Braised vegetables/kloc-turned black after 0/0 minutes. What is the reason for this?

Braised vegetables/kloc-turned black after 0/0 minutes. What is the reason for this? In view of the fact that it only takes about 10 minutes for the braised dishes to turn black, in my experience, there are four biggest reasons:

1. A lot of old colors are used in braised dishes: Although soy sauce can play a role in coloring, it cannot be used as the main coloring material, and soy sauce is not resistant to boiling and has strong coloring ability. If a large amount of soy sauce is added to the brine for coloring, it is particularly easy to oxidize after taking out of the pot, which may lead to the blackening of the brine after ten minutes.

2. The color in the pot-stewed vegetables is too right: it can also be said that it is just right in the pot, but it turns black soon after it is out of the pot. Although soy sauce is not used as a colorant here, it will turn black quickly if it is colored with sugar (the reason will be explained later).

3. Serious water loss on the surface of the marinated vegetables: if the marinated vegetables are placed in the tuyere (exposed to the air) without any covering measures after being heated out of the pot, the surface water will evaporate too quickly due to hot steam, so that the surface water loss will shrink rapidly and the marinated vegetables will turn black in a short time.

4. Brine itself is black: in addition to adding soy sauce, if the brine is not cleaned and recycled for a long time, it will turn black, and the pickled ingredients will turn black in a short time.

So how can we prevent pot-stewed vegetables from turning black quickly? Here are some practical tips: 1. Old soy sauce can be used, but it should be quantified: according to my experience, old soy sauce can only be used for quick adjustment when the new brine is light in color. Old brine is basically not added in the later period, and it should be added less when it is added, which is only used for adjustment. It is best to take all the pickled vegetables away with the added soy sauce, and don't precipitate too much in the brine.

2. When adjusting the color of marinated vegetables, we must consider the subsequent oxidation after cooking: oxidation is the result of the reaction between protein in marinated vegetables and oxygen in the air, and it is oxidized. In other words, as long as the stew comes into contact with the air, it will be oxidized, which is inevitable. But we can minimize the oxidation, that is, when adjusting the color in brine, it is best not to adjust it at once, but to adjust it lightly. After a little oxidation, the color is just right.

Note: Sugar color is used more in red brine, which is more natural and has many advantages and disadvantages, that is, oxidation (so it should be used less). There is no specific figure for the amount of sugar color, because the color matching when cooking is also limited by the size and length of time, so we need to practice more and accumulate more relevant experience here.

After the formation of the old brine in the later stage, it is not necessary to add sugar color to each pot. Different from soy sauce, sugar color, as the main coloring substance in red brine, is not always taken away. In addition, a large amount of rock sugar is also used in red brine for seasoning, and long-term halogen cooking also has a coloring effect. So there are many factors to consider when making this kind of pot-stewed dish.

3. Don't let the temperature of the pot be too high: the higher the temperature of the pot, the faster it will evaporate. You can put the pot in the "soaking" state in advance, which will not only make it more tasty and increase the yield, but also reduce the heat and delay the blackening speed during the process of turning off the fire.

Finally, in addition to the above factors, we should also consider the problems of stew raw materials, such as congestion and incomplete processing. This will also affect the color in the later period, so we should also choose high-quality products in the choice of raw materials. In a word, cooking pot-stewed vegetables is a very complicated job, which needs more care and concentration to do well.