The obligatory components in a sauce with sweet and sour notes are lemon juice, sugar and garlic.
There are several traditional recipes for cooking sweet and sour sauce. The most popular are the Chinese and European versions.
Chinese sweet and sour sauce
-
table vinegar
Any natural juice with a sour taste (ideally - cranberry juice)
Vegetable oil
2–3 tbsp. spoons of ketchup
1 bulb
1 ginger root
Soy sauce - to taste
2-3 garlic cloves
Brown sugar - to taste
How to cook:
Chop the garlic, ginger root and onion thoroughly. Put all the ingredients in a deep frying pan and add vegetable oil. While frying, gradually add a few tablespoons of ketchup, an equal amount of soy sauce and table vinegar, 3-4 teaspoons of brown sugar, 2 teaspoons of starch and half a glass of juice to the mixture. Dilute with water if necessary. The sauce should be the consistency of thick sour cream.
Bring the ingredients to a boil. The dressing is ready for use immediately after preparation. To thicken the sauce, you can wait until it cools down a bit.
If you like the combination of meat with pineapple, you can modify the recipe. Replace table vinegar applesauce, add pineapple juice and top the sauce with pineapple rings.
In this case, it is better not to use garlic. Grind the pineapple in a blender and mix all the ingredients in a pan in the same way. Most often, such sour sweet sauce serve to meat dishes, but you can experiment and serve it as a dressing for rice.
European sweet and sour sauce
Original sauce based on pickled cucumbers.
Need to:
-
Brown sugar
-
Ground ginger root
tomato paste
2-3 teaspoons wine vinegar
2–3 tbsp. tablespoons finely chopped pickled cucumbers
Vegetable oil
How to cook:
- First of all, lightly stew chopped pickles in vegetable oil. The cooking time in this case should not exceed 5 minutes.
- Do not add the remaining components to the contents of the pan immediately, but after mixing in a separate container.
- The resulting mass must be brought to a boil, if necessary, add water and cook over low heat for 10-15 minutes.
For Chinese food the versatility of tastes is characteristic: here you can rarely find only salty, spicy or sweet dishes. On the contrary, sharp-spicy and sweet-sour shades prevail here. Each dish is an extravaganza of taste. And it becomes so thanks to the sauce.
The most popular Chinese sweet and sour sauce. Which, however, is not at all necessary to use for cooking rice with vegetables or funchose with chicken: it also goes well with our more familiar dishes. So, it is in perfect harmony with meat in any variations.
traditional recipe
To make sweet and sour sauce, you will need:
- sugar - 20 g;
- vinegar - 50 ml;
- soy sauce- 50 ml;
- tomato paste - 25 g;
- Orange juice- 75 ml;
- cornmeal - 10 g;
- water - 100 ml.
To prepare this sauce, it is better to use a small saucepan with high walls and a thick bottom or a wok. Sugar is mixed with vinegar. In Chinese sauce, the vinegar should be rice. But if he is not there, they call him a worthy replacement Apple vinegar. And only if there is also no apple cider vinegar on Kuna, it is worth taking the usual six percent.
Mix thoroughly. When there are no individual grains of sugar left, soy sauce is added to the mixture. By the way, in oriental cuisine it performs the function of salt, has the same properties, but is more convenient to use, since the liquid consistency penetrates deeper into the product better, and does not remain on the outer shell. That is why, when studying other recipes of Chinese cuisine, you should not be surprised if you do not find our most popular spice there.
Here, in a saucepan, add tomato paste and orange juice. Stir again thoroughly so that the mass is homogeneous.
Advice! Orange juice can be replaced with pineapple. This is especially convenient if, for example, meat with pineapples is cooked, and unclaimed juice remains - sweet and sour sauce based on it will perfectly emphasize the taste of the dish.
The mixture can already be put on a small fire to warm up. Meanwhile, in a separate container, cornmeal is mixed with water. In this recipe, cornmeal plays the role of a thickener, because it is important for us that the mixture does not spread on a plate.
When the mass begins to boil, add the cornmeal solution to it, and, stirring constantly, but slowly, bring to a thickening. Chinese sauce is served hot, but if the main dish is not yet ready, it can be reheated before serving - over the same low heat, but previously covered with a lid.
Varieties of the recipe
Like any dish that does not have one author, this sauce has different recipe variations. So, it can be cooked with onions and garlic. In this case, the vegetables are cut into small pieces and lightly fried beforehand - so they will be more fragrant. Then they are added to the saucepan along with soy sauce.
Or you can use ginger. This is a very extraordinary root crop, and all people can be divided into two categories: who loves him, and who does not. It is extremely difficult to remain indifferent to him. It slightly burns the throat, gives the dish (or drink) in which it is used, a brighter and more spicy taste. And in this sauce, it is definitely appropriate, as, indeed, in many other dishes of Chinese cuisine. Ginger is cut into thin strips or grated, and added along with tomato paste.
Instead of cornmeal, you can use the more familiar to us potato starch. It is also a thickener, but it is consumed about a third less.
Advice! If you add a little finely chopped chili pepper or a few drops of Tabasco to the sauce, it will no longer be sweet and sour, but spicy sweet and sour. This sauce goes well with meat cooked over an open fire.
The flavor range of the sauce will change if you add juicy red to it. bell pepper, canned pineapple, or even honey. Some experimenters add dry white wine, coarsely chopped plums, and even jasmine tea bags for a more sophisticated oriental flavor.
By changing the proportions, you can "play" with the taste, making the sauce more sour or sweeter. This dish is sure to please everyone - you just need to find "your" recipe.
Sweet and sour sauce Great with meat, fish and vegetables. It is quite easy to cook it under the conditions home cooking. Most of the ingredients are almost always in our refrigerator or kitchen cabinets. The rest of the products can be easily bought at any supermarket. Next, you will learn in detail how to make sweet and sour sauce.
sweet and sour sauce recipe
We need: spatula, saucepan.
Ingredients
Step by step cooking
Video recipe for making sweet and sour sauce
Now you know the recipe for sweet and sour sauce, like at McDonald's. And the following video will help you visually see the whole process.
Sweet and sour pineapple sauce recipe
Cooking time: 25-30 minutes.
We need: blender, bowls, grater, frying pan, glass.
Ingredients
Step by step cooking
- We combine in a bowl 35 milliliters of soy sauce, 15 milliliters of Worcester sauce, 10 milliliters of vinegar, 65 grams of ketchup, 45 grams of sugar, 145 milliliters of pineapple juice.
- Mix very thoroughly with a spatula or whisk so that the grains of sugar are completely dissolved.
- Cut 65 grams of onion and one pod of hot pepper into small pieces.
- Three on a fine grater 6 grams fresh ginger and 2 cloves of garlic.
- We heat the pan, pour 10-15 milliliters of sunflower oil, spread the chopped onion and fry for 2 minutes over moderate heat.
- Add the chopped onion to the pan hot peppers, grated garlic and ginger. Mix everything and fry for another 2 minutes.
- Add pieces of canned pineapple (55 grams) to vegetables.
- Pour in the previously prepared liquid mixture. Mix everything and simmer over moderate heat for 5 minutes.
- In a glass, mix 65 milliliters of water and 30 grams of starch, mix very carefully so that there are no lumps.
- Pour the resulting mixture into the sauce and mix well.
- Let the sauce cool slightly, pour into a glass and grind with a blender.
- Pour the finished sauce into a bowl with a lid and send it to the refrigerator for storage.
Sweet and sour sauce according to this recipe can be prepared and left for the winter.
Video recipe for making sweet and sour sauce with pineapple
You can clearly see the entire simple recipe for sweet and sour sauce described above in the next video. And you will see that it is prepared very quickly and simply.
Chinese sweet and sour sauce recipe
Cooking time: 30-35 minutes.
We need: blender, glass, frying pan, spatula.
Ingredients
Step by step cooking
- We combine in a glass 105 milliliters of water and 30 grams of starch. Mix everything well so that there are no lumps.
- Cut 45 grams of fresh ginger into thin slices.
- A pod of hot pepper and 55 grams of the white part of a leek are cut into thin rings.
- Peel one stalk of celery and cut into small pieces.
- Pour 10-15 milliliters of sunflower oil into a heated frying pan and lay out the prepared vegetables. Fry them until golden brown.
- Pour 30 milliliters of water, 10 milliliters of lemon juice into the fried vegetables, add the starch mixture, 20 grams of lemon zest and 35 grams of sugar. Mix everything well to dissolve the sugar crystals.
- At the very end of cooking, pour in 25 milliliters of sesame oil. Let the sauce cool down.
- Pour the cooled sauce into a glass and grind with a blender. Pour the finished sauce into a bowl with a lid and send it to the refrigerator for storage. It goes well with, for example, chicken.
Chinese sweet and sour sauce video recipe
In this video, you can see how to quickly prepare a fragrant sweet and sour sauce that goes well with many dishes.
Hey! Today I will show you how to quickly and easily prepare sweet and sour sauce. Not even one - I will offer you several options. From gourmet to one that uses fast food. By the way, you will see that not all fast food is as scary as they are scared. Especially with sweet and sour sauce.
As the name implies, the seasoning will be sweet and sour at the same time. Sugar (honey) is responsible for the sweet component, vinegar is responsible for the sour component. And then, in fact, the art of cooking begins. Depending on the recipe, ginger, tomatoes, berries, and even wine can be used. It all depends on the ingenuity of the author of the recipe. Once upon a time, the Chinese invented this seasoning to mask a not-too-pleasant smell. river fish. I'm sure your fish smells great. And sweet and sour sauce will only emphasize its dignity.
Fish with sweet and sour sauce
But why only fish? Now literally everything is served with different variations of sweet and sour sauce. Lamb, beef, turkey, scrambled eggs, baked veggie rice rolls and pork ribs, udon noodles with vegetables and summer sandwiches, quesadillas with zucchini and broccoli salad ... In general, whatever you decide to cook, sweet and sour sauce will come in handy. Why don't they eat it!
I must say right away that if you decide to cook in aluminum cookware, nothing will come of it. Making seasoning in an old aluminum pot, you risk your health. In contact with acid, aluminum will begin to release harmful substances, and the meal may end, if not in the hospital, then with discomfort in the stomach, for sure.
Even before cooking, I will clarify - do not expect that all sweet and sour seasonings will be the same. Some suggest a smooth consistency - they are whipped in blenders and even rubbed through a sieve. Others, on the contrary, include pieces of vegetables and fruits. Some are served hot, others cold. By the way, keep in mind, if starch is used in the recipe, then it is reckless to make this seasoning in reserve. In the refrigerator, it will turn from sauce to jelly. So, if the recipe says "serve hot" - do only as much as you can eat in one meal.
Let's start with the most traditional recipe - CHINESE. For him we need: - vinegar (2 tablespoons) - sugar (1.5 tablespoons) - soy sauce (1 tablespoon) - tomato paste (1 tablespoon) - orange juice (3 tablespoons) - cornmeal (1 teaspoon) - water (4 tablespoons) First, in a fireproof container, mix the vinegar, soy sauce, tomato puree and orange juice. Let's add sugar. Heat over low heat, stirring. Make sure the sugar has dissolved and won't squeak on your teeth. In a separate bowl, mix flour with water. Well, if you can do it without lumps. To do this, it is better to use ice water. And gradually pour it into the flour. So that first you get the dough, then the gruel. We pour it into our mixture, which (remember?) is slowly heated over a fire. Bring the mixture to a boil and voila! - everything is ready! For the title of traditional Chinese sauce, of course, different recipes are fighting. China is big - there are many traditions. It's like borscht. Every Russian family has its own most correct recipe. Let's get back to the Chinese. This simple recipe is also considered CLASSIC. Take: - apple cider vinegar (20 ml) - sugar (40 grams) - ketchup (40 grams) - soy sauce (5 ml) - spices (to taste) starch (at the tip of a knife) - water (20 ml) Add starch to water. Mix ketchup with sugar, vinegar and soy sauce. Heat this mixture in a water bath. Whisking constantly, pour in the cornstarch water. Add spices. Wait for the mixture to warm up thoroughly. Remove from fire. Yes, starch can be omitted from this recipe. Of course, then it will be more liquid. But with a water bath it will be possible not to suffer - all the ingredients can simply be mixed cold and immediately served. This option is perfect for meat. Sweet and sour sauce is so popular that fast food chefs could not get around it. Let's make the one they serve at McDonald's. For this we need: - plums. Any, but sweet and sour is better. In order not to become twice, we take a lot at once - three kilograms. - chilli. One pod. - garlic. two heads - coriander. 1.5 teaspoons - sugar. A little less than a kilo. How much is needed depends on the acid drain. And from your own taste - orient along the way. - salt - 1 - 2 tablespoons. Yet again. Focus on your taste. - dry adjika. 1 tablespoon. We wash the plums, put them in a deep enameled pan and put it all on a slow fire. When the plums soften and give juice (be careful not to burn!), cool them. We take it out of the pan, remove the bones, remove the skin. The resulting liquid is wiped through a sieve. We return this puree to the pan (you managed to wash it, right?). Bring it to a boil, cook for a couple of minutes. And remember the rest of the ingredients: chili adjika, coriander, salt and sugar. We throw the first three into boiling mashed potatoes. Add salt and sugar a little at a time, tasting your creation all the time. When to your taste, it has reached perfection, put the sugar and salt aside. Boil the brew for another 15 minutes. At the end, add peeled and chopped garlic. Everything! The sauce is ready. Like McDonald's, only better. Because you made it yourself. If you add mushrooms to the recipe, you get MUSHROOM SAUCE. Not so traditional, but gives the author's style. It is good to make it when there is a stock of mushroom sauce at home, which for some reason everyone is tired of. That's exactly what she's going to do. For 850 grams of ready-made mushroom gravy, you need to take - 75 grams of prunes - 1.5 tablespoons of sugar - 1 tablespoon wine vinegar - 1 tablespoon raisins - 40 grams of tomato paste - 2.5 grams of odorless vegetable oil - salt and spices to taste Cut the prunes, just put the rest of the ingredients in one container with mushroom watering. Put on fire and boil it all for about fifteen minutes, stirring constantly - so as not to burn. And your mushroom sweet and sour sauce is ready! Or here is another example. We will assume that you do not have mushroom watering. But the refrigerator is full of fresh mushrooms. What do we do? Right. Mushrooms in sweet and sour sauce. If fresh mushrooms are oyster mushrooms, the Chinese nod approvingly. But in our opinion, any mushrooms will do - from champignons to porcini. Even chanterelles will do. Because it's all about the sauce, as usual. How to cook it? So what do we need for the recipe: - 400 grams of fresh mushrooms, - celery root 200 grams - carrots 1 piece - garlic 4 cloves - white onion 1 head (you can also use regular, yellow, if there is no other) - sunflower oil 1 tsp - sesame oil 1 tsp (if not available, take 2 teaspoons of sunflower) - sesame and coriander seeds - 1 tsp each – liquid honey 60 ml - soy sauce 60 ml - balsamic vinegar 35 ml Pour all the vegetable oil into the pan, and immediately send the onion chopped into half rings. While it is blushing, peel the carrots and celery. We cut the carrots with straw and set them to the onion. The same straw should be cut celery root. But for now, don’t throw it into the pan - let it wait until we wash and prepare the mushrooms. Ready? Throw the mushrooms into the pan along with the celery. Close the lid and turn on your favorite movie. Under the lid, this mixture should be stewed for ten minutes. And then the same amount - with the lid open. So that the liquid given by the mushrooms evaporates. While watching a movie, combine soy sauce, balsamic vinegar, and honey in a bowl. Squeeze the garlic on top with a garlic press. Throw in sesame and coriander. Stir. Pause the movie. Check if the water has evaporated from the mushroom mixture and pour the mixture into it. Mix all this and leave on fire for another 4-5 minutes. Everything! Mushrooms in sweet and sour sauce can be served! By the way, this dish goes well with Chinese noodles. A separate song is sweet and sour sauce FOR FISH. There are some nuances here. The task of the seasoning is to emphasize the taste of the fish, and not to clog it. We will need: - fish broth 500 ml - 3 tablespoons raisins - butter 50 gr. - 1.5 tablespoons of three percent vinegar - a tablespoon of flour - a tablespoon of sugar - finely chopped parsley and dill - to taste - 3 tablespoons raisins The first stage is the longest. It is necessary to fry the flour in butter - until golden brown. Then pour the fish broth into the saucepan and boil it for about 40 minutes. Of course, do not forget to stir. Then add the rest of the ingredients to the saucepan. Bring sauce to a boil. Cool down. And serve on the table - to fried or baked fish. Since vinegar is used in sweet and sour sauce, of course, it can also be made with WINE. Shall we try? For this, we again need fish broth. - 2 cups fish broth - half a glass of white sour wine (and another half a glass can be drunk during cooking) - a quarter glass of cognac (the rest is better to leave for the second portion of the dish) - a tablespoon of soy sauce - 2 tablespoons of flour 2 tablespoons butter - 2 tablespoons of sugar - juice of half a lemon Fry flour in butter until golden brown. Pour in the broth. Boil the mixture for 5-7 minutes. Add the rest of the ingredients. While stirring, bring the sauce to a boil. Remove from fire. Cool down. And serve with fish dishes. By the way, if you use not fish, but meat broth, the seasoning will go well with meat and meat dishes. For vegetarians, sweet and sour sauce WITH VEGETABLES is suitable. For this you will need: - 2 onions - carrot - cucumber - tomato - 40 grams of sugar - a glass of sour white wine - a pinch of cinnamon Scald the tomato, remove the skin. Finely chop the rest of the ingredients. Place it all in a saucepan. Pour in wine and simmer for about half an hour. You can serve this sauce with vegetarian cutlets, rolls, soy meat. And, if you are not a vegetarian, then it will go great with a chop. There are also domestic variations on the theme of Chinese sweet and sour sauce. For example, sweet and sour sauce WITH CRANBERRY. To do this, of course, you must have cranberries. – cranberries 250 gr - 1 orange - onion 1 pc. - butter 50 gr - honey 2 tablespoons - red pepper - on the tip of a knife - salt to taste Let's deal with onions first. Peel it, chop finely and fry in butter. From an orange we need zest and juice. Both that, and another, put in a frying pan with onions, which have already acquired a golden color. Throw honey and cranberries there. Cover the pan with a lid and simmer over medium heat for about 15 minutes. Then remove the lid and cook, stirring, for another 7 minutes. Add salt and pepper. Cool down. Whisk in a blender or rub through a sieve. The sauce is ready to serve! Another purely Russian variation includes blackcurrants in the recipe. Two glasses of berries are taken. They are passed through a blender. In the same place, one bunch of dill and parsley is crushed. Garlic is added to the greens - 1-2 heads. Berry puree is mixed with green puree. Add sugar, salt and black pepper to taste. The sauce is served cold with anything. Try spreading it on Borodino bread - you won't regret it! As you can see, there are a lot of options for sweet and sour sauce. It's hard to tell everyone. But I can’t get around the recipe with pork. So listen. First, remember the phrase GO BAO ZHOU. This will be the name of your dish. Sounds better than Sweet and Sour Pork, right?
SauceSWEET AND SOUR SAUCE CHINESE RECIPE
Traditional sweet and sour sauce
SauceSWEET & SOUR McDonald's Sauce
Sauce from McDonald'sMUSHROOM SWEET AND SOUR SAUCE
Sweet and sour mushroom sauce
Mushroom sauceSWEET AND SOUR SAUCE FOR FISH
Sauce for fishSWEET AND SOUR SAUCE WITH WINE
Sauce with wineSWEET AND SOUR SAUCE WITH VEGETABLES
Sauce with vegetablesSWEET AND SOUR SAUCE WITH CRANBERRY
Sauce with cranberriesCURRANT SOUR AND CURRANT SAUCE
Sauce with currantSWEET AND SOUR SAUCE FOR PORK
Do you like to cook, surprising your guests and household with your culinary talent?
Do you like to try something new and want to share your impressions with others?
Do you pay special attention to cooking at home?
Then you will surely be interested in sweet and sour sauce - the recipe of which we will provide in this article.
Such an addition to the dish will help to properly reveal the taste, focusing on the most important. Agree, accompanying the same dish with different sauces, the taste can change a lot.
And you can use it for pork, chicken and even fish.
Original addition to dishes
Depending on the dish you are preparing, the right sauce is selected.
Sweet and sour sauce is popular in various cuisines: Caucasian, Jewish, Chinese.
Why? Everything is simple! It combines many characteristics that perfectly complement meat dishes.
Such an addition to meat will enliven its taste, make the dish unusual. To give sour notes, lemon juice, apple, orange or sour berries are most often used.
To give sweetness - honey, sugar and even jam. This sauce is perfect for fatty meat, giving it new notes and subsequently facilitating the work of the stomach to digest food.
This sauce is also served with lean meat, fish, poultry, vegetable dishes. It is often prepared with pineapples.
Sweet and sour sauce is a mix of bitterness, acidity and sweetness. Interesting? Then we learn how to cook it. By the way, you can choose from various variations: with garlic, pineapple and so on.
Complementing Chinese dishes
The chinese sauce it is quite simple to prepare: all the ingredients are publicly available, and you can create it at home.
- juice (preferably natural apple, orange) - half a glass;
- 2 tablespoons of water, soy sauce and ketchup;
- onion - 1 piece;
- garlic - 4 medium-sized cloves;
- ginger root - 5 centimeters;
- vegetable oil - 3 tablespoons;
- 1 tablespoon of starch and 6% vinegar.
If you have all the ingredients available, then you can start preparing Chinese sauce. Garlic and onion are peeled, washed and finely chopped. Prepared ginger root is ground on a grater.
These vegetables are laid out in a frying pan with oil and fried until golden brown, after which soy sauce, juice, ketchup, and sugar are added.
Now everything is well mixed and fried for another two minutes. After that, starch diluted with water is introduced into the boiling mass.
The dish should boil, after which it is removed from the fire. On this addition to meat dishes is ready.
This Chinese sauce is great for pork and chicken. Used cold.
Pineapple Recipe
Another fairly simple and very delicious recipe- with pineapples.
Its exotic taste is distinguished, which is suitable for accompanying pork and chicken.
But if there is no way, then you can cook with canned pineapples.
- pineapples - 250-300 grams;
- soy sauce, ketchup, and sugar - 3 tablespoons each;
- pineapple juice - a third of a glass;
- orange juice - a tablespoon;
- water - a third of a glass;
- starch - a tablespoon;
- lemon juice - half a tablespoon.
To prepare the sauce with pineapple, you need to prepare a saucepan with a thick bottom, in which mix soy sauce, ketchup, orange, pineapple and lemon juices.
Putting it on a low fire, we warm up what is in it. After that, we introduce starch diluted with water.
After stirring, add the pineapple, cut into small pieces, into the saucepan. Now the mixture should boil, boil for about three minutes, after which it can be removed from the heat.
cognac sauce
This sauce is perfect for pork, chicken, beef.
It is prepared simply and quickly if you have all the necessary ingredients:
- pickled cucumbers finely chopped - 2 tablespoons;
- a tablespoon of starch, cognac and sugar;
- half a teaspoon of ginger root;
- half a teaspoon of wine vinegar;
- half a tablespoon tomato paste.
First you need to stew the chopped cucumbers in a drop vegetable oil. After that, mix all the remaining ingredients in a separate bowl and add water.
Usually goes about one glass of water. Now this mixture is added to the cucumbers and stewed for about five minutes over low heat. Used for cold pork, chicken, beef.
Currant composition
This sauce, which is based on red currants, is great for pork, chicken, boiled meat, brisket.
Red pepper can be added to taste.
Main ingredients for the dish:
- half a glass of red currant and water;
- 25 grams of butter;
- half an onion;
- a few leaves of cherries and mint;
- salt, pepper, cloves.
To begin with, water is heated, where sugar and butter are added. After that, when everything dissolves in water, the berry, spices and mint descend.
The composition is stewed until the currant gives juice. When this happens, onions and cherry leaves are added. You need to simmer it until the mass thickens, and the onion becomes soft.
