Tips for coloring braised meat

Many people prefer to eat braised meat. Braised meat has a very pure and fragrant taste and the color is particularly attractive. At the same time, it can be preserved for a relatively long time. There are certain skills in making braised meat, especially in coloring. In order to achieve uniform and beautiful color, you must first stir-fry sugar. As a family, frying sugar is relatively simple. Of course, you can also use red yeast rice flour. Red yeast rice flour is a natural pigment that will not cause harm to your health.

Tips for coloring braised meat

Generally speaking, there are two ways to color braised meat. One is to fry sugar, and the other is to use red yeast rice powder. When frying sugar color, put a little oil in the pan and heat it to about 30% temperature, then add white sugar and fry slowly over low heat. It must be fried over low heat until the white sugar turns into dark yellow, then add water. Finally, just add some to the brine pot to ensure beautiful color and non-toxicity. Remember, the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter. Tender sugar color should generally be added to the brine, so that the brine will have a sweet aftertaste. Red yeast rice is a safe natural pigment that is sold in supermarkets and on Taobao.

Brine production

1. Divide the formula of the marinade bag into two parts, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and tie the green onions with roots.

2. Roast large pieces of rock sugar on the fire first, then place them on the chopping board and gently break them up. Put them into the pot together with the refined oil, stir-fry over low heat until they turn dark red, then add 500 grams of boiling water and stir well to make sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, adjust the salt, MSG and sugar color, then add the spice bag. After boiling, use low heat to simmer until the aroma is overflowing. This is the fresh brine.

Preparation of braised meat

1. Use the hind leg pork or the fat and lean meat with skin, scrape it clean and cut it into three large pieces. Boil it in boiling water to remove the blood.

2. Place the wok on high heat, pour in the concentrated marinade of the spareribs and add water, and boil until the aroma comes out to make the marinade.

3. Put the pork into the marinade and bring it to a boil. Then use low heat to stew the meat until it is fragrant and tender. Cut into slices and drizzle with a little soy sauce and sesame oil when eating.