Meat in sweet and sour sauce in Chinese and other recipes for cooking meat in sauce

Meat in sweet and sour sauce in Chinese is a traditional dish, you can try it in any restaurant of Chinese cuisine. But such a delicious dish can be prepared at home, by adapting the recipe to our conditions.

For example, meat in sweet and sour sauce in Chinese can be prepared as follows. Take a half kilogram of meat (traditionally used pork, but you can cook this dish and beef), four tablespoons of tomato, a couple of spoons of apple (or other table) vinegar, two tablespoons of sugar, one hundred grams of soy sauce, and a spoonful of flour and starch. In addition, to prepare a dish of meat in sour-sweet sauce in Chinese will require a variety of vegetables: onions, sweet peppers, carrots, a little white cabbage, you can take a ready-made frozen mixture called "Eastern dish".

Cut the meat into thin and long strips, cut vegetables with straws. If we use Chinese plate mushrooms, which are sold in the form of rectangular briquettes, then we lower the briquettes released from the package into water. As a result of soaking, the fungi grow strongly in volume and become soft enough that they can be cut with a knife. Then in a bowl with meat pour in soy sauce, pour in flour and starch. Mix well and let stand for twenty minutes. We heat a large frying pan with oil (even better if there is a special dishware in the household). We put the meat on the pan, fry for a few minutes, then pour the vegetables. Five minutes fry all together, then add the tomato paste, sugar and vinegar. Stew until cooked. We serve meat in sweet and sour sauce in Chinese with boiled rice or rice noodles.

This recipe for cooking meat can be taken as a basis, boldly experimenting and introducing new ingredients to your taste. For example, lovers of the sharp can use red hot pepper, and those who are looking for exotics, can add to the meat pieces of pineapple.

If the house has veal or pork, then you can cook meat in a creamy sauce with mushrooms. This dish has a delicate flavor and stunning flavor.

Cut the meat into long slabs and finish the slices on the towel. Then heat in a frying pan butter and quickly fry the meat. Keep in mind that the tender pulp is cooked quickly enough, do not overeat meat on fire. Turn off the heat, lightly salt the meat and leave it to stand on the stove, covering it with a lid.

And we will start to prepare the sauce. Let's cut a small small onion, a clove of garlic and one or two white mushrooms. Of course, this dish can also be prepared with champignons, but they do not have the flavor that will give the use of mushrooms. When using mushrooms without a pronounced "mushroom" smell, it is worth adding a few drops of truffle oil to the sauce, which compensates for the lack of flavor.

Take a sauté pan or a frying pan with high sides and fry in it onions and garlic in butter. It is necessary for the onion to acquire transparency, but, in no case, does not blush. Then we pour a couple of spoons of flour into a frying pan and mix it well with butter and onions. We pour about a glass of cream, making sure that the flour does not form lumps. Salt our sauce, season with nutmeg and white pepper. Cook on low heat, until it becomes thick to resemble liquid sour cream. Now pour mushrooms into it and stir again.

Again, put the skillet with meat on the fire, pour in the sauce and mix well. Once the contents of the frying pan boil, turn off the heat. We cover the dishes with a lid and leave them on the stove for another ten minutes. We serve meat with sauce with any side dish.

You can use a simple but interesting recipe and cook delicious meat in kefir. Take half a kilogram of beef or veal, two large onions, a pair of cloves of garlic, one glass of kefir. In addition, we will need vegetable oil for frying and seasoning.

We cut the meat not too large pieces and season it with salt and pepper. Then we place it in a bowl and pour it with kefir. We put in the fridge marinate for at least an hour.

Then fry the onion and garlic in a pan until the vegetables are clear. Lay out the same meat, removing it from the marinade with a noise or fork. Fry the meat, and then pour the remains of the marinade into the pan. Cover it with a lid and simmer until done. In this case, we will get the meat in the sauce. But if you do not like gravy, then you can remove the lid from the frying pan at the end of the stew and increase the heat, then evaporate the liquid.

Meat, marinated according to this recipe, can be prepared and in the sleeve for baking in a microwave oven or oven.