How to Color Meat with Gardenia Fruit

Raw meat is boiled directly in dye solution and dried. Cooked meat, soaked in warm water overnight, dried. If the gardenia fruit is fresh, crush it, soak it in water for 3 hours, filter and take the dye solution. If it is dried fruit, soak it overnight until it is soft, mash it, add fire, boil it for 30 minutes, and filter it to get the first dye solution; Can be repeatedly decocted for 3-4 times to obtain dye solution.

The most traditional way is to stir-fry the sugar color and then pour the sugar color into the brine. The method of frying sugar color is to add water or oil to white sugar and rock sugar and stir it into liquid state. This is a very important technique in stewing vegetables. Put the gardenia directly in the braised pork, remove the gardenia with clear water, and add the spices of the braised pork. The brine has been colored, and the meat will be colored after marinating.

Extended data:

Gardenia jasminoides Ellis is one of the few natural spices with coloring function. For example, boiled brine and braised pork can be colored, and its natural yellow pigment can make dishes last for a long time. But gardenia tastes bitter, so the dosage must be controlled when using it.

Gardenia is generally not treated too much and can be added directly in cooking. However, due to its bitter taste, it is necessary to pay attention to the addition ratio so as not to destroy the taste of the dishes. Generally, when boiling brine, when the dosage of soup or water is 50 kg, the dosage of gardenia is about 40 g.

Baidu Encyclopedia-Gardenia Fruit