The most obvious representative of this color is Zhou Heiya's duck accessories. Many people misunderstand the color of Zhou Heiya products and think it is black. In fact, the accurate statement should be black and bright color, because there are still some yellow and bright colors in this black. Simple black color will look dull, while black and bright color is like the highlight when taking pictures, and the product will look more appetizing. If you want to make a dark and bright color, you must combine the sauce with the sugar color. The sauce is black and the sugar color is used to stimulate appetite.

The second kind: crimson

To make this color, you need a deeper brine. If you don't want to use soy sauce and soy sauce, you can only use sugar to make this color. If you want to make deep red with sugar, the only way is to fry the sugar as old as possible, but because the sugar is too old, you have to control the dosage. If you add too much, it will cause bitterness. However, if the old sugar is the main color, adding a proper amount of monascus powder can also set off a deep red color. In that case,

The third kind: golden red

In fact, some cities like to make braised trotters golden red, such as Longjiang braised trotters. To make this color, we still use sugar and monascus powder to match, but the method is different from crimson. Specifically, firstly, the monascus powder is melted in hot water of about 80 degrees, and when it is necessary to stir-fry the sugar color with water, the hot water in which the monascus powder is dissolved is added to fully blend the monascus powder and the sugar color. The brine prepared by this method turns golden red.

The fourth kind: light yellow

This color is generally suitable for salt baked series products, such as roasted chicken feet. This kind of product usually needs yellowish color. The specific method is to mix the sugar color with turmeric. The sugar color should also be tender, but not too much, otherwise the brine will be sweet.

Fifth: golden yellow

General spiced brine, such as braised chicken, will use this color. The specific method is to fry the sugar color to normal jujube red. When preparing halogen color, add a small amount of sugar color, and then add gardenia yellow to pickle together. Gardenia can't be used directly, because the color of gardenia will be stiff when it is used alone. Then, it is necessary to use the characteristics of strong sugar adhesion and soft and bright color to keep the braised chicken from fading and shiny for a long time.

Sixth: red and yellow

For example, braised beef itself is dark in color. If sugar color is used alone in brine, it will turn black easily after being sold for a long time. However, if red yeast powder is used alone, the white ribs on the surface of beef are easy to turn red, which makes customers mistakenly think that it is pigmentation, so it is best to adjust the color of beef to tend to red and yellow, which is more in line with the color of beef itself. When preparing this color, the sugar color boiled by red yeast powder is usually added to brine and then added.