The best way to prevent black stewed food

We know that in order to make braised dishes delicious and good-looking, in addition to mastering the method of making the brine, keeping its color nice and not turning black is also a relatively important step. This is a relatively difficult task because the braised food will gradually turn black after being taken out of the pot. Generally, it will start to turn black after 2 hours, and after five hours, it will be basically completely black. The traditional method of frying sugar color can only solve the problem of coloring, but is almost helpless in dealing with the problem of blackening.

1. Why do stewed dishes turn black?

There are two reasons why braised dishes turn black: one is water evaporation; the other is air oxidation.

2. How to prevent the color of braised dishes from darkening after being put back into the pot

1. Avoid adding soy sauce to the marinade. The golden color of the red marinade is produced by sugar color. Soy sauce should never be used as a substitute. The ingredients marinated with sugar color will be golden in color and will not turn black easily. If soy sauce is added to the marinade for a long time, the color will turn black after oxidation. The longer the time, the darker the color will be.

2. The color of the broth cannot be black, this is the first condition. If the color of your broth is all black, nothing will work. Try to use sugar color for coloring.

3. After the product is out of the pot, wrap the vegetables with thick red oil. This is the most effective trick. Wrapping the vegetables with oil can block direct contact between the product and the air, so that the product does not change color. The key point is that the red oil must be thick, and the fragrance, spiciness and taste of the red oil must be consistent with the fragrance and spiciness of the product. Do not use the red oil on the market, otherwise it will be unpalatable. If it has turned black, you can add appropriate amount of water, then add sugar color, but do not add dark soy sauce. You can also add red yeast rice. The color will change from black to red when braising. Also, the dishes must be sealed with plastic wrap after braising, and cannot be directly dried by the wind, otherwise the finished product will also turn black.

3. How to make stewed dishes look good

The colors of braised dishes mainly include bright red, original color, yellow, and dark brown. When we talk about beautiful colors, we usually mean bright red.

In professional terms, this is a question of coloring and maintaining the color of braised dishes. In the past, braised dishes were colored by adding red oil and frying sugar color. The advantage of this method is that it is all natural and complete, but the disadvantage is that it is technically difficult and the sugar color is poured into the braising soup, so the actual utilization rate is not high.

Pigments appeared in the 1990s, and coloring with sunset and using sodium isoVC to protect color became a trend. This method is convenient and low cost. However, because it is harmful to the human body, the country has explicitly banned it. Now there is a red barbecue shabu-shabu sauce that combines coloring and color protection. In fact, it is an upgraded version of sugar color, which can be understood as fried sugar color. It is also very convenient to use. Just brush it on the freshly braised dishes. It has a good effect and can also be used on roast chicken and roast duck.