How is red yeast rice flour used to roast meat?

Red yeast rice is often used in cooking to flavor, color, and make wine. As early as the Song Dynasty, ancient books such as Taogu Zacai Sui and Tang Dynasty allusions were written in the "Qing Yilu", which mentioned "cooking meat with red yeast". Red yeast rice itself also has a good effect on removing the fishy face, strengthening the spleen and kidneys, and dissipating the heat and fire.

Red yeast rice powder is a natural red pigment, which is mostly used in the south to make roast pork or tofu. Red yeast rice is steamed with glutinous rice and then inoculated with red yeast strains and fermented and propagated, and the product is dark red glutinous rice after fermentation, which becomes red yeast rice powder after crushing.

Since ancient times, red yeast rice has been considered a highly valuable health tonic by traditional Chinese medicine. According to the theory of traditional Chinese medicine, red yeast rice is sweet and warm, which can comprehensively regulate blood lipids, reduce total cholesterol, LDL cholesterol, triglycerides, increase HDL cholesterol, promote blood circulation and dissolve stasis, and prevent atherosclerosis. It can also prevent hypertension, coronary heart disease, cerebral hemorrhage, myocardial infarction, cerebral thrombosis and other cardiovascular and cerebrovascular diseases.

One is to color it when it is marinated, and the other is to color it when it is cooked. Rolling traces can be used for two times, pay attention to the dosage.

Instructions for the use of red yeast rice (flour) in marinated meat products:

In sauce and marinated products, red yeast rice (state number powder) with a color price of 1000u g or 1500u g is generally selected, and the amount of red yeast rice (powder) is generally controlled at about . The dosage of sauce chicken and sauce duck is generally 1%, 1% of sauce meat, and 1% of barbecued pork.

1. Add the red yeast rice (powder) and seasonings directly to the pot and boil before cooking.

2. After the marinated pork is matured, a thin layer of monascus pigment solution is coated on its surface, which can also keep the orange fresh for 3-4 days, indicating that the red yeast rice (powder) has a certain antibacterial effect.

3. Stir the red yeast powder and other ingredients with warm water, inject the turbidity directly into the meat pieces and roll them.

Hello, dear, the way to color braised pork with red yeast rice powder is: put an appropriate amount of red yeast rice powder into hot water and boil, then pour the boiled red yeast water into the already cooked braised meat, and stir well. The monascus pigment in red yeast rice powder can penetrate into the braised meat, making the surface of the braised meat appear red.

It should be noted that the amount of red yeast rice powder should not be too much, otherwise it will affect the taste, and the braised meat after use should not be stored for too long, so as not to cause the food to deteriorate. Red yeast rice powder is a natural food coloring agent in Kiheng, which is mainly fermented by monascus bacteria. Red yeast rice powder is widely used in traditional Chinese cooking to color food and increase appetite.

Braised pork is a cooking method in which meat is soaked in a sauce to make the meat more tender and delicious. Red yeast rice powder can add color to the braised meat, making the surface of the braised meat appear red, which is more beautiful and generous.

There are two ways to color braised pork with red yeast powder, one is to use red yeast powder to smear the surface of braised meat to color it when marinating, and the other is to add red yeast powder and seasoning directly to the pot to cook together during boiling.

There are two kinds of red yeast powder, one refers to Monascus mold, also known as red yeast, red grains, red rice, etc., which is a saprophytic fungus of the order Monascus, Monascus family, and Monascus spp., which is mainly used in winemaking, vinegar making, coloring and seasoning.

Another type of red yeast rice powder refers to the powder obtained after grinding red yeast rice, although it is not a spice, it is mostly used in brine to color braised meat.

Red yeast rice powder has a strong coloring ability, so when coloring braised pork, you need to stir and dilute it with an appropriate amount of warm water, mix it thoroughly, and then use it.