How much sugar does a catty of pork belly need to make braised pork? Let's discuss this problem below, hoping that these contents can help friends in need. By mastering certain cooking methods, you can make crispy, rotten, red and bright braised pork in a short time, which is fat but not greasy, especially to relieve hunger. The only way to solve this problem depends on the mastery of maturity, in short, it is a coking plant that stops sugar at the right time. A kilo of white sugar or rock sugar is boiled in three or two waters, which is similar to brown and red in color. The purity of rock sugar is higher than that of white sugar at the moment when the bubble immediately turns into a big bubble, which is cool and sweet. Its particles are larger, and it is generally used for burning, stewing, marinating and making soup. Its function is to color and refresh dishes. For example, roast pork elbow, braised pork, mutton soup, tremella porridge and fenugreek are all made of rock sugar.
if you lock it with the red peach cottage, the color will be very dark, and the braised pork will be black. If the sugar color is fried with white sugar, the color is slightly lighter, so I think that the actual effect of frying orange with rock sugar is the best. Pour in the sugar color twice, the first time to better refresh and the second time to better enhance the taste. If you don't like sweet, you can choose not to put it. Braised pork is a special food that everyone knows. This food can be said to be the favorite of many people. Many restaurants have this special food and it is very popular with everyone.
rock sugar, I used to try to stir-fry the sugar with rock sugar at home myself. However, anyone who has fried rock sugar knows that rock sugar belongs to large crystal sugar and its purity is very high. Therefore, the process of frying is always not very easy to melt, so it is necessary to stir it carefully and slowly. You don't need sugar for the color of braised pork. We use Redmi Qu to make braised pork, and the color is particularly attractive. Generally, 511 grams of raw pork is put with 21 grams of rock sugar, and I think 2 ounces of sugar is enough! Two sugars can cook a 511-gram braised pork.
Just color the meat red. If you use too much sugar, the meat will be too sweet. If you use less and don't get the color, you won't get the effect of braised pork! Shopping malls have that kind of scattered yellow rock sugar. When you buy a catty of braised pork, you should put a pinch of 7 or 8. The most important thing is to stir-fry the meat in a beautiful color. Only when you stir-fry four or five rock sugar can you make a catty of braised pork with about one or two white sugar.