Whether the braised pork is bright or not has a lot to do with the marinade. As long as the marinade is well prepared, you can't worry about making bright and delicious braised pork. Let me talk about the production of gravy and the specific operation method of gravy.

A good gravy needs to be colored with sugar, and only when the sugar is boiled can bright gravy be produced.

sugar-colored method: 1. Clean the pot, add water and rock sugar, and boil it over high fire to make the rock sugar melt quickly. Remember to use rock sugar, only the sugar color boiled by rock sugar is bright.

2. When the sugar juice in the pot starts to bubble, turn to low heat. When the sugar color gradually turns yellow to chicken blood, pour boiling water, and our sugar color will be ready.

Let's talk about the operation sequence of braised pork again: 1. The braised pork should be marinated, so that the marinated meat is more fragrant.

2. Marinated meat should be blanched thoroughly, and when it is taken out, it should be coated with a layer of sugar color, so that the meat made is brighter.

3. Don't fish out the braised pork after it is ready. Wait until the marinade cools slowly, then fish out the braised pork. Don't expose the braised pork directly to the air.

4. Brush the braised pork with a layer of sesame oil, so that the braised pork will be brighter and will not turn black due to oxidation.

if you do the above, you can make bright braised pork.

please pay more attention to and praise more wonderful food, cook a home-cooked meal every day and cook it yourself at home!

Whether it's cutting a plate of braised pork, drinking with pig's ears, or having a ruddy braised pig's feet, it's a treat. The charm of braised pork is not only mellow, but also the bright color that makes people's index fingers move. This time, let's answer "How can we make braised pork bright?" This question. My personal experience is that if braised pork wants bright color, it should at least be considered from two aspects: coloring and color protection.

First of all, let's talk about coloring. Basically, the most common process is to stir-fry sugar to color braised pork with caramel ruddy color. (Some people may talk about food coloring such as "sunset yellow", but this is illegal. There are no cooked food products such as braised pork in the 32 kinds of foods that can be used for "sunset yellow". Don't try the law! )

The basic process of frying sugar:

We have solved the problem of coloring fried sugar, and we have another problem, that is, how to maintain and protect this color as much as possible, otherwise the braised pork will change color with oxidation after a period of time.

The solution to this problem is to use "color-protecting oil", and additives such as color-protecting agent are also not recommended. Braised pork, a cooked food, should not be stored for a long time, so there is no need for a permanent method that does not fade or change color. This is for people to eat, not for specimens, so it is good to use color-protecting oil to isolate the air as much as possible and slow down the speed of oxidation and discoloration. Generally, the family doesn't cook too much at a time, but if it is a business, the braised pork has not been sold for so long, and the problem of this business is not just a simple matter of solving the color of braised pork.

The bittern oil for color protection can be heated with edible oil, fried with onion, ginger, garlic and onion until golden, fished out and discarded, then fried with anise, tsaoko, pepper, black pepper and cinnamon, and the filtered bittern oil can be used to protect the color on the surface of braised pork after cooling and standing.

Of course, cooked food such as braised pork is spread all over the country, with different styles, and the methods used for coloring and color protection vary from person to person. Welcome to comment and share your other ways to make braised pork bright and make people look appetizing! Friends who are interested in food, healthy diet and food anecdotes can pay attention and praise, and share interesting and useful related content together in the future!

it can be bright without blackening if it needs special treatment.

1. Braised pork first. Cut the acid-discharged meat into pieces of 11 cm square, soak it in clear water for bleeding, tie the meat pieces with a string, blanch for 11 minutes and then scrub them for later use. Prepare 6 grams of spices, 3 grams of black pepper, 1 grams of licorice, 2 grams of Amomum Tsaoko, 1 grams of Alpinia officinarum, 2 grams of fennel, 4 grams of star anise, 6 grams of Amomum Tsaoko, 11 grams of pepper, 2 grams of cinnamon and 11 grams of pepper. Prepare seasoning, ginger, onion, onion, salt, white wine and monosodium glutamate. Stir-fry the sugar color, put a little oil in the wok and put the rock sugar into the sugar color. Pour all the spices, spices and sugar into the pot, add 4 times of marinated meat water, boil and cook half a small marinated soup to make it, add the meat pieces and marinate for one and a half hours.

2. Make bright braised pork. (1) such as braised pork 1111 grams. 2,111 grams of vegetable oil, 211 grams of chives, 31 grams of ginger, 31 grams of garlic, 51 grams of celery, 31 grams of onion and 41 grams of spices can be used, and the spices are mixed with braised pork spices, namely, Rhizoma Kaempferiae, black pepper, licorice, Alpinia katsumadai, Alpinia officinarum, fennel, star anise, Amomum tsao-ko, pepper, cinnamon and pepper. Make brine oil. Stir-fry chives, ginger, garlic, etc. in a hot oil pan, remove and discard them after being browned, then fry the spices to give off the fragrance, filter out the bittern oil, cool it and seal it for 24 hours before use. (2) The special method of making the braised pork bright begins. After the braised oil is heated, the braised pork can be put into the braised oil pan, and the braised pork can be taken out for half an hour.

It can not only be bright but also not black.

In order to make the braised pork bright and easy to sell, individual cooked food vendors illegally add excessive nitrite. A news once broke the news: Xuzhou Kuiyuan Farmers Market has two cooked food stalls, which are operated by Hu and Zhao respectively. The cooked food sold in these two stalls is bright in color, tight in meat and good in taste, and buyers keep coming every day. However, Mr. Wang, a local resident, found something fishy after buying Zhao's braised pork once: how can the braised pork have such a beautiful color and be red, and it feels numb when eating it? Did it add excessive additives? The investigators bought some and sent them to the Quality Supervision Bureau for testing. Sure enough, nitrite in braised pork seriously exceeded the standard.

Actually, there is no need to use nitrite illegally to make the braised pork bright.

Rock sugar is the best, which can refresh and brighten. If you use other brown sugar and white sugar, you will look like a foreigner. Don't use soy sauce that is dull and black. In addition, red rice and Arnebia euchroma can also make the braised pork beautiful in color, and the proportion should be well controlled. They can be boiled into soup separately and then added to the braised soup.

No matter what color is added into the marinated soup, slowly observe after scooping it up with a spoon. When the soup is yellow and reddish, the braised pork is beautifully colored, very bright, and yellow and red. It won't change color after a few days. The color of the soup must be experienced.

The temperature of the braised pork should also be just right. Out of the pot, I saw that the meat was rotten and juicy, fat but not greasy, the thin face was not firewood, the square shape of the meat was not distorted, the color was red and bright, and the aroma was overflowing. It tastes waxy and soft, rotten as mud, fat but not greasy, and mellow.

Our family is in the countryside. We keep two pigs every year. We sell one before the Chinese New Year and kill another for the Chinese New Year. We always have a reunion dinner at noon on New Year's Eve, and then my mother will start cooking pot-stewed vegetables in the afternoon, which has almost become a tradition in our family. What I look forward to eating most during the Spring Festival every year is the pot-stewed food cooked by my mother. Under the influence of my mother for so many years, I also have a little experience on pot-stewed food and share it with you.

meat that needs to be marinated can be marinated a little one day in advance, such as pork head, chicken, beef, etc., so that it is easier to taste.

When frying sugar, my mother always uses rapeseed oil and sugar. Some people say that rock sugar is better, but I think it is ok. The key is to grasp the heat. If the sugar is light, the meat will turn white, and if it is heavy, it will taste bitter. Stir-fry slowly in medium heat, stir with a shovel until it becomes brown sugar, beat the fire to a minimum, add the meat, and turn it constantly, so that every part of the meat is evenly covered with brown sugar. When you think the temperature in the pot is not enough, you can turn up the fire a little more, just be careful not to burn it. When you feel that the color is almost the same, you can pour some soy sauce, and then add aniseed, a large ginger, a handful of pepper, two chopped sections of green onions, a handful of dried peppers, four or five pieces of star anise, and a large section of cinnamon. After adding water without meat, turn to low heat and simmer slowly.

It will take about an hour. Turn over in the middle, and turn the top to the bottom. Chopsticks can easily pass through the meat to indicate that it is cooked. If you like spicy food, you can put more pepper and dried pepper. This method can marinate all kinds of vegetarian food, fat sausage, pork belly, pig heart, chicken feet, duck neck, duck head, kelp, bean curd skin, lotus root and so on.

The picture is a pig's head that he marinated last year. Personally, I feel good. I hope you like it.

The color matching of braised pork mainly depends on two seasonings, one is fried sugar color, and the other is red yeast powder. First, use monascus powder to adjust the background color. At this time, the meat color is bright and slightly red. If you want the meat color to be bright and attractive, it is mainly adjusted by sugar color. Don't put all the sugar in at once, add it according to the color of the soup. In the middle of the marinating process, the color can be adjusted again according to the color of the food. Although the process is simple, it is not easy to bring up satisfactory colors. Interested friends can watch the video of stewed pig's trotters I made in the early stage. The color is red and bright. Not only stewed pig's trotters, but also other meats can be marinated in this way.

If troublesome friends are at home, they can mix colors with soy sauce. However, soy sauce has a disadvantage, that is, the color of ingredients will soon turn black after cooking, which is not suitable for commercial use.

If the color of braised pork is bright, it is necessary to use sugar to enhance the color, so that the braised pork is ruddy and shiny, which can't be done by old soy sauce.

You can watch the video we sent about frying the color of sugar, as well as the video about making braised pork, which I hope will be helpful to you.

You can also follow us and share more dry goods with you.

First, braised pork is mouth-watering, relying on four characteristics: < Good in the world, bright and pleasing to the eye, appetizing; Not good in class, dull and eye-damaging, disgusting. Second, there are three main coloring methods for braised pork:

Of the three coloring methods, the sauce color is the most difficult to grasp. It's not that the old driver is afraid to start casually. I have failed many times, but I still don't have full confidence to do it well. Because there are too many variables in coloring with soy sauce, such as brand, dosage ratio, soy sauce time, marinating time, meat, etc. If you don't master any node well, it will easily lead to problems, either light or heavy, and it will change color if you don't fish out a lot.

We don't advocate monascus coloring, and additives are afraid. I feel that the color is cheap, which can't reflect the texture of braised pork. The feeling of eating is completely different, just like spending money on a bear's paw and eating a chicken.

the most suitable color for braised pork is sugar. The main thing is that it can perfectly reflect the best effect of fried sugar, with bright color and pure taste. Third, there are two main ways to stir-fry sugar color: < P > Fourth, the way to keep the color of braised pork bright.

after the braised pork is marinated, it is fished out and put away, at least for a day, and it is as full and bright as it was just out of the pot. In fact, it is very simple to do this. The core lies in moisturizing and not letting the surface of braised pork lose moisture.

First of all, there are three things to cook and store braised pork:

Moisturizing method is to keep the surface of braised pork sealed by oil film. There are two methods:

There are many ways to make braised pork bright in a short time (within 24 hours): 1, soy sauce with red rice, and 2, sugar with red rice. 3. Soy sauce adds red pigment (a kind of food colorant), and sugar color adds red pigment. 4, nitrate (excessive consequences! ) 5 Yijia braised soy sauce with red pigment (at your own risk) and so on. If I eat it myself and save trouble, I will use sugar-colored and Haitian braised soy sauce, and the effect is very good!

Hello, I'm Lamian Noodles. I've been engaged in the beef noodle industry in Lanzhou for many years. I'm not only a professional in the production of pasta, but also a professional in the production of braised pork. How to make the color of braised pork bright? I believe my answer is definitely the highest in gold content, and it is the most professional. You will understand it after reading it professionally or not.

The personal homepage has a series of video tutorials made in Lamian Noodles, Lanzhou, and various recipes shared in Lamian Noodles. If you are interested, you can take a look at the two key steps to make the braised pork bright.

The bright color of the finished braised pork can be divided into two parts. The first part is the appearance of the braised pork after it is cooked, and the second part is the appearance change of the braised pork after it is placed for a period of time. In these two parts, it is easy to keep the bright color of braised pork when it is just out of the pot, but it is difficult to keep the bright color of braised pork after it is out of the pot, because this involves the problem of oxidation and discoloration of braised pork, and the natural oxidation of braised pork will seriously affect the appearance of braised pork, so here are two ways to make the bright and lasting color of braised pork.

The personal homepage has all kinds of practices of braised dishes and the sharing of spice formulas. Explain how to deal with the common problems of braised dishes regularly to make the braised pork fresh out of the pot bright.

question analysis 1: what does the bright color of braised pork mean?

The fresh-cooked braised pork is bright in appearance, which shows that the gum content and oil content in the brine are high. If a pot of brine is in a state of clear soup and little water, then the brine will never be bright, but dull. Therefore, the gum and grease in brine are very important.

answer 1: if you want to make the braised pork fresh out of the pot bright, you must ensure that enough meat ingredients are marinated. If it is new brine, try to add more ingredients rich in gum and fat when cooking the broth, such as pigskin.

Question analysis 2: What does the bright appearance of braised pork mean?

In fact, the fresh and bright color of the braised pork just out of the pot can be understood as two concepts. The freshness of the braised pork shows that only the full braised pork looks fresh, whereas the braised pork with severe dehydration is generally accompanied by serious coloring and incomplete ingredients, so it looks not fresh enough. The brightness of braised pork shows that there are reflective things on the surface of the ingredients.

answer 2: if you want the braised pork to look fresh, you should first ensure that the marinated ingredients can't be dehydrated seriously, so you should marinate it with low fire. Secondly, you should ensure that the color of the braised pork is not too heavy, preferably a little lighter, because the color of the braised pork will undergo an oxidative discoloration process. For example, with the change of storage time, the color of the braised pork will change from reddish-bright-dark-brown.

The easiest way to make the color of braised pork shine is to add sugar color to the brine, and it is best to choose tender sugar color. In fact, the best way to make the braised pork bright is to use the method of oil brine, that is, after the ingredients are marinated in brine, they are dried and soaked in brine oil. This method can keep the prepared braised pork bright and not black for a long time, and it is not discolored, and it is more tasty.

share the experience of dry food in actual combat regularly, and explain how professional catering knowledge can keep the braised pork bright after cooking.

problem analysis: the biggest problem is the natural oxygen of the braised pork to keep its appearance after cooking.