Braised pork is a common delicacy in our lives. It pays attention to color, aroma and taste. A good braised pork must be soft and fragrant, with a bright red color, an appetizing color and a rich aroma.

It’s truly delicious. How should braised pork be braised?

The color can be more beautiful, which involves the coloring of braised meat. The common ones are red braised, yellow braised and white braised. Different spices can be matched with different colors. Red braised food will be caramel color, such as braised pork.

Large intestine, soy sauce beef, pig head meat, yellow braised food, food is golden yellow, such as braised fatty intestines, white braised, colorless or natural color, such as white braised chicken, white braised beef tripe, pork tripe, etc. The seasonings and spices used are basically the same.

The taste is basically the same, the only difference is the color.

Commonly used coloring seasonings in red brine include: soy sauce, fried sugar color, etc., especially fried sugar color, is the most commonly used coloring seasoning in red brine. In addition to this method, there are actually 4 kinds of natural spices.

The color is removed and the flavor is increased, making the braised meat more beautiful in color. You don’t have to worry about the presence of chemical ingredients. It is healthy, nutritious and delicious. It can also make the braised meat taste better, soft and waxy but not greasy. The more you eat it, the more you want it.

eat.

1. Turmeric Turmeric is a natural food dye. When preparing brine, we can add turmeric powder in a certain proportion. Some chefs even add turmeric powder when cooking, just to increase the color. See

It makes you more appetizing. In addition, turmeric also has certain medicinal properties, which can remove the fishy smell of meat and increase the aroma, cover up some odors, and make the finished product look yellow and translucent in color, have a specific aroma, and taste bitter and pungent.

2. Yellow gardenia. Yellow gardenia is one of the few coloring spices among all spices. It can be added when cooking meat or brine. Its natural pigment can keep the braised meat dry for a long time.

The color fades and remains bright. The only drawback is that the yellow gardenia has a slightly bitter taste. When using it, the quantity must be controlled. Just add 40 grams of yellow gardenia to 50 kilograms of brine. The color of the yellow gardenia will be reddish.

It looks more beautiful and tastes more delicious.

3. Lithospermum Lithospermum is also a good seasoning. Lithospermum can make the brine appear dark purple. Lithospermum has a slightly bitter taste and cannot be used too much. Take 50 pounds of brine as an example, 50 grams of red yeast rice, and then mix it with

Some comfrey, the amount of comfrey should not exceed 10 grams. Lithospermum is generally used with red yeast rice. It is used as an auxiliary color spice and cannot be used as the main ingredient. Purple always feels weird. In addition, when making red oil chili

When making the sauce, you can also add comfrey. The red oil and chili oil produced in this way have a very beautiful color.

4. Red yeast rice Red yeast rice is often eaten as porridge. It is rich in red pigments. It also plays a great role in making brine and has a good coloring effect. Wash it with water in advance and wrap it in

In the filter bag, put it into the marinade and cook it. As the cooking and soaking time prolongs, the pigment will slowly penetrate into the meat skin. This is an edible pigment. There is no need to worry about chemical hazards. It is cooked from red yeast rice.

The color is a natural red, which looks bright red and very appetizing.

The above four kinds of coloring materials are currently the best and are easily available. Honestly speaking, they are much stronger than chemical additives. If you use them to color braised meat, the color will not only look good, but the taste will also be better.

Will be better for it.