How to color braised pork Generally speaking, there are two ways to color braised pork, one is to stir-fry sugar, and the other is to use monascus powder. When frying sugar, first put a little oil in the pot to heat the nephew to 30% oil temperature, then add sugar and stir fry slowly with low fire. Stir-fry until the sugar turns brown and add water. Finally, just add some to the pot to ensure beautiful color, non-toxic and harmless. Remember, the sugar color should be slightly tender, otherwise the fried sugar color will be very bitter. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. Monascus powder is a safe natural pigment, which is sold in supermarkets and Taobao. In addition, you can also simmer spices, or add sugar to soy sauce to color. The practice of braised pork When cooking braised pork, besides coloring, it is more important to make brine, which is related to the taste of braised pork. Learn about the practice of braised pork together. Salt water production 1: 1. Divide the prescription of brine medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted. 2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color. 3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine. Making braised pork 2: 1. Scrape pork with hind legs or fat and thin meat and cut it into three pieces. Blanch with boiling water, remove the blood and scoop it up. 2. Put the wok on a big fire, and pour the liao ribs concentrated marinade into clear water at the same time, and cook the fragrance to get the brine. 3. Cook the pork with salt water, then switch to low fire, marinate the meat until it is fragrant and rotten, cut into pieces when eating, and sprinkle with a little soy sauce and sesame oil. How to cook braised pork noodles? Since you want to eat braised pork noodles, you should eat the best braised pork noodles. The truly delicious braised pork noodles not only need rich ingredients, but also need to master certain skills to complete. However, mothers don't have to worry too much about not mastering the cooking skills. Mothers can make delicious braised pork noodles as long as they can learn. First of all, braised pork should be extremely fresh and eggs should be fresh. If mothers can cook braised pork, they might as well cook braised pork themselves. Braised pork tastes better this way. If you want to buy, you should choose the recently produced sealed braised pork. Of course, eggs should also be fresh. When buying eggs, you'd better shake them gently. It would be better if there were no vibration. Secondly, we should prepare necessary condiments, such as sesame oil and garlic hot sauce. Sesame sesame oil can be replaced by peanut oil, both of which can enhance the flavor of braised pork noodles, and garlic spicy sauce can enhance the flavor and taste. Finally, don't cook vegetables for too long, otherwise they will be yellow, which will affect the appearance and taste. How to cook braised pork? Do you want to have a delicious lunch? Cheap teaches you how to cook a hearty lunch! Ingredients: 600g pork, eggs, 4 peppers, ginger, dried peppers, garlic, rock sugar, salt, cinnamon, fragrant leaves, fennel, Amomum tsaoko, star anise, soy sauce, cooking wine, pepper and onion. Exercise 1. Rinse pork repeatedly with clear water. 2. Soak the pork in water for more than ten minutes. 3. Put the eggs in a pot with cold water and cook them. Rinse it with cold water after taking it out. 4. Cook pork in a cold water pot until the water boils. Rinse with cold water. 5. Prepare spices: pepper, fennel, ginger, garlic, fragrant leaves, cinnamon, tsaoko and star anise. 6. Take a deeper pot and add the pork. 7. add rock sugar. 8. Add soy sauce, soy sauce, cooking wine, salt and pepper. 9. Add onions and spices. Turn to medium heat and cook for 50 minutes and soak for two hours. 12. Now make dipping sauce: chopped green onion, Jiang Mo and minced garlic in a bowl. 13. Add homemade Chili oil, 14. Add Chili noodles, 15. Put oil in the pan until it smokes. 16. Pour the oil into the Chili bowl and stir constantly. Meat is essential in the diet. Braised pork is a kind that many people like to eat very much, so do you know the practice of braised pork? Let's take a look at the practice of braised pork in nutritious dishes. Braised pork, also known as braised pork, is one of the important components of Sichuan cuisine culture. Many people like to eat braised pork because it is delicious. So what is the practice of braised pork? 1. Wash the pork, put it in a container, add cooking wine, add enough water, soak for half an hour to 1 hour to remove blood; 2. Boil a pot of water in the pot, put all the materials except salt together with the meat, boil with high fire, turn to low fire, and marinate slowly for about half an hour, then add appropriate salt, and continue to marinate to the required hardness, and the marinating time can be adjusted according to your preference; 3. Turn off the fire, take out the braised pork and put it in a container, remove the spices in the marinade, pour the marinade into the container containing the braised pork and soak the braised pork. When it gets cold, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and gravy and heat it. 4. Fresh and fragrant pork, chicken, duck, goose and rabbit meat should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and braised dishes. Advantages of Braised Pork Braised Pork, also called Braised Pork, is a dish made by preliminarily processing raw materials and blanching them with marinade prepared in advance. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. So what are the benefits of braised pork? 1, braised pork tastes delicious and has a strong flavor. When marinating raw materials, according to the texture of raw materials and the requirements of consumers for the taste of marinated vegetables, they can be raked soft and crisp, giving people the richest and most palatable taste. 2, the aroma is pleasant, moist but not greasy. Because a certain amount of spices with their own spicy flavor and aroma are added to the stew, the stew has a special aroma in addition to its mellow five flavors. These aromas can refresh the mind, so when you taste braised dishes, you can not only achieve a good taste, but also produce a good sense of smell, which is a good wine to accompany. 3, it is convenient to carry and easy to keep. When marinating dishes, the protein in the raw materials will be denatured by heating, and then dehydrated, which will weaken the water content of the marinated raw materials, thus increasing the storage period and shelf life of the raw materials. Pickled raw materials are the first choice for travel because they have no juice and are easy to carry. Nutritional value of braised pork Sichuan-style braised pork is one of the important components of Sichuan cuisine culture. Since its appearance, it has formed an indissoluble bond with the masses. After thousands of years of history, it still has its charm. Stimulate appetite and benefit nutrition. Pickled condiments mostly have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation. Therefore, the use of pickled raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of appetizing and stimulating appetite. Protein in pork is a kind of high-quality protein, which contains all essential amino acids. Pork is rich in iron, which is necessary for the production and function maintenance of red blood cells in human blood. Pork is the main dietary source of vitamins, especially refined pork is rich in vitamin B 1. Pork also contains more vitamin B2, which plays an important role in the synthesis and decomposition of fat. Precautions for Braised Pork Although braised pork seems to use a lot of materials, it is really simple to make. Just cook it there. Generally, there are some such materials at home, which are not necessarily exactly the same as those in the prescription. You can also get some standing spices to make at home. 1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. 2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. 3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar to the salted braised pork, you can still consider adding a little licorice. 4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams. 5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. 6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine. How to practice braised pork brine in the process of use, we should always check the color, fragrance, salinity and adequacy of the soup. Once it is found that some aspects have declined, it is necessary to make up for it in time. The taste of braised pork depends on the brine used in the production. 1. Divide the prescription of brine medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted. 2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color. 3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.