How to color braised pork
Braised pork is a classic Chinese dish. Its bright red color and soft texture are the key to its appeal. Coloring is one of the important steps in making braised pork. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce in detail how to color braised pork, and provide structured data for reference.
1. Common methods for coloring braised pork
There are many ways to color braised pork. Here are a few common and effective methods:
| method | Operation steps | Advantages and Disadvantages |
|---|---|---|
| Fried sugar color | Put the sugar (rock sugar or white granulated sugar) into the pot, stir-fry over low heat until it melts and turns amber, then add the meat and stir-fry until it colors. | The color is red and bright, and the taste is mellow; but the heat must be controlled, otherwise it will be easy to burn. |
| Soy sauce coloring | Add dark soy sauce or light soy sauce during the stewing process, and use the natural pigments of soy sauce to color the meat. | The operation is simple and suitable for novices; however, the color is darker and the dosage needs to be controlled. |
| Red yeast rice coloring | Soak the red yeast rice, filter out the red yeast water, and add it to the stewed braised pork. | The color is bright and natural, healthy and contains no additives; however, red yeast rice is not easy to buy. |
2. Coloring techniques that are hotly discussed on the Internet
Based on hot topics and hot content in the past 10 days, the following are the most discussed techniques for coloring braised pork among netizens:
| Skills | heat index | Source platform |
|---|---|---|
| Rock sugar fried sugar color | ★★★★★ | Douyin, Xiaohongshu |
| Mix dark soy sauce + light soy sauce for coloring | ★★★★ | Weibo, Zhihu |
| Coke coloring method | ★★★ | Station B, Kuaishou |
3. Precautions for coloring braised pork
In order to ensure that the braised pork is browned successfully, here are a few things to pay attention to:
1.Fire control:Be sure to use low heat when frying the sugar to prevent it from becoming bitter due to burning.
2.Sugar options:Rock sugar is easier to fry than white sugar to produce a bright red color, and the sweetness is moderate.
3.Soy sauce dosage:Dark soy sauce is darker in color and needs to be added in small amounts multiple times to avoid being too salty or too dark.
4.Stewing time:After coloring, it needs to be simmered thoroughly to allow the color to penetrate evenly into the meat.
4. Coloring formulas recommended by netizens
The following is the braised pork coloring recipe recently tested and recommended by netizens for your reference:
| Recipe | Material | Performance score |
|---|---|---|
| Classic sugar coloring method | 50g rock sugar + 50ml water | 9.5/10 |
| Soy sauce mixing method | 1 spoon dark soy sauce + 2 spoons light soy sauce | 8.5/10 |
| Coke coloring method | 200ml cola + 1 spoon dark soy sauce | 8/10 |
5. Summary
There are many ways to color braised pork, each with its own unique flavor and effect. Whether it is traditional fried sugar coloring, simple soy sauce coloring, or innovative cola coloring, the key lies in mastering the technique and heat. I hope the structured data and popular content provided in this article can help you easily make red-colored, delicious braised pork!
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