1. Choose fresh raw materials. Fresh ingredients are bright in color and taste better. Therefore, it is best to choose fresh ingredients, especially those which are more important in color, such as red dates and carrots, when marinating pot-stewed vegetables.
2. Use high-quality halogen materials. The quality and proportion of marinade will also affect the color and taste of marinade. Therefore, when marinating marinades, we should choose high-quality marinades, and try not to use marinades that are not fresh and have a bad taste.
3. Control the time of marinating. Too long marinating time will lead to excessive discoloration of ingredients, which will affect the aesthetics of marinated vegetables. Therefore, when marinating pot-stewed vegetables, it is necessary to control the marinating time and not to over-marinate.
4. Add the right amount of vinegar. Adding proper amount of vinegar in the marinating process can help the ingredients keep red and bright colors. However, the amount of vinegar should also be well controlled, not too much, otherwise it will affect the taste of ingredients.
5. Pay attention when storing. The marinated pot-stewed vegetables should be kept in a clean, ventilated and cool place to avoid direct sunlight or humidity. In addition, during storage, appropriate amount of soy sauce or vinegar can be added to keep the color and taste of the marinated vegetables.
In a word, to keep the red and bright color after marinating, we need to pay attention to many aspects such as ingredients, marinade and marinating time. Only by mastering these skills can we make stewed dishes with bright color and delicious taste.
Pot-stewed vegetable is a traditional snack in China, with delicious taste and simple preparation, which is suitable for various occasions. The following are the basic steps to make pot-stewed dishes:
Materials:
Lean meat or chicken feet, duck neck, etc.
Spices such as star anise, cinnamon, pepper, ginger and onion.
Seasonings such as soy sauce, salt and rock sugar.
Steps:
Food processing: clean lean meat, chicken feet, duck neck, etc., remove impurities such as hair and blood, and then clean with water.
Boiling the marinade: put the spices such as star anise, cinnamon, pepper, ginger and onion into a pot, add water to boil, then add seasonings such as soy sauce, salt and rock sugar and cook until it is completely dissolved.
Marinated food: put the processed food into the marinade to ensure that the food is completely soaked in the marinade. After boiling on high fire, turn to low heat and cook slowly. The time varies from about 30 minutes to 1 hour, depending on the size and thickness of the food.
Cool and taste: take out the marinated ingredients and put them in a container, then pour the marinade into the container until the ingredients are completely soaked in the marinade, and leave them at room temperature for at least 4 hours so that the ingredients can be fully tasted.
Finally, you can add seasonings such as minced garlic and Chili oil according to your taste, and you can eat it.
Tips:
Boil the marinade until it is completely dissolved to avoid uneven taste.
When cooking ingredients, it is not advisable to cook them for too long, so as to avoid over-cooking the ingredients and affecting the taste.
After being put into the container, the pot-stewed vegetables should be placed at room temperature to taste naturally, so as not to be heated, so as not to affect the taste.