How to deal with it? Summing up many years of experience: color matching can reduce the proportion of sugar and soy sauce, and color matching with Arnebia euchroma and monascus rice. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness.
Note: red rice should be cooked with high-alcohol liquor according to the color requirements, and Arnebia euchroma should be put into the pot with aniseed.
Take 40kg salt water as an example:
1. Brine should be golden in color: add 20g white wine to 50g red yeast rice, light it, stir it with iron chopsticks until it goes out naturally, and then blend it in brine (the role of burning red yeast rice with white wine is to remove odor and stabilize color).
2. The color of the brine should be bright red: add 30 grams of white wine to 50 grams of monascus, stir with iron chopsticks until it goes out naturally, and then put it into the brine.
3. The color requirement is purplish red: add 50 grams of white wine to 50 grams of red rice, light it, stir it with iron chopsticks until it goes out naturally, and then add it.
Note: The raw materials for marinating should be separated from the fire after they are seven-matured, and then marinated after the marinating is completely cooled, so that the marinating is "spiritual".
Extended content:
Monascus rice, the scientific name of traditional Chinese medicine. Indica rice, japonica rice, glutinous rice and other rice are used as raw materials and fermented by red yeast, which is brown-red or purple-red rice.
Functions: invigorating spleen and promoting digestion, promoting blood circulation and removing blood stasis.
Indications: It is used for postpartum lochia, abdominal pain due to blood stasis, dyspepsia, red and white dysentery and traumatic injury.