Help on how to color braised meats

Chinese cooking on braised meat there are three methods;

One, soy sauce coloring; generally is the use of roasted vegetables soy sauce or old soy sauce coloring.

Two, candy color coloring; that is, using white sugar put in a pot to simmer until bubbling, add water, with its red caramelized sugar water, for color in the meat.

Three, comprehensive coloring method, that is, on the basis of the general seasoning, adding a small amount of red currant rice juice.

The specific methods are described as follows;

I, the above three methods should be scalded meat hair, scraping, cutting, blanching, to require cooking to the raw. In order to get a good color, scalding hair can not be underestimated, to scalding the surface of the meat skin, so that it becomes bread color, and then go to soak and scrape, so that the color will be very beautiful.

Two, 1, soy sauce coloring, put a small amount of oil in the pot, put the meat pieces of meat fried to the surface of the fat meat began to come out of the oil, and then add soy sauce, this time the skin of the meat is very easy to make color. And it's not easy to lose color when burning. Burning with soy sauce is mainly to choose a good soy sauce, some soy sauce color black, some color red, choose the latter right.

2, sugar color coloring, mainly fried sugar color, in fact, fried sugar color is not a very difficult thing, especially at home to do a little bit of food, not very high requirements, it seems easier, as long as you follow the method I said below to do, one hundred percent of the success is waiting for you.

Steam frying pan clean, put sugar, (do not put oil) on the fire, let the sugar in the pot slowly dissolve, when you see the pot of sugar basically dissolved, with a spatula copying, pay attention to do not copy the pot full of sugar, sugar completely dissolved, the pot of sugar sugar syrup will appear in the big bubbles, after a while the big bubbles into small and dense bubbles, you can smell the smell of simmering sugar, this time, immediately to the pot of water, the pot. The pot is still placed on the stove, with a spatula to caramelized sugar all dissolved, this water is sugar color. In fact, the whole process is a sugar is not fully carbonized when added to the process of dissolving water. In the end, it is also a matter of mastering the fire.

Please note that in the sugar boiled to sugar bubbles become small and dense, it is necessary to immediately add water, in advance of the color is not red, delayed color black, but also slightly bitter taste.

Sugar color fried, such as the above method of meat into the pot to fry a little, add the sugar color you think is appropriate, and then fry until uniform can be, and then add the water to burn rotten.

3, the third method, generally used in the past large cafeteria with, mainly to reduce costs, and in the home with the red wine is also troublesome, here is not much to say.

I think you try with the second method, surely you can succeed, burn out the color will certainly be more ideal.