What is the reason for the black meat of the barbecue, and what is the reason why the braised pork i

It's been baked for too long, and then the grilled thing has been charred.

In fact, when grilling thicker meats, don't burn too much charcoal.

It's your carbon that's not good, and there's moisture, which causes the smoke to blacken the meat.

The braised pork is black, and the cooking process may not be well controlled, resulting in burnt blackness; In addition, the old soy sauce is too strong, which causes the stew to turn black, and the concentration of the old soy sauce is too high, in this case, even if there is no color of sugar, the finished product will turn black and have a strong taste.

Braised pork is dyed with brown sugar, so it will turn black.

Summary. Dear, here is a way to share a practice.

1. First, put the washed fresh beef on the cutting board, and change the beef into thick slices. Prepare green onions, ginger, onions and shredded.

2. Put the beef with the knife in a basin and add an appropriate amount of salt and monosodium glutamate. Then add the salt, shallots, ginger and shredded onion prepared in advance, add an egg, stir it well, and marinate for about 30 minutes.

3. Then put the marinated beef on it. Roast directly on the grill, taking care to brush the beef with a layer of oil first to avoid the beef being roasted dry and woody. Also be careful not to turn the skewers too often to avoid loss of moisture from the meat.

Then roast and change color, the surface is browned, about eight medium-rare, sprinkle cumin, chili flakes, and it is done.

What's going on with the beef skewers turning black after they are grilled.

Hello, it is a pleasure to serve you. I've seen your question and am getting back to you within 5 minutes of typing

Dear, hello, the reasons for the blackening of the beef skewers after roasting are: 1. The carbon is not good, there is moisture, and the guide is closed and smokes and blackens the meat. 2. If you bake it for too long, the baked things have been charred, and when you roast thicker meats, don't burn the charcoal too much.

3. Marinating spices makes the surface look black, such as meat marinated in black pepper. 4. If the oil is not enough, it is generally necessary to brush a layer of oil before grilling the skewers. 5. The chili noodles are sprinkled too early, and the chili noodles are scorched and blackened.

Dear, here is a way to share a method 1, first put the washed fresh beef on the cutting board, and change the beef into thick slices. Prepare green onions, ginger, onions and shredded. 2. Put the beef with the knife in a basin and add an appropriate amount of salt and monosodium glutamate.

Then add the salt, shallots, ginger and shredded onion prepared in advance, add an egg, stir it well, and marinate for about 30 minutes. 3. Then put the marinated beef on it. Roast directly on the loss grill, pay attention to brush a layer of oil on the beef first, to avoid the beef roasted dry and woody.

Also be careful not to turn the meat skewers too often to avoid loss of meat moisture. Then roast and change color, the surface is browned, about eight medium-rare, sprinkle cumin, chili flakes, and it is done.

There are two reasons why barbecue meat is blackened, one is that the surface looks black when the seasoning is marinated, such as meat marinated in black pepper. There is also a type of meat that turns black or blue on the surface after spoilage.

General methods of identifying meat:

1. Pork. Fresh pork is firm and elastic in texture, evenly distributed in fat, tender in skin, and light red in color, making it suitable for cooking. On the contrary, the cherry blossoms are like the flesh is dark red, and those who touch the skin of the meat with their hands feel rough are mostly old pork, which is not suitable for cooking;

2. Beef. Good beef is bright red and shiny, with solid meat and fine muscle fibers. The tender beef fat is firm and white or milky in color. Old beef is purple-red in color, and the cooking effect is not as good as that of tender beef;

3. Mutton. The color of the lamb is light red, the meat is firm and fine, the fat is evenly proportioned and white, and the bones at the joints are loose, moist and colored. The color of the old mutton is dark red, the texture of the meat is dry and thick, and the joints are hard and white.

Summary. Hello, it's normal to kiss this.

Fresh mutton is black because there is iron in it, so it will be easily oxidized in the air, and the iron will turn black after being oxidized.

Or because there is blood water in the meat, so the meat is black when cooked, you only need to soak the mutton in water before cooking, and blanch, the mutton will not be black when boiled, the following is the method: Preparation materials: 750g of lamb leg, a yam, a little angelica, a little wolfberry, a piece of ginger Production steps:

1. Cut the leg of lamb into pieces. 2. Soak in green onion and ginger water for 2 hours. 3. Put the pot on the fire, add water, bring to a boil over high heat, and put the mutton to skim off the foam.

4. Remove and rinse with hot water. 5. Peel the yam and cut it into hob pieces. 6. Put the mutton, yam, angelica, wolfberry and ginger slices into the rice cooker and add a certain amount of boiling water.

7. Cover and set the soup cooking stop for 3 hours. 8. When it arrives, you can put salt and pepper to eat.

The meat turns black after the lamb is roasted.

Hello, this is a normal fresh mutton blackened because of the iron in the fresh mutton, so it will be easily oxidized in the air, and the iron will turn black after being oxidized, just like the blood that flows out, it is bright red when it just flows out, but it will be oxidized and blackened after a long time. Or because there is blood and water in the meat, so the meat is black when cooked, you only need to soak the mutton in water before cooking, and blanch it, and the mutton will not be black when boiled

750g of lamb shank, a yam, a little angelica, a little wolfberry, a piece of ginger Production steps: 1. Cut the lamb leg into pieces. 2. Soak in green onion and ginger water for 2 hours.

3. Put the pot on the fire, add water, bring to a boil over high heat, and put the mutton to skim off the foam. 4. Remove and rinse the silver with hot water. 5. Peel the yam and cut it into hob pieces.

6. Put the lamb celery, yam, angelica, wolfberry and ginger slices into the rice cooker, and add a certain amount of boiling water. 7. Cover and set the soup cooking stop for 3 hours. 8. When it arrives, you can put salt and pepper to eat.

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Summary. One is that when the seasoning is marinated, it makes the surface look black, such as the meat marinated in black pepper.

There are two reasons for pro.

One is that when the seasoning is marinated, it makes the surface look black, such as the meat marinated in black pepper.

There is also a type of meat that turns black or blue on the surface after spoilage.

Fresh pork is firm and elastic in texture, evenly distributed in fat, tender in skin, and light red in color, making this kind of pork suitable for cooking. On the contrary, if the flesh is dark red, this patting and dismantling touches the flesh skin with his hands and feels rough, He Lao, mostly old pork, and Sen jujube is not suitable for cooking.

It's a pleasure to serve you, and I hope it helps.

Summary. Hello, it's because the heat is too big, so the crispy pork belly will become darker on the grill, generally when we roast the crispy pork belly at home, we need to put some salt on the skin of the pork belly, so that the salt will form lumps when grilling, and after the salt is patted off, the pork belly can be cut and eaten.

Hello, because the fire is too big, so the crispy pork belly baked by the potatoes will become darker, generally potatoes when we bake crispy pork belly at home, we need to put some salt on the skin of the pork belly socks, so that the salt will form lumps when roasting, and after the salt is patted off, the pork belly can be cut and eaten.

Roasted crispy pork belly will be relatively large in the same fire, so it is normal to burn the pork skin, we generally smear a layer of salt on the chaotic pork skin when roasting, so that the roasted meat skin will be more crispy, and the taste will be more delicious.