The color of braised pork in sauce is basically warm. Traditionally, it is sauce red. The kind with red in yellow is popular recently. Let's call it yellow and red. This color is popular because yellow and red can prolong the oxidation time and prevent the finished product from blackening rapidly. What can be put in the brine of cooked sauce to make the color beautiful and bring out yellow and red? Share it with my bittern experience:
—— Bring out the yellow-red coloring matter in the salt water—
1. Chemical tinting pigments: First of all, I don't need these, but since I shared my experience, I poured out all my money. If you want to adjust yellow and red, you can use pigments such as monascus red and monascus yellow. It should be noted that these pigments are too bright and the finished product is unnatural.
2. Natural coloring pigments:
Redmi, turmeric and gardenia can bring out yellow and red. Among them, the most commonly used brine is gardenia red rice.
Monascus rice: mainly used to adjust the red color of brine, there are generally three ways to use it: ①. Put it in a material bag and salt water, and take it out immediately after adjusting the color. (2) Add clear water to Redmi, boil it into Redmi water, pour it into brine, and add it as needed according to the color of brine. ③ Monascus rice has its own flavor. Adding too much into brine will not only make the color heavier, but also affect the taste, and sometimes improper preservation will easily lead to the rancidity of brine. You can choose a method without direct contact with brine: add red yeast rice when the ingredients are blanched, and use the blanching time to give the ingredients a pink background.
Gardenia: mainly used for yellow brine, which can be boiled into gardenia water or directly put into brine. Note that Gardenia also has a taste, and the dosage should not be too large, about 8 grams per 10 kg brine can be used. Gardenia flowers should be fished out in time when the color is enough, and should not be put in salt water for a long time.
Third, secondary processing and color mixing: The only color that can adjust Huang Tiao red here is sugar. The function of sugar is very powerful. Only the color of sugar can be yellow and red, and it can also be mixed with gardenia and monascus rice for better effect.
Then why do you say that bittern oil should have a certain thickness? This means that there is not much halogen oil, especially old halogen, and it is enough to keep the thickness of 3~5㎝. Too much will not only affect the judgment of the depth of brine, but also make it difficult to maintain brine.
-Techniques for adjusting the yellow-red brightness of brine-
1. In the bittern with sugar color, don't fry the sugar color too much. Fry the sugar solution until the yellow foam falls back, and pour in boiling water. Don't fry until it is purple.
2. Don't add sugar color every time after the formation of old brine, because the brown braised pork is particularly prone to oxidation and blackening. To reduce the frequency of use, you can use rock sugar or maltose instead, and then use sugar to correct it when the color is light.
3. When using the color of sugar-colored brine, the brine must be boiled with fire for more than ten minutes to stabilize the color.
4. In order to reduce the oxidation of braised pork, the color of brine should be slightly lighter, not just right, so that the slightly oxidized color of braised pork is beautiful.
5. Gardenia can be boiled in water or fried in sugar color, and the specific ratio is as follows: 100g Gardenia plus 1000g water, boiled for about 1000g to filter the residue, and can be fried in about1000g rock sugar without boiling water.
6. There may be less bittern oil in the new bittern. When braising pork, you can use some fried sealing oil appropriately, or add more ingredients rich in animal fat during the broth hanging stage.
According to the above experience and skills, it should not be difficult to adjust the yellow-red color of brine. The difficulty lies in how to keep yellow and red for a long time and avoid blackening (or minimize blackening). Let's share some skills to keep the beautiful color of braised pork and minimize blackening according to my experience.