Do you have to fry the sugar color to make braised pork?

? Do you have to fry the sugar color to make braised pork?

The authentic braised pork is definitely sugar, because the red of braised, is sugar color, coloring with soy sauce called sauce.

The method of stir-frying sugar color of braised pork:

The cold pan is hot and put a spoonful of cooking oil; immediately after pouring in sugar, the amount of sugar is not more than the oil; open the medium heat, use a spatula to stir-fry the sugar; when the color is close to the brownish red, there is a bubble bubble can be, and then stir-fry over, there is a bitter taste.

Note:

The ratio of sugar to oil is 1:1; the process of stir-frying must not be too hot, otherwise it will be easy to scorch; the color is close to brownish red when you have to turn off the fire, otherwise it will be too much, and it will have a bitter taste.

The following is the explanation of sugar color: sugar color is the red coloring agent for cooking dishes. Cooking braised fish, soy sauce chicken, duck, marinated meat, the use of sugar color after the dish red and bright, sweet and tasty, fat but not greasy. Families can use oil stir-fry method of production.

The method is: frying pan clean frying hot, pour some oil, when the oil is hot, put 50 grams of sugar, then use the vegetable spoon constantly stirring, at this time with the oil temperature rises, the sugar began to melt blisters, to be bubbles from large to small, the oil surface all turned up, the color from pale yellow to jujube red or deep red, immediately poured into the half pot of boiling water into the?

Cooking instructions 1. to the raw materials when smearing sugar color, to be hot, this is due to the raw materials after boiling hot, the pores of the cortex tissue diffusion, sugar color is easy to dip hanging uniformly, and can quickly penetrate into the cortex; at the same time, because of the skin hot with more viscous gelatin, this time to smear the sugar color can also be dipped solidly, and then frying sugar color will not fall off the finished product color and lustre of the red, vivid and beautiful;

2.

2. Do not fry the sugar color old, or bitter. Simmering sugar color 1. put oil: for most dishes, do not need too much oil, the general amount of oil can be vegetarian; 2. open fire: remember that the fire must be small; 3. put sugar: while stirring the sugar particles, while observing the fire, to keep stirring, looking at the sugar gradually melted, the oil flooded with small bubbles, slowly aggravate the color, turned slightly brown; 4. and so the color of the pot into a thick brown, the bubble from the small to the big turn the fire on the big, to put the vegetables (mostly meat and so on) put in the stir-fry.