Braised pork is a famous popular dish that many people like to eat. It is a hot dish. It uses pork belly as the main ingredient. It is best to use fat and lean three-layer pork (pork belly). How to make it As many as twenty or thirty species. All in all, red pork belly is not only a must-have dish for various holidays and parties, but also a daily dish that people particularly love.

The preparation of red pork belly is different in different regions and seasons, but without exception, red pork belly is bright red. First of all, red represents happiness. In addition, bright red also means red. The meatloaf is very tasty. So how can we make the red meat the brightest?

One method is to add fried sugar to the braised pork, also called the fried sugar method. The ingredients required for this method include pork belly, salt, rock sugar, cinnamon, star anise, bay leaves, dark soy sauce, green onions, ginger, red yeast rice, etc.

For pork belly, it is best to choose three layers of fat and two layers of lean. Cut the pork belly into moderately sized pieces, put it into a boiling water pot again to remove the blood, remove and drain.

First crush the rock sugar, put it into a pot and heat it. When the sugar slowly melts, turns slightly yellow and has a lot of big bubbles, then add pork belly and stir-fry to melt the sugar color into the meat. Add a small amount of water to simmer, and add a small amount of red yeast rice to the soup. This is the key to turning it red and bright. When the soup water turns into a thick soup, it is ready to be taken out of the pot.

●Using this method, you must control the heat when frying the color of the sugar. Heating it over low heat, the sugar will slowly melt. It is best to bubble when frying, and then the pork belly will change color. Pay attention to the heat and not too much red yeast rice, otherwise the sweetness will easily turn into bitterness.

●In some places, fermented bean curd is used for coloring, or some soy sauce and dark soy sauce are added at the same time.

The above are some relatively common methods. I hope it will be helpful for everyone to cook red pork in the future.

We have already mentioned how to make braised pork before. There are so many ways to make this popular home-cooked dish. Among the different ways of doing it in various places, there are several differences in the coloring step alone. Next, let’s talk about this color adjustment issue.

The first step is to fry the sugar color. Melt the sugar (rock sugar, brown sugar, maltose, etc.) into syrup over low heat. When the sugar liquid turns yellow and bubbles, you can blanch it. Remove the cooked pork belly pieces and stir-fry evenly. Although the color is not very bright, it is rosy and natural, but the heat must be controlled well, otherwise it may be bitter.

The second step is to use soy sauce and dark soy sauce for coloring. This is easier to do. There is even a special braised soy sauce now, which is developed for dishes such as braised pork that require "color". For those who don’t want to use sugar in their dishes or are trying to cook for the first time, using dark soy sauce or braised soy sauce for coloring is a very convenient option, but the color is not that bright.

Finally, we use red yeast rice and fermented bean curd (the red kind) for coloring. These two colorings are more in line with the requirements of the topic. The color is relatively bright and red, and it will also make the color more beautiful. The dish has a special flavor. However, the colors of these two are not particularly natural. They also need to be mixed with soy sauce to blend the color. Also, pay attention to the dosage. Too much red yeast rice will make it bitter, and too much fermented bean curd will taste a bit strange. But relatively speaking, I think that adding a small amount of red yeast rice really helps the braised pork dish to turn into a bright red color, and the color is more vivid than other coloring methods.

In summary, if you want the braised pork to be brighter in color, you can add a little bit of red yeast rice to the original coloring to effectively brighten the color. The above is what I shared about the coloring of braised pork. Welcome to comment and share your tips. For friends who are interested in food, healthy diet and food anecdotes, you can follow and like to support it, and share interesting and useful related content together in the future!

Posting an article about Shanghai local braised pork, hoping it can help you

Shanghai local braised pork is a must-try for gourmets (a must-have recipe for great chefs)

Gourmet Chef

10-24

< /p>

Hello everyone, I love you all. Chinese cuisine has a long history and rich quality. If we want to say that the dish with the highest popularity is braised pork, it must be in the top ten.

When it comes to braised pork, my favorite Shanghainese dish is braised pork. This local braised pork originates from Dongpo pork. It has been developed and improved by famous chefs, and has the characteristics of thick oily red sauce, salty and sweet taste, soft and waxy texture, and mellow aroma.

The food chef will introduce the method in detail below, please remember it clearly. .

Selection of ingredients: Choose good pork belly and choose cooled sour pork, because the braised pork in this dish does not need to be blanched in order to be fresh and tender, and the cooled sour pork is more tender) .

Hot soup for braised pork: 500 grams of water, 0.2 grams of red yeast rice noodles, two star anise, 5 grams of cinnamon, and 5 bay leaves , 2 grams of pork belly, 2 grams of tangerine peel, 2 cloves, cook for 5 minutes, remove the spices. Set aside hot soup.

Cut 500 grams of pork belly into cubes (3.3 cm square). Heat 20 grams of oil in the pot and fry the pork belly on medium heat until it is slightly browned on all six sides to lock in the moisture of the pork belly. Add 20 grams of ginger slices and lightly fry them, add 35 grams of brewed soy sauce, 80 grams of rice wine, 15 grams of white sugar, and 500 grams of hot soup. Cook over high heat for 5 minutes, then simmer over low heat for 35 minutes.

At this time, the gelatin of the meat skin has dispersed into the sauce, and the sauce Only half is left, add 0.5g to 1g of salt (due to the salt content of soy sauce) to taste, and 30g of green onions. Turn to high heat to collect juice.

The sauce is thick, half covering the braised pork, and half overflowing. Pick out the ginger slices and scallion segments, add a little scallion oil until the oil is bright, take it out of the pot and put it on a hot plate (steam to heat).

Why is the color of braised pork so red? , watch the video

Braised pork is a famous popular dish and is a hot dish. It uses pork belly as the main ingredient. It is best to use three layers of fat and lean meat (pork belly). There are as many as 20 or 30 ways to make it in the north and south.

The cooking technique for braised pork is mainly casserole. The cooked meat is fat and lean, sweet and soft, and melts in your mouth. Braised pork is widely spread throughout our country and has certain nutritional value.

There are many ways to color braised pork. According to my personal experience, I prefer to use rock sugar to color it, because I think rock sugar gives the reddest color. Bright, not easy to change color, and stable in color. The commonly used coloring methods for braised pork are 1. The written name of soy sauce coloring is dark soy sauce. Generally, it is better to buy dark soy sauce with better quality, such as Haitian dark soy sauce, Lee Kum Kee dark soy sauce, etc. This coloring method is simple and natural. 2. Mixed color of Nanru sauce and dark soy sauce 3. Mixed color of red yeast rice and dark soy sauce 4. Mixed color of maltose and dark soy sauce 5. Colored sugar boiled with white sugar. The above are several commonly used coloring methods in cooking. I generally prefer rock sugar coloring. The specific methods are as follows:

Drawing → tender juice → sugar color

Nowadays, chefs refer to fried sugar as a general term. In fact, fried sugar should be divided into three stages: drawing state → tender juice state → sugar color state. After the sugar liquid melts, the first stage is the emergence of small yellow bubbles, which are light yellow. At this time, it is in the drawing state. After boiling for a while, large yellow bubbles will begin to appear. At this time, the color is golden, which is called the tender juice state. Continue to cook, and the sugar will When the liquid coke turns into chicken blood red (maroon red), it is called sugar color state. Add boiling water to the sugar liquid that has been simmered to a tender juice and sugar color state and simmer until it becomes tender juice and sugar color.

When frying the sugar color, you must control the heat. When the color turns deep red, add boiling water to cool down. You can also use oil to fry the sugar color. Personally, I think using water will reduce some fat intake. Even better, too little sugar makes it difficult to fry. I used a little more when frying, but only used a little bit when I used it. It enhances the color and freshness, and reducing the intake of refined sugar is also helpful for health.

I usually just use sugar and soy sauce. First blanch the pork belly in cold water, then boil the cold water, cut into cubes of about 2cm, heat the pot, add a little oil and put the meat in Stir-fry in the pot until golden brown and add ginger, green onion, and star anise (2-3). Add a little cooking wine, light soy sauce, and white sugar and stir-fry again, pour some Zhenjiang vinegar, and finally heat the water to cover the meat itself, simmer over low heat for a few hours, add salt according to your own taste, if the color is not enough, you can add a little dark soy sauce, not too much many.

The braised pork must be blanched. If it is not blanched, there will be a lot of lard in it, which will affect the taste. Moreover, after blanching, it must be washed with warm water. It must be warm or hot. Otherwise, the meat will become hard after thermal expansion and contraction, and it will not taste good when cooked. It will be soft and chewy after being washed with hot water.

Rock sugar is good when fried. However, sugar gelatinization may be unhealthy and may cure cancer.

It’s best to use red yeast rice