Pig's feet do not color how to do?

Sauce pig's feet method can be said to be, there are a thousand ways, as long as you are proficient in one will put the pig's feet brine delicious and beautiful, my article both spice recipe and how to color pig's feet, I hope to help you

1. Hanging soup: stainless steel soup bucket with 10 kg of water, under the big bone 2.5 kg, 1 old hen, pig's feet 2, 1 kg of cooked chicken fat, hanging for 4 hours. 2. Salad oil 50 grams of heat, under the onion, ginger, coriander, celery, dry onion 25 grams each stir-fried, poured into the second soup 10 kg,

Under the spice packet (cinnamon 75 grams, sesame leaves, star anise, nutmeg, large fennel, Angelica dahurica 25 grams each, ginger, lemongrass, yellow dry ginger, grass nutmeg, dry cinnamon 10 grams each, clove powder, Chen Pi 5 grams each), add oyster sauce 225 grams, Lee Kum Kee spare ribs sauce, Zhu Hou sauce 360 grams each, 450 grams of seafood sauce, 250 grams of sugar, 150 grams of salt, flavor powder, chicken powder 25 grams each, chicken juice, red currant rice 35 grams each, 250 grams of white sugar fried sugar color to taste.

? This sauce soup is suitable for making northeastern flavors of the sauce pig face, sauce elbow, pig tongue, etc. If the sauce pig's feet, open the pot under the pig's feet, open the pot for 10 minutes and then close

1. In fact, you want to make a red marinated pig's feet is not difficult at all, as long as you master some tips on it. In general, do brine pig's feet, is to use sugar to color, more commonly used is white sugar, sugar or rock sugar. And ...

2.1, first of all, the pig's feet salt soy sauce rock sugar onion ginger anise pepper cinnamon cooking wine coriander grass nuts sand nuts cloves tea leaves red currant powder are ready 2, ...

3.1, pig's feet do not pick too big, not too small, generally 400g or so the best, too big meat is not good, but also not easy to stew....

4. Marinated pig's feet is a typical traditional cooked meat products, pig's feet are rich in nutrients, containing a variety of collagen, often eaten, on the human body has a face, ...

Chinese culture is as profound as Chinese cooking.

What the subject said: pig's feet do not color? These eight words plus a question mark?

The subject said: "What if the pig's feet don't get color?

Why did not understand, the reasons are as follows:

1: pig's feet do not color how to do? According to the literal understanding, I have two understandings, the first, I understand the meaning of the pig's feet do not need to color, how to deal with? The second, I understand the meaning of the subject wants to color, but there is no color, the color does not go, how can I color?

2, pig's feet do not color how to do? The subject you rather say understand pig's trotters how you want to do, with what kind of cooking method? Different cooking methods have different means of coloring. What kind of color does the subject really want? Red, orange, yellow, green, blue, purple? Which kind do you want? If it's not made clear, then it's only a guess.

Then I will be based on my personal guess, simply say it.

The red, orange, yellow, green, blue and purple mentioned above is just a joke. The general pig's trotters are soy sauce red or, golden yellow dominant.

1, stewed pig's trotters: general family stewed pig's trotters, then, directly with soy sauce, or fried sugar color can be. The soy sauce is only added to the caramel color, on the out of the color is a little deeper. In our traditional production, is the pure grain brewing soy sauce, generally the first soy sauce is better. Then it is fried sugar color.

2, sauce or marinated pig's feet, the scope of this slightly larger, generally use sweet sauce, bean paste, soy sauce, sugar color, red currant rice, there are some modern seasonings than, say, braising sauce, and other rare color spices on the color.

3, grilled hooves: usually with maltose or honey diluted with water, and then deep-fried for color.

4, smoked pig's trotters: do not need to color when cooking, only need to be smoked with sugar at a later stage.

5, meat pig's feet: he used fire nitrate, that is, potassium nitrate coloring, but now do not use, because it is a highly toxic substances, and now the state also does not allow the use of personal workshops.

I temporarily thought of, common practice on this some of it. Then I'll give my personal opinion. Why the color does not go on?

The first is the proportion of the problem, no matter what you use to color as raw materials. You have to achieve his proportion, if the proportion is not reached, he is certainly not go.

The second is the fire, the general color if you want to use a large fire, at least the fire, small fire is generally not heavy color.

The third is the time, even if your coloring raw materials, and fire to achieve, if you do not reach the time, he can not achieve the effect you require.

I can only speak to this point, because I really do not understand the subject in the end how to do? What kind of color do you want?

Just now I also read some other people's answers, I don't understand how other people read the meaning of the subject? And then give a positive answer, I am also very worshipful of those gods.

Personal views are for reference only, you can leave me a message to discuss further.

The brine is black and not colorful? Teach you to make pig's foot brine how to adjust the color of red bright and fresh, many people do not understand, I have the same pig's foot brine recipe with others, making brine but do not do the same taste and color, this is why? In fact, the production of pig's feet brine, can not only be superstitious recipe, to master some of the skills and secrets of brine, in order to do a good pot of brine. Today to share with you how to do pig's feet brine color.

1, do not know how to do pig's feet brine color more red? Have some fried sugar color!

Fried sugar color, simple and common to say that the sugar fried used to color, sugar can be white sugar, can also be icing sugar. With the fried sugar color to the pig's feet brine color, can make the brine looks extraordinarily red and rich, brine out of the pig's feet also make people more appetizing. Usually those black pig's feet brine brine out of the pig's feet taste will also deviation, either bitter or not good-looking, completely unable to arouse people's desire to buy. Therefore, the modulation of a pot of good color, taste of the brine is very necessary!

Knowing the principle of how to adjust the color of the pig's feet brine, we will talk about the practice and skills of fried sugar color. Fried sugar color is actually not difficult, is the need for certain skills.

1, prepare the right amount of sugar, add the right amount of oil in the pot, the general ratio of sugar and oil is 1:1.

2, small fire, pour oil into the pot, oil in the pot around the edges of the turn, so that the sugar under the pot is not easy to stick to the pot.

3, pour the sugar, stirring constantly over medium heat, like stir-frying, frying and melting, has been the sugar from white to brown-red can be turned off the fire, and then fried on the over, after it will become bitter.

Notes on fried sugar color: sugar and oil, the ratio of 1:1 is appropriate, frying process can only be in the middle of the fire, it is not recommended to use a large fire, easy to fry scorched. The color is close to brown-red when you have to turn off the fire, otherwise it is fried, bitter taste came.

Sugar color can be added after frying some boiling water to dilute, stir-fry a few more times with a small fire, the color is still rich and nice. But can not add cold water, add cold water will make the sugar color solidification. Compared with those additives that add coloring and dye, we only teach our instructors to use stir-frying sugar coloring to color the pig's feet marinade, which can be said to be a very natural and healthy practice. Although it is not easy to stir-fry the sugar color, but we often warn students as long as you learn from the master, in the continuous practice and try to adjust, you can always learn!

The main condition of the braised pig's trotters color is that the sugar color should be modulated to the right place, followed by the color of the old soy sauce is also one of the main.

Note:

1, pig's feet before doing, must be cleaned up. If there are remnants of pig hair and so on, be sure to pull out all.

2, pig's feet are not good to cut open, so when you buy the best ask the seller to give a good block cut in advance.

3, fried sugar color must be used with low heat, fried to the bottom of the pan from the beginning of small bubbles can be. Fire or fry too long, the taste will become bitter.

4, stew pig's feet time is relatively long, you can choose to use a high pot to stew. Pressure cooker stewed, and then transferred to the frying pan to collect juice.

5, juicing is to burn the excess soup dry. In the sauce should be constantly stirring, otherwise the bottom is easy to paste the pot.

Pork knuckles in the marinade is best not to put red currant rice water, because in cold water pork knuckles are difficult to color. Because the oil on the surface of the pork knuckle will prevent the pork knuckle from coloring, even if the color, the amount of pigment is not enough, resulting in pork knuckle cooked products with insufficient color is easy to fade. The red currant rice is added into the soy sauce soup to make red marinade, the red currant rice is colored and tasteless, which will not affect the characteristics of the soy sauce soup in the slightest. It can be put into the package and then added to the sauce soup. Pork knuckles marinated in taste after flying water, coloring with soy sauce, in the seventy percent of the heat of the oil deep-fried to a slight yellow, fish out of the oil into the red marinade, so that the pork knuckles made of jujube red color, can keep a long time without losing color, both suitable for small batch production is also suitable for large quantities of processing.

The main condition of braised pig's feet color is that the sugar color should be modulated to the right place, and secondly, the color of the old soy sauce is also one of the main.

Note:

1, pig's feet before doing, must be cleaned. If there are remnants of pig hair and so on, be sure to pull out all.

2, pig's feet are not good to cut open, so when you buy the best ask the seller to give a good block cut in advance.

3, fried sugar color must be used with low heat, fried to the bottom of the pan from the beginning of small bubbles can be. Fire or fry too long, the taste will become bitter.

4, stew pig's feet time is relatively long, you can choose to use a high pot to stew. Pressure cooker stewed, and then transferred to the frying pan to collect juice.

5, juicing is to burn the excess soup dry. You have to keep stirring while reducing the juice, otherwise the bottom will be easily battered.

Steps -

Ingredients prepared: 2 pig's feet, 20 grams of rock sugar, 10 grams of ginger, 2 leaves, 2 dried chili peppers, 2 star anise, 10 milliliters of cooking wine, 5 milliliters of dark soy sauce, 20 milliliters of cooking oil, 5 grams of salt.

1, add a suitable amount of water in the pot, then put the pig's feet, and then add a little cooking wine. After boiling over high heat, cook for three to five minutes, so that the impurities in the pig's feet are fully cooked out. Then fish out the pig's trotters and set aside;

2, stir-fry sugar color. Pour a moderate amount of cooking oil in the pot, then the rock sugar into the pot, stirring constantly over low heat;

3, stir-fry until the bottom of the pot from the beginning of the yellow bubbles can be up;

4, pig's trotters into the pot, stir-frying evenly;

5, will be ginger, dried chili peppers, sesame seeds, star anise into the pot and stir-frying evenly;

6, along the side of the pot to cook a spoonful of cooking wine, then Then pour a little old soy sauce color;

7, add hot water and salt (water can be added a little more, because it is necessary to stew for a long time) after the fire boiled, turn the fire to simmer for about an hour and a half;

8, collect the juice. Then plate can be.

To prepare things is pig's trotters, green onion, ginger and garlic, star anise, sesame leaves, cinnamon, dried chili peppers, peppercorns, rock sugar, cooking wine, soy sauce and old soy sauce.

First to deal with the pig's feet, wash the pig's feet after blanching, and then prepare a slightly larger pot, pig's hooves cold water in the pot, open the pot to cook for a few minutes after the fish out, rinse with lukewarm water, you can put on the side of the standby. Next ginger cut into slices, onion cut into small sections, garlic with a clove on the line.

Then the anise leaves, cinnamon, dried chili peppers, peppercorns, rinse clean and put in a bowl.

Start the pot to put a little oil, and when the oil is hot, put the onion, ginger and garlic into the stir-fry, stir-fry after the flavor, and then the star anise leaves, cinnamon, dried chili peppers and peppercorns into the stir-fry out of the flavor.

The fire does not have to open too much, or else the paste will affect the taste. Put a little oil in the pot, when the oil is hot, put the onion, ginger and garlic into the stir-fry, stir-fry after the flavor, and then the star anise leaves, cinnamon, dried chili peppers and peppercorns into the stir-fry flavor.

The fire does not have to open too much, or else the paste will affect the taste. Stir frying the spices out to a plate to spare, the pot of oil do not have to pour, just put it in the pot on the line.

Then put the pot of oil hot, put a small handful of rock candy, do not have to put another oil, just use the oil left over from the frying seasoning can be. Then again, the pot of oil is hot, put a small handful of rock candy, do not have to put another oil, just use the oil left over the fried seasonings can be. Pork hooves poured in, stir fry evenly, so that all the sugar color to the top of the pig's hooves, this time the pig's hooves have become a very nice color.

This time you can properly add a little wine and soy sauce, if you think the color is still a little light, pre-icing sugar can be a little more, or add a little soy sauce is also possible. After stir frying evenly, you can just stir fry all the spices poured in, and then you can add water, to use hot water.

The water should be just over the pig's feet, not too much, not too little, high heat and water can cover the pot after boiling, and then open a small fire to cook seventy-eight minutes on it.

When seventy-eight minutes arrived, you can taste the salty enough, not enough, you can add a little salt, you think the soup is still a little too much, then you can use medium heat to collect juice.

When the soup is almost closed, you can get out of the pot. The tip mentioned at the beginning of the article is actually icing sugar, icing sugar can make this pig's feet with a little bit of sweetness, the most important thing is still coloring. Because the icing sugar coloring will be more solid, after adding soy sauce, and then put water, soy sauce color will be washed out.

But the icing sugar coloring will not, it will be very solid in the pig's feet above, so that the finished product will be very good-looking, so that people's appetite.

How do you color pig's feet? Many people are wrong in this step, no wonder the color is not good!

When it comes to pig's trotters, we all think that pig's trotters can replenish collagen and can be beautiful.

But there are very few people who will do pig's feet at home to eat, usually go to the restaurant.

In fact, it is also very convenient to do at home, the main thing is to eat very healthy, and some people will think that doing it at home will be very unpalatable.

I'll teach you a little trick, you can make the pig's feet color more beautiful, looks more delicious.

To prepare things are pig's feet, green onions, ginger and garlic, star anise, allspice, cinnamon, dried chili peppers, peppercorns, rock sugar, cooking wine, soy sauce and soy sauce.

First to deal with the pig's feet, wash the pig's feet after blanching, and then prepare a slightly larger pot, pig's hooves cold water in the pot, open the pot to cook for a few minutes after the fish can be rinsed out with warm water, can be placed on the side of the standby.

Next ginger cut into slices, onion cut into small sections, garlic with a clove on the line.

Then the anise leaves, cinnamon, dried chili peppers, peppercorns, rinse clean and put in a bowl.

Start the pot to put a little oil, and when the oil is hot, put the onion, ginger and garlic into the stir-fry, stir-fry after the flavor, and then the star anise leaves, cinnamon, dried chili peppers and peppercorns into the stir-fry out of the flavor.

The fire does not need to open too much, otherwise the paste will affect the taste.

Fry the fragrant seasonings out to a plate for spare, the pot of oil do not have to pour, just put in the pot on the line.

Then put the pot of oil hot, put a small handful of rock sugar, do not have to put another oil, just use the oil left over from the fried seasonings can be.

Stir fry on medium-low heat until all the icing sugar melted, and then hurry to put the pig's feet in, if the action is slow, then the icing sugar may be paste.

When frying rock sugar, the fire must not open big, fire big rock sugar on all the paste, there will be a little bit of bitterness, it affects the taste.

After the pig's feet poured in, stir fry evenly, so that all the sugar color to the pig's feet above, this time the pig's feet has become a very nice color.

This time you can properly add a little wine and soy sauce, if you think the color is still a little light, pre-crystal sugar can be a little more, or add a little bit of soy sauce is also possible.

After stir-frying evenly, you can just stir-fry all the spices poured in, and then you can add water, to use hot water.

The water should be just not over the pig's feet, not too much, not too little, high heat and other water can be covered with a lid, and then open a small fire to cook seventy-eight minutes on it.

When seventy-eight minutes arrived, you can taste the salty enough, not enough, you can add a little salt, you think the soup is still a little too much, then you can use the medium heat on fire juice.

When the soup is almost closed, you can get out of the pot.

The tip I mentioned at the beginning of the article is actually icing sugar, icing sugar can make this pig's feet with a little bit of sweetness, and most importantly, color.

Because the icing sugar coloring will be more solid, after adding soy sauce, and then put the water, soy sauce color will be washed out.

But the icing sugar coloring will not, it will be very solid in the pig's feet above, so that the finished product will be very nice, so people appetite.

To teach you a little trick, you can make the pig's feet children coloring more beautiful, will look more delicious.

The things to prepare are pig's feet, green onions, ginger and garlic, star anise, sesame leaves, cinnamon, dried chili peppers, peppercorns, rock sugar, cooking wine, soy sauce and soy sauce.

First to deal with the pig's feet, wash the pig's feet after blanching, and then prepare a slightly larger pot, pig's hooves cold water in the pot, open the pot to cook for a few minutes after the fish out, rinse with lukewarm water, you can put on the side of the standby. Next ginger cut into slices, onion cut into small sections, garlic with a clove on the line.

Then the anise leaves, cinnamon, dried chili peppers, peppercorns, rinse clean and put in a bowl.

Start the pot to put a little oil, and when the oil is hot, put the onion, ginger and garlic into the stir-fry, stir-fry after the flavor, and then the star anise leaves, cinnamon, dried chili peppers and peppercorns into the stir-fry out of the flavor.

The fire does not have to open too much, or else the paste will affect the taste. Stir-fried spices out to a plate for spare, the pot of oil do not have to pour, just put in the pot on the line. Then the pot of oil is hot, put a small handful of rock sugar, do not have to put another oil, just use the oil left in the fried seasoning can be.

Stir fry on medium-low heat until all the sugar melted, and then hurry to put the pig's feet in, if the action is slow, it may be ice sugar on the paste.

When frying rock candy, the fire must not open big, fire big rock candy on all the paste, there will be a little bit of bitterness, it affects the taste. After the pig's trotters poured in, stir fry evenly, so that all the sugar color to the pig's trotters above, this time the pig's trotters have become a very nice color.

This time you can properly add a little wine and soy sauce, if you think the color is still a little light, the pre-crystalline sugar can be a little bit more, or add a little bit of soy sauce is also possible.

After stir-frying evenly, you can just stir-fry all the spices poured in, and then you can add water, to use hot water.

The water should be just not over the pig's feet, not too much, not too little, high heat and so the water boiled after you can cover the pot lid, and then open the small fire to cook seventy-eight minutes on it.

Finally, because the color of rock sugar will be more solid, after adding soy sauce, and then put the water, soy sauce color will be washed out.

But the icing sugar color will not, will be very solid in the pig's feet on top, so that the finished product will be very good-looking, let a person appetite.