Recently, I have eaten a lot of fish, freshwater fish, marine fish, etc., I will make braised fish and steamed fish, so I made a lot of braised crucian carp, braised bream, steamed bream, steamed sea bass, etc. for my daughter-in-law. In the process of steaming or firing, I do what I like, add a lot of pickled peppers, wild peppers and fragrant eight treasures, of course, I will also use a little Pixian bean paste, at the same time, in the process of roasting crucian carp and bream, I will also add some cucumber strips and jiwei shrimp, so that a pot of braised fish tastes, delicious and tender at the same time, not so monotonous, but eat more, there are times when you get tired.
During dinner, my daughter-in-law ate braised crucian carp and chatted with me about homely things, asking me if I wanted to eat braised pork and braised pork ribs? Listening to her say this, I understood in my heart that this is braised fish eaten a little frequently, and I want to change the taste.
The next day, I got up early and went to the supermarket to buy pork belly, ready to make a pot of braised pork, while blanching the pork belly, I asked my daughter-in-law, do you say I want to fry some sugar color?
Is sautéed sugar color to color pork belly? It's not simpler to use old soy sauce to color pork belly, why bother yourself, stir-frying sugar color is still more time-consuming.
I explained: "The function of stir-fried sugar color is indeed to color the meat, make the braised pork more delicious, use the sugar color to flavor, the taste of the cooked meat will be more delicious." ”
The process of stir-frying sugar color to color the meat pieces is actually killing two birds with one stone, and it can also be seasoned, which is more practical than buying old soy sauce, and at the same time using old soy sauce to color the meat pieces, the amount is not well grasped, and it is easy to blacken. At the same time, after the two color the ingredients, the color presented is completely different, the sugar color will be red and brighter, and the use of old soy sauce, the color will be darker and darker.
Explaining the difference between the two to my daughter-in-law, in fact, it is also the process of sorting out my own thoughts, if you want braised pork to be more delicious, then you can't be troublesome, or stir-fry sugar color.
Stir-fry sugar color, rock sugar directly under the pan fried is a big mistake, pay attention to these details, sugar color is not burnt more red and bright, you can leave a message in the comment area, tell us your opinion? When you make braised pork and braised pork ribs at home, do you usually choose to fry the sugar color or directly use the dark soy sauce to color the pork belly?
First, how many details should be paid attention to when stir-frying sugar color?
1. There is more than one way to fry sugar color
There are 3 ways to fry sugar color, oil stir-frying, water stir-frying, and water and oil mixed stir-frying. The method of frying sugar color in water is relatively easy to master, but the frying time required is longer, and the brightness of the fried sugar color will be lower. And the method of frying sugar in oil, it is not complicated to introduce it, but it is difficult to master well, and the method of mixing water and oil to fry, is a more common method, for novices, it is edible oil and water, think about it will be dangerous, the actual situation is also so, easy to splash oil, need to be careful, therefore, fried sugar color is not mastered by most people.
2. Stir-frying sugar does not necessarily mean using a certain kind of sugar
Rock sugar can be used to fry sugar color, white sugar is also possible, and even the cotton white sugar that we use to make pastries can also be used to fry sugar color, but you must know that brown sugar cannot be used to fry sugar color.
3. Stir-fry sugar color, the amount and key of sugar
How much sugar do you need to put in the fried sugar color? Take rock sugar, broken ice buckets and white sugar as an example, the amount is still more, using a small amount of sugar, the sugar color is unsuccessful.
4. Stir-frying sugar color is relatively easy to succeed
Put white sugar in an iron pot, put water with half the amount of sugar, slow heat over medium-low heat, stir while burning, and then the white sugar in the pot can slowly melt. Of course, we will introduce the process to you below, but this stir-frying process only needs us to be careful and patient, at least it will not splash oil, and the oil splash is too terrible.
Second, the skill of frying sugar color?
Stir-fry sugar color, if it is fried in oil or water and oil mixed method to fry sugar color, there will indeed be some skills to share, but we are sharing with you today is the simplest way to fry sugar color in water, to say skills, there are few pitiful, such as:
1, water fried sugar color, relatively speaking, rock sugar is better than white sugar, white rock sugar is better than yellow rock sugar, because white rock sugar has fewer impurities.
2, water fried sugar color, but also to use medium and low heat, large fire is definitely not good, everyone must remember, and this process to be patient, to keep stirring.
3. Rock sugar should preferably be small pieces, preferably mashed to the size of mung beans, or even more.
Third, the steps of stir-frying sugar color?
How to fry sugar in water:
1. Put white sugar in an iron pot, put water with half of the sugar portion, slow heat over medium-low heat, stir while burning, and then the white sugar in the pot can slowly melt.
2. After the white sugar melts, it is sugar water, at this time to observe carefully, the sugar water will change from large bubbles to small bubbles, and the color will also turn light yellow.
3. After the small bubble appears again, it can become a little sticky, the color will become darker, and slowly finally turn light brown, and the small bubble will turn back to the big bubble again.
4. Wait a little longer, the color is bright, and after the brownish-red color appears, the sugar color is fried.
5. At this time, you can put the pork belly into the pot and stir-fry to color the meat pieces.
4. How to braised pork?
Sugar color to share with you the production method, it takes a long time to fry sugar color, after the sugar color is fried, it is relatively simple to start making braised pork below.
1. Blanch the pork belly
In a pot under cold water, put in ginger slices, boil for 5 minutes after boiling on high heat, skim off the foam and take it out, rinse it in clean water, and drain the water.
2. Stir-fry the fat in the pork belly
Put a little cooking oil in the pot, put in our drained pork belly, stir-fry more, stir-fry until the cooking oil in the pot is twice the original amount, and the pork belly is golden brown.
3. Color the fried pork belly
Put in the sugar color we fried in advance, color the pork belly, quickly stir-fry evenly, put in light soy sauce, old soy sauce to further color and seasoning, the amount of old soy can be less, and then put in a whole bottle of beer to drink a whole bottle of water, not over the meat pieces, boil over high heat and turn to low heat and stew.
4. Simmer until the meat cubes are Q bombarded, then high heat to collect the juice
After more than 1 hour of slow simmering, the pork belly in the pot will change from a hard piece of meat to a Q bomb state, at which time we are full of salt and pepper, and collect the juice on high heat.
At the end of writing, I want to say a few words, stir-fry sugar color, rock sugar directly under the pot to fry is a big mistake, pay attention to these details, sugar color is not burnt more red and bright.
There are 3 ways to fry sugar color, oil stir-frying, water stir-frying, and water and oil mixed stir-frying. The method of frying sugar color in water is relatively easy to master, but the frying time required is longer, and the brightness of the fried sugar color will be lower. And the method of frying sugar in oil, it is not complicated to introduce it, but it is difficult to master well, and the method of mixing water and oil to fry, is a more common method, for novices, it is edible oil and water, think about it will be dangerous, the actual situation is also so, easy to splash oil, need to be careful, therefore, fried sugar color is not mastered by most people.
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