The braised soup is too dark, what should I do if I put too much soy sauce?

First of all, there are many reasons for the blackening of the brine, such as the addition of soy sauce, light soy sauce, dark soy sauce, oil consumption and other condiments, which are dark brown in nature, and the color will become darker and darker after high temperature in the brine until it turns black. This kind of condiment will not be used in Sichuan marinade to give marinated vegetables.

Toning. If the brine is blackened for this reason, then you basically choose to pour it out and redo it. Because even if you dilute the brine, the brine will quickly blacken due to oxidation.

Secondly, improper handling of spices before putting them into the pot can also cause the brine to turn black. There are a lot of impurities and dust in spices, and some spices have melanin in themselves.

Such as grass fruit. cloves, drained grass.

Wait. These impurities, dust, and the pigment of the spice itself are dissolved in the brine, and the color of the brine will become darker and darker, and finally the brine will turn black. Therefore, soak the spices in warm water for half an hour before putting them into the pot, and then wash them several times with clean water until no black water flows out, which can avoid the brine from blackening.

In this case, it is generally necessary to let the brine precipitate naturally, and then scoop out half of the brine on the surface and dilute it with a part of water. After a few days, scoop out half of the brine again and dilute it with water. After a few times, the brine is almost diluted.

Then there is the sugar color.

When it is fried, the brine will also be bitter and black. The sugar color is boiled at high temperature in brine.

If the sugar color is relatively old at the beginning, then after high temperature boiling, the color will become darker and darker, and finally blacken. In this case, you can also scoop out part of the brine, then dilute it with water, and add some yellow gardenia to neutralize the color of the brine.

Hello! The soup is too dark, and there is a lot of soy sauce, so I think I can add more water to make it lighter.

1.You can add two more spoonfuls of water or stock to dilute the salty taste, or add a little sugar and vinegar, but not too much.

2.In addition, you can pour the vegetables into the noodles and make a noodle soup so that it is not salty.

Answer: Hello, the brine was adjusted for the first time, and the sugar color was added, and there was no red yeast rice in a hurry, so the dark soy sauce was added, and the brine came out of the black and not shiny, and the sugar color could increase the brightness.

If you put too much water in the old soy sauce, you can put more water, and then pour out all the water in the old soy sauce and replace it with some clean water.

1. When using brine to change the water content, it must be boiled, the excess oil slick on it must be removed, and then the foam should be cleaned, and the brine should be filtered and precipitated with gauze to keep the brine clean.

2. To preserve the old brine, it is necessary to use clean utensils and good conditions for storing nuclei (environmental sanitation, temperature regulation) to ensure the quality of brine and brine products.

3. The temperature of the Spring Festival is gradually rising, so it is required to boil the brine every morning and evening and put it in a fixed place.

4. The climate is hot in summer, which is a frequent period when brine is very easy to deteriorate, foaming and souring occur frequently, because the manuscript rolls here, the brine must be boiled twice a day (once in the morning, once in the afternoon, and fixed).

5. Although the temperature gradually drops in autumn. However, the summer heat is not over, as the saying goes, seven molds, eight rotten, nine maggots, therefore, the brine should be boiled at least 2 to 3 times, and placed in a fixed place without moving.

6. In winter, the temperature gradually drops, and the brine should be boiled once a day and placed in a fixed place.

1. Put fresh animal blood into the boiling broth to make the blood coagulate. Remove it, so that the soup becomes clear after repeated two or three times.

2. Put the minced meat in the boiling broth and cook.

3. Because the braised soup will produce too much protein after being used for a long time, it will use blood and minced meat to absorb the excess protein in the soup, and the soup will not mix.

4. If the raw materials of the brine are pasted in the pot, you can only do it again, there is no way.

How to make braised soup:

1. The first pot of soup, that is, the soup of stewed chicken, pork ribs or pork, in addition to the main ingredients, should also add pepper, spices, pepper, cinnamon, sand kernels, beans, cloves, tangerine peel, grass fruit, cumin, kaempfer, white blue, cinnamon, fresh ginger, salt, sugar and other seasonings. It is best not to add spices such as green onions, garlic, soy sauce, brown sugar, etc., to facilitate the preservation of the soup.

The varieties of the above seasonings can be based on the market**, not indispensable, but the commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of the main ingredient, which is the same as that of a general stew. Spices that are not easy to pick out should be wrapped in gauze.

Cut the main ingredient into small pieces, wash it, put it in the pot, add seasoning, add water (slightly more than the normal amount), cook the main ingredient, take out the meat and eat, pick out the seasoning, and the soup obtained by decanting impurities is the "ancestor" of "old soup".

Serve the soup in an enamel jar, ceramic or glass jar, let it cool and store it in the refrigerator.

2. When stewing chicken, meat or pork ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the amount is halved), and then add an appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount should be slightly more than the normal amount). After the main ingredient is cooked, the soup can be left according to the previous method. Repeatedly, you can get the "old soup".

This old soup can be stewed meat or chicken, and after repeated use, the stewed meat tastes extremely beautiful, and the stewed chicken has a meaty aroma, and the stewed meat has a chicken flavor, which is wonderful.

What should I do if the brine is too dark?

Hello! Kiss, if you want to solve the problem of brine blackening, you must first find the source, and the problem of brine blackening is mainly in three aspects: First, the spice treatment is not in place.

Spices cannot be used directly, and must be soaked in water and rinsed before they can be used, otherwise it is easy to produce black foam. Generally speaking, the spices can be soaked in room temperature water for 2 hours. The second is that you can't use dark soy sauce to mix colors.

If dark soy sauce is added to the brine, it will also cause the brine to turn black, so you should never use dark soy sauce when mixing colors. If red yeast rice is used completely to mix the color, the brine will be used for a long time, and it will easily cause the brine to turn black. Therefore, the correct way to mix colors is to use sugar and red yeast rice.

When preparing brine for the first time, it should be dominated by sugar color, sugar color accounts for 70%, red yeast rice accounts for 30%, and then the color should be supplemented with red yeast rice, supplemented by sugar color. Third, the firepower is too fierce. No matter what kind of ingredients are marinated, the fire should not be too fierce when marinating, and it must be heated with chrysanthemum fire.