The world of brine is varied, the spices can be light or heavy, the color can be light or deep, and the three major schools of Cantonese brine, Sichuan brine and sauce brine are self-contained and have their own characteristics. Their status and attention in the culinary world is irreplaceable. For the average chef, it's too hard to get an accurate brine recipe. In fact, there is no unified standard in the brine industry, different ingredients and different tastes require different recipes, the key is whether you have mastered the core technology of brine production.
Take the color of the marinated meat, the color grading can not only make the appearance of the brine meat more beautiful as if it were a filter, which makes people increase their appetite, but also increases the flavor and prevents oxidation and blackness. Brine masters use a variety of coloring materials, including yellow gardenia, red yeast rice, soy sauce, fried sugar color, turmeric, comfrey and so on. The color of the marinated meat can be described as colorful, ranging from red to yellow to soy sauce. Let's focus on the color of brine meat: Why do Cantonese people like red yeast rice, but Sichuan people love to fry sugar color? What is the difference between the two?
<h1 class="pgc-h-arrow-right" data-track="7" >why do Cantonese like to use red yeast rice? </h1>
1. What is Red Yeast Rice made of?
Red yeast rice is a kind of rice with a red surface, not natural red rice, but is a natural pigment made of glutinous rice, indica rice, japonica rice and other rice as raw materials, fermented with Aspergillus flavouris, which is brownish red or purple red. In the brine, the use of red yeast rice includes three situations: whole red yeast rice, broken red yeast rice, and red yeast powder, of which red yeast rice is broken into a powder state. In practical application, red yeast powder is used with the highest frequency, with the characteristics of fast coloring and natural color.
2. Cantonese halogen color grading usually uses red yeast rice
In ancient times, red yeast rice was regarded as an ingredient of the same origin as medicine and food. The reason why Guangdong brine teacher Fu widely uses red yeast rice in brine is that in addition to giving the ingredients bright and beautiful colors, there is also the effect of color preservation and antiseptic, food consumption and grease reduction.
Red yeast rice will form a layer of solution called red yeast pigment on the surface of the brine, once dyed with a very stable color, it will not be easily affected by light and heat and alkaline substances, so it has the effect of preserving freshness and preventing deterioration and prolonging the shelf life.
We all know that the overall taste of Cantonese cuisine is biased towards light, and the marinated meat is a greasy ingredient, and the use of red yeast rice to give color can also have a certain effect of promoting appetite and slowing down the greasy feeling, which is also an important reason why Guangdong brine masters like to use red yeast rice.
<h1 class="pgc-h-arrow-right" data-track="53" > why do Sichuanese like to fry sugar? </h1>
1. There are 3 kinds of fried sugar color
Stir-fry sugar color is to fry white sugar or rock sugar with oil or water at high temperature into a thick and sticky sugar color, and put it into the brine to play the role of color fixing and flavor enhancement. The color of stir-fried sugar is divided into three kinds: water frying, oil frying and water and oil stir-frying. The sugar color of the oil is rose red, the best effect, the most used in Sichuan brine, but also the most difficult to grasp.
2, Sichuan brine spices into the more peculiar smell is also more
Sichuan brine mainly reflects the spicy, hemp, bone aroma and meat aroma into one of the authentic Sichuan flavor. Compared to the lightness of Cantonese brine, the taste is much heavier. A lot of spices are added to the marinade, and some of these spices tend to have some of the flavors that are very strong and even have a peculiar smell, and need the right seasoning to balance them.
The sugar in the fried sugar color is the best seasoning to balance these flavors, which can make the flavor of the spices become softened and eliminate the odor. Those aromas that can be smelled before they have eaten in the mouth are called pre-incense, and the aftertaste after eating in the mouth is called post-incense. Sugar can convert a part of the very strong aroma into a long aftertaste to add to the aftertaste of the marinade. Therefore, Sichuan brine is more inclined to use fried sugar color to tone.
In addition, sugar also has the effect of degreasing, freshening, thickening, removing fishiness and preserving freshness in the marinated meat.
<h1 class="pgc-h-arrow-right" data-track="54" > red yeast rice and fried sugar color skills</h1>
1. Red yeast rice should be avoided directly from the pot
Whether it is red yeast powder or red yeast rice, do not directly put into the brine, because they are rich in a lot of starch, over time will make the brine become thick and boiled into porridge, if improper storage will also be acid deterioration.
2. Common method of red yeast powder (rice).
There are three correct methods: one is to put red yeast powder or red yeast rice into water and boil, then filter out the residue, and pour the remaining water into the brine to mix the color; the other is to add the red yeast powder (rice) to the water when the ingredients are soaked or blanched, after coloring the ingredients, wash the residue on the surface, and then put the ingredients into the brine; the third is to pour the pure water liquid of the red yeast powder into the brine and mix it.
3, stir-fry sugar color should not add cold water
Fry sugar color is necessary to use hot water, if you add cold water, cold water and hot pot temperature difference, easy to make the oil splash out to hurt themselves, in addition to easy to make the fried sugar color has a pastey taste, sugar will meet cold water will also clump.
4, grasp the heat to prevent sugar from over-burning
Stir-fry sugar color can be used white sugar and rock sugar, you can also mix the two, the ratio of white sugar and rock sugar is 1:1, rock sugar to be smashed, oil stir-fry with low heat, the oil temperature is burned to 30% hot, add sugar and slowly stir-fry in one direction, until the bubbles in the pot change from large to small, and the sugar becomes a viscous golden brown. Be sure to control the heat and the time of frying, otherwise it is easy to over-burn the sugar, resulting in a bitter taste of the marinated meat.
5. Reasonable combination of red yeast rice and fried sugar
In the brine, whether it is colored with red yeast powder or fried sugar, the drawbacks of single choice are highlighted. Red yeast rice has certain limitations in brine color grading, too gorgeous, lack of bright light, easy to give people a tacky, blunt feeling. The fried sugar color sugar is more, and the oxidation reaction after the pot will make the brine meat black.
Therefore, the best solution is to use a combination of red yeast rice and sugar color to color the method. If you add a little comfrey and yellow gardenia to the red yeast rice, it is better to match. Because the red yeast rice itself has some sour taste, the effect is also very good with the addition of tangerine peel, licorice or monk fruit.
Stir-fried sugar color with gardenia, a little red yeast rice boiled water with soy sauce, marinated meat for a natural bright red, long-lasting color, up to more than 30 hours, it looks like an appetite. Therefore, the reasonable collocation makes the color of the marinated meat more and more beautiful.
Shinoya had something to say
The addition of red yeast rice and sugar color should follow the principle of adding small amounts, batches and multiple times. It is better to lighten than to deepen. If it is lightened, you can put sugar color to remedy, and there is no room for maneuver when it is deepened at one time.
Hello everyone! I am Shinoya Cuisine, a culinary enthusiast, passing on the food warmth of three meals a day, discussing the topic of food together, and letting delicious and healthy accompany your life. Welcome to follow, like, forward, favorite, comment, thank you for reading!