How to color stewed dishes

When people evaluate a type of food, the three most commonly used words are "color, aroma and taste". Among them, the word "color" always ranks first. This shows how important the color of food is in people's minds, and braised dishes are no exception. Moreover, braised dishes have always been characterized by their attractive colors. The color of the braised food makes people want to taste it. This is because the coloring process of braised dishes is very particular.

1. Caramel

The most basic way to color marinated products is to use caramel color. All craftsmen who make braised dishes must know how to fry sugar color. Stir-frying sugar color is one of the basic skills in making braised dishes. Fry the pork with oil or water until it is half-burnt, then add water to make sugar color water. This water can be used to color braised dishes. Generally, rock sugar is used to stir-fry the color, and then put it into the brine pot. The more authentic way of coloring it through the convection of the boiling brine is to create "sugar color". Jiantang means frying white sugar in a low-temperature oil pan until the sugar and oil turn into a shiny red color. Be careful not to burn the sugar. Otherwise the color will turn black. This is a more formal method to enhance the color of braised dishes.

2. Red Yeast Rice

If the braised ingredients are bright red in color, they will definitely be more tempting. Please note when using red yeast rice: it is best to soak the red yeast rice in water, and then pour the soaking water into the brine to color the ingredients, rather than putting the red yeast rice directly into the brine. Because red yeast rice is made from rice through a special fermentation process, putting it directly into brine can easily cause the brine to become sour. How to make red yeast rice water: Mix water and red yeast rice in a ratio of 30:1, pour into a pot, bring to a boil over high heat, then simmer over low heat for 30 minutes and filter. Each region has a different definition of "bright red color", so when using red yeast rice, you can adjust the amount according to the preferences of local diners.

3. Yellow Gardenia

Please note when using yellow gardenia: the color dyed with yellow gardenia will darken significantly when exposed to sunlight. Yellow gardenia will also react with iron ions to turn the brine and ingredients black. Therefore, when using yellow gardenia for coloring, avoid using iron tools, such as iron pots, iron spoons, etc.

4. Chili

Then let’s talk about a more special coloring material: chili pepper. Chili peppers can be used as seasoning, coloring and aroma. It is a food with good color, aroma and taste. When using chili peppers for coloring, you should note that the natural pigment components of chili peppers are oil-soluble and have poor water solubility. Therefore, the chili peppers should be made into red oil for painting or dipping, rather than boiled in water or directly used chili powder for coloring.

I have said so much above, but you may not remember it all at once, so the editor has specially compiled a jingle for coloring braised dishes to help you remember and grasp it: If you want braised dishes to have good color, sugar color and red yeast rice are indispensable, what else? Gardenia turmeric and cayenne pepper.