Braised pork, a classic of Chinese cuisine, has won the love of many diners for its bright red color and mellow taste, and the color of braised pork is often one of the important criteria to measure its deliciousness.
In order to have a good color of braised pork, in addition to cooking skills, the choice of these natural coloring spices is also crucial. Among them, there are three commonly used natural coloring spices, which can bring an attractive color to the braised meat and add a unique aroma at the same time
First of all, let's talk about gardenias
Gardenia is a common source of natural yellow pigment. In the making of braised pork, gardenias are able to give braised pork a bright yellow color, making it look more attractive. Gardenia not only has a coloring effect, but also has a unique fragrance that enhances the overall flavor of braised meat.
Gardenia Coloring Spice Bulk ¥9.9 Buy
When using gardenia to color braised pork, the amount should be adjusted according to the amount of braised meat and the desired shade of color. In general, 0.5 grams of gardenias can be added per kilogram of ingredients, and in order to give full play to the color effect of gardenias, gardenias can be boiled together with brine.
Secondly, let's talk about red yeast rice
Red yeast rice is a natural spice made from glutinous rice and fermented by Monascus mold. Red yeast rice is not only bright in color, but also has good stability, and it is not easy to fade even at high temperatures.
Min Fei [Shoot One Hair Three] Red Yeast Rice 218g/can Fujian Gutian County Red Yeast Rice Origin Straight Hair ¥79.9 Buy
The amount of red yeast rice also needs to be adjusted according to the amount and color of the braised pork. Generally speaking, 1.5 grams of red yeast rice can be added to each catty of ingredients, and during the marinating process, the heat should be kept moderate, so that the red pigment in the red yeast rice can fully seep out and evenly adhere to the braised pork.
Purple grass
Comfrey is an herbaceous plant with purplish-red pigment. In the production of braised pork, comfrey can give braised meat a distinctive purple-red color, making it look more attractive. The color of comfrey is rich and long-lasting, and it is not easy to fade even in the process of marinating for a long time.
The amount of comfrey is relatively small, because of its rich color, excessive use may cause the braised pork to be too dark in color. Generally speaking, 0.5 grams of comfrey can be added per kilogram of braised pork. In order to get the most out of the color of comfrey, we can chop it or grind it into a powder and add it to the brine. In the marinating process, it is necessary to pay attention to controlling the heat and time, so that the purple red pigment in the comfrey can fully exude and evenly adhere to the marinated meat.
Xinjiang Comfrey Chinese Herbal Medicine 30g Leafy Vegetable Comfrey Spice Red Oil Colored Comfrey Root Comfrey Oil Soft Comfrey Genuine ¥9.85 Buy it
The three are different and synergistic
Gardenia, red yeast rice and comfrey have their own characteristics in the color of braised pork, there are also certain differences, gardenia mainly presents a bright yellow color, adding a touch of fresh color to the braised pork, red yeast rice is mainly bright red, making the braised pork look more red and attractive, and comfrey has a unique purple red color, adding a sense of mystery to the braised pork. In practical applications, we can flexibly mix and match these three spices according to the type of braised meat to achieve the best color effect.
At the same time, there is also a certain synergy between gardenia, red yeast rice and comfrey. For example, gardenia can be paired with red yeast rice to make the color of braised pork more red and layered, and comfrey can be paired with red yeast rice to create a unique purplish-red hue that makes braised pork look more appealing. When using them together, we need to pay attention to controlling the amount and proportion of each to ensure that the color of the braised pork is both bright and not too heavy.
When using these natural coloring fragrances, care should be taken to control the amount used. Excessive use may cause the color of the braised pork to be too dark or too strong, which will affect the appearance and taste. At the same time, it is also necessary to avoid using inferior or expired spices, so as not to negatively affect the quality of braised meat.