The delicious braised pork can make diners linger, and it is fatty but not greasy, and you still want to eat it after eating. In addition, the color of the braised pork is very important, and if you have an appetite for it, it will make people feel the urge to eat it. Some people, who make braised pork at home, either have a very light color or a very dark color, look unappetizing, and the taste is not fragrant.
There are several ways to color braised pork, such as red yeast rice flour, fried sugar, etc. Red yeast rice powder is a kind of food coloring powder fermented by mold, although the coloring effect is good, but it is not healthy. Stir-fried sugar is the most common method used by chefs when cooking, it will not cause the color of the braised pork to turn black, and the color of the recipe is bright red, which is very appetizing.
The principle of frying sugar color: caramelization reaction. It is the process by which sugar gradually turns into a dark substance at high temperatures. The key to frying sugar color is to master the heat, which is also the more difficult part of frying sugar color. Many people can't master the method of frying sugar, so they can't always make braised pork with red and bright color.
If you want to color the braised meat, first teach you to boil the sugar color, make it once, put it up, and use it at any time, the color is red and bright and not black. The following is the method of frying sugar color, make more at a time, easy to preserve, convenient to use, let's take a look~
Prepare 250 grams of sugar or rock sugar, and then prepare half a bowl of water, the amount of water and sugar is about the same.
1. Pour the sugar into the pot, add water, and then turn on the heat to heat, turn on the high heat in the early stage, and heat until the sugar melts. When the sugar is melted, heat over medium-low heat, stirring constantly with a spatula.
2. Observe the color change and start to turn into sesame oil color and bubble, you can make recipes such as anti-sand taro. Then continue to heat until the color becomes darker and bubbles smaller, and you can make sugar gourds. Then continue to heat, no need to stir, wait for the color to turn jujube red, when it starts to not bubble, pour boiling water immediately, and then turn off the heat.
3. Put the fried sugar color into a container, seal it well, keep it in the refrigerator, and take it at any time, which is very convenient. When making braised pork, you only need to pour a part of it, and you can color it, and the color of the braised meat is red and shiny, and it does not turn black.
There are 2 points to note:
You don't need to add oil to fry the sugar color, just add water, so that the fried sugar color will not be difficult to grasp because the temperature is too high.
Finally, you can add boiling water or cold water, because you don't add oil, so adding cold water will not splash oil, but if you add cold water, you need to boil it and turn off the fire.
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