Is it possible to make sweet and sour sauce at home? Various recipes for making sweet and sour sauce The simplest sweet and sour sauce

Surely, almost every one of us, visiting Chinese restaurants, noticed that almost all dishes are served with the same sauce. What's the secret? The thing is that, thanks to its taste, Chinese sweet and sour sauce is universal. It goes well with meat, fish, and vegetables, and makes food digestible for the body.

Chinese cuisine - sweet and sour sauce

You don't have to go to distant China to learn how to make Chinese sauce. Today its popularity has gone far beyond the country, and you can easily make it yourself. The ingredients included in the recipe are quite simple and can be easily purchased in our stores and supermarkets. The spicy and unique taste of Chinese sauce makes it indispensable when serving various meat or vegetable dishes.

By the way, you can add finely chopped pickled cucumbers to the classic Chinese sauce recipe, replace regular vinegar with wine vinegar, or use currants instead of fruit juice. The most important thing is to maintain the proportions so that the sauce turns out with its remarkable sourness, but does not lose its sweetness.

Chinese Sweet and Sour Sauce Recipe

Brown sugar is usually used to make Chinese sweet and sour sauce. If you don’t have it on hand, it can be perfectly replaced with regular granulated sugar or even honey. Otherwise, preparing the sauce is very simple - all products are mixed, heat-treated and seasoned with starch.

Ingredients:

Preparation

Heat vegetable oil in a frying pan and fry finely chopped onion, garlic and ginger root in turn. Then add soy sauce, vinegar, sugar, fruit juice and ketchup. As a fruit juice for Chinese sweet sauce, you can use apple or orange - preferably so that you can feel the sourness. Now mix all the ingredients thoroughly, let it boil for a couple of minutes, and pour in the starch, previously mixed with water, in a thin stream. Stir, cook until thick and turn off. Chinese sweet and sour sauce is ready.

Sweet and sour sauce can subtly highlight the taste of meat or fish and add new flavors to any dish. It is no coincidence that recipes for such dressings are present in all cuisines of the world. They are especially popular in Asian cuisine, but Europe has not ignored them either. To add sourness, fruit juices, vinegar, tomatoes, plums, and sour berries are most often used; to add a sweetish taste, sugar, honey, and jam are used. Sweet and sour sauce can be salty, spicy, moderately spicy - a variety of recipes allows you to choose the option to suit your taste and best suit the dish with which you want to serve the seasoning.

Cooking features

The difficulty of preparing sweet and sour sauce largely depends on the recipe chosen. There are simple options when a minimum set of ingredients is required, and they only need to be mixed together. There are more complex recipes where it is important to follow the instructions exactly and not violate the ratio of components in order to obtain a balanced taste and pleasant consistency. Due to the wide variety of recipes, there are few uniform rules for preparing sweet and sour sauce, but they still exist.

The most delicious sweet and sour sauce is made from fresh fruits and vegetables, and their quality plays an important role.
The consistency of the sauce is determined by the recipe. Some options involve obtaining the sauce with the smoothest possible consistency, in which case it is ground through a sieve; in other cases, it is enough to grind the ingredients included in the sauce with a blender; in others, you need to cut the ingredients with a knife so that their pieces are included in the sauce. The recommended method of grinding food must be followed, otherwise the taste of the sauce will not be exactly what is required.
Very often, starch is used to thicken the sauce. It should not be poured directly into the hot mass, since in this case it is impossible to avoid the formation of lumps. To avoid this trouble, starch is first diluted in cool water and only then poured into the cooking sauce in a thin stream, while stirring the sauce itself with a spoon or spatula. It is also worth keeping in mind that after cooling, the sauce to which starch was added will be thicker than when it was hot.

Aluminum cookware is not suitable for preparing sweet and sour sauces. This material oxidizes upon contact with acidic foods, causing harmful substances to enter the food.
Sweet and sour sauce can be used in two forms: if it is hot, it replaces gravy, and cold sauce is served separately with meat or other dishes.

A simple recipe for sweet and sour sauce

sugar – 40 g;
ketchup or tomato paste – 40 ml;
soy sauce – 5 ml;
spices - to taste;
starch - a pinch;
water – 20 ml.

Cooking method:

Dilute the starch with water.
Mix ketchup with soy sauce, vinegar and sugar.
Heat the mixture in a water bath, pour in the starch.
After a couple of minutes, add the spices, heat the sauce for another minute and remove from the heat.

Recipe for the occasion::

Once cooled, the sauce can be served. It can be prepared without starch, but this will change the consistency slightly. This will not affect the taste of the sauce. In this case, all the ingredients are simply mixed together. So this sweet and sour sauce recipe is the easiest one you can find.

Chinese sweet and sour sauce recipe

ginger root – 20 g;
brown sugar – 100 g;
ketchup – 100 ml;
water – 100 ml;
soy sauce – 100 ml;
garlic – 3 cloves;
vegetable oil – 60 ml;
apple cider vinegar (6 percent) – 20 ml;
starch – 20 g;
onions – 100 g;
fruit juice (apple or orange) – 150 ml.

Cooking method:

Peel the onion and garlic, cut them into small pieces.
Peel and grate the ginger root.
Heat vegetable oil in a frying pan, fry the onion in it until soft, transfer it to a bowl.
Place the onion in place of the garlic and fry it for 2-3 minutes.
Remove the garlic from the onion, lightly fry the ginger in a frying pan, add the onion and garlic to it.
Mix fruit juice with soy sauce and vinegar, dilute ketchup with this liquid. Add sugar and stir.
Pour the resulting mixture into the pan with vegetables. Bring it to a boil over low heat.
Dissolve starch in cool water. Pour it into the sauce, stirring it constantly. Continue cooking, stirring, until the sauce begins to thicken.
Remove the sauce from the heat and cool.

Sweet and sour sauce prepared according to a Chinese recipe is suitable not only for sushi and rolls. You can serve any fish dishes or rice with it. Some housewives also use it as a seasoning for soups.

Spicy sweet and sour sauce recipe

pickled cucumber – 100 g;
vegetable oil – 20 ml;
potato starch – 10 g;
apple cider vinegar (6 percent) – 5 ml;
cognac – 10 ml;
tomato paste – 35 g;
sugar – 10 g;
water – 40 ml;
dried ginger - a pinch.

Cooking method:

Cut the pickled cucumber into cubes as small as possible.
In a separate bowl, mix vinegar, cognac, sugar and tomato paste. Whisk this mixture. Add ginger to taste. You can add a little salt.
Heat oil in a frying pan and add pickled cucumber slices. Simmer them for 5 minutes, stirring.
Pour the tomato mixture over the cucumbers and continue to simmer for another 5 minutes.
Dissolve starch in water and pour into the pan with the sauce. Stir without removing from heat until the sauce becomes noticeably thicker.

A spicy sweet and sour sauce goes best with meat. It can be served cold on its own or used hot as a gravy.

Sweet and sour currant sauce

red currant – 100 g;
water – 100 ml;
onions – 50 g;
butter – 25 g;
mint – 2–3 leaves;
cherry leaves – 2–3 pcs.;
allspice peas – 3 pcs.;
cloves – 2 pcs.;
salt, sugar - to taste.

Cooking method:

Sort the currants, remove them from the branches, rinse and dry, placing them on a clean cloth.
Place the currants in a bowl, add sugar and add water. You can take as much sugar as you see fit, but not less than a tablespoon.
Add mint and cherry leaves, cloves and pepper to the currants. Add some salt.
Place the pan with currants on the fire and cook for 10–15 minutes.
Rub the resulting sauce through a sieve, first removing and discarding the mint, cherry leaves, pepper and cloves.
Peel and finely chop the onion and add it to the sauce.
Place the sauce on the fire and simmer until the onion in it becomes soft.

After this, the sauce will remain to cool. It will be quite thick, since red currants contain a component that promotes the formation of jelly. This sauce works best with poultry, but can be served with any type of meat.

Sweet and sour sauce is a popular seasoning in both European and Asian cuisine. It goes well with fish, meat, and poultry. It is easy to prepare it at home with your own hands.

Sweet and sour sauce has a pleasant taste and smell. It's versatile, so you can serve it with almost anything. Sauces with sweet and sour taste are found in different cuisines of the world. Lemon, apple, orange juice, sour berries are most often used as an acidifier, and honey, jam and sugar are used as a sweetener. Sweet and sour sauces enliven the bland taste of boiled meat and are simply ideal for fatty dishes, making them more digestible.

Sweet and sour Chinese sauce: classic recipe

Compound:

Ginger root - 5 cm
Garlic - 3 cloves
Vegetable oil - 3 tbsp. l.
Brown sugar - 2 tbsp. l.
Ketchup - 2 tbsp. l.
Soy sauce - 2 tbsp. l.
Water - 2 tbsp. l.
Starch - 1 tbsp. l.
6% table vinegar - 1 tbsp. l.
Onions - 1 pc.
Apple juice - 150 ml

Preparation:

Peel the onions and garlic. Grate the ginger on a fine grater, finely chop the onion, and pass the garlic through a press.
Heat vegetable oil in a frying pan, fry onion, garlic and ginger.
Pour soy sauce, vinegar and juice into the pan, add sugar and ketchup. Mix everything and let it simmer a little.
In a separate bowl, dilute the starch with water and pour into the boiling sauce. Bring to a boil again, turn off once the mixture begins to thicken.

Preparing sauce for meat

Compound:

Pickled cucumbers - 1 pc.
Starch - 2 tsp.
Sugar - 2 tsp.
Cognac - 2 tsp.
Ground ginger - ½ tsp.
Wine vinegar - ½ tsp.
Tomato paste - 1 tsp.
Vegetable oil - 1 tbsp. l.

Preparation:

Finely chop the pickled cucumber. Spray the frying pan with vegetable oil, heat it, add chopped cucumbers and simmer for 5 minutes.
In a separate bowl, mix all ingredients, add 1.5 tbsp. water, stirring the mixture constantly.
Place the prepared mixture in the frying pan with the cucumbers and simmer over low heat until thickened.
This sauce is perfect for meat dishes, giving it a pleasant sweet and sour taste.

Spicy chicken sauce

Compound:

Red currant - 100 g
Water - ½ tbsp.
Onions - ½ pcs.
Butter - 25 g
Salt - to taste
Cherry leaves - 3 pcs.
Mint leaves - 2 pcs.
Allspice - 4 pcs.
Cloves - 2 pcs.

Preparation:

Heat water, add sugar and butter. When everything is dissolved, add mint, currants and spices.
Simmer until the currants release juice. Do not cover the pan with a lid, but turn up the heat.
At this time, finely chop the onions, cherry and mint leaves. Add to the sauce and simmer. The sauce should thicken and the onion should soften. Cook with the lid closed and add salt at the end of cooking.

Compound:

Pineapple - 300 g
Brown sugar - 3 tbsp. l.
Apple cider vinegar - 30 ml
Salt and pepper - to taste
Tabasco sauce - 3 ml.

Preparation:

Grate 200 g of pineapples on a fine grater. Pour the juice that will be obtained during the process into a separate bowl. Cut the remaining 100 g into small cubes.
Heat the pineapple juice in a saucepan, add sugar and cook until completely dissolved.
Then place the pineapples and Tabasco sauce in a saucepan. Stir everything well, being careful not to damage the fruit cubes.
After 5 minutes, add vinegar, salt and pepper. When the sauce comes to a boil, remove the saucepan from the heat.

How to make fish sauce?

Compound:

Canned pineapples - 600 g
Tomato paste - 1.5 tbsp. l.
Granulated sugar - 2 tsp.
Carrots - 2 pcs.
Starch - 10 g
Apple cider vinegar - 30 ml
Boiled water - 100 ml
Bell pepper - 1 pc.

Preparation:

Pour the pineapple juice into a small saucepan and place over low heat. Add water to it, add tomato paste, sugar and mix everything. Then add starch, stirring continuously until the sauce thickens.
Pour vinegar into the prepared mixture. Cut the vegetables into small cubes and also add to the pan. Don't forget the pineapples.
Cook the mixture over low heat for 5 minutes, then remove from the stove.
The ready-made sweet and sour sauce is ideal for any fish.

Delicious cranberry sauce

Compound:

Orange - 1 pc.
Cranberries - 250 g
Onions - 1 pc.
Butter - 50 g
Honey - 2 tbsp. l.
Ground red pepper - ¼ tsp.
Salt - to taste

Preparation:

Peel and finely chop the onion. Wash the orange well, remove the zest and grate it on a fine grater.
Heat the butter and fry the onion in it until golden brown. Add honey, cranberries, zest and orange juice to the onions. Mix everything well, cover and simmer over medium heat for 15 minutes.
Remove the lid and cook for another 7 minutes, stirring constantly. Place the finished sauce in a colander and grind until smooth.
Add salt and red pepper. Cool before serving.

Compound:

Dry red wine - 200 ml
Frozen cherries - 250 g
Cloves - 2 pcs.
Flour - 1 tbsp. l.
Sugar - 3 tbsp. l.
Vanilla sugar - 5 g

Preparation:

Remove the pits from the cherries. Pour wine into a small saucepan, put on fire, bring to a boil and cook for 5 minutes.
Add sugar, cloves and vanilla sugar to boiling wine. Cook everything together for another 5 minutes.
Place the cherries in the pan and cook again for 5 minutes. At the end of cooking, add flour and stir well so that there are no lumps.
Cook the sauce until thickened. Serve warm.

Sauce is a decoration and an excellent addition to any dish of meat, seafood, vegetables, as well as pasta and cereals. It helps to reveal the taste of products, giving them unique shades.

Sauces can be sour, sweet, piquant, spicy. The most popular are those that are able to reveal the aroma and increase appetite, and sweet and sour dressings for dishes are excellent for this purpose.

Classic sweet and sour sauce recipe

After, or better yet, before preparing the main dish, you should think about creating a sauce for it. An acidic additive will make the taste too “harsh”, and a sweet dressing will become cloying. The best way is to combine these two basic tastes into one indescribable and aromatic one. To create a classic, very rich sweet and sour sauce you will need:

2 tbsp. l. lean oil, wine (dry white), water, sugar and soy sauce;
150 g onion;
½ part ginger root (50 g);
10 garlic;
½ tbsp. orange (lemon) juice;
50 ml ketchup;
1 tbsp. l. starch, vinegar (apple 3%).

It only takes twenty minutes to make a great sweet and sour addition to a meat or vegetable dish, and 100 grams of it will contain 112 kcal.

The entire creation process is very simple. First you need to peel the garlic, ginger and onion, chop them finely. In this case, it is easier to grate the ginger. Fry these ingredients in oil in a frying pan until they acquire a golden color.

In a saucepan (deep saucepan), mix wine, vinegar, ketchup, soy sauce, juice and sugar until completely dissolved. Then add the vegetables from the frying pan and place the preparation on the stove. The fire should be medium. At the same time, dissolve the starch in water and add to the boiling sauce.

Cook until thickened, reducing heat. After finishing cooking, strain and cool before serving.

Sweet and sour sauce: the simplest recipe

The simplest and easiest dressing for any dish is actually a sweet sauce with sufficient sourness. Most of the ingredients included in its composition can be found in every kitchen. To create a wonderful and very easy to prepare sauce you will need:

1 tbsp each tomato paste, sugar, soy sauce, vinegar;
60 ml lemon juice;
80 ml water (boiled);
1 tsp corn flour.

Just prepare all the necessary ingredients and the aromatic, tasty sauce will be ready in ten minutes. The calorie content of such a dressing for a dish of meat, seafood and vegetables is 90 kcal per 100 g.

In a small saucepan you will need to mix juice, vinegar, tomato paste, soy sauce. Then add sugar and dissolve it in the resulting mixture, and separately mix the flour with water and add to the rest of the ingredients.

Place the dishes on the stove, the fire should be reduced as much as possible. Throughout the entire thermal process, the dish must be constantly stirred, and after waiting for the required thickness to be obtained, turn it off and cool.

Sweet and sour plum sauce

The game itself is a bit dry, so many hunting enthusiasts know how to properly marinate poultry meat and what sauces and dressings to serve the finished dish with. Such meat products are best combined with aromatic sweet and sour additions, presented in the form of a thick sauce made from fruits and berries. To make this plum dressing for game you will need:

plums - 250 g;
bell pepper - 150 g;
garlic - 15 g;
mixture of peppers, fine salt - 3 g each;
sugar - 10 g;
refined lean oil - 15 ml;
vinegar (5% apple) - 10 ml.

A rich, satisfying, bright burgundy sauce is prepared in forty minutes and contains 85 kcal per 100 grams.

Grind pitted plums and pepper into separate containers, grinding them into puree. Place the plum puree in a deep bowl on the stove and cook over low heat for seven minutes after it starts boiling. Then add chopped pepper, and then after another five minutes, crushed garlic under pressure.

After the dish has acquired viscosity and thickness, add salt and sugar. Throughout the cooking process, you will need to stir the fruit and vegetable mixture periodically. After another couple of minutes, pour in the vinegar. After keeping the sauce on the stove for another three minutes, add the garlic and pepper mixture.

Stir the aromatic mass for the last time, wait for it to boil and turn it off. This plum sauce can be poured into jars and sealed for the winter.

Chinese sweet and sour sauce

The Chinese version of making sweet and sour sauce is extremely popular. This dressing for the main dish of meat, fish, grilled vegetables is prepared very quickly and easily. To create Chinese sauce you will need:

soy sauce, corn starch, sesame oil, tomato puree - 1 tbsp. l.;
sugar, rice vinegar - 1.5 tbsp each;
natural orange (pineapple) juice - ½ tbsp.

To prepare the classic version of the Chinese aromatic dressing, you only need fifteen minutes, and one hundred grams of it will contain 195 kcal.

The principle of creating a wonderful dressing for any second dish is very simple. In one container where the dish will be cooked, mix tomato puree, vinegar, sugar and soy sauce.

Next, the dishes are placed on the stove, the mixture is brought to a boil and water is poured into it very slowly in a thin stream, in which the starch must first be mixed. After five minutes, the dish should have the required consistency. Oil is poured into it, the sauce is mixed and cooled.

Recipe for sweet and sour sauce like McDonald's

In every city, big and even small, you can find a popular McDonald's. The menu of this catering establishment includes a sauce that can be made at home. To create this sweet and sour dish you will need:

70 g each of peach and apricot jam;
2 tbsp. spoons of syrup (corn) and water;
5 g each mustard, soy sauce;
15 g starch;
1 pinch of salt;
1 clove of garlic;
20 ml vinegar (wine).

It takes fifteen minutes to get a sauce that tastes almost identical to its McDonald's counterpart. 100 grams of sweet and sour dressing contains 156 kcal.

The biggest advantage of homemade sauce is that it is gluten-free and soy-free. To prepare it, you need to grind two types of confiture (a type of jam, jam with the natural color of the fruit), syrup, soy sauce, mustard, chopped garlic, starch, vinegar in a blender until smooth and puree.

Bring the resulting puree to a boil in a saucepan. Pour in water slowly and simmer the sauce for seven minutes, stirring constantly so that it does not burn. Add salt only if necessary.

How to prepare sweet and sour sauce for the winter

In the cold winter season, you can perfectly complement and improve the taste of unleavened boiled meat or make fatty foods easily digestible with the help of a sweet-sour, slightly spicy sauce prepared in the summer. To create such a fragrant, unusual and piquant preparation for the winter you will need:

fresh ripe tomatoes - 500 g;
onion - 400 g;
red salad pepper - 0.9 kg;
hot pepper - 100 g;
sugar, vinegar (5%) - 1 tbsp.;
oil (olive or sunflower, but refined) - 150 ml;
spices (cinnamon, paprika, ginger) - 5 g each;
black peppercorns - 6 pcs.;
cloves - 2 pcs.

Compared to other sauces, this one takes much longer to prepare - two and a half hours, but its shelf life is significantly increased. The wonderful winter preparation contains 108 kilocalories. in 100 grams of food.

All vegetables necessary for the aromatic dressing need to be washed, seeds removed from the pepper and cut into pieces. Then chop the tomatoes, sweet and hot peppers, and onions using a food processor or meat grinder.

Place the vegetable mass in a saucepan, add peppercorns, ginger, cloves, and oil. Bring to a boil on the stove and simmer, uncovered, for thirty minutes. Then add sugar, vinegar, cinnamon and paprika.

After this, you need to boil the sauce for another hour and a half, and then pour it into jars and roll it up, after removing the peppercorns and cloves. Store in a room at standard temperature so that it is neither hot nor cold.

Pork meat in sweet and sour sauce

Very few people know that pork, cooked in a fragrant sweet and sour sauce, is actually a traditional dish in China. The dressing for the meat should also be a little spicy and contain vegetables along with fruits. To create a wonderful pork dish you will need:

pork pulp - 350 g;
vegetable oil - 0.4 l;
corn starch - 100 g;
broth - 150 ml;
water - ¼ tbsp.;
vinegar (apple) - 20 ml;
chicken egg - 1 pc.;
green onion feathers - 30 g;
tomato paste - 25 g;
soy sauce, sugar, wine (rice) - 1 tbsp each;
carrots - 100 g;
boiling water (for carrots) - 200 ml;
orange - 1/2 part;
salad pepper - 150 g.

If you pre-marinate the meat, the main cooking process will take about an hour with a total nutritional value of one hundred grams, expressed in 204 kcal.

The carrots should be cut into cubes and boiled for 3 minutes in boiling water. The meat is also chopped into portioned pieces, cubes, and then marinated in wine and soy sauce for thirty minutes.

The egg must be beaten with starch. Dip each piece of pork into the egg mixture. Heat the oil and fry the meat in it. Afterwards, place the fried pieces on paper to remove excess fat. In a separate container, mix broth, vinegar, sugar and paste.

Bring the sauce mass to a boil in a deep cauldron, and then put carrots, onions and peppers into it, which must first be chopped. The sauce is mixed with vegetables. A quarter glass of water and meat are added to it. The orange is cut into slices and placed on the surface of the pork. The dish must be heated, avoiding boiling, and served.

Chicken in sweet and sour sauce

Pineapples, which are part of the sweet and sour sauce, help convey the deliciously delicate flavor of the chicken. The preparation of the dish is divided into several stages (marinating and preparing the chicken, preparing the sauce and stewing the meat in it) and is not at all complicated as many people think. To create chicken with such a fragrant addition you will need:

chicken fillet - 0.5 kg;
sweet pepper, onion - 100 g each;
egg - 1 pc.;
starch, pineapple (canned) - 70 g each;
sunflower oil (odorless) - 100 ml;
sugar, tomato paste - 30 g each;
soy sauce, vinegar - 20 ml each;
salt - 5 g.

To reduce cooking time, you can do all processes in parallel, but this will be a little more complicated. It takes an hour and a half to create the dish, and 100 grams will contain 226 kcal.

Cut the chicken fillet into pieces and marinate in soy sauce, sprinkled with a little salt for twenty minutes. In a deep bowl, mix the egg and starch.

Heat the oil in a saucepan. Before frying, dip the chicken in the egg-starch mixture.

You need to fry, turning often, stirring, for five minutes each portion of meat, and then put it on a dish covered with paper, allowing excess oil to drain.

For the sauce, you will need to brown vegetables in a frying pan, previously peeled and cut into small pieces. After five minutes, add pineapples and sugar to the onions and peppers, add the paste, and pour in the vinegar.

Mix the rich mixture and simmer a little more. Only after this add the meat, let it soak in the aromatic dressing, simmering the dish for a couple of minutes on the lowest possible heat.

Wonderful chicken should be served still hot in an excellent combination with rice and mashed potatoes.

Eggplants in sweet and sour sauce

You can cook almost any type of meat with a sweet and sour sauce, serve it with a variety of seafood, and also try to create a hearty eggplant dish in combination with such aromatic dressing. To please your family or guests with a wonderful dish you will need:

ripe eggplants - 0.6 kg;
carrots, lettuce peppers - 100 g each;
honey, wine vinegar, vegetable oil and starch (potato) - 2 tbsp each;
garlic - 3 cloves;
spices (salt, paprika) - 5 g each;
water - 100 ml;
soy sauce - 60 ml;
chili pepper - 10 g;
ginger - 30 g.

It takes forty minutes to create a fairly lean dish. Its 100 g contains 71 kilocalories.

You need to start cooking by chopping vegetables - grate carrots for Korean salads, lettuce peppers in long strips, eggplants in cubes, ginger on a fine grater. Eggplant bars should be rolled in starch and fried in oil until they acquire a golden color. Then place them on newspaper or paper, which will absorb the remaining excess oil.

In a saucepan, mix honey, vinegar, ginger, minced garlic, soy sauce and water. Place the dishes on the stove and bring to a boil. Peppers and carrots need to be slightly fried separately. After the sauce begins to boil, all the fried vegetables are placed in it. After five minutes, hot chili is added.

By this time the dish should have thickened, which indicates the readiness of a wonderful, very rich and tasty dish.

Conclusion

A wonderful addition to the main dish can be given a slight sourness with the help of fruit and berry juices, and a sweet taste is achieved through the use of sugar and honey.

There are a lot of cooking options, so it’s better to prepare the simplest one first, and then gradually add your favorite spices, seasonings, and additives.

However, there is no clear definition of the quantities of all ingredients. Particular attention should be paid only to the addition of salt, since the base of the recipe invariably contains salty soy sauce.

A simple recipe for sweet and sour sauce is in the next video.

Asian cuisine burst into our lives quickly and unshakably, forever winning the hearts of gourmets and fans of exotic dishes. Increasingly, we strive to recreate these delights at home, and in order for them to acquire a characteristic twist, you need to know the recipe for how to make Chinese sweet and sour sauce. It is with this universal seasoning that our culinary masterpieces will sparkle with new colors, giving the feast an oriental, mysterious atmosphere and aura.

Benefits of using sauce

Any sauce is designed to advantageously emphasize the strengths of dishes, highlight weak ones and enrich neutral ones.

For example, in the case of a simple side dish, such as rice or noodles, the gravy takes on the leading taste role of the entire dish.
In addition, these liquid seasonings are often used as marinades for meat and fish products, as well as as a base for stewing or baking plant or animal products.
Sweet and sour sauce in this case is exactly that universal remedy that goes with everything, vegetables, seafood, and poultry.
In addition, this seasoning helps improve digestion, so it is more appropriate to serve it with fatty and heavy dishes.

The success of this spicy mass lies in its excellent balance of flavors: sour, due to fruit juices or berries, and sweet, which is provided by sugar or honey. In general, to prepare this exotic gravy, it is better to use brown refined sugar, but in the absence of this product, you can get by with simple white sand.

Making gravy, like in Asian restaurants, is quite simple, despite the abundance of ingredients.

Sweet and sour sauce

Ingredients

Fruit juice - 1/2 takana + -
— 35 ml + -
— 15 g + -
— 35 ml + -
— 50 ml + -
Ketchup – 30 g + -
— 30 g + -
- 1 onion + -
- 3 slices + -
- 1 root per 7 cm + -

Preparation

It should be noted right away that citrus fruits, apple, pineapple juices, or any sour berries, such as red currants or cranberries, can be used as a fruit drink. In all other respects, you need to strictly adhere to the recipe, then the sauce will turn out exactly the same as it is prepared in China itself.

We will begin the preparation of our delicacy with the heat treatment of vegetables, which must first be washed, peeled and chopped. Chop the onion into very small cubes, grate the garlic on a fine grater, and pass the ginger through a meat grinder.
Now these products need to be placed in hot oil in a frying pan and fry thoroughly. However, you should stir our frying regularly so that it does not burn.
After 3-5 minutes, add vinegar, juice, soy sauce and sugar to the vegetable mass, mix everything well and leave the whole mass to boil over low heat.

At this time we will deal with the thickener, that is, starch. We need to dilute it in cold water and then add it into the boiling mixture in a thin stream, stirring constantly to avoid the appearance of lumps.
As soon as the mass thickens, the sauce can be considered ready.

You can talk endlessly about the incredible taste of this masterpiece, but you just have to try it once, and unnecessary words will no longer be needed.

Try cooking meatballs or chicken wings in this seasoning and you will be amazed at how an ordinary dish takes on a whole new meaning. Harmony and sophistication, everything that is inherent in oriental cuisine is hidden in this sauce.

You can serve it in a separate bowl, garnished with a basil leaf, or flavor the finished dish with it.

Chinese folk wisdom says that tasty food gets rid of pills and potions, and nutritious food gets rid of all diseases, and this is true.
Just look at the Chinese sweet and sour sauce, the recipe for which is incredibly simple, but the seasoning itself, with its unshakable charm, can turn the simplest dish into a real culinary treasure.