1. How can braised pork be fragrant? 1. Choose high-quality ingredients: high-quality ingredients have enough fresh flavor and less odor. As long as simple primary processing, then later marinating, mastering the temperature and time, you can marinate the fragrant braised pork. Choose high-quality ingredients, and the braised pork will be full of fragrance. Many friends ask, can high-quality ingredients only be fresh? In fact, it is best to make fresh braised pork, but the cost is also high. It is also a good choice to use frozen goods in some commercial practices, but we should also pay attention to the brand and product quality. 2. Fine primary processing: No matter how high-quality ingredients are, they are somewhat smelly, such as bloody or miscellaneous hair. This requires fine primary processing, which can be removed by pickling in advance, soaking in water, blanching, etc., and the stubble should be baked with a spray gun. 3. Master seasonings reasonably: The seasonings here are not only salt, but also spices. Needless to say, salt can produce fragrance, especially braised pork. The amount of salt generally accounts for 1.6%-2% of the total amount of ingredients. Of course, this is not a dead number, and it should be adjusted according to the local taste, whether the ingredients are pickled or not, and whether other seasonings containing salt are added. 4. Grasp the time and heat: from the time point of view, rotten meat is naturally fragrant, just like fatty pork. Through long-term marinating and long-term fusion of meat, brine and spices, the meat is soft and fragrant. From the point of view of heat, the big fire gives out the fragrance and shapes, and the small fire keeps the flavor and shapes. By reasonably adjusting the big and small fires, the meat flavor can be achieved. How can the color of braised pork look good? If you want the color of braised pork to look good, you need to add some coloring seasonings. The commonly used coloring seasonings in red brine are: soy sauce, sugar color, red rice, gardenia and so on.
Many friends think that soy sauce can't be added to brine, and the finished brine with soy sauce will often be oxidized and blackened. In fact, this is not a good grasp of the dosage of soy sauce. As long as the dosage is reasonably mastered, the degree of oxidation and blackening can be completely reduced. Monascus rice can be used alone in red brine, but the color of Monascus rice used alone is too bright, which is not recognized in some areas, so it is often used with Gardenia. Sugar color is the most commonly used coloring seasoning in red brine. It not only has the function of coloring, but also has the function of removing fishy smell and enhancing aroma of ingredients when frying sugar color, which is beyond the reach of other seasonings. The commonly used sugar color in brine is generally slightly lighter than the sugar color we usually use for cooking, because the braised pork with sugar color will also be oxidized to black, and the lighter frying can leave some room for the later oxidation. In my experience, there is no specific dosage of gardenia, sugar color or red rice, because different regions accept different colors. However, I can give some empirical methods as a reference: Monascus rice can be boiled in water, directly added to the brine, or used when the ingredients are blanched to make the ingredients have a pink background color, so that only gardenia or sugar can be added to the brine with good color. Remember not to add monascus rice directly into the brine. Monascus rice contains starch, which will make the brine sour for a long time, and the color is not easy to master. The method of boiling monascus rice in water is simple: slightly wash the monascus rice and the ratio of clear water is 1:5, boil it slowly for about 10 minutes, then it can be filtered and used, and the remaining monascus rice can be reused for the second time. Attention should be paid to the color matching of sugar: don't adjust the color at once. Because the color matching of sugar is generally at the beginning of marinating, after a long period of subsequent marinating, the color of braised pork will further deepen. Gardenia can be used with red rice or sugar color, or they can be used together. The main function of Gardenia is to adjust yellow. , with red rice or sugar color, can bring out the attractive golden red of braised pork.