What is red cooking?
Red cooking is a Chinese cooking technique in which meat is cooked in a rich, red color broth. This broth consists of dark soy sauce, rock sugar, rice wine, anise and cardamom. In Mandarin, red cooking is called Hong Shao . He is the most popular in Zhejiang, Shanghai and Jiangs. Variations of red cooking are also common throughout China.
Dark soy sauce is the main ingredient in red cooking. It is stronger and sweeter than ordinary soy sauce and helps this type of Chinese cooking its usual consistency and taste. Fried vegetables are often used as a side dish to replenish this rich and abundant main course. The food prepared in this way has a red to reddish brown color from the ingredients used in sauce. Red color means happiness and happiness in China. Pores, five spices, garlic, and cinnamon are sometimes added to a traditional recipe. Some form of protein is almost always used and can move from pork and poultry after proteins nand base of tofu and wheat.
Residual red cooking sauce can be stored in an airtight container in the fridge and stored for future use. During storage, the sauce can intensify and viscous. It can be reconstructed by adding another dark soy sauce, chicken broth, rice wine or other fluids when heating it. The remaining meat can be consumed cold or re -warm and maintain your taste for up to two for weeks when it is properly stored.
One of the advantages of red cooking is that the slow cooking method over low heat offers harder meat cuts. In this method, the sauce can be either boiled until it is reduced to the desired consistency or thickens slowly by adding a small amount of corn starch as needed. By changing the ingredients and other spices, it is possible to create an almost infinite number of variations and flavors.
Other Asian cooking techniques include KHO and CHar siu. Kho is steamed food in Vietnamese cuisine, which is very similar to Chinese red cooking in color and taste. It relies on caramelized sugar and fish sauce like its base instead of dark soy sauce. Char Siu is commonly used in canton kitchen and usually contains grilled pork or other meat. The dark red color of Char Siu sometimes comes from a red food color, although the food color is not a traditional ingredient.