color, while the lean meat stewed until crispy and rotten, completely non-firewood, very flavorfulIn our northeast, the pig has always been a symbol of wealth and strength. Pigs must be killed in the village during the New Year's holidays, and pork has also been derived from a variety of different practices after a long time on the road of human food.

Braised pork is a big dish, a must-have dish for families, banquets, and gatherings. Fat and thin even, sweet and soft glutinous, fat but not greasy, rich in nutrition. But you still can't eat more, you have to control the minzhao Oh Braised pork discharge hawthorn skills can make the meat soft and soft, and the spices with a heavy flavor are not put in order not to destroy the fragrance of the meat itself, and ah, if you put soy sauce in braised pork, it is not authentic.

Why not blanch it?

It is the same, in order to ensure the taste of the meat, and the question of whether to blanch the braised pork should be discussed according to the situation. Blanching the meat in a pot under cold water is the best, which is also conducive to the shaping of the meat pieces. Waiting for the water to boil before putting it into the pot is not conducive to the outflow of blood and water, and it is easy to cook the meat all at once.

Many people like to eat braised pork very much, because the feeling of braised pork in the entrance is fat but not greasy, and it melts in the mouth, but when making it, many people will encounter some problems, and the most common thing they encounter is that many people are very entangled in whether to release raw soy sauce or dark soy sauce. In fact, there is no one completely correct answer to this question, and whether you release soy sauce or dark soy sauce is based on personal taste. Here's how to make a delicious braised pork.

First of all, the first step is the preparation of ingredients, when preparing pork, you must go to the vegetable market to buy very fresh pork, and the ratio of fat to lean pork must be 4 to 6. Be sure not to buy pork that is too fatty, as it is likely to be disgusting to eat, and too much lean meat can also cause a poor taste due to too little fat. The second is the preparation of other spices.

The preparation of these spices depends on the taste of each family, but be sure not to put too much cinnamon and bay leaves, as these two spices can make the braised pork taste bitter.

Once the ingredients are completely cleaned, it's time to prepare the dish. Wash the prepared pork belly, then put it in clean water, add an appropriate amount of green onions, ginger, garlic and cooking wine to remove the smell. Then remove the pork, which has completely changed color, and then cut the pork into small pieces one by one and set aside.

Heat oil in another pot and put a lot of rapeseed oil and a few pieces of rock sugar in it, which is the key to turning the color of the braised pork brown-red. When the rock sugar is completely melted, you can put the blanched pork in the pan and stir-fry constantly, and then evenly coat each piece of pork with caramel. Then put some cinnamon, star anise, fennel and bay leaves in the pot to play a role in removing the smell and increasing the fragrance.

After the fat of the pork has been forced out, put an appropriate amount of water in the pot to cover the pork. But at this time, many people will put a little soy sauce, if you prefer to eat a heavier taste of five braised pork, you can put some dark soy sauce, if the taste is not so heavy, you can put some light soy sauce if you like to be sweeter. If you follow this method, you will be able to make a very delicious and authentic braised pork.

Both! When stir-frying braised pork, add an appropriate amount of light soy sauce first, the light soy sauce is salty, which can increase the umami of the braised pork, and add an appropriate amount of dark soy sauce, which becomes a toner for the meat, which can improve the color of the meat.

When making braised pork, you should put dark soy sauce, because dark soy sauce has a stronger sauce flavor, and it can also help the braised pork color and make the color more ruddy.

When making braised pork, light soy sauce and dark soy sauce should be put in moderation, light soy sauce is seasoning, and dark soy sauce is colored, both are indispensable.

The function of dark soy sauce is naturally to color, and the function of light soy sauce is to increase freshness and salty mouth. But the more particular braised pork is not soy sauce, and the color is found with fried sugar. Here are a few tips for making braised pork:

1. First cut the pork belly into pieces and blanch it in a pot under cold water.

2. When stir-frying the pork belly, you can put dark soy sauce, light soy sauce, salt and other seasonings.

3. Sugar should be put in when the juice is collected, polycrystalline rock sugar is preferred, and put it in after boiling into water. It can increase the brightness of the color of the braised pork and the taste diversity of the meat.

Braised pork. <>

Ingredients: 750 grams of pork belly, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of dried chili peppers, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of chicken essence.

Cooking steps:1Prepare your ingredients.

2.Pot under cold water.

3.Boil to remove blood and excess fat, and cook for 10 minutes before the excess fat can be boiled out and set aside.

4.Heat the oil in a pan, add the ingredients, remove and set aside.

5.Add rock sugar and stir-fry over low heat.

6.Add the boiled pork belly and stir-fry the sugar color (it's beautiful, but be careful that the oil will pop out), and add the stir-fried seasoning.

7.Add boiling water (add cold water and the meat will become hard and hard to cook) and other accessories.

8.Cook on low heat for half an hour, and reduce the juice on high heat.

9.It's super delicious on the plate, and it's not greasy at all.

Cooking Tips:

1.Be sure to choose authentic pork belly; 2.If there is no rock sugar, you can also use ordinary white sugar instead; 3.If there is too much oil, pour out some and stir well to fuse the soup and meat;

Of course, dark soy sauce is used to make braised pork, which is generally used to color food, and it is better to use it when making braised pork and other dishes that need to be colored.

Dark soy sauce is based on light soy sauce, and the pressed soy sauce is dried for another 2-3 months, and then precipitated and filtered to become dark soy sauce. The quality of the product is richer than that of light soy sauce. So you should use dark soy sauce. The secret braised pork is delicious and nutritious.

Braised pork is rich in high-quality protein and essential fatty acids, which can improve iron deficiency anemia. Braised pork is suitable for people with insufficient yin deficiency, dizziness, anemia, dry cough and no phlegm in the elderly, dry stool, and malnutrition; For people with heavy dampness and heat, phlegm and dampness, and thick tongue coating, avoid eating pork. Pork skin has the effect of "harmony with qi and blood, moisturizing the skin, and beauty", and women who love beauty can eat more pig skin.

To make braised pork, use dark soy sauce. The dark soy sauce is darker. It is generally used to make braised pork, braised pork and the like.

When cooking braised pork, it is best to use Lao Qiu to color the braised pork, so that the color will be better, and the taste and texture are better, so when cooking, you must pay attention to learning more from professionals, and standardized operation cooking will achieve a more delicious effect.

Generally, fresh and dark soy sauce is colored, so you have to add both.

If you make braised pork.

It's better with dark soy sauce!

It's easier to color!

The teriyaki soy sauce is dark soy sauce, and the teriyaki soy sauce is made by adding caramel to the light soy sauce, so it also results in a very dark, tan and shiny color. Braised soy sauce has a delicious and slightly sweet feeling after eating in the mouth, and it is normally used to color food, such as braised pork and other dishes that need to be colored, and its product quality is richer than that of light soy sauce.

In addition to seasoning food, braised soy sauce also has a main role is to use it for dishes that need to be colored, braised pork can also be colored with braised soy sauce, and it can also be fried with sugar to make sugar color, its usage is similar to that of dark soy sauce, the saltiness is lighter than that of general soy sauce, the color is much darker than that of general soy sauce, and it contains a small amount of sugar color, which is mostly used when making braised dishes.

According to the different manufacturing processes, soy sauce can be divided into brewed soy sauce and prepared soy sauce, brewed soy sauce is generally brewed from soybeans, flour and other raw materials, so it takes a long brewing time; The preparation of soy sauce is made by blending by chemical methods, and it generally only takes half a day to prepare.