Pork braised in soy sauce is brown in color; then why do we call it pork braised in soy sauce and not brown-braised pork?
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Pork braised in soy sauce is brown in color; then why do we call it pork braised in soy sauce and not brown-braised pork? Are the two colors very similar?
What does braised pork look like? Let me see what color it is
Cucumbers are green, so why are they called cucumbers? Why is it called fragrant?
The technique of braising has existed since ancient times; perhaps back then people did not classify colors as finely as modern people do, knowing only the seven colors of red, orange, yellow, green, cyan, blue, and purple
Cucumbers were originally a wild vegetable; they were not green in color, had a bitter taste, and were not edible. Later, through artificial cultivation and technological improvements, it became a edible cucumber. It is said that originally it was not called cucumber but rather ‘hu gua’. It was later renamed cucumber. When it first bears fruit, it is green; once it reaches maturity, the cucumber turns yellow, which is why it is called cucumber: lol, according to Baidu’s answers
Red turning purple – that’s braised pork. It’s a premium preparation of pork.
Stir-frying in soy sauce is a cooking method, not a color; methods such as steaming, stir-frying quickly, or stewing also belong to cooking methods
The color we achieve by cooking it ourselves is brown; braised pork originates from Dongpo pork, which is actually red in color