The tradition of cooking for different dishessweet and sour sauce came to Russia from Chinese cuisine, where this combination of flavors is considered one of the best. Many cooks know that the best dish can be obtained if you follow the advice given in the original source, or at least try to bring this recipe as close as possible. Gourmets often wonder why pork, cooked in a sweet and sour sauce, served in a Chinese restaurant, is significantly different in taste from similar food made at home. Chefs have a lot of secrets of this, ranging from the choice of products, to special spices and spices.
However, you can still try to cooka similar dish and surprise your home or guests. After all, if you undertake something with a soul, the result can be amazing, and you will definitely become an excellent cook.
Most often cooked in this sauce pork orbeef, but you can take lamb, poultry (most often, chicken). The basis for the dish in the modern interpretation is tomato paste or concentrated juice. As a result, to taste the resulting product with chicken may resemble the famous Georgian dish "chakhokhbili". The difference will be that special spices are put into the sweet and sour sauce, which will make the taste more saturated.
It should be noted that in the preparation of this dishaccording to Chinese traditions, salt is almost never used. The emphasis is on other flavor characteristics. In China’s kitchen, such a sauce is prepared not only for meat, it marinates and makes seafood, vegetables, fish, etc.
So, if you take chicken as a basis, the recipe will besound like this. A pound of fillet is cut into small pieces, preferably one size. After that, the meat is marinated. For chicken in this case it is recommended to use soy sauce (3-4 tablespoons), mixed with raw egg. Marinade is recommended to salt to taste (too much salt should not be put, since the taste of the mixture will be saturated). To make a sweet and sour sauce for chicken, you will need 375 grams of vinegar (preferably not ordinary, but rice used in Chinese cuisine). The liquid is boiled, a little less than a glass of sugar is put into it, and it is left for a few minutes on the fire. Next, put the mixture in a half cup of ketchup (you can take tomato paste) and a spoon of soy sauce. The resulting mass is boiled for about 5 minutes. To thicken the sauce, put some flour in it. Cooked mixture is poured slightly roasted meat in a pan. Chicken fillet is left to stew until cooked.
You can add onions, carrots and other dishesvegetables, due to what will appear more flavoring shades. Also, do not forget that ginger is used almost everywhere in Chinese cuisine, which can be put in a sweet and sour sauce, both raw and pickled. It should be noted that you can cook the meat separately, and before serving it, pour the resulting gravy.
There is the following recipe how to makesweet and sour sauce, which can be excellent with seafood. So, it will take about 400 grams of medium-sized peeled shrimp. Two small bulbs finely chopped. 2-3 bell peppers, preferably different colors, cut into cubes. Vegetables are fried for a while in a frying pan. A raw egg, a little flour and a couple of spoons of soy sauce are added to the shrimps, after which they are fried in deep fat. Seafood put to the vegetables. A mixture of tomato paste (about 5 tablespoons) is poured here, 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 turn, pineapple slices are laid out here, after which the dishes are left for a while on a low fire, and then removed and cooled.
