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All-purpose sweet and sour sauce, keep in mind the golden ratio "54321", make any sweet and sour dish, a success
Many people love sweet and sour dishes, and the color of the dishes is also red and bright, and the taste is sweet and sour, which is particularly appetizing. If you want to make a good sweet and sour dish, the most important thing is sweet and sour sauce. If you think that sweet and sour sauce is "sugar + vinegar", this is a "beggar's version" recipe, whether it is color or taste, it is not the best.
The sweet and sour dishes made in the restaurant, whether it is sweet and sour tenderloin or sweet and sour pork ribs, are red and bright in color, sweet and sour, and delicious. How do chefs make sweet and sour sauces? Today I will share with you the recipe of all-purpose sweet and sour sauce.
The "all-purpose sweet and sour sauce" used by the chef is suitable for any sweet and sour dishes, in addition to sugar and vinegar, you need to add 3 more kinds, remember the ratio of "54321", you can succeed at one time, ensure that the color and flavor are complete, and the restaurant makes the same delicious.
Here are 3 of the most popular sweet and sour dishes in restaurants, the method is simple, and learning to mix sweet and sour sauce is the key. How to mix sweet and sour sauce? Remember the golden ratio "54321", a success, color, flavor and flavor.
1. Sweet and sour tenderloin
Prepare the tenderloin, eggs, white pepper, cooking wine, light soy sauce, salt, sugar, white vinegar, tomato paste, starch, cooked white sesame seeds, cooking oil, and green onions.
1. To make sweet and sour tenderloin, you generally use pork tenderloin, of course, you can also use beef tenderloin, lamb tenderloin, or chicken breast, and the taste is very tender. Place the tenderloin on a cutting board and beat it with the back of a knife for a few minutes so that the meat will become soft.
2. Wash the loose tenderloin, cut it into strips, put it in clean water and wash it a few times, squeeze out the water, add cooking wine, salt, light soy sauce, pepper, beat an egg, mix evenly with your hands, and marinate for 20 minutes.
3. When marinating meat, you need to use sugar, vinegar, light soy sauce, tomato paste, cooking wine, the proportion is very easy to remember, it is 54321, specifically 1 spoon of cooking wine, 2 spoons of light soy sauce, 3 spoons of white vinegar, 4 spoons of sugar, 5 spoons of tomato paste, and stir evenly with a spoon.
4. After the tenderloin is marinated, add an appropriate amount of starch and cooking oil, and mix evenly with your hands again. Pour an appropriate amount of oil into the pot and heat it, when it is hot, use chopsticks to put the meat strips into the pot one by one, fry them on low heat until the color is golden, remove and drain the oil. Raise the oil temperature to 80% hot, pour in the meat strips and fry for about half a minute, until the color is brown and crispy, immediately remove and drain the oil for later use.
5. Start another pot, put in an appropriate amount of oil to heat, pour in the adjusted sweet and sour sauce, stir evenly with a spatula, pour in the fried tenderloin strips after becoming thick, quickly stir-fry evenly, wrap with a layer of sweet and sour sauce, and finally sprinkle a handful of cooked white sesame seeds, stir-fry evenly over high heat to get out of the pot.
2. Sweet and sour pork ribs
Prepare pork ribs, green onions, ginger, star anise, light soy sauce, dark soy sauce, cooking wine, balsamic vinegar, starch, salt, pepper, and chicken essence.
1. Chop the pork ribs into small pieces, soak them in water for 20 minutes, drain them after washing, add an appropriate amount of salt, light soy sauce, dark soy sauce, cooking wine, pepper, starch, edible oil, grasp them well with your hands and marinate them for half an hour.
2. Heat the oil from the pot, add the marinated pork ribs, fry over low heat until golden brown, and set aside. Sweet and sour pork ribs need to be simmered for a long time, not suitable for the sweet and sour sauce above, try this: 1 spoon of starch, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, 4 spoons of sugar, 5 spoons of water, stir well with a spoon and set aside.
3. Pour an appropriate amount of oil into the pot and heat it, add green onions, ginger slices, star anise and stir-fry until fragrant, pour in the fried pork ribs and stir-fry evenly, pour in sweet and sour sauce, add some boiling water to cover the ribs, simmer for 40 minutes, turn to high heat to collect the juice after the ribs are stewed, sprinkle with chopped green onions and cooked white sesame seeds.
【Summary】
If it is a sweet and sour dish that can be cooked first and then directly wrapped in sauce, such as sweet and sour tenderloin, sweet and sour meatballs, etc., it is recommended to use the first sweet and sour sauce, which is 1 spoon of cooking wine, 2 spoons of light soy sauce, 3 spoons of white vinegar, 4 spoons of sugar, and 5 spoons of tomato paste; If it is a sweet and sour dish that needs to be simmered for a long time, such as sweet and sour fish and sweet and sour pork ribs, it is recommended to use the second 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.
These two sweet and sour sauces are red and bright in color, and the tomato sauce version is brighter. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!