When making braised pork, how can you make the color more vibrant?

If you want to make the braised pork more colorful, we can add an appropriate amount of dark soy sauce to it, and use rock sugar when stir-frying the sugar color。Braised pork is definitely a very simple home-cooked dish, and it has been on the table of almost every household, but due to the difference between the north and the south, the preparation method is also slightly different. The preparation method of this dish itself is not complicated, the most difficult thing to grasp is actually the color of the fried sugar, which will cause the braised pork to have a burnt taste if it is fried for too long, and the color of the braised pork made by stir-frying for too short a time is not bright.

The materials that need to be prepared to make braised pork are pork belly, green onions, ginger, garlic, rock sugar, peppercorns, spices, etc., we first cut the bought pork belly into 2 2 large squares, braised pork wants to be delicious, the choice of meat is very critical, the pork belly is best three points fat and seven points lean, the taste of the braised pork made of too thin meat is firewood, if it is too fat, it will always make people feel greasy. Put an appropriate amount of oil in the pot, put the green onions, ginger, garlic, star anise, Sichuan pepper, cumin, and dried chili peppers into the pot and fry them until fragrant. Then put the meat in the pan and bring it out when it turns white.

Re-put a small amount of oil in the pot, add rock sugar and fry the sugar color, when the bubbles in the pot change from large to small, it means that it has been almost fried. We pour the fried meat back into the pan, add light soy sauce, dark soy sauce and boiling water, bring to a boil over high heat, and simmer over low heat. When the soup in the pot is getting less and less, add a few rock sugar and salt to it and reduce the juice over high heat.

During the process of collecting the juice, be sure to stir-fry with a spatula, so that each piece of meat is evenly coated with thick juice, which can also prevent it from sticking to the pan.

We can cook a few quail eggs in advance and put them in when stewing braised pork to add flavor to the whole dish. We must pay attention when making this dish, use low heat when stir-frying sugar, otherwise it is easy to over-fry, and the amount of light soy sauce should be more than that of dark soy sauce, because the role of light soy sauce is reflected, and dark soy sauce is used to color, as for how much or according to the amount of meat you have to decide.

First of all, you should prepare the fat and thin pork belly, then put the pork belly into the seasoning, marinate for about 25 minutes, wash the pot and pour in the green onion and ginger, stir-fry the garlic, then add an appropriate amount of rock sugar, put the pork belly into the pot, and then fry the sugar color, add a little water, and simmer for about 35 minutes.

I think when braised pork, add more soy sauce and oyster sauce, and also use some sauce to stir-fry, which can make the color more vibrant.

When making braised pork, be sure to fry the sugar color in advance, you can put in the tea leaves and rock sugar, mix evenly, and then fry the color before putting the braised pork.

When cooking braised pork, how do you cook it to bring out a beautiful color? Exclusive recipe: soy sauce and fried sugar.

Soy sauce is the key to coloring, and stir-frying sugar can make the braised pork appear brighter and more transparent. In order to make the braised pork soft, non-rotten, and fresh in color, the amount of rock sugar can be increased, which takes longer. The braised pork is full of appetite and has an attractive color.

In addition, when cooking braised pork, you can add oyster sauce appropriately, which can not only make the color of the braised pork better, but also improve the freshness. Moreover, oyster sauce stew can mask the fishy smell that has not been removed from the meat, and it is richer in color. Putting sugar in the braised pork is the key.

In addition to seasonings, sugar can add flavor and color. A lot of cooking braised pork tastes good. In addition to other seasonings, the key is that the amount and temperature of the sugar are properly processed, and the mummified reaction products produced are good, carelessly becoming the master of the mummy reaction.

Braised pork is a famous specialty in China. It tastes fat and not greasy, soft, glutinous and sweet. It is a delicacy for all ages.

It is said that Su Dongpo likes to eat braised pork very much. In the fourth year of Yuanyou's reign in Song Zhezong, Su Shi came to Hangzhou in a well-known capacity 15 years after leaving Hangzhou. In May of the 5th year of Yuanyu, heavy rains continued in western Zhejiang, flooding Taihu Lake, and serious crop losses.

Because Su Shi took precautions early on, he helped farmers in western Zhejiang escape the disaster.

The people of Hangzhou are very grateful to this **. He said that he likes pork, so everyone sends pork to celebrate the New Year. After receiving the meat, Su Shi instructed his family to chop the meat and make it red and crispy, and then distribute it to migrant workers involved in the dredging of the West Lake.

After eating, people praised and closed their mouths, so "Dongpo meat" was passed down in this way, and the whole country was civilized. If you want to make braised pork well, you need to work carefully and patiently. Here's how to make it for gourmets.

Cut the pork belly into cold water to remove blood foam, drowning and stereotyping; Cut the pieces well, don't lick them. The braised pork grilled in this way should not be set, and the finished product will not be beautiful. Cool after removal and cut into squares of the same size.

Put a little oil in a pan and sauté the shallots, ginger and garlic spices.

fried meat (oil in fried meat); Put a little oil in the pan, pour in the sugar and fry the sugar. Stir-fry in sugar and turn off the jujube red light. The sugar froth quickly grows larger, turn off the lights and pour boiling water (this is the key to braised pork).

The color of this sugar is the taste of caramel, and the braised pork has the taste of caramel. Add a little soju, add boiling water, boil quickly, add tea, and you can remove the fishy smell. Add soy sauce, color, salt to taste.

Replace the pan on high heat, add the icing sugar to thicken the juice, and garnish the pan with shallots. The juice is thick and fragrant, and it is interesting to pour it into rice. The braised pork sprinkled with color and appetite is over.

Finally, braised pork is delicious, but don't overeat.

It is to put hot oil in the pot, then add rock sugar, and fry the braised pork again when the rock sugar melts, which is also the color when cooking meat, and the color will be better.

The most important step is to fry the sugar color, you must master the time and heat, many people just can't grasp this time to cause the color is not good-looking, just practice more.

I think that in order to cook braised pork with a beautiful color, in addition to the mastery of the heat, the skill of applying sugar color to the dark soy sauce and other soy sauce should be paid attention to.

Cut the pork belly into small pieces, marinate it with green onion and ginger, boil it in water, boil it, heat the oil, fry the sugar over low heat to make the soup color, fry the pork belly to color, pour in an appropriate amount of water, put the green onion and ginger seasoning, and simmer for about half an hour on low heat.

First of all, the pork should be fried in a pan of oil to set the shape, and then the sugar color should be fried and simmered for an hour, so that it can be burned to a beautiful color.

You can use tongs to pick it up and roast it on top, slowly, slowly, slowly the meat that comes out is good, beautiful and delicious, and grilled? The skin is red pine pine, and then the particularly fragrant taste also has a detail, if there is no skill, the root is not delicious after the test.

There are many cuisines in our country, and there are several kinds of cuisines alone, not to mention various cooking techniques. Among them, the soft, glutinous and salty braised pork is very popular with the public, but it is still difficult to make it both beautiful and delicious. If you want to do it well, you can fry the sugar color to achieve the goal!

Heat the pan first, put the skin of the pork belly in the pan and press with your hands until the skin turns brown. The four sides can be slightly raised, and this step is to remove the fishy smell of the pig skin.

Secondly, the pork belly must be washed and then changed into knives, cut into 2 cm square pieces, cut the green onion into sections, slice the ginger, and <>

Then, heat the oil, fry the rock sugar into amber with low heat, put the cut pork belly into the pot, stir-fry until evenly coated with sugar, pour boiling water (no meat), add light soy sauce, dark soy sauce, cooking wine, pepper to boil, put in the ingredients, bay leaves, green onions, ginger, change the casserole to medium-low heat and simmer for 40 minutes, then add five rock sugar (the sugar color has no sweetness), continue to simmer for another 40 minutes, open the lid and pick out the green onion and ginger, collect the juice until viscous on high heat, a red and bright color, fresh fragrance and soft glutinous, melt in the mouth of the braised pork is completed.

Tips: Everyone has different methods of braised pork, delicious ready, fried sugar color is very critical, rock sugar must be sufficient, keep stirring on low heat, until the sugar disappears immediately put the meat and stir-fry, braised pork can also add a small amount of bean curd juice, bean curd juice is made of red yeast powder, can make the meat red and bright, fried to the sugar color has not been seasoned, so add sugar again in the middle, dark soy sauce should not be put more, otherwise the color will be black.

Some people use white sugar, when the white sugar is colored, when the syrup in the pot is boiled to small and dense bubbles, water should be added immediately, the sugar color will be very light in advance, and it will turn black in the evening, and the taste will be bitter.

Or use red yeast rice, you need to use general condiments to add a small amount of red yeast rice juice, which is generally used in large restaurants in the past, mainly to reduce costs, and it is inconvenient and troublesome to use these at home.

Cooking still needs to be tried more often, and every time you try, you have to sum up your experience, so that you can make a good braised pork.

First of all, fry the sugar color, if you are inexperienced, you can prepare more rock sugar and try it a few times, until the sugar color is slightly burnt and slightly sweet. Then the braised pork is raised over high heat to reduce the juice with rock sugar, or honey is added. Be sure to collect the juice until it is very thick and shiny.

When cooking braised pork, dark soy sauce and soy sauce should be added to adjust the color, and in the process of cooking braised pork, the braised pork should be turned over frequently so that the color of the braised pork is evenly distributed.

Put the soy sauce. Because soy sauce can enhance the color and make the braised pork look more ruddy, some soy sauce should be added.

Braised pork is a delicacy that everyone likes very much, many gourmet people make braised pork not only delicious but also bright color, which makes people very appetizing, but many people are difficult to make that bright color when trying to make braised pork, if the color of braised pork is not bright, then the fat meat will give people a very greasy feeling, so how to make the color of braised pork brighter, to provide you with the following opinions.

One. Stir-fry the sugar color to color the braised pork.

The most commonly used is white sugar and rock sugar, put a little oil in the pot and heat it and then pour in an appropriate amount of white sugar or rock sugar for stir-frying, in this process must be slowly stir-fried over low heat, stir-fry until the sugar is all melted and slight bubbles, at this time the prepared meat is poured into the pot for stir-frying, so that the meat is evenly covered with sugar.

Two. Color with honey.

Mix the honey, then spread the honey evenly on the prepared meat pieces, and then put the meat pieces into the country and stir-fry slowly, the braised pork colored with honey is more bright, but you must pay attention to the dosage, too much will cause the braised pork to be too sweet.

Three. Colour with dark soy sauce.

It is difficult for novices to use sugar or honey to color a lot to grasp the amount or heat, which will lead to the braised pork not only unsightly in color but also difficult to eat, it is recommended to use dark soy sauce to color it yourself, and it has always been very simple to color in this way, and pour about two spoons of dark soy sauce into the stew to color it is more perfect.

Four. Colour with red yeast rice.

Red yeast rice is a safe food additive, many braised meat shops will add an appropriate amount of red yeast rice when braised meat, the color of the braised meat is bright and does not affect the taste, we can add a little red yeast rice to color when making braised pork.

Five. Buy braised pork packets.

Now that we have entered the Internet era, e-commerce platforms can buy almost anything we need, and there are special braised pork packages on major e-commerce platforms, as long as you add the package when stewing meat, you can make braised pork perfectly.

On the one hand, the meat is fried until golden brown and crispy, and then it is colored by applying soy sauce, and the color of braised pork is usually made by boiling in soup.

There are two ways to make the color of braised pork brighter, one is to color the light soy sauce, and the other is to fry the sugar. Generally, for beginners who are learning to cook, it is personally recommended to use light soy sauce for coloring, because it is difficult to master the heat of fried sugar.

The first thing is to add some rock sugar, then add a spoonful of water, and then add some sugar, and then stir-fry the oil and stir it, and wait until it becomes thick, and then wrap it on the surface of the pork belly.

When making braised pork, a seasoning is added, and this seasoning will make its color more beautiful.

The first step is to put these rock sugars in a pan and fry them until they are sticky, then pour the pork belly into the pan and stir well to get a ruddy color.

First of all, buy a piece of good pork belly and cut it into pieces, then blanch the blood foam through cold water, add an appropriate amount of oil to the pot, put in rock sugar and fry, after frying the sugar color, pour the pork belly into it to watch the tide, then add ginger, ingredients, green onion and garlic, star anise, bay leaves, cinnamon and stir-fry, then add water and stew for about 20 minutes.

Generally, you need to sprinkle some salt and alcohol or peppercorn powder on top, and you need to sprinkle some light soy sauce or bean paste into it.

The secret to coloring is to add a little rock sugar. Step 1: Pour a little oil into the pot, stir-fry the chives, ginger and garlic, pour in the chopped pork belly, fry until the surface is browned, stir-fry the fat oil, remove and set aside.

Step 2: Pour vegetable oil into the pot, add rock sugar, stir-fry over low heat to melt, and boil until reddish brown. Step 3:

Pour in the pork belly and pre-soaked shiitake mushrooms and stir-fry evenly. Step 4: Pour in a can of beer.

Step 5: Add cinnamon, star anise, bay leaves, add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, an appropriate amount of salt and chicken essence to taste. Step 6:

Bring to a boil over high heat, cover the pot and turn to low heat and simmer for half an hour, then drain the soup over high heat.