Sweet and sour sauce is a great invention of Chinese cuisine, not even the French with their thousand gravy have thought of such a thing. There is no such universal sauce in the world that is good both cold and hot, with which you can bake and marinate, stew and fry. It goes well with all types of meat, seafood, vegetables. Unless he goes to the cakes - and then only because a good sweet and sour sauce tastes better than dessert. In any case, many people think so.
It is necessary
-
- base sauce:
- 1 glass of water;
- 1 cup rice vinegar
- 1 cup brown sugar
- 2 tablespoons of cornstarch;
- Pork with sweet and sour sauce:
- 500 grams of pork;
- 1 teaspoon salt
- 1/4 tsp white sugar;
- 1 teaspoon soy sauce
- 1 egg white;
- 2 green onion feathers;
- 1 liter of vegetable oil for frying;
- 1/2 cup cornstarch
- 3 stalks of celery;
- 1 green pepper;
- 1 medium onion (cut into wedges)
- white sugar
- salt to taste.
Instructions
Step 1
The basic sweet and sour sauce is very simple. Take sugar, vinegar and water, mix in a small saucepan and put on fire. Heat the mixture over low heat until all the sugar is dissolved.
Step 2
At the same time, pour some warm water into a small container and stir continuously, pour starch into it in a thin stream. If you add the starch directly to the rice-vinegar mixture, it will instantly curl up into lumps and you won't be able to thicken the sauce.
Step 3
Bring the mixture to a boil on the stove, increasing the heat underneath. Once the sauce has boiled, reduce the heat under it to medium and slowly add the diluted starch to it, not forgetting to stir. Turn off the fire. The basic sweet and sour sauce is ready. The aromatic brown sugar gives it sweetness, and the rice vinegar gives the acidity.
Step 4
There are many variations of sweet and sour sauce only in his native Cantonese cuisine. Western chefs have also contributed to this variety. So the usual reddish color of the sauce is the result of the addition of ketchup. It needs to be added three times less than vinegar or water, at the very beginning of cooking, to the liquid ingredients in the saucepan.
Step 5
The most popular meat cooked in sweet and sour sauce is pork. Here's a fairly simple recipe.
Cut the pork tenderloin into cubes, place in a bowl and mix with salt, sugar and soy sauce. Whisk the egg white lightly, add finely chopped green onions to it and pour this mixture over the pork. Cover the bowl with a lid, shake and refrigerate for one hour.
Step 6
Heat the oil in a wok until slightly hazy. Cut celery into slices, peppers and onions into slices, place them in a wok and sauté quickly, season with sugar and salt. Remove, place on a paper towel to remove the grease and start cooking the pork.
Step 7
Remove from refrigerator, dip in cornstarch and wok until lightly golden brown. It will take no more than 10 minutes. Place on a paper towel. Combine pork and vegetables, pour sweet and sour sauce into a gravy boat and serve.
