The method of direct brine and coloring is suitable for all foods. Blanch or not blanch the processed foods directly into the red brine of the correct color, and then the brine and coloring are complete. Coloring condiments are generally used for direct braised vegetables. The condiments that can give the stewed vegetables a bright red color can be roughly divided into three categories: soy sauce, melanin, and natural coloring condiments. Light soy sauce is generally used more in braised products, and less is used in red brine. Melanin refers to orange-red, red and other pink and oily melanin. Because this kind of coloring is not natural, it is not the same as light soy sauce here. Enough said, actually enjoy the use of pure natural coloring condiments. There are three common types of this coloring condiment: red yeast rice, yellow gardenia and fried sugar color. Stir-fried sugar color: a toffee-like substance of white sugar. The sugar dissolves after being exposed to high temperatures. Then the dissolved substances form dark brown substances through aggregation and condensation reactions. When water is added, lemon yellow is produced. Use it to give food Bright red.

Fried sugar color is the most commonly used coloring condiment in braised soup. It can not only color, but the toffee flavor formed when toffee is sugared can also add freshness to braised vegetables and mask the odor. . The desired color of braised vegetables is like the water starch thickening oil that people usually use when cooking. Only with the encapsulation of the sauce and the support of the oil can the dishes be bright. Therefore, if you want the color of braised vegetables, The marinade must have a certain consistency and oil content. Only in this way can the marinade be naturally hung with gravy when it is cooked. Combined with the red color, the stewed vegetable can be made more vivid. Thickness of the marinade: If the ingredients you usually stew are low in collagen, you can add some pork rinds to the stewed soup, or braise more pig feet, etc., to increase the viscosity of the marinade. The braised pork rinds are still fine. Sold as a category.

Immediately after the braised vegetables are cooked, brush them with braised oil or cover them with fresh-keeping bags or breathable cotton cloth to reduce direct contact with air, maintain surface moisture, reduce the oxidation rate, and alleviate deterioration. black. During the operation, in addition to the above two methods, food additives such as antioxidants or moisturizers can also be used, but these two categories should be avoided or unnecessary. If the color of the stewed vegetables turns dark seriously, you can also use the method of re-cooking to fade the color and then fill in the eyebrows again. Braised vegetables are bright in color, delicious and rich in flavor, and the meat is soft but not rotten. They are loved by everyone. I really like eating braised vegetables. If you want to make braised vegetables bright and crisp, the selection and processing of ingredients are very important. Use Huang Zhi Add fried sugar to color, and the proportion of seasoning formula must be mastered, so that the braised vegetables will be bright in color and delicious.

The key is to make braised vegetables red and bright. I enjoy the method of making braised vegetables red and bright: raw meat, shallots, and spice packets (a few cloves are enough, too much will change the taste). Rock sugar, crushed rock sugar (white sugar, red rice koji, etc.) can all be used. Rock sugar is the best. Method: Bring the wok to a boil and let the rock sugar melt until it bubbles and the bubbles disperse outwards. Pour in the boiling water (the amount of water depends on the amount of braised vegetables). Bring to a boil and add the meat, spice packets, ginger, garlic, and dark soy sauce and simmer for about an hour. In this way, the pot will be overflowing with fragrance and the bright red braised vegetables will impress your tongue. There are actually many bright red colors in the braised vegetables. This is closely related to the proportion of coloring materials used when braised vegetables are braised, as well as the length of braised vegetables and the use of slow fire.