Many times it is normal blackening, which can be well controlled. The first is the raw material used for coloring, that is, soy sauce. Generally, people who are inexperienced in making braised food or novices like to use soy sauce. Why do they like to use soy sauce? The simple reason is that it is easy to operate. So the solution is to add less, add slowly, or don't use soy sauce. First of all, whether it is sugar color, pigment or soy sauce, the brine will turn black with the increase of temperature and continuous oxidation. This is the cause of oxidation, which is inevitable, but can be alleviated! .
Mix the marinated soup: it is best to mix it once a day, cut it hot every day, add appropriate boiling water, and then boil it with strong fire. Before boiling, many suspended miscellaneous stains are knocked out, turn on the fire, and filter it into another clean stainless bucket. The old marinated soup with a thickness of 3cm at the bottom of the bucket is dumped; When beginners haven't mastered this standard, they should pay more attention to this point. When the color of your first pot is well marinated, don't add color the next day before you put something down. Don't add it first, just add something to it. If it is marinated halfway, it's not too late to add some color.
If too much sugar is added, the brine will turn black if the amount of sugar oxidation can't be taken away. On the contrary, the amount of sugar oxidation can't reach the amount of halogen, so it's time to add sugar (the brine is white or the color is light). Monascus rice accounts for 30%, and then the supplementary color should be mainly monascus rice, supplemented by sugar color. Third, the firepower is too strong. No matter what kind of ingredients are marinated, the fire should not be too fierce when marinating, and it must be heated by chrysanthemum fire. If the fire is too big, the brine will turn black easily.