How do you make braised pork red, how do you make braised pork really red?

The red color of braised pork is sugar.

Causes. Tell you how. Add a little oil to the pan.

Put in as much sugar as the oil. Stir-fry slowly over low heat. Fry until saccharified.

When dark red foam appears. Add the meat. The meat that comes out in this way is red.

The colors are very nice.

Braised pork is a big dish that almost every household has to make, and it is very popular. On the menu of the restaurant, braised pork is also at the front.

Ingredients: pork belly, eggs, salt, salad oil.

Soy sauce, rock sugar, green onion, ginger, cinnamon.

Star anise, rice wine.

Method: First of all, we need to choose a piece of pork belly, which should be fat and thin, then wash the pork belly, cut it into large pieces, mince the green onion and ginger, and keep it for later use. Then we take a pot and wait for it to heat up before we pour in some oil, put the meat in and stir-fry it over high heat.

When it is stir-fried for about 10 minutes, a lot of oil will be analyzed in the pork belly, so that the meat is cooked, and then the meat will be removed. At this time, there is still some oil left in the pot, and then put the rock sugar in it and boil it over medium heat, fry the rock sugar and then change it to low heat. Then, when I saw a little smoke, and the color was between light yellow and burnt yellow, I put the meat back in.

If you want to make the color of the meat purple red, you need to fry the sugar for a while, and when the smoke from the tang is bigger, the dark purple color is to put the meat quickly.

Put the meat in at the same time put the ingredients and cinnamon into it, and then put the cut green onion and ginger into it and turn it into a high fire, you should put soy sauce first, put rice wine after stir-frying, and then pour some boiling water into the side of the pot after the soy sauce is fried evenly, to touch the 3 4 places of the meat, and then put some salt to turn into a high fire, wait until the water is boiled, then change to low heat, cover the lid and simmer for about 1 to 1 and a half hours. When we get to an hour, we put the eggs in and cover them, and let them simmer for another half an hour, so that the meat comes out red and bright. Finally, after the juice is finished, it can be served on a plate and eaten.

Putting soy sauce can make the braised pork have an extra layer of sauce, and red rock sugar can make the braised pork feel more attractive visually.

The red color of braised pork is made by boiling white sugar with a little cooking oil. It is to boil the sugar into caramel color, and then add some dark soy sauce to color the meat when it is fired, and it will turn red when it comes out of the pot

Braised pork can be colored with rock sugar, or it can be made with rice wine and autumn oil.

It is best to use rock sugar for coloring, and secondly, dark soy sauce is the main key condiment for coloring.

Ingredients: 500 grams of pork with skin, 15 grams of dark soy sauce, rock sugar, appropriate amount of green onions, ginger slices, 4 star anise, appropriate amount of salt.

Step 1: Clean the pork and cut it into pieces, preferably larger, which is more enjoyable to eat. (Pork is best to use pork belly with skin, fat and thin);

2. Cut the green onion into sections, slice the ginger, rinse the star anise and set aside;

3. Add cold water to the pot, add the pork, boil to remove the foam, and remove the meat for later use;

4. In another oil pot, add star anise, green onion and ginger slices to stir-fry until fragrant;

5. Add the pork to stir-fry;

6. Add the pork to stir-fry until the oil comes out and the surface is browned;

7. Add rock sugar dark soy sauce (braised soy sauce can be used if not) and stir-fry evenly;

8. Add boiling water to the pot, it must be boiling water, not pork at all, because it has been stewed for a long time, add more, and add rock sugar;

9. Simmer for 20 minutes on medium heat, turn to low heat and simmer for 50 minutes, add salt according to the saltiness and mix well;

10. Finished product.

1. The key to turning braised pork red is to fry the sugar color. When frying sugar color, you must master the heat, heat it over low heat, the sugar will slowly melt, then change color, small bubbles begin to appear, and then become large bubbles, when the color becomes dark red, quickly add boiling water to cool down, and the sugar color will be boiled, just a little caramel, no sweetness and no bitterness. If there is a sweet taste, it means that the limb time is short, and if there is a bitter taste, it is a long time.

Second, too little sugar is not good to fry, a little more when frying, but only a little bit when used in the end, to improve the color and freshness, and reduce the intake of refined sugar is also helpful to health.

There are several ways to burn the meat to red:

1. You can fry the meat in oil for five to eight minutes, and the meat will turn red.

2. Cook the meat first, and then stir-fry in the pot, before getting out of the pot, add some rock sugar to the pot, put the rock sugar and the meat together and stir-fry, and the meat will turn red.

2. Add soy sauce and choose dark soy sauce, because dark soy sauce can add color to the meat, and the meat will turn red.

There are several ways to burn meat red:

1. You can fry the meat in oil for five to eight minutes, and the meat will turn red.

2. Cook the meat first, then stir-fry in the pot, before starting the pot, add some rock sugar to the pot, put the rock sugar and the meat together and stir-fry, the meat will turn red.

2. Add soy sauce and choose dark soy sauce early, because dark soy sauce can add color to the meat, and the meat will turn red without trembling.

It is usually fried by the color of rock sugar, a process called fried sugar, and light soy sauce is added during the boiling process.

Of course, it's fried sugar. We put the rock sugar in the pan and stir-fry it, and then stir-fry it a few times, and we can fry it to the color we want.

It is fried with sugar, put oil in the pan and add sugar, fry until caramel color, and then put the meat in it, so that it can be well colored.

By boiling water, adding ice sweet and sour to it, and then wrapping it on top of the braised pork, and constantly stir-frying, it will have a color.

The braised pork made by others is very red, in fact, the sauce is well done, you must use rock sugar, if you want the meat to look red, you can add some fermented bean curd juice. It's not difficult to do at all, and you can do it at home. When it comes to braised pork, what comes to mind is the feeling of melting in your mouth, from blanching, coloring to the end, after making a plate of braised pork, it will always give people a sense of happiness.

If you want to make braised pork delicious, there are two steps that we must pay attention to. Never blanch directly, we should go the extra mile, and that is to blanch the pork skin.

Put the pork rind directly into the pan, turn on the medium heat, then grab the pork, flip the pork rind back and forth in the pan, blanch until the skin changes color, and then scrape off part of the batter. The purpose of this step is to remove residual pig hair and fishy odor. The pork belly is cut into strips and then cut into small pieces, because already the braised pork shrinks, so the meat can be cut bigger properly.

Put the pork in cold water, add chopped green onions and ginger slices, and blanch it in the water to remove the floating dust and blood foam, so that there will be no fishy smell when eating.

Take out the pork belly and rinse. Clean the surface of the blood foam and set it aside. If you want the pork belly to be delicious, fat but not greasy, don't use fried sugar, put the pork belly in a pan, fry it in an oil-free pan until the fat settles, and the surface of the pork belly is burned yellow.

At this time, add an appropriate amount of rock sugar, fry until the rock sugar melts, and then add green onion and ginger slices and stir-fry until fragrant. After the green onion and ginger are fragrant, add cooking wine, soy sauce and teriyaki sauce, and continue to stir-fry. Stir-fry until the meat is fragrant, add an appropriate amount of warm water directly and submerge the amount of pork belly.

Put the prepared spices in the box, bring them to a boil and put them in the pot. If you are willing to make the braised pork more red, we must remember this little trick, before starting the stew, add an appropriate amount of bean curd juice to make the braised pork more beautiful, cover and simmer for 30-40 minutes over medium-low heat. Put the soaked beans into the pot, then add an appropriate amount of salt to taste, cover and continue to simmer for 15 minutes until the beans have absorbed the soup and are ready to be served out of the pot.

Do not blanch the pork directly, and blanch the pork skin first to remove the fishy smell. Instead of frying sugar, stir-fry the pork until the surface is browned and the fat separates, then add rock sugar and stir-fry, and finally stew.

When making braised pork, you can put more sauce, and you can add some rock sugar to improve the color and increase the stir-fry time; This method is not difficult, choose the pork with better meat quality, cut it into pieces and put it in the pot to cook for about 30 minutes, then use cold water to filter it again, wash the pot to burn the oil, put it in the pot and stir-fry, pour the prepared sauce in, and simmer for about 30 minutes on high heat.

It is mainly fried in rock sugar, or the oil of the braised pork is fried in advance, and then poured in the colored soy sauce, covered and simmered, the method is very simple.

Heat the oil, add the water, then add the rock sugar, and fry for a few minutes on high heat. It's not very difficult to do.