How to make sweet and sour sauce: recipes and recommendations

Tradition to prepare for various dishes sweet and sour sauce came to Russia from Chinese cuisine, where this combination of flavors is considered one of the best. Many culinary experts know that the best dish can be obtained if you follow the advice given in the original source, or at least try to make the recipe as close as possible. Often gourmets wonder why pork cooked in sweet and sour sauce served in a Chinese restaurant is significantly different from the taste of similar food made at home. The cooks have a lot of secrets from the choice of products, finishing with special spices and spices.

However, you can still try to cook a similar dish and surprise your home or guests. After all, if for something to take heart, the result can turn out to be terrific, and you will surely be a great culinary expert.

Most often, pork or beef is cooked in this sauce, but you can take mutton, poultry meat (most often chicken). The basis for a dish in modern interpretation is tomato paste or concentrated juice. As a result of this, to taste, the product with chicken can resemble the famous Georgian dish "chahokhbili". The difference lies in the fact that special sweeteners are placed in the sweet and sour sauce, which will make the taste more saturated.

It should be noted that in the preparation of this dish, according to Chinese traditions, salt is practically not used. The emphasis is on other flavor characteristics. In the kitchen of China, this sauce is prepared not only for meat, it is marinated and made seafood, vegetables, fish, etc.

So, if you take the chicken as the basis, the recipe will sound like this. The polylogram fillet is cut by small pieces, preferably one size. After that, the meat is marinated. For a chicken in this case it is recommended to use soy sauce (3-4 tablespoons), mixed with a raw egg. Marinade is recommended to salt to taste (too much salt should not be put, since the taste of the mixture and so it will turn out to be saturated). To make a sweet and sour sauce for a chicken, you need 375 grams of vinegar (preferably not ordinary, but used in Chinese cuisine - rice). The liquid boils, it puts a little less than a glass of sugar, and it is left for several minutes on fire. Next, put half a cup of ketchup (you can take tomato paste) and a spoonful of soy sauce. The resulting mass boils for about 5 minutes. To thicken the sauce, put a little flour in it. The prepared mixture is poured slightly fried in a frying pan. Chicken fillet left to stew until ready.

In the dish, you can add onions, carrots and other vegetables, so that more tastes will appear. Also do not forget that almost everywhere in Chinese cuisine is used ginger, which can be put in sweet and sour sauce both raw and marinated. It is worth noting that you can cook separately meat, and before you serve it, water the resulting gravy.

There is the following recipe for making sweet and sour sauce, which can perfectly match seafood. So, it will take about 400 grams of the average size of peeled shrimp. Two small bulbs are finely shredded. 2-3 bell peppers, preferably of different colors, are cut into cubes. Vegetables are fried for a while in a frying pan. In the shrimp, add a raw egg, a little flour and a couple of spoons of soy sauce, after which they are deep-fried. Seafood is added to vegetables. It also pours a mixture of tomato paste (about 5 tablespoons), you can replace it with ketchup or concentrated juice, rice vinegar and sugar (2 tablespoons). The dish is cooked for about 5 minutes. In the last place, pieces of pineapple are put here, after which the dishes are left for a while on a small fire, and then removed and cooled.