Recently, many fans and friends are asking me, how is this golden red brine color in the picture of the article made? Share the method today without reservation.
Step 1: Boil 500 grams of yellow gardenia water first, the specific method is to add 40 grams of yellow gardenia to 1000 grams of water, simmer on a low heat until about 500 grams of water are left, turn off the heat and fish out the yellow gardenia to make gardenia water. It should be noted that when buying gardenias, you should buy gardenias with dark red colors, and the light yellow gardenias are of poor quality and the coloring effect is very poor;
Step 2: Add 1 gram of red yeast red to 500 grams of boiled yellow gardenia water and stir well. If you want the color to be dark red or big red, you can appropriately increase the amount of red yeast red, but do not add more, otherwise the color of red yeast red will be very prominent, and finally can not achieve the coloring effect we want.
Step 3: Start sautéing sugar color, add a small amount of oil to the pot, pour 500 grams of rock sugar, stir-fry over low heat until the sugar color bubbles and then turn into a uniform small bubble when quickly add the freshly prepared gardenia water and simmer for about 5 minutes on low heat, so that the sugar color, gardenia, red yeast red are fully integrated, so as to achieve the desired coloring effect. When brine meat, this sugar color is used to tone the brine, and the final meat color is golden red. Here fried sugar color we use rock sugar, some friends say can not use white sugar, the answer is yes, but the rock sugar compared to white sugar can increase the brightness of the brine, so it is best to use rock sugar to fry sugar color.
In fact, it is not difficult to color the meat, the method is thorough, do you think it is very simple? If you want to modulate the golden yellow, you can subtract the red red, that is, only use sugar color and gardenia to mix and modulate, the difference is that the amount of gardenia needs to be increased.
We have been operating a brine shop for nearly 30 years, sharing their own experience and experience in the business process, some of the operation methods and technical difficulties about brine dishes have been shared in previous articles, friends who like brine dishes can add my attention and flip through them for reference.
Sharing is just a love of food! So, don't like it but don't spray it.
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