Red Roast Pinyin: hóng shāo.

I. Basic Interpretation

Red Roast Pinyin is: hóng shāo. red pinyin is: hóng, with the consonant h, rhyming with ong, and the tone of the voice. The pinyin for burnt is: shāo, the consonant is sh, the rhyme is ao, and the tone is diphthong. Refers to a burning fire. A cooking method. Take half-cooked meat, fish, or the like, add soy sauce and other ingredients, and simmer it to make it a deep red color.

Braised pork is one of the more commonly used Chinese cooking methods. Common braised dishes include braised meat and braised fish, as well as braised eggplant. Most of the braised dishes are colored with soy sauce, the finished product is mostly dark red, light red or jujube red, it has a reddish color, fresh and salty taste, slightly sweet, crispy and suitable for the mouth, the juice is yellow and fragrant. But to do red and shiny, thick flavor and thick juice, need a little work and know-how, but also a kind of fire mastery.

Two, the introduction of braised

1, braised practice

Cut the fresh ingredients into the same size as possible pieces, blocks, segments, but should not be cut too small and too thin, otherwise the back of a long time cooking will lead to the ingredients rotten broken. Ingredients are usually blanched and then sautéed to make them appear shiny. Another pot of oil, first with sugar fried soup color, then add water and seasoning, low heat slow stew, high heat juice.

2, the characteristics of braised dishes

The finished product is most of the jujube red, light red, dark red, red, bright color, soup mellow, taste to fresh sweet and fresh, soy sauce is its essential seasoning, each local recipe, cooking different, presenting a slightly different taste characteristics. The charm of braised pork lies in its red color, red can arouse people's appetite, the braised pork soup poured into the rice, with a piece of meat into the mouth, every time the braised pork is from the fire back to the calm happiness.

Three, braised seasoning

Braised dishes taste salty and fresh, slightly sweet, mainly seasoned with soy sauce, the amount of sugar should be moderate, should be less than more. Braised dishes pay attention to the original flavor, so the soup should be appropriate, more soup is tasteless, less soup is not easy to burn through the main ingredients, generally speaking, under the soup to the raw materials about 2 times appropriate, when burned to account for the raw materials of the 1/4 when the pot.

The juice should not be too tight, too tight soup thick, will lose the characteristics of braised dishes. Thickening should not be too thick, hook a little water starch, so that the juice bright gravy bright, the main ingredients stand out. Color and seasoning, the two are inseparable. Seasoning has the role of seasoning, seasoning also has the role of seasoning. This requires that in the dishes into dishes stage, under the soy sauce, sugar color should not be too much, so as not to soup too deep, affecting the taste and color. The principle is that it is better to be shallow than deep.