How to color braised pork ribs
Braised pork ribs is a classic Chinese home-cooked dish, characterized by its bright red color and rich flavor. However, many people encounter problems with uneven coloring or insufficient redness during the cooking process. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the techniques for coloring braised pork ribs, and provide structured data for reference.
1. Key factors for coloring braised pork ribs
The coloring of braised pork ribs mainly depends on the control of sugar color, soy sauce and heat. The following are some of the most discussed coloring methods on the Internet:
| method | Operation steps | Advantages | Disadvantages |
|---|---|---|---|
| Fried sugar color | Fry the white sugar or rock sugar until it turns into caramel color, then add the pork ribs and stir-fry | Bright red color, unique flavor | Difficult to control the heat and easy to burn |
| Soy sauce coloring | Use dark soy sauce or light soy sauce directly for seasoning and coloring | Simple operation, suitable for novices | The color is darker and not bright enough |
| Mix color | Stir-fry the sugar and add soy sauce to taste | Great color and flavor | The steps are slightly complicated |
2. The technique for coloring braised pork ribs that is hotly discussed on the Internet
Based on the hot topics in the past 10 days, the following are practical tips shared by netizens:
1.Sugar-colored heat control: Sugar color is the key to coloring braised pork ribs, but excessive heat will cause it to become bitter. It is recommended to stir-fry slowly over medium-low heat until it turns amber.
2.Soy sauce choice: Dark soy sauce is dark in color but easy to turn black, while light soy sauce is lighter in color. It is recommended to mix it in a ratio of 1:1.
3.Add red yeast rice: Some netizens recommend using red yeast rice to assist in coloring, which is natural, healthy and brightly colored.
4.Tips for harvesting juice later: Turning on high heat when collecting the juice can make the color redder and brighter, but you need to keep stirring to avoid burning the pot.
3. Frequently Asked Questions about Braised Pork Ribs Coloring
| question | Reason | solution |
|---|---|---|
| Dark color | Overcooked sugar or too much soy sauce | Control the temperature of sugar color and reduce the amount of dark soy sauce |
| color too light | The sugar color is not enough or the soy sauce is not enough | Extend the sugar frying time and increase the light soy sauce appropriately. |
| Uneven coloring | Insufficient stir-frying | Make sure each rib is coated with sugar and soy sauce |
4. Detailed explanation of the coloring steps for braised pork ribs
1.Prepare ingredients: 500 grams of pork ribs, 30 grams of rock sugar, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of cooking wine, 3 slices of ginger.
2.Fried sugar color: Add rock sugar to cold oil in a cold pan, stir-fry slowly over low heat until it melts and turns amber.
3.Color: Quickly add the blanched pork ribs and stir-fry until evenly coated in sugar color.
4.seasoning: Add dark soy sauce, light soy sauce, cooking wine and ginger, and continue to stir-fry for 2 minutes.
5.stew: Add hot water to cover the ribs and simmer over low heat for 40 minutes.
6.Collect juice: Turn on high heat to reduce the juice, stirring constantly until the soup thickens.
5. Effective coloring tips tested by netizens
According to popular discussions on the Internet, the following tips have been mentioned many times and have been verified to be effective:
- Add a little oil when frying the sugar to prevent it from sticking to the pan.
- After blanching the ribs, dry them with kitchen paper to make them easier to color.
- Add a small piece of brown sugar before collecting the juice to make the color redder and brighter.
- Use a cast iron pot for stewing, which has good heat retention and even coloring.
6. The influence of different cooking tools on coloring
| cooking tools | coloring effect | Things to note |
|---|---|---|
| non stick pan | Average | Difficult to fry sugar color, suitable for novices |
| cast iron pot | Excellent | Good thermal insulation and even coloring |
| Casserole | good | Pay attention to fire control |
Through the above analysis and skill sharing, I believe everyone can make braised pork ribs with bright red color and attractive taste. Remember, the key to coloring lies in the control of the heat of the sugar color and the reasonable use of soy sauce. You can master the trick after practicing a few times.
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