How to color the braised food in a braised food restaurant
As one of the traditional Chinese delicacies, braised food is very popular among consumers. However, many braised food restaurants often encounter problems such as uneven coloring or not long-lasting color during the production process. This article will introduce in detail the methods and techniques of coloring braised foods in the past 10 days in combination with popular topics and hot contents on the entire network, and provide structured data for reference.
1. Common methods for coloring of braised food
The coloring of braised food mainly depends on natural pigments and seasonings. Here are several common methods:
| method | raw material | Effect |
|---|---|---|
| Sugar color method | White sugar, rock sugar | Bright red color and sweet taste |
| Soy sauce method | Damn soybeans, light soybeans | Deep color, rich and salty |
| Red scented rice method | Red Melody Rice | Natural red, healthy and unadditive |
| Sauce method | Douban sauce, sweet noodle sauce | Brown-red color, unique flavor |
2. Specific operation steps of sugar color method
The sugar coloring method is a classic method for coloring with braised food. The following are the specific operation steps:
1.Prepare materials: White sugar or rock sugar (rock sugar is recommended, the color is more even), water, cooking oil.
2.Fried sugar color: Add a small amount of cooking oil to the pot, add rock sugar, and stir-fry slowly over low heat until the rock sugar melts.
3.Observe the color: When the sugar liquid turns amber, quickly add an appropriate amount of hot water (be careful not to splash).
4.Mixed brine: Pour the fried sugar color into the brine and stir evenly.
3. Things to note about the soy sauce method
The soy sauce method is simple to operate, but the following points need to be paid attention to:
1.Choose to soy: Dark soy sauce is darker in color and suitable for coloring; light soy sauce is mainly used for seasoning.
2.Control the dosage: Too much soy sauce will cause the brine to be too salty. It is recommended to add it in batches and taste it while adding it.
3.Paired with sugar color: Soy sauce and sugar color can enhance color and flavor.
4. Advantages and disadvantages of the red rum method
| Advantages | Disadvantages |
|---|---|
| Natural pigments, health and safety | Higher cost |
| Bright color, not easy to fade | The taste is lighter and needs to be matched with other seasonings |
5. Summary of the coloring problems of popular braised foods across the Internet
According to the hot online discussions in the past 10 days, the following are the most concerned issues of braised food coloring that consumers and practitioners are:
1.How to avoid uneven coloring of braised food?
Answer: Before making the ingredients, blanch the ingredients in water to remove blood foam. When making the ingredients, make sure that the ingredients are completely immersed in the brine.
2.What should I do if the color of the braised food turns black?
Answer: It may be that the sugar-colored fried food or the amount of soy sauce is used too much. You can appropriately dilute the brine or add clean water to adjust.
3.Which coloring method is the healthiest?
Answer: The red citrus rice method or sugar color method is natural and has no additives, and is suitable for consumers who pursue health.
6. Summary
Coloring of braised food is a technical job, which requires choosing appropriate methods based on the characteristics of the food and consumer needs. Whether it is the sugar color method, soy sauce method or the red citrus rice method, the key is to master the heat and proportion. I hope that the structured data and practical skills of this article can provide reference for braised food store operators and help create braised food with attractive colors and excellent flavor!
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