There are many ways to color braised vegetables.

1. The most traditional method is to fry the sugar color.

The advantage is that it is all natural and does not contain any chemical pigments.

The disadvantage is that this is a technical job,

Although the sugar color is not high in cost, in fact, all the sugar color is poured into the stewed soup, and the utilization rate is not high.

2. Pigment additives

Since the 1990s, the food industry has progressed, and a series of pigment additives have appeared, such as sodium isoVC and sunset red used in the coloring of braised vegetables. The advantage of these methods is that they are convenient, low cost, and have good coloring effects, but the colors they apply also look very rigid.

The disadvantage is that everyone knows that if the country bans it, customers will be afraid.

3. Red barbecue shabu-shabu sauce,

a kind of stuff with maltose and red oil as the main raw materials. It is quite simple to use, just open the package and pour in a large amount of it. In a bowl, add a little water to dilute it. When the stewed vegetables just come out, brush a layer on the skin. Not only can it be colored, but it can also keep the stewed vegetables from turning black (it will not turn black on the same day). It can be used not only for stewed vegetables, but also for roasted chicken and duck. use. Moreover, this method is convenient and the effect is quite good.