If you want to make a delicious sweet and sour dish, the key is how to make the right sweet and sour sauce! Don't always just know "sugar + vinegar", this is just the basic version. In fact, a really good sweet and sour sauce should be bright in color, rich and delicious in taste!
If you're interested, learn how chefs make their usual sweet and sour sauce. Today, I'm going to teach you the detailed recipe and how to make the all-purpose sweet and sour sauce, no matter what sweet and sour dish you want to make, it can help you!
So, how exactly do chefs adjust the "sweet and sour sauce" when making sweet and sour dishes? We're here to reveal it to you today! This cup of "all-purpose sweet and sour sauce" commonly used by chefs is really amazing, no matter which sweet and sour series you make, you can use it. And as long as you follow the ** ratio of "54321", you will be able to make a good color, flavor, and taste, which is even better than what the restaurant makes!
Let's teach you three ways to cook sweet and sour dishes that are super popular in restaurants, they are all super simple, but you have to learn how to make sweet and sour sauce is the key! So how do you mix sweet and sour sauce? Just master the ** ratio of "54321" to ensure that you succeed at the first time, so that the dishes are full of color, flavor and flavor!
First of all, let's introduce the first course - sweet and sour tenderloin. It's an almost every dish you'll see in a restaurant, and it's a favorite among many home cooking enthusiasts. Sweet and sour tenderloin is usually made with pork loin, and of course, beef and sheep tenderloin or chicken breast are also completely OK, and the taste is still very good! The steps are as follows:
1.Cut the tenderloin into strips and place it on a cutting board and gently tap it with the back of a knife for a few minutes. This will not only make the meat softer, but also make the texture more attractive!
2.After cleaning the beaten tenderloin, sprinkle with some salt, light soy sauce and pepper, add another egg, mix well with your hands and marinate for about 20 minutes. This will make the meat more flavorful!
3.In the process of marinating the meat, we started to mix the sweet and sour sauce. Ingredients used include sugar, vinegar, soy sauce, tomato sauce and cooking wine. Remember this seemingly complicated set of numbers, but it is actually 54321! The ratio is 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of white vinegar, 4 tablespoons of sugar, and 5 tablespoons of tomato paste. Stir well with a spoon!
4.Once marinated, add an appropriate amount of starch and cooking oil to the meat and mix it with your hands again so that each strip of meat can be coated with a thin layer of mucus. Then, pour an appropriate amount of oil into the pan, heat it to 60% hot, fry the meat strips one by one until golden brown, remove them and set them aside. Heat the oil again until it is 70% hot, then pour back the fried meat strips and fry them quickly, about half a minute, until they are beautifully browned and crispy, and immediately remove and drain the excess fat for later use.
5.Add an appropriate amount of oil to a separate pan and heat it, pour in the pre-prepared sweet and sour sauce, stir flexibly with a spatula to thicken the juice, pour the fried tenderloin strips into the pan, and quickly stir-fry them to coat them with a layer of sweet and sour sauce. Finally, sprinkle a handful of fried white sesame seeds before cooking, and stir-fry over high heat slightly!
Next, let's take a look at the second course – sweet and sour pork ribs. It's also a hard dish that we often order on the wine table! The steps are as follows:
1.Chop the pork ribs into small pieces, soak them in water for half an hour, then control the moisture and add an appropriate amount of salt, light soy sauce, dark soy sauce, cooking wine, pepper and starch and a little oil according to the amount of meat. Once you have mixed them with your hands, let them sit quietly and marinate for about half an hour.
2.Heat the oil, put the marinated pork ribs in, and fry them slightly until the skin is golden brown, then you can remove it for later use. The sweet and sour pork ribs of this method take a long time to boil, so they are not suitable for the sweet and sour sauce mentioned above. So, let's try this new sweet and sour sauce: 1 tablespoon of starch, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 4 tablespoons of sugar, and 5 tablespoons of water. Stir well as set aside.
3.Reheat the oil, add the green onions, ginger slices and star anise, let them fully diffuse, and then pour in the freshly fried pork ribs and stir-fry quickly. Then pour in the sweet and sour water from before, and add a little hot water to let the water flood over the ribs. Then, simmer slowly over low heat for 40 minutes, until all the ribs are cooked until the glaze changes color. Finally, thicken the soup and sprinkle with fresh chopped green onions, and the cooked white sesame seeds are ready to eat!
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Hello friends, here's a little tip, if you like to eat the kind of sweet and sour dishes that can be eaten after being fried first and then wrapped in a sweet and sour sauce, such as sweet and sour tenderloin and sweet and sour balls that we often eat, then I would highly recommend using the first sweet and sour sauce, the ingredients are as follows: 1 spoon of cooking wine, 2 spoons of light soy sauce, 3 spoons of white vinegar, 4 spoons of sugar, 5 spoons of tomato sauce. The sweet and sour dishes marinated in this ratio will be very bright in color and taste great!
Of course, if you like sweet and sour dishes that need to be simmered slowly, such as sweet and sour fish and sweet and sour pork ribs, then you might as well try the second sweet and sour sauce, which is made from 1 tablespoon of starch, 2 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, 4 tablespoons of sugar, and 5 tablespoons of water.
The same deliciousness! Hehe, you may be curious, which of these two sweet and sour sauces is better? Actually, I personally think that these two flavors have their own characteristics, and there is not much difference, as long as you choose according to your own preferences. Don't forget to leave me a message after reading it, share which sweet and sour sauce you like the most, or if you still feel unsatisfied after reading it, please like it, comment on it, **share it, so that more friends can see this article, let's ** eat together! Thank you friends for your continued attention and support, and I look forward to continuing to talk to you about food experience next time!