Among the many cuisines, braised pork occupies an important place with its unique color and flavor. The color of braised pork is not only related to its beauty, but also directly affects its taste and flavor. Today, Xiaobian will discuss with you the role and usefulness of gardenia, comfrey, and red yeast rice in coloring if you want braised pork to have a good color.
I. Tsuriko
The gardenia, also known as the red gardenia, is an oblong fruit with a yellowish-brown or reddish-brown skin with a pronounced luster. In the production of braised meat, gardenia is an indispensable spice that enhances color.
1. Coloring effect: Gardenia is one of the few spices with coloring effect, especially in Sichuan brine plays an important role. Its powerful coloring ability can make the color of the marinated products golden and bright, adding an attractive appearance to the marinated meat.
2. Seasoning effect: In addition to coloring, gardenia can also add a fresh aftertaste to the marinated products, so that after tasting the marinated products, they will leave an endless aftertaste.
3. How to use: When using gardenias, you need to break them, soak them in hot water and use them with sugar color. This coloring method can not only increase the fragrance of gardenia, but also make the color of halogen products brown and natural, and achieve the best coloring effect.
2. Comfrey
Comfrey, which is the root of a comfrey flower, is purple-black-brown in color and looks like a burnt dead branch. Although the taste of comfrey is slightly bitter, its unique coloring effect cannot be ignored in the production of braised pork.
1. Coloring effect: Comfrey is rich in natural pigments, which have a good dyeing ability and can evenly dye meat during the marinating process, making it present an attractive color. This color is not only aesthetically pleasing, but also increases the appetite of the meat.
2. Note: Although comfrey has a great coloring effect, it is not suitable for all meats. For more tender meats, such as chicken or pork, comfrey works better with color. For older meats, such as beef, it is necessary to use it in moderation or choose other dyeing methods.
3. Red yeast rice
Red yeast rice is a healthy and colorful food additive that not only colors foods such as braised pork, but also adds a unique taste and flavor.
1. Coloring effect: Red yeast rice has strong coloring power, which can enhance the color and taste of food. In the preparation of braised pork, by adding red yeast rice, you can give the ingredients a bright red color, making the braised pork look more attractive and delicious.
2. Seasoning effect: In addition to coloring, red yeast rice itself also has the effect of relieving greasy and eliminating food. In Guangdong, red yeast rice is used to color more oily ingredients such as pork, which can stimulate appetite and reduce the greasy feeling. Therefore, in Cantonese cuisine, red yeast rice is widely used in marinated pork and other ingredients to make the braised pork taste more delicious.
3. How to use: The use of red yeast rice can be used in different ways according to different cooking needs. It can be boiled directly into the ingredients, or it can be used in the compound sugar color method or in a gauze bag and used in brine. Regardless of the method, you need to pay attention to controlling the amount of red yeast rice to avoid excessive or uneven color.
In short, if you want braised pork to have a good color, you need to add natural coloring spices. Gardenia, comfrey, red yeast rice and other spices play an important role in the production of braised meat. By combining and using these spices properly, we can add an attractive colour and flavour to the braised meat, leaving diners with a lingering aftertaste. I hope the introduction of this article can help you better grasp the skills of making braised pork and make braised pork dishes with bright color and delicious taste.