How to color the brine to red and not black brine coloring skills to share

1, frying sugar color becomes old and tender. The sugar in the brine must be fried tender. Stir fry hot gardenia water until yellow blistering place, pour appropriate amount of water. Suggest to gardenia water instead of sugar color water that modulated with sugar color. Because gardenia is a natural plant, the synthetic sugar color can make the pork golden red, better than the sugar color used alone.

2, with sugar color to brine meat color, sugar color is the traditional coloring process, the color is more stable. But to remind you, one thing to note here is that the color should not be too deep at once. (The color of the meat and the fire also has a great relationship). The color should not be just right, try to be slightly lighter. After a slight oxidation, the color is just right.

3, slow down the rate of oxidation: this should be in the late cooked food to save, slow down the rate of oxidation is accurately moisturizing and isolating air. Never sell in the wind and sunshine place.

4, soak the soup to sell meat: this method may be accepted less, after all, soak the soup added brine meat ingredients, some people are not willing to accept.

5, sealing plastic wrap or sealing gauze: most use this method more.

6, brush oil: you can brush the brine on the upper part of the brine, you can also brush cooked salad oil. Efficient isolation of air, but also reduce water evaporation.