How to cook meat in sweet soy sauce. Meat in sweet and sour sauce
Chinese meat, like almost all the national food of this country, is a rather spicy dish. But on the other hand, it can be cooked during a diet.
The easiest cooking option without additional products.
Required Ingredients:
- beef - about 500 grams;
- two bulbs;
- two sweet peppers;
- a few cloves of garlic;
- about 100 ml of soy sauce;
- 100 grams of starch;
- vinegar - 2 tablespoons;
- green beans - about 200 grams;
- some vegetable oil.
Cooking process:
- Cooking meat in Chinese style with vegetables should start with cutting: beef is cut into strips no thicker than one centimeter.
- In a small bowl, rice vinegar is mixed with soy sauce and garlic is caught there.
- Chopped meat is salted, peppered and poured with sauce that has been mixed. The beef should rest for about 40 minutes.
- We prepare vegetables: cut the pepper into strips, onion into medium-sized slices.
- Separately prepared and dressing for the dish. To do this, mix the squeezed garlic with half a teaspoon of red pepper and a small amount of soy sauce.
- When the meat has already been infused, it should be well rolled in starch and fried in oil, the layer of which should be at least 1.5 cm, so that the beef is browned.
- Chopped onions, beans and peppers are also fried, and then this is mixed with meat.
- The resulting dish is poured with cooked sauce.
With chicken and tomatoes
Another version of this dish is with chicken meat and tomatoes. A great option for those who don't really like beef.
Required products:
- chicken fillet - 500 grams;
- two tomatoes;
- one sweet pepper;
- a large spoonful of soy sauce;
- one and a half small spoons of starch;
- a few cloves of garlic;
- salt, pepper - to taste;
- a teaspoon of balsamic vinegar.
Cooking process:
- We wash the chicken, tomatoes and peppers, and cut into thin strips.
- We heat the pan and pour into it in turn: soy sauce, honey, a few crushed garlic cloves and balsamic vinegar.
- Now put the peppers, tomatoes in the same place and fry it for about two minutes. Add chicken and cook for another 5 minutes.
- Now add starch to the products, a little water, mix everything and simmer for a couple more minutes.
Pork in sweet and sour sauce
Meat, Chinese style in sweet and sour sauce - a great solution for lunch.
Required products:
- two peppers;
- pork - half a kilogram;
- some starch;
- two tablespoons of soy sauce and the same amount of vinegar;
- pineapples or juice;
- two cloves of garlic;
- one bulb;
- fresh or dried ginger
Cooking process:
- Pork is cut into medium-sized pieces, rolled in spices, starch or flour and fried in a pan.
- Onions and peppers are cut, also fried with the addition of ginger.
- Soy sauce is mixed with vinegar, finely chopped garlic, a small amount of starch and pineapple juice.
- The meat is added to the fried vegetables, the cooked sauce is poured in. All this is brought to a boil and cooked over medium heat for about 5 minutes.
Chinese beef with ginger and milk
If you love Chinese food, be sure to take the time to cook this dish at least once.
Required Ingredients:
- beef - about 400 grams;
- one ginger;
- two sweet peppers;
- one bulb;
- a few cloves of garlic;
- about 150 ml of milk;
- a few tablespoons of soy sauce;
- other spices - at your discretion.
Cooking process:
- Cut the beef into strips and dip in the marinade for 20 minutes. The marinade is prepared by mixing soy sauce with vegetable oil.
- While the meat is infused, prepare the vegetables: chop the onion and pepper, grate the ginger, and chop the garlic.
- Fry the beef in a hot pan so that a beautiful crust appears. Pour in the milk and simmer until it evaporates.
- Add vegetables, spices to the meat and keep on the stove for about 5 more minutes.
With bell pepper
A simple recipe for a delicious combination of vegetables and meat.
Required products:
- 600 grams of beef or pork;
- two bulbs;
- three bell peppers: yellow, red, orange;
- a little vegetable oil;
- about 100 grams of starch;
- 100 ml soy sauce;
- a few cloves of garlic;
- two large spoons of rice vinegar;
- a small spoonful of sesame seeds;
- 100 grams of dry mustard;
- salt and pepper to your taste.
Cooking process:
- The meat is cut into strips and a marinade is prepared for it: vinegar is mixed with soy sauce and squeezed garlic.
- Put the meat in a deep bowl, cover with mustard, add the marinade and leave for an hour.
- Cooking vegetables: pepper cut into half rings, onion into strips.
- Pressed garlic is mixed with red pepper and soy sauce - this will be a dressing for the dish.
- Heat the pan, roll the meat in starch and fry until crispy.
- Put the cooked meat on a plate and continue to fry the vegetables. First pepper, then onion - about 3 minutes.
- We mix the prepared vegetables with meat and pour the prepared dressing.
Chinese eggplant with meat
This is quite an interesting combination that may not be to everyone's taste. But preparing eggplant with meat in Chinese is quite simple.
Required products:
- three eggplants;
- two sweet peppers;
- 500 grams of pork or beef;
- a few cloves of garlic;
- carrot;
- soy sauce - five tablespoons;
- a small spoonful of sugar;
- a spoonful of vinegar;
- about 50 grams of starch.
Cooking process:
- The meat is cut into strips, poured with soy sauce and infused for about 20 minutes.
- Peppers and carrots are also cut into strips, fried in a pan.
- Cover the meat well with starch and bring to a golden crust on the stove.
- Eggplants are also sprinkled with starch, poured with soy sauce, fried. Then everything is mixed: meat, vegetables, eggplant.
- Pour the resulting dish with the following sauce: mix the diluted tomato paste with starch, soy sauce, sugar and vinegar. Slightly heat the sauce along with the rest of the products.
Cooking process:
- Mix starch with water so that it has a consistency like sour cream. Dip the stripped meat into this liquid and let it stand for about 15 minutes.
- Fry the cured pork in oil. And start making the sauce.
- To do this, chop the garlic, grate the ginger, mix the starch with water with soy sauce, garlic, ginger and add about 150 ml of water.
- We spread the sauce in a heated dish, wait until it starts to boil, add the meat.
Meat string in Chinese
A spicy dish for true connoisseurs of cuisine.
Required Ingredients:
- two bulbs;
- 600 grams of beef;
- carrots and peppers;
- a couple of cloves of garlic;
- some starch;
- about 100 ml of soy sauce;
- a spoonful of sugar;
- salt, pepper, spices - to taste.
Cooking process:
- Cut the meat into strips at least 1.5 cm wide. Pour it with soy sauce and leave for an hour to marinate.
- Onions on half rings, carrots - on a grater. We cut pepper, garlic.
- Fry the meat in a hot skillet with oil. Add onions and carrots to it and cook for a couple more minutes.
- We also report the pepper and garlic there, fry a little more until the pepper is soft. Pour spices: sugar, salt, vinegar, starch and a little water.
- Reduce the heat and bring to readiness for another 20 minutes.
Cooking time: 40 minutes
Cost of 4 servings: 396 rubles
Cost of 1 portion: 99 rubles
Ingredients (for 4 servings):
Pork neck 700 g - 224 rubles
Chili pepper 10 g - 3 rubles
Red onion 1 pc. — 4 rubles
Bulgarian pepper 1 pc. (200 g) - 36 rubles
Garlic 3 cloves - 3 rubles
Green onion 20 g - 8 rubles
Canned pineapples 150 g (with juice) - 19 rubles
Rice 200 g - 24 rubles
Anise 2 stars - 6 rubles
Vegetable oil 100 ml - 6 rubles
Wine vinegar 80 ml (4 tablespoons) - 7 rubles
Honey 80 g (4 tablespoons) - 30 rubles
Ground pepper - to taste
Green beans 100 g - 15 rubles
Salt - to taste
Soy sauce 15 ml - 5 rubles
Potato starch 50 g - 6 rubles
paprika - to taste
For serving:
Cilantro 10 g
Sesame black and white 10 g
Cooking method:
- Cut the pork neck into large cubes.
- Chop the chili pepper into rings.
- Cut red onion into half rings.
- Chop the bell pepper into large cubes, garlic into slices.
- Chop the white part of the onion. Green arrows will be needed for filing.
- Canned pineapples cut into slices, if they are rings. Drain the juice from half the jar into a bowl.
- Steam the rice.
Note from the boss:
To cook rice in this way, pour boiling water into a saucepan, and throw the rice into a colander. Dip the colander into the pot. It must not come into contact with water. Cover the rice tightly with a lid and bring the cereal to readiness.
- Heat anise stars in a pan.
- Pour in vegetable oil (50 ml).
- Throw in the chili pepper, red onion and bell pepper. Fry for 3 minutes.
- Then toss in the garlic and green onions. Fry for a few more minutes.
- Add pineapples. Keep on fire for 1 minute, and then pour in pineapple juice and some drinking water. Let it boil, then pour in the vinegar and add honey. Mix, pepper.
- Put beans. Add water as needed - vegetables should be stewed in a small amount of boiling liquid.
- Lightly salt and pour in soy sauce. Remove roast from heat.
- Season the pork with a little salt and pepper.
- Roll the pork pieces in starch.
- Heat up two frying pans with vegetable oil (50 ml).
- Fry the meat until almost done.
- Add sweet and sour sauce with vegetables to the meat. The sauce will immediately begin to thicken due to the starch.
- Add paprika for a bright color sauce.
Serving:
- Put the vegetables on the rice and pour over the sauce in which they were stewed.
- Garnish the dish with cilantro leaves, chopped green onions and sesame seeds.
Bon appetit!
An original and unusual dish that so shocked the whole world at one time that it became an obligatory item on the menu of all trendy French restaurants. If you offer your friends and relatives Chinese pork in sweet and sour sauce, then a standing ovation is guaranteed.
Fundamentally different from the usual, the cooking style "Stir-fry" allows you to keep the ingredients juicy and tender. And this creation is completed by an unusual sweet and sour sauce, it intertwines many shades of taste, from salty to sour, and from spicy to sweet.
Step by step recipe
To please yourself with this delicacy, it is not necessary to go to distant China. All ingredients are present in the nearest supermarket.
You will need the following:
- Pig pulp 300 gr.
- Sweet pepper, you can use frozen 200 gr.
- Onions, carrots, ginger, garlic 100/200/50/10 gr.
- Cornstarch 3 tsp
- Sunflower oil.
- Salt, sugar.
- Soy and tomato sauce, vinegar and water.
To cook classic Chinese sweet and sour meat, you will have to follow these instructions.
- Pork is recommended to cut them into oblong ribbons, a couple of centimeters thick. This allows you to evenly bake the entire volume of meat without bringing it to a rigid structure.
* It is better to choose soft pork pulp for cooking. The pork tenderloin is perfect.
- The meat needs to be marinated. To do this, it and 2 tablespoons of soy sauce must be mixed. If desired, you can salt and pepper.
- Finely chopped ginger and garlic are added. For convenience, you can use a fine grater or crush.
- Next comes starch. It is needed so that all the pieces of pork are covered with a golden batter. For those who are watching their weight, avoid this high-calorie ingredient.
- All must be mixed and left for half an hour in the refrigerator. At this time, take care of vegetables.
- Carrots, bell peppers and onions should be cut into thin long straws. The thinner they are, the faster they cook.
You can use frozen vegetables, the main thing is not to make a mistake with the amount.
- Put the marinated pork on a hot pan so that all the pieces are battered on a heated surface. If you put everything in a pile, the meat will not be fried evenly, the top pieces will be stewed.
- Fry the meat should be on high heat, stirring constantly. This allows the pork to be evenly covered with a light crust. Remove after 4 minutes on fire. If there is a lot of meat, it should be fried in several approaches.
- From vegetables, carrots are the first to fall asleep. Because of its dense structure, it remains crispy for the longest time.
- 10. After two minutes, as the carrots soften, you need to add the onion to it and, stirring, fry everything for about a minute.
- Heat up the pan and add the chopped peppers. Fluids need to be removed quickly.
- When the pepper gets rid of the water, pour the pork into the vegetables. Mix and heat.
- Pour in the Chinese sweet and sour sauce and try to cover all the ingredients with it.
- Pour in half a glass of water and stir. When the liquid boils, close the pan, and stay on fire. Let everything rest for 2 minutes.
- Next, remove and put on plates.
Before you turn off the fire, you need to taste the pork for seasonings. If necessary add.
A variety of tastes of the sauce will reveal the most unusual combinations; if desired, you can easily make pork hot and spicy. To do this, cut a fresh chili pepper and add it along with the meat.
If some of the vegetables did not reach, you can safely leave it stewed for five minutes.
Adding variety to everyday cuisine and familiarizing yourself with a popular dish can be very simple. With the proper approach, it turns out to easily prepare a hearty and juicy dish. All components can be found in any grocery store, and the cost of the ingredients does not exceed the price of budget products, of course, it is better to spend money on meat. In Asian countries, rice served as a traditional side dish. Thanks to its neutral taste, it allows the dressing to open up. It is also very interesting to combine funchose.
Chinese sweet and sour sauce
To prepare the sauce in your kitchen, you need to combine a variety of tastes in it. Sweet and sour sauce is a real gem, there is something for everyone. To prepare it you need:
- Fresh ginger 30 gr.
- Sugar 120 gr.
- Tomato paste 120 ml.
- Water 120 ml.
- Soy seasoning 120 ml.
- Garlic 30 gr.
- Olive oil 70 ml.
- Vinegar 30 ml.
- Corn starch 15 gr.
- Onion 150 gr.
- Citrus juice 1 pc.
Step-by-step recipe for sweet and sour Chinese sauce for pork:
- Finely chop the greens.
- Grate half of the fresh ginger.
- Heat some oil in a saucepan and start frying the onion. When all the pieces get a golden crust, lay out. Do the same with garlic.
- Throw chopped ginger into hot oil. Throw greens in there.
- Mix soy sauce with vinegar, squeeze lemon juice there, mix all this with tomato paste. It is necessary to obtain a uniform structure.
- After adding a little sugar, pour the mixture over the vegetables. Let everything boil for 5 minutes.
- In order to add starch, it must first be stirred in cold water. When this is done, you need to pour it into the sauce.
- When the liquid begins to thicken, remove it from the heat and use for its intended purpose.
Pineapple Recipe
To add even more confusion to a hot dish, use fruit. Cooking shopping list:
- Tenderloin 0.8 kg.
- Pineapple, canned 0.3 kg.
- Bow 0.1 book.
- Corn starch 30 gr.
- Flour 30 gr.
- Ketchup 70 ml.
- Vinegar 20 ml.
- Soy sauce 40 ml.
- Water 50 ml.
- Olive oil.
Step by step recipe:
- Finely chop the meat.
- Pour starch and flour onto a plate, roll the resulting pieces in them.
- Dilute soy with water and season meat with it. Put the fridge on for an hour.
- Pineapple must be cut into small pieces.
- Onions also need to be cut into small pieces.
- Make dressing by mixing vinegar, pineapple syrup and tomato paste.
- The tenderloin must be fried in hot vegetable oil until golden brown.
- Then pineapples are added, fried and everything is removed from the pan in a separate bowl.
- Do not wash the pan, pour oil into it and fry the onion.
- Add all ingredients and pour over the sauce.
- Turning on a low fire, you need to extinguish all 20 minutes.
In this way, you can cook not only pork, chicken and beef will be well combined. For beef, you can make a spicier dressing. In addition, you can not add meat. Chinese sweet and sour sauce pairs perfectly with vegetables.
The Chinese dish - meat in starch is called go bao rou, where "go" is a frying pan, "bao" is wrapping, and "rou" is meat. In English, it is called Double Cooked Pork Slices, which translates as "pork slices cooked twice." Both names tell us something about this dish. Only pork is used for it, in China beef is more expensive, plus pork cooks faster, which is very important with the method of quick frying that is practiced in China. And it really is cooked twice. This is what I want to show you today in detail, with a photo. For the dish, we do not need any rare products, absolutely everything is familiar to us and is sold in all stores. If you have a special frying pan in your house - a wok, it will be better to cook in it. But if not, it's okay to fit an ordinary deep frying pan.
It should be noted that Chinese cuisine varies greatly from region to region. The food that many Russians love is, as a rule, northern cuisine. But they can also be very different, not only depending on which city in the northeast of the Celestial Empire they are prepared in, but each restaurant will cook a little differently. Plus a certain degree of adaptation specifically for Russians.
So is meat in starch. Somewhere it will be sweet and sour, but somewhere not. Some restaurants will ask you how you prefer to eat it, while others won't even think about it. Sometimes the batter itself will be sweet and sour and there will be no sauce at all, sometimes cilantro will be put in it, and sometimes a little onion and carrot.
In Runet, I met many attempts to cook this Chinese dish on my own, and in fact, only a few of them are similar to the truth. I am also not a magician and I cook Chinese food to the best of my ability, but as for the recipe, it is correct, because it was suggested to me by the Chinese.
What you need to cook go bao rou
- pork - 300g;
- onions - 0.5 onions;
- carrots - 0.5 pieces;
- egg - 1 pc;
- starch - 4-6 tablespoons;
- baking soda - 0.5 tsp;
- vegetable oil - 2/3 cup (approx. 150 ml);
- garlic - 2 cloves;
- soy sauce - 2 tablespoons;
- tomato paste - 1 tsp;
- vinegar 9% - 1 tsp;
- ginger root - a small piece.
- sugar - 1 tsp;
- salt - 1.5 tsp
How to cook meat in starch in Chinese
- It is best to take tenderloin for this dish, but the loin is also good. The meat should be frozen so that it is easier to cut into slices, the size of which is about 3-4 centimeters and the thickness is not more than 0.5 centimeters. Then we leave them to lie down so that they completely melt.
- Meanwhile, clean the carrots, onions and garlic. We rub the carrots on a “Korean” grater with thin straws.
- Onion cut into thin half rings.
- Garlic - slices.
- We clean the ginger and cut it very finely.
- We're preparing the sauce. For him, mix tomato paste with 1 tsp in a bowl. starch.
- Pour half a glass of cold water, add salt, sugar, vinegar, soy sauce and mix. We taste it, it should be sweet and sour.
- Now the batter. For him, separate the egg white into another bowl. We don't need a yolk.
- Pour 1 tbsp. water, a few drops of vinegar and shake with a fork.
- Pour starch, soda, salt and knead the liquid batter. Soda is needed for more splendor, and vinegar to extinguish it.
- Pour oil into the pan. It needs to be heated very well, we make the fire maximum.
- Now that everything is ready, we will act very quickly. Dip each individual piece of pork in batter and put in oil. Fry no more than 3-4 pieces at a time. 2 seconds per side.
- Flip over and fry again for 2 seconds.
- Take out and put on a plate. We do this with all the pieces. This is the first roast, after which the meat will be very light in color, not fried. If there are drops of batter in the pan so that they do not burn, they must be periodically removed with a slotted spoon and discarded.
- When we fry all the meat, return it in parts (there may already be more pieces here) into the pan and fry a second time for 1 minute. It is better to shake the pan, do not mix the meat, so that the batter does not come off it.
- We take it out again.
- Drain almost all the oil from the pan, leaving 3-4 tablespoons. We put onions, carrots, ginger. Fry for a few seconds, stirring.
- Pour out the tomato sauce. Cooking for a few seconds.
- As soon as it starts to thicken, put the meat and shake again. We warm up for 2 seconds and turn off the fire.
You can not put the meat in the sauce, but just pour over the pork pieces already on the dish. So it is more reliable - the batter will remain in place.
Chinese meat is ready! Can be served at the table.
Bon appetit!
UPD. In view of the fact that the recipe caused a lot of mixed reviews, I think that a little explanation needs to be made.
I recommend trying it out first, because. the technology of fast frying over high heat, practiced in Chinese cooking, is not always possible to repeat at home. Electric stoves are practically not suitable for this. I have been cooking on gas all my life, I have had very little experience with electric stoves. And my experience of cooking on them suggests that cooking this dish on them can be problematic. In any case, the pan will need to be heated very, very strongly.
Since the meat is fried for the first time in very hot, hot oil, the pieces are thinly sliced, they are cooked almost instantly. Therefore, 2 seconds (exactly seconds) for each side will be enough. Those. dipped in oil, one, two - turn over, again, two - take out.
I also emphasize that during the primary roasting, you need to put 2-3, maximum 4 pieces at the same time. Firstly, so that they do not interfere with each other, and secondly, so that the oil temperature does not drop. Otherwise, the meat will begin to give juice to it and stew, instead of frying.
Well, as for the ingredients and their quantities. You need to prepare everything in advance! In the process, adding, cutting and pouring anything will be impossible. After mixing all the components of the sauce, it is worth tasting and adjusting to your taste.
Pork is a fairly satisfying meat among the types that are available to us today. It is bought more often than beef and veal, but less often than chicken meat. Pork has an average price, it is always and everywhere available, so there are no problems with this.
Pork in sweet and sour sauce is a fairly modern dish for our people. They are not used to this and it is very new for them. Therefore, if you belong to the category of people who have not yet tried such a meat dish, feel free to write down our recipes and start cooking with us.
What is this meat dish served with? It is served as a main dish, that is, it is supplemented with various side dishes in the form of cereals, cereals and root crops. Most often, pork can be seen with rice, but this is a matter of taste.
What part of the pig is best to take? You can take absolutely any part, starting with the breast and ending with the leg. The degree of fat content of meat is chosen to taste. But remember that only tenderloin contains practically no fat. This is the "lightest" part of the pork. Located on the upper back.
Many believe that if you take a piece of meat with fat, then the sauce / gravy will be richer, a little fatter and there will be more "juice". But the fact is that fat will not give juice. It only highlights the meat. After all, the fatty layers in meat are just fat, not lard and not lard. Therefore, if you really want a rich sauce, it is better to cook with fat, lard or lard. The taste of the dish, by the way, will give only fat. The remaining two products will remain tasteless.
Do you know how to choose fresh pig meat and what you need to know for the delicious preparation of our dish? Read on.
General principles for the preparation of food and utensils
How to choose high-quality and fresh products? What you need to know to cook pork in sweet and sour sauce? What is it all about?
How to choose pork?
- The surface of the meat without mucus, dry;
- Meat should only smell like meat, not spices, oils, or anything else;
- Pork color is pink. It should be uniform, without spots and inclusions;
- When buying meat, pay attention to the pallet. It must be dry. There should not be any water and blood puddles under the pork. The same goes for packaged meat;
- The color of the meat depends on the age of the animal. The lighter the meat, the younger the pig was;
- It is best to take meat in the market, and not in the store. In the market, you can see the butcher who cut this meat and see how fresh it is. In the store, the meat will either be packaged or will stand in the refrigerator behind the counter. In both cases, you will not be able to smell the meat or touch it;
- It is also good to have "your man" in the market. Choose a butcher whose product appeals to you. Buy meat only from him and over time he will give you his best and freshest pieces. In addition, perhaps he will order meat just for you;
- There may be a slight crust on the meat because it has been standing for several hours. But notice, "easy";
- The color of the fat should range from white to light cream.
Sweet and sour sauce is a sauce that originated in China. It was from there that he came to us. The Chinese love to combine sour with sweet, which eventually resulted in the world-famous meat sauce.
Pork in sweet and sour sauce with pineapple
Cooking time
calories per 100 grams
A world-famous dish that is served even in the best and most expensive restaurants. Why is such popularity not a reason to try such meat at home? In addition, this way you can see what is included in the dish and are confident in the freshness and quality of the products, as they were chosen by yourself.
How to cook:
Tip: it is better to cook the side dish at the same time as the meat, so that you can immediately serve the dish and do not have to heat up one component, then the second.
Pork according to Chinese traditions
A real recipe straight from China that will make you wonder why you haven't eaten this before. Yes, and completely reconsider the look at Chinese cuisine.
| INGREDIENTS | QUANTITY |
|---|---|
| corn starch | 45 g |
| chicken broth | 145 ml |
| sugar | 15 g |
| sunflower oil | 375 ml |
| water | 8 ml |
| carrot | 1 PC |
| rice wine | 15 ml |
| green onion | 3 feathers |
| pork breast | 345 g |
| soy sauce | 15 ml |
| tomato paste | 15 g |
| eggs | 1 PC |
| sweet pepper | 1 PC |
| Apple vinegar | 25 ml |
| orange | ½ piece |
It will take 1 hour and 10 minutes to cook.
How many calories - 595 calories.
How to cook:
- Wash the meat, clean it from unnecessary veins and films;
- Dry the pork and cut into cubes;
- Combine rice wine and soy sauce, lay out the pork, mix and leave to marinate for thirty-five minutes;
- Rinse and peel carrots;
- Cut the root crop into cubes;
- Boil water and pour carrots into it. Boil five minutes;
- Pour the carrots into a colander;
- Break the egg and add half of the starch to it. Whisk it all together;
- Put the pieces of pork in this mixture and roll them well on all sides;
- Heat a frying pan with oil and put pieces of meat there;
- Fry the pork until golden brown and fully cooked;
- In a saucepan combine soy sauce, sugar, broth and tomato paste. Bring the mass to a boil;
- Pour the carrot pieces into the sauce and mix;
- Wash green onions and peppers, cut into cubes and add to the sauce;
- Combine the remaining starch with water and add to the sauce. Bring to a boil and reduce the gas supply;
- Peel the orange, mill it and add to the sauce;
- Throw in the pork pieces. Warm up the mass and serve to the table, without letting it boil.
Tip: To mill an orange, peel it with a knife. Remove both the peel and the white film at once. Using a knife, cut the orange fillets out of the compartments. Ready.
Recipe with vegetables and mushrooms
Mushrooms are a delicious food that everyone should try at least once in a lifetime. Someone will renounce forever, and someone will fall in love with the first bite. But it's worth a try.
| INGREDIENTS | QUANTITY |
|---|---|
| onion | 1 PC |
| garlic | 2 slices |
| fresh ginger | 6 cm |
| Sahara | 55 g |
| starch | 45 g |
| a pineapple | 2 rings |
| water | 205 ml |
| pork | 510 g |
| salt | 6 g |
| Champignon | 5 pieces |
| soy sauce (for sauce) | 35 ml |
| carrot | 1 PC |
| ketchup | 15 g |
| soy sauce | 15 ml |
| starch (for sauce) | 15 g |
| sweet pepper | 1 PC |
| Apple vinegar | 35 ml |
It will take 1 hour and 5 minutes to cook.
How many calories - 209 calories.
How to cook:
- For meat, peel the ginger, grate and squeeze out its juice with gauze;
- Combine juice with soy sauce;
- Wash the meat, peel and cut into cubes;
- Dip the pork in the ginger-soy liquid and leave to rest for thirty minutes;
- After half an hour, sprinkle the meat with starch and mix;
- Heat oil (20-30 mm) in a frying pan and fry the meat until tender;
- Peel the onion, cut off the roots and wash. Cut the head into cubes;
- Peel and crush the garlic under pressure;
- Carrots wash, peel, cut into cubes;
- Pepper get rid of the internal membranes and cut into cubes;
- Mushrooms clean the caps and legs, chop them with identical plates;
- Combine onions, garlic, carrots, peppers and mushrooms;
- Fry them separately from meat until soft;
- Add water, soy sauce, ketchup, salt and sugar, combine and boil;
- Dilute starch with water and pour into vegetables, bring the mass to a density and remove from heat;
- Add vinegar, chopped pineapple and pork to the sauce;
- Warm the dish, but do not boil and serve.
Tip: sugar in any of the recipes can be replaced with honey.
A delicious dish hides a lot of secrets that need to be followed. Want to know a couple of secrets about today's dish? Then don't go too far.
- Not much salt / salt is added to the sauce at all, as it interrupts all vegetables and other additives. Therefore, if you want a pronounced sauce, do not add salt;
- Sweet and sour sauce is quite suitable without pork. It can be served as a dressing for seafood or as a vegetable saute with this sauce. Also, the sauce is suitable for marinating meat;
- Vinegar, sugar, tomatoes (or tomato paste/ketchup) are the main ingredients in sweet and sour sauce. The rest is a matter of taste;
- For a more pronounced taste of meat, it can be fried twice. The first time in oil, but the second time roll it in starch and fry like this. In our recipes, we combined these steps into one to save you time;
- Preference is given to rice vinegar. But it can be easily replaced with apple, wine or ordinary table.
Pork in sweet and sour sauce is the simplest dish that we highly recommend to cook. Not only you, but also all your relatives and passing guests will like it. Don't be afraid to experiment in the kitchen. After all, tastes are created in order to enjoy them, interfere with them and create new masterpieces.
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