Tips for frying sugar color on braised pork

Although many people like to eat braised pork in brown sauce in today's life, you will find that the braised pork you make is different from the braised pork sold outside, and it can't produce the feeling of the restaurant at all. This is because the color is not adjusted well, so the braised pork will look a little different. Braised pork also needs to be fried with sugar color. Only when the sugar color looks good can the braised pork look good and taste good.

Tips for making sugar color:

1. Oil or water as flux

People often ask whether to use water or oil to stir-fry sugar color. In fact, both water and oil can be used to stir-fry sugar color, because sucrose undergoes a caramelization reaction during the heating process. Making sugar color has nothing to do with water or oil, so there is no difference between using water and oil. The only difference is that using oil is generally faster (oil conducts heat quickly), while water is slightly slower and has an evaporation process.

2. Stir-fry over low heat

When frying sugar color, you must use a low heat, because high heat will make the caramelization reaction uneven and inconsistent, and the sugar color produced will be dark or light. The overly caramelized parts will tend to taste bitter, while the overly light parts will not be completely caramelized and will still taste sweet. Therefore, when frying caramel color, you must use low heat and fry slowly.

Three, two turns

After the sugar is completely melted, a caramelization reaction occurs. The sugar turns white for the first time, and small bubbles appear evenly and disappear quickly. At this time, the sugar color is tender. Continue heating, turn white for the second time, and add water. At this time, the sugar color has completely caramelized and the sugar color produced is moderate.

4. Heating water

After the sugar is completely melted, the temperature is high. If the temperature difference is too large after adding cold water, the sugar color is likely to burst. If too much sugar color is fried, it is a very dangerous thing. There have been many incidents of chefs being injured by sugar color, so you need to add hot water and take protective measures.

Sugar color is a very important colorant for chefs and also the simplest basic skill for chefs. Everyone must learn and use sugar color well to cook dishes with good color, aroma and shape.

Braised squid with pork

A rich, savory and fresh lunch dish. The umami flavor of the squid is blended into the braised pork, which is very flavorful. The braised pork is soft and full of umami flavor. After stewing, the flavor is rich and salty and fresh and goes well with rice! When making braised dishes, the final action of collecting the sauce is necessary. Turn up the heat to burn off the soup, leaving only the sauce. The whole flavor will come out and be more intense.

Material

350g pork belly, 1 squid, 2 scallions, 3 slices of ginger, 1 red pepper, 4 tbsp soy sauce, 1 tbsp rock sugar, 3 tbsp Shaoxing wine, 1 small star anise

practice

Remove the outer purple membrane from the squid and cut into strips. Cut green onions into sections, slice ginger, deseed chili peppers and set aside.

Cut the meat into small pieces, blanch the meat in boiling water and serve.

Heat the oil in a pan, first add the rock sugar and melt it into caramel color, then add the pork belly and stir-fry until it is colored. Add ginger slices and chili peppers, stir-fry until fragrant, and add Shaoxing wine. Add squid and continue stir-frying. Add star anise, soy sauce and scallion and stir-fry.

Add water to cover the meat, bring to boil, then simmer for 50 minutes.

Taste, adjust, reduce sauce, and serve.