How to make braised vegetables look good in color
As one of the traditional Chinese delicacies, braised vegetables are not only delicious, but the color also directly affects appetite. Among the hot topics on the Internet recently about the preparation of braised vegetables, how to make the color of braised vegetables more colorful and attractive has become the focus of discussion. This article will combine the hot content of the past 10 days to reveal the secrets of the color of braised vegetables from aspects such as marinade preparation, coloring techniques, and storage methods.
1. Key factors in the color of braised vegetables
The color of braised vegetables is mainly determined by the coloring materials in the marinade and the heat control. The following is a comparison of common coloring materials and their effects:
| Coloring materials | color effects | Usage suggestions |
|---|---|---|
| Old soy sauce | dark reddish brown | Suitable for braised dishes that require rich color, such as braised beef |
| Rock sugar/white sugar | bright red gloss | Add after frying the sugar color to make the color more translucent |
| red yeast rice | natural red | Healthy, no additives, suitable for family use |
| yellow gardenia | golden yellow | Suitable for braised chicken, duck and other light-colored ingredients |
2. Tips on the colors of popular stewed vegetables on the Internet
According to hot search data in the past 10 days, the following 3 methods are widely recommended:
1.Fried sugar color method: Stir-fry rock sugar or white sugar over low heat until it turns amber, then add boiling water to make the sugar color. The stewed dishes will have a bright red color and will not turn black easily.
2.Red yeast rice water soaking method: Filter the red yeast rice boiling water and replace part of the brine with rice soup. The color is more natural and healthy, suitable for consumers who pursue no additives.
3.Staged coloring method: First blanch water to remove the fishy smell, then use dark soy sauce to smear the surface of the ingredients, and finally add yellow gardenia or sugar color when marinating to make the color levels richer.
3. 3 key points to avoid the black color of braised vegetables
Recently, the most common problem reported by netizens is that the color of braised vegetables becomes darker after being placed. The following is the solution:
| Cause of problem | Solution |
|---|---|
| Braised in iron pot | Use a casserole or stainless steel pot instead |
| Repeated boiling of brine | Add new brine every time to avoid over-concentration of old brine |
| exposed to air | After marinating, brush a layer of sesame oil on the surface and seal it for storage. |
4. Color schemes for different ingredients
Based on recent popular recipes, the following combinations are recommended:
1.braised beef: Dark reddish brown (dark soy sauce + sugar color), brightened with white sesame seeds.
2.Braised chicken feet: Golden red (yellow gardenia + a small amount of red yeast rice), highlighting the texture of collagen protein.
3.Braised dried beans: Sauce yellow color (mainly light soy sauce) to avoid excessive color affecting appetite.
5. Effective color preservation techniques tested by netizens
Actual measurement methods collected from platforms such as Douyin and Xiaohongshu:
• Immediately after marinating, pour ice water to lock in color (suitable for poultry).
• Add 1-2 hawthorns, which are natural antioxidants and delay color oxidation.
• Cover with grease film to isolate air when refrigerated.
By mastering these techniques, your stewed vegetables will not only be delicious and delicious, but you will also get more likes when posting pictures on your friends circle!
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