Everyone is familiar with the cooking method of braising in soy sauce. Braised pork, braised beef, braised fish and braised ribs, which we often eat, are all delicious dishes cooked in braised pork. However, when many people cook braised dishes, the taste is wrong, the color is not bright, and even the taste of the raw materials themselves is not made. The reason why they didn't fully present the proper flavor of braised dishes is because they didn't master the cooking skills here. Let's give you a detailed introduction. What are the cooking skills of braised dishes?

Whether braised dishes are cooked with brown sugar is the most important factor. As we all know, braised dishes pay attention to a bright red color, which makes people look appetizing and want to eat. In order to achieve this effect, we must cook the sugar color well. The most important thing for us to cook sugar is to choose what sugar to cook. Here is a little trick for everyone, that is, use rock sugar to cook the sugar color, and if possible, use yellow rock sugar.

Yellow rock candy is bright red in sugar color, and there will be no bitterness in taste, even in Bordeaux. The taste of sugar still won't feel mushy, and when cooking sugar color, you must cook it with oil, not with water. Sugar boiled in oil is bright and easy to color.

When cooking braised pork and braised fish, people will report that the meat tastes greasy and the fish feels tender. The main reason is that we add soup after cooking sugar, and most people add cold water. This is a very wrong approach. Remember to add boiling water at this time. If cold water is poured, the ingredients will be hot, and the oil contained in the ingredients will be locked in the ingredients themselves after being stimulated by cold water. This will greatly affect the taste of ingredients, especially cooking pork, fish and other dishes, which will make people feel greasy and not fresh enough.

The problem of collecting juice When many people cook braised dishes, the most critical step is always the problem of collecting juice. Too much braised vegetable soup will affect the taste, the appearance and even the production of the whole dish. Collecting juice on the fire has always been one of the secrets of stewing vegetables. When cooking braised pork and braised fish, you must remember to simmer after boiling, and then turn on the fire to collect the juice after all the ingredients are cooked. At this time, we can slowly take out the soup with a spoon and see the consistency. If the consistency of the soup looks thicker than ordinary soup, it means that the dish is ready.