How to make the color of pot-stewed vegetables look good

Pot-stewed cooked food is fragrant, healthy and delicious, which is a favorite food of many consumers. It is very important to master authentic technology when opening a pot-stewed food shop now. Braised vegetables pay attention to color, fragrance and taste, and red velvet antler is a favorite color of many people. There are many factors to keep the braised dishes red and bright. Generally, the following points can be achieved:

First, the color of the color should be fried in place. It is suggested that cooked food should be fried until the sugar becomes tender. When the brine is colored, it must not be too steep. It is necessary to give brine an oxidation buffer, especially fresh brine. In addition, it is absolutely forbidden to mix soy sauce in brine, especially spiced brine.

Second, to ensure the gum content and oil content of brine, a pot of clear soup and thin water brine will never have brightness, but will be dull, so the gum content and oil content in brine are very important. To produce these factors, there must be enough meat raw materials for curing. To put it bluntly, the better the business, the easier it is to ensure chewing gum and oil. On the contrary, if you go to a shop with bad business, which color is not much better!

Third, the proportion of raw materials and brine in brine should be appropriate. You can't add a little bit of brine to a large pot of brine, which is easy to oxidize and turn black, and you can't use a lot of raw materials for a long time, but there is less brine, which is easy to thicken and affect the color of brine. The correct amount should be that your goods are put into salt water, which can just drown the goods.

Fourth, the marinated vegetables must be cooked on a small fire, and the brine can be kept slightly open, and it cannot be opened on a fierce fire. This is easy to dehydrate the pickled finished product, and it is also easy to cause excessive loss of brine and increase the probability of thickening. Pot-stewed vegetables are dehydrated too much, which is easy to dry on the table and will also affect the color of the vegetables.

5. Pay attention to the direct sunlight at the air outlet on the table, and then brush some oil on the brine after putting it on the table. However, this oil is definitely not sesame oil, but a little ginger and onion are added to salad oil. Brush on the braised pork skin with a brush, but don't brush too much, as long as it can increase the brightness. In addition, give the braised pork on the table a warm light, remember the white light!

Sixth, finally, the authentic color matching of braised dishes should not be bright red and purple, but sauce red, which is an ancient traditional color. Now most of the marinated vegetables are yellow-red, which means the color is lighter on the basis of sauce red! This can make the marinated vegetables serve, the oxidation speed is slower, and the inventory processing is more convenient!