How to make braised meat bright red

In order to make the braised meat brighter red, certain skills are needed. The key is to fry the sugar color. When frying the sugar color, it is best to choose rock sugar, because rock sugar can make the color of the finished braised meat especially bright red. In addition, you must also pay attention when frying the sugar color. After adding the rock sugar, you must simmer it over low heat. You cannot burn the sugar, which will affect the taste. The heat for frying the sugar color is relatively important.

How to make braised meat bright red

The reason why braised meat is attractive is mainly due to its attractive color. How many people can resist its red temptation? But how is braised meat colored?

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.

Precautions for braised meat: There are many things to pay attention to when cooking or eating braised meat. Let’s take a look at what the precautions are.

1. When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter.

2. Tender sugar color should generally be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade.

3. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams.

4. The roots of green onions used to make brine should be retained, as this will make the brine taste more fragrant.

5. Don't overcook the meat; cook until it's slightly raw.

6. Raw materials with strong freshness and flavor, such as pork, chicken, duck, goose and rabbit, should be separated from beef, mutton and various animal "offal" such as pig intestines, which have strong odors, and the brine should be used separately to ensure the quality of the brine and braised dishes.

7. During use, you should regularly check the color, aroma, saltiness and sufficiency of the marinade. If you find that any aspect is reduced, you should replenish it in time.