Some unscrupulous pot-stewed chefs directly put essence and color, which directly harms their health. The color in the sugar water is still too light to use. The general practice of our own pot-stewed dishes is to match the color with light soy sauce and deep soy sauce. The hue made by those so-called braised dishes masters outside is particularly beautiful, so be careful, be careful that it is the essence.
In today's society, everyone pays attention to health. The redder the pot-stewed vegetables, the fewer people buy them. I remember when I cooked pot-stewed vegetables in Xuzhou, the locals just didn't want them to turn red. They want some colorless stews, so they may not be able to sell them. As long as they are delicious and brightly colored, their business will be better.
Convinced of the information on the mobile phone, my father insisted that the second brother's method should also keep pace with the times. There are no smart phones now. I just read an article in this field, which makes sense.
There is no soy sauce in brine, which may also be related to different ingredients, especially white brine. If there is no soy sauce in the red brine, the taste of the pickled ingredients will be greatly reduced.
Of course, some people who like dark colors are another matter. Generally, bittern is brighter with sugar, redder with monascus and darker with soy sauce. Business people are more particular, and eating at home is more casual. In short, radish and cabbage have their own love.
One is to increase the salty flavor of brine, because the main function of soy sauce for food production is to refresh. Another reason is that soy sauce has a coloring function, which can make the color of braised dishes darker. Therefore, it is generally unnecessary to add soy sauce when preparing white and yellow bittern.