Is there any remedy for cooking braised pork with too much soy sauce?

<>1.You can add some water, boil, lighten the color of the meat, repeat a few times, and wait until the color of the meat slowly fades before seasoning. If the braised pork is bitter, it is generally because the fire is too big and the sugar is burnt, and the taste will naturally become bitter.

When cooking braised pork, it is recommended to use a pot with a black bottom. It is best to observe the color and temperature of the sugar. After the sugar is put in, it should be stirred constantly to make the sugar evenly heated, and it will float up after a while.

Wait until the white color has completely changed, silently count 3 counts, and then put the meat in it and control the time, otherwise the sugar will be mushy. Others can be done in their own way.

2.Add white vinegar or sugar: If the soy sauce is not too much, you can add some sugar or white vinegar to reduce the saltiness.

Milk: A small amount of milk can be added to neutralize the flavor of soy sauce. Add boiling water:

It can be diluted with boiling water. It is advisable not to use cold water, it should be boiled, and the dish may have already been cooked. Plus main course:

If you still have a main dish left, adding more main dishes is also a good way to neutralize the soy sauce. Braised pork is one of the hot dishes that is widely spread throughout China and is a well-known popular dish. In fact, the cooking of braised pork is not complicated, but it is not easy to make braised pork that makes ** saliva water.

Since ancient times, many people have studied the secret recipe for cooking more delicious braised pork and have accumulated a lot of experience.

3.Ingredients: pork belly, soy sauce, star anise, ginger, Sichuan pepper, sesame oil, rock sugar, garlic, salt.

Steps: Prepare the ingredients, wash the pork belly and cut it into mahjong tiles; Heat the pot, add sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise; Pour in the pork belly and stir-fry until slightly charred on both sides, then add cooking wine.

or liquor, soy sauce, rock sugar; Put it in a casserole, add an appropriate amount of boiling water, and simmer for one hour. Pay attention to turning over frequently. On the one hand, the color is evenly colored, and on the other hand, the pork skin is avoided.

Stick to the pan. Sprinkle with pepper before removing.

and salt on the line; Serve the food, set it well, and the appetite will be better. When putting sugar, turn on the fire. After adding sugar, the soup will gradually thicken, and you can gently turn the meat.

If you are afraid that your level is not good and you are worried about minced meat, you can use a spoon to trap the soup and pour it down. After the sugar is added, the soup dries quickly. When the soup becomes thicker and oilier, the dish is cooked.

The soup doesn't need to be too dry. The rice braised broth is the best in the world.

You can put a small amount of water in the pot to dilute the dark soy sauce, so that the braised pork will not be particularly salty. You can also add some white sugar to taste to make the braised pork taste more delicious.

When making braised pork, if you add too much soy sauce, the color will become darker in the future, so you can skim a little from the soup base and add clear soup. This makes it a bit more synthetic.

There are four commonly used methods. When the amount is small, you can add sugar or white vinegar. It can also be neutralized with milk, diluted with water, and added to the main dish.

When we are cooking braised pork, if we put too much soy sauce, we can put some sugar, the saltiness in the tangnong comprehensive soy sauce, and we can also add water.

1. Braised pork soy sauce put too much remedy:

1. Add some sugar:If you accidentally put too much soy sauce, you can add some white sugar to neutralize the saltiness of soy sauce, and after adding sugar and stir-frying, the dish will have a unique flavor, which is very useful for sweet and salty people.

2. Add waterIf the soy sauce is completely mixed with the dish, or when the dish is almost finished, you find that the flavor is too strong or the color is too dark. In this case, hot or lukewarm water should be added immediately to allow the flavor to lighten as the soy sauce is diluted.

Do not add cold water, as it will not only spoil the taste of the dish, but may also damage the shape of the dish.

3. Add other foodsThis method is similar to the principle of adding water, which can dilute and neutralize the flavor of soy sauce, and you can immediately add frequently cooked ingredients to foods with more soy sauce, such as chili, starch, carrots, potatoes, green vegetables and other ingredients that can absorb the flavor strongly, and reasonably balance the taste of the dish, which will not only not destroy the shape of the dish, but also make the taste of the dish richer.

Material:500g pork belly, 3 tablespoons dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps:

1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces.

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise.

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar.

4. Transfer to the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly coloring, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before removing from the pan and you're done.

If you put too much braised soy sauce, you can put some cabbage or potatoes, which will not be so dark in color and will not be so strong in taste.

If you put too much soy sauce on braised pork, you can add more sugar, so that it can be eaten less salty.

You can add boiling water and simmer for another five minutes, don't put any seasonings, and you can eat.

Dilute the water and pour out the soup.

If he puts too much braised pork and soy sauce, then his remedy is only to put it out and rinse it with water before putting it in

Put too much braised pork soy sauce and add more water to remedy.

If you put too much soy sauce, I personally recommend that you add some sugar to give it a taste, but the color may not change.

Braised pork is a well-known popular dish that belongs to the hot dish. With pork belly as the main ingredient, the cooking tools are mainly iron pots and casseroles, the taste is sweet, fat but not greasy, and can be called a classic dish in Chinese cuisine. Based on your simple description, I guess you must have put too much light soy sauce or too much salt to cause the dish to be too salty, because light soy sauce is a salty soy sauce, and putting too much soy sauce will definitely make the dish salty, and too much juice and simmering for too long may also cause the dish to become salty.

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, after artificial koji, natural fermentation, the color is ruddy and delicious, and it is generally a cold dish. Dark soy sauce is made on top of light soy sauce with the addition of caramel color. It is dried for another two to three months, precipitated, filtered and refined to produce dark soy sauce, which has a rich flavor.

The color is dark brown, the taste is slightly sweet, and it is generally used for coloring.

The braised pork is colored, the mainstream cooking is colored with sugar, followed by the sauce color, and there are also red stewed with color. The braised pork with sugar color is bright in color and mellow in taste, and the gelatinized burnt aroma of sugar is the most matched with the meat aroma, and the comprehensive taste is the first. The braised pork with sauce color is calm in color, prominent in sauce aroma, and thick in taste.

But because my personal skills in frying sugar are up and down, after frying the soup, I will still add some dark soy sauce to color it a second time, so that the color of the pork belly is more uniform, in addition to the coloring of the dark soy sauce after the high temperature, it will also give the pork belly some sauce aroma.

Light soy sauce is a type of soy sauce that is made from soybeans, and its flavor is rich in flavor and delicious. The color is relatively light, and it is mainly used to enhance the flavor of dishes. Dark soy sauce is made by adding caramel to light soy sauce.

Its color is strong, and it is mainly used for color mixing of dishes. Because light soy sauce is the main seasoning of braised pork, the fried light soy sauce has a more fragrant taste, and it is very good to eat, and you can eat a second bite after eating one bite. The dark soy sauce can be put or not, the dark soy sauce in the south is for color adjustment, and the north is also okay without dark soy sauce because it has been fried with sugar color.

In fact, when we make braised pork, we can release soy sauce, which can definitely play a role in improving freshness and make the color look more beautiful.

When making braised pork, soy sauce should be released. Because after putting light soy sauce, the color of the braised pork can look more attractive.

You can put some light soy sauce. It is to be seasoned and tasted.

If you don't know how to fry sugar, then you can add an appropriate amount of light soy sauce, but if the sugar is already very good-looking, there is no need to add it.

It turns out that in line with the principle of saving time, both light soy sauce and dark soy sauce should be put in. 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. Misplacing it can make the dish look bad and taste unpleasant. After blanching the pork belly, rinse it in clean water, fry a part of the oil on the oil control pot after drying, add ginger slices, star anise, cooking wine, vinegar, add soy sauce and light soy sauce after stir-frying, pour a bowl of water after stir-frying, and finally add a small amount of salt and sugar, simmer for 30 minutes with countless low heat, and turn on high heat to collect the juice.

In this way, the soup coats the surface of the meat pieces and tastes better. So the method of braised pork is different.

<> dark soy sauce is based on light soy sauce, the pressed soy sauce is dried for 2-3 months, and after precipitation and filtration, it is dark soy sauce. The quality of dark soy sauce is much stronger than that of raw sock soy sauce, so dark soy sauce should be used to make braised pork. But it should be noted that in order to town things make dishes"Beautiful", it is necessary to put the dark soy sauce early, but not too early, otherwise the nutritional value of the dark soy sauce will be reduced, and it should be controlled"degrees"。

In addition, when making braised pork, be sure to choose pork belly with skin, and look for fat and lean meat. When stir-frying meat, you should first fry the oil, so that the braised pork will not be greasy. And the pork skin liquid is easy to stick to the pan, so it is best to choose a stainless steel pot.

Hope it helps. Braised pork is a food we often eat, and it is also a delicacy that many people like to eat, and there are many types of braised pork, and the taste is different in each place, some places are very delicious, and some places are not delicious, in fact, the main reason is still in the details.

It depends on what you do. Dark soy sauce is darker in color, rich in sauce flavor, and lower in umami (some add straw mushrooms to enhance its umami), and is generally used to color dishes. So if you're going to fry the sugar, you can leave it out or put less dark soy sauce; If you don't fry the sugar, then you need to rely on dark soy sauce to color, so you need to put dark soy sauce.

Light soy sauce is lighter in color, lighter in sauce, heavier in saltiness, fresher, and used for seasoning, so it can be added according to personal taste.

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.

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.