Meat in sour spicy sauce. Meat in sweet and sour sauce in Chinese style is a legendary Asian dish! Chinese sweet and sour meat recipes with pineapple, vegetables, teriyaki

Tender meat acquires an interesting taste if cooked with sweet and sour sauce. Choose the best recipe!

Beef in sweet and sour sauce is a Chinese dish that is very tender and tasty. The proposed recipe suggests using a spatula, but if desired, goulash can be prepared from other parts of beef. The Chinese dish also suggests some variations (can be found in any recipe book). For example, you can cook meat not only with vegetables, but also with pineapples.

We offer a step-by-step recipe with a photo that will tell you the exact technology for cooking beef in sweet and sour sauce. In the proposed recipe, the meat is cooked in a slow cooker, but if you wish, you can experiment and make a dish in the oven or on the stove.

Advice! Sweet and sour beef can be used for a variety of purposes. For example, it is suitable for making a salad, in which experts recommend adding a little vinegar. And you can also add a side dish to the beef, and it will become an excellent independent meat dish.

beef - 1 kg
carrots - 150 gr
onion - 100 gr
garlic - 2 cloves
red semi-sweet wine - 100 ml
tomato - 150 gr
Tabasco sauce - 1.5 tsp
salt - 3 tbsp.
ground black pepper - to taste
olive oil - to taste
sweet pea pepper - 3 tsp

The first step of the step-by-step recipe with a photo of cooking beef in sweet and sour sauce involves preparing the meat. The shoulder blade is excellent meat with a marble layer. The blade should be washed and dried with paper towels.

Now you should put the pan on the fire and add vegetable oil to it. The meat should be fried on all sides over high heat. And then the dish will be cooked in a slow cooker. If desired, frying can be carried out immediately in a slow cooker or stew meat on the stove in a saucepan with a thick bottom.

The meat will release juices while frying. The meat with juice and oil should be moved to the multicooker bowl (or to the pan). Now you need to peel the carrots, wash them under running water and cut into strips. Now you should prepare the bow. To do this, it is peeled, washed under running water and cut into feathers. Garlic also needs to be peeled and washed, passed through a press. It remains to prepare the tomatoes, which need to be washed under running water and grated. You can also use canned tomatoes if you use them without the skin. All these ingredients should be added to the meat. Finally, Tabasco, salt, ground black pepper, allspice and soy sauce are added. Now the meat should be poured with wine. If dry red wine is used, it is recommended to add half a teaspoon of sugar.

All ingredients must be thoroughly mixed together and simmer in a slow cooker under a closed lid on the “Extinguishing” mode. Meat will not burn in a slow cooker. When stewing in a saucepan, you need to reduce the heat immediately after boiling and stir the roast from time to time, excluding the sauce from burning or boiling away. You can add some hot water if needed. You need to stew the meat until cooked or until the multicooker signal.

You can add meat with rice, potatoes or pasta. The dish will be delicious on its own, that is, without any side dishes.

You can add chickpeas to beef in sweet and sour sauce. Get a hearty and tasty dish.

Recipe 2, step by step: beef in Chinese sweet sauce

The recipe is slightly adapted to our real products, but you can consider it basic and feel free to experiment by adding, for example, fresh or dried ground ginger, hot red pepper, etc. You can add canned pineapple.

Beef - 500 g
Bulgarian pepper - 1 pc.
Vegetables (I had a ready-made set of "oriental dish": white cabbage, leek, pepper, mung bean sprouts,
Chinese mushrooms, onion))
Tomato paste - 4 tbsp. l.
Vinegar (I use apple cider) - 2 tbsp. l.
Sugar - 2 tbsp. l.
Soy sauce - 100 g
Onion (small) - 1 pc.
Carrots - 1-2 pieces
Starch - 1-2 tbsp. l.
Wheat flour / Flour - 1 tbsp. l.

We separate the meat from everything superfluous and cut it into strips

Mix vegetables, carrots and diced bell peppers

We make a batter: add soy sauce, starch and flour to the meat. Let stand for 15-20 minutes

First, fry the meat, then add onions, carrots and other vegetables.

Saute everything together for 3-5 minutes.

Add sauce: 4-5 tbsp. l. tomato paste, 2-3 tbsp. l. vinegar, 1.5-2 tbsp. l. sugar (to taste)

Simmer until ready.

Recipe 3: Beef in sweet and sour sauce with vegetables

Meat in sweet and sour sauce - a dish inspired by exotic Asian cuisine. Of course, the recipe is adapted to the products familiar to us, but, nevertheless, in the end everything turns out to be compatible and tasty! Beef marinated in soy sauce and stewed with vegetables comes out very soft, literally “melting in your mouth”, and a successful combination of flavors adds spice to the dish. If desired, you can vary the recipe to suit your preferences, for example, by adding fresh ginger, sweet pineapples, hot peppers, etc.

beef (can be replaced with pork) - 500 g;
soy sauce - 100 ml;
flour - 1 tbsp. spoon;
potato starch - 1 tbsp. spoon;
bulb - 1 pc.;
bell pepper - 1 pc.;
mushrooms (honey mushrooms, champignons, etc.) - 100 g;
green beans - 2-3 tbsp. spoons;
apple cider vinegar - 2 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
tomato paste (or ketchup) - 3-4 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons.

After rinsing under running water and getting rid of layers of fat, cut the meat into small pieces or long straws.

We make batter. To do this, sprinkle the beef with a mixture of flour and starch.

Immediately add soy sauce and mix well. Leave the meat like this for 20 minutes.

While the beef is marinating, prepare the rest of the ingredients for the sweet and sour dish. We cut the Bulgarian pepper into cubes, finely chop the peeled onion.

We mix beans, peppers, onions and mushrooms (miniature mushrooms do not require pre-cutting, but if you use champignons or other large mushrooms, chop them into plates or straws).

In a frying pan with oil, fry the already marinated beef over moderate heat until golden brown. Next, add the vegetable mix. If desired, you can season the dish with ground pepper, sprinkle with sweet paprika or any spices to your taste. You need to salt the beef quite a bit, as the meat pieces were marinated in salty soy sauce.

Fry the meat in Chinese style with vegetables for about 5-10 minutes, and then add the tomato paste.

Sprinkle the contents of the pan with sugar, pour in the vinegar, vigorously stirring the mixture. Stew meat in sweet and sour sauce until fully cooked.

Serve meat with any light side dish, for example, boiled rice.

The recipe for beef with vegetables thanks to vinegar and soy sauce allows you to get the most tender meat. By the way, as a rule, the dish is to the liking of not only lovers of an exotic combination of products, but also conservatives in culinary passions. Enjoy your meal!

Recipe 4: how to cook beef in sweet and sour sauce

Delicious beef, cooked in sweet and sour sauce, with a piquant and delicate taste. Perfect for any side dish.

Beef (pulp) - 600 g;
Fresh tomato - 1 pc;
Onion - 1 pc;
Water - 100 ml;
Tomato juice - 100 ml;
Butter - 30 g;
Wheat flour - 20 g;
Adjika - 0.5 tbsp;
Salt - 1 tsp;
Sugar - 1 tablespoon;
Parsley - 0.5 bunch.

Cut the beef pulp as for chops and beat it well, cut into slices of 3-4 cm. Heat the butter in a cauldron and fry the meat until golden brown.

Dice the tomatoes and onions, add them to the meat, fry.

Then add the flour and mix quickly. Fry the meat with the flour.

Mix water and tomato juice, pour into the meat, add salt and sugar. Stew the meat under a closed lid for about an hour over low heat. Add adjika and finely chopped parsley to the finished meat.

Mix all the contents and let it brew. Serve beef with any side dish.

Recipe 5: how to make meat in sweet and sour sauce (with photo)

Beef fillet 500 g
Vegetable oil 2 tbsp.
Tomato paste 3 tbsp
Dark soy sauce (I use Teriyaki) 2 tbsp
Brown sugar 1 tbsp

Cut the meat into cubes with a side of 2-3 cm, fry in vegetable oil until golden brown, add a little water, cover and simmer for about 30-40 minutes.

Add tomato paste, diluted in a small amount of water, soy sauce and sugar, mix, simmer for about 20 more minutes until tender.

Serve with pasta or rice. Bon appetit!

Recipe 6: Sweet and Sour Onion Beef (Step by Step)

800 gr beef pulp
1 pc onion (big onion)
2 garlic cloves
0.25 tbsp vegetable oil
2 pieces of bread (black)
0.5 tsp flour (or starch)
1 tbsp tomato puree
1-2 tbsp vinegar
2 tbsp Sahara
0.5 tsp mustard
salt, pepper to taste
greens to taste

We take a piece of good beef. Small films and cartilage can not be removed, during the cooking process they will dissolve and go into the sauce making it more rich.

We cut the meat like goulash.

We put the meat in a saucepan with thick walls, ideally in a cast-iron cauldron. Pour half a cup of boiling water and a quarter cup of vegetable oil. We put the meat to stew. Water should be no more than half the meat.

We put the meat on fire. We take 2 slices of black bread (I took white), without a crust and soak in warm water.

Then chop the onion and fry until golden brown.

40 minutes after the start of stewing, add the onion to the meat. During the stewing process, the onion will dissolve and go into the sauce, improving its taste. Don't forget to add crushed garlic. Always make sure that the water does not completely boil away and add it as necessary.

While the meat is simmering, make the sauce.

This sauce is made like this: put half a teaspoon of flour (or starch) in a small bowl, pour half a glass of water and stir thoroughly. We put 1 tablespoon of tomato puree, 1-2 tablespoons of 3.5% vinegar, 0.5 teaspoon of mustard, 2 tablespoons of granulated sugar, salt, pepper and ground seasonings.

The sauce should have a savory sweet and sour sauce.

The beef is stewed for about 2 hours. During this time, the bread has already softened, squeeze it and add to the meat. Simmer for 5-10 minutes.

We try the meat and if it becomes soft, pour the sauce. Let simmer for 5 minutes.

Beef in sweet and sour sauce is ready. Make a puree for the garnish.
Bon appetit!

Recipe 7: Beef in original sweet sauce

Many people like the original taste of meat with sweet and sour sauce. The recipe for beef with sauce is sure to come in handy.

Beef (pulp) - 800 g
Onions - 1-2 pcs.
Garlic - 2-4 cloves
Black bread - 2 slices
Vegetable oil - 0.25 cups
Starch - 0.5 tsp
or Flour - 0.5 tsp
Ketchup - 2 tbsp. spoons
or tomato puree - 1 tbsp. spoon
Vinegar 3% - 1-2 tbsp. spoons
Sugar - 2 tbsp. spoons
Mustard - 0.5 tsp
Salt - 1-1.5 teaspoons
Ground black pepper - 0.5 tsp
Greens for decoration - 0.5 bunch

How to cook beef in sweet and sour sauce: so, I take about 800 grams of good beef pulp and wash it thoroughly. I do not remove small cartilages and films, as they pass into the sauce during the stewing process under the influence of high temperatures, making it more rich, thick and appetizing.

Then I cut the meat like for goulash, that is, into pieces about half the size of a matchbox.

I put the meat in a pot, pour half a cup of boiling water and a quarter cup of vegetable oil into it. Now let the meat stew. Water should not reach higher than the middle of the meat, otherwise it will not be stewed, but boiled. If necessary, you can add water during the extinguishing process.

As soon as the meat is put on the fire, I take 2 slices of black bread, cut off the crusts.

I put the crustless bread in a bowl and soak it in hot water, let the bread soften for now.

Then peel and chop 1 large onion.

Sometimes I sauté it over low heat until it's golden brown for a richer flavor, but for a milder version of the dish, you can leave it out.

I peel and crush the garlic.

40 minutes after the start of stewing, add the onion to the meat. In the process of stewing, it will almost completely go into the sauce, improving its taste. I also put 2 crushed cloves of garlic in the pan with meat. All the time I make sure that the water does not completely boil away (otherwise the meat will burn), and, as necessary, I add it.

This sauce is made like this: I put half a teaspoon of flour (or starch) in a small bowl, pour half a glass of water into it and mix everything thoroughly. I also put 1 tablespoon of tomato puree, 1-2 tablespoons of 3.5% vinegar, 0.5 teaspoon of mustard, 2 tablespoons of granulated sugar.

I add salt, pepper and ground spices. The sauce should have a piquant, but at the same time not a sharp taste, the “zest” of which lies precisely in the combination of sour and sweet flavors.

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Meat in sweet and sour sauce is a very interesting and incredibly aromatic dish that you can try not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up on the necessary ingredients.

Meat in Chinese Sweet and Sour Sauce - General Cooking Principles

Meat. It does not undergo long-term processing, but is sometimes marinated. The original recipes use medium-fat pork. You can replace veal, chicken, they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added, tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot peppers. You can add any seasoning you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. It is better to take a vegetable product, as soy sauce can burn. To decorate meat in Chinese style, you will need white sesame, the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply, pork tenderloin is used here.

400 g of pork pulp;

30 g lemon juice;

Three cloves of garlic;

30 ml soy sauce;

1 tsp chopped ginger;

15 g tomato. pastes.

1. Cut the washed pork flesh into slices, as for goulash or straws, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, leave to marinate.

3. Cut the garlic cloves in half, throw into the oil, fry.

4. We take out the garlic, spread the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Put into a bowl.

5. In the same oil, add the onion cut into half rings. Fry until almost done.

6. We return the pork back.

7. Mix the remaining sauce with honey, add tomato paste to them. Citrus juice, season with ginger and pour 150 ml of water. It is good to dissolve the components of the fill.

8. Send the sauce to the meat pan with onions, cover, cook over low heat for about five minutes.

9. We take out the meat on a plate, fall asleep with sesame seeds. You can lightly fry them beforehand, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

A variant of Chinese vegetable meat in a spicy sweet and sour sauce. Bulgarian pepper and carrots are mainly used here. The juicier the vegetables, the tastier the dish will be.

300 g of any meat;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

20 ml balm. vinegar;

2 spoons of starch.

1. We cut the meat, pour half of the soy sauce to it, put the starch and 70 ml of water. Mix it all well, leave for a quarter of an hour. This will be enough for pickling.

2. Saturate the oil with garlic. To do this, simply pour it into the pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. We rub the carrots with large straws, you can use a knife for Korean salads. We put it in the pan after the meat. Add a little more oil if necessary.

5. After a minute, we launch the pepper cut into strips to the carrot. We fry until soft.

6. Return the meat to the pan, stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and garlic cloves that remain, add honey and balsamic vinegar, pour 150 ml of water.

8. We send the sauce to the pan, cook Chinese meat with vegetables for another five minutes, just warm it up well and you're done! Greens are best added directly to the plates.

Meat in Chinese sweet and sour sauce with pineapple

You can take pork for this dish, but veal is also good, chicken goes well with pineapples and sweet and sour sauce.

300 g canned pineapple;

Three tablespoons of tomato paste;

1. Cut the meat or poultry into pieces. We combine starch and flour, sprinkle, stir so that the dry mixture is evenly distributed.

2. Now add soy sauce, the amount to taste. If it is not very salty, then you can pour up to 40 ml. Stir, leave to marinate.

3. Warm up some oil. Canned pineapples must be removed from the marinade in advance so that all the liquid is glassed. Cut into pieces, spread in oil, fry for two minutes.

4. Now you need to take out the pineapples, lay the meat. Cook until lightly browned and immediately add finely chopped onion. You can take it a little less if you are embarrassed by such a quantity. Cook until transparent, return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. You do not need to put sugar, stir and pour the products in a pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce is reduced by half. Can be turned off.

Meat in Chinese sweet and sour sauce (in teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook meat in Chinese style. This dish has only 4 ingredients, which is its undoubted plus.

2 cloves of garlic;

We cut meat or chicken, breast is successfully obtained according to this recipe. We make small plates, lightly beat off on both sides.

We spread the meat in hot oil, fry until golden brown, almost until fully cooked.

Place garlic cloves cut in half next to it. As soon as they are fried, discard.

As soon as the pieces are turned over, you can proceed to the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water immediately, as the meat does not like sudden changes in temperature.

Pour the sauce, cover, make a minimum fire, simmer the dish for ten minutes. Sprinkle with sesame seeds when serving.

Meat in orange sweet and sour sauce in Chinese style

To prepare the sauce, you will need your own prepared orange juice. If the citruses are sweet, then add a little lemon juice or a few grains of concentrated dry acid.

30 ml soy sauce;

10 g flour or starch.

1. Cut the washed meat into cubes (pork or veal), sprinkle with soy sauce, just a little, leave for twenty minutes.

2. Roll the pieces in flour or just pour, stir. Put in a frying pan, fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger to them, season with honey, dissolve. You can add some pepper for spiciness.

4. Pour the cooked meat with orange sauce, bring to a boil quickly. Then the fire must be set to the very minimum, boil the juice by half without a lid.

5. Decorate the finished dish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable version of appetizing meat in Chinese style in sweet and sour sauce. It is advisable to use small eggplants for cooking, which are conveniently cut into strips along the length.

300 g eggplant;

80 ml soy sauce;

10 g of sugar, ginger, garlic;

Half a large lemon;

1. Cut the eggplant first lengthwise into two parts, then each in half again and again. You should get long straws. If the vegetable is bitter, then they need to be soaked, leave for fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour soy sauce, about half should go. We also leave for fifteen minutes.

3. Put the eggplants in a hot frying pan with oil, quickly fry until golden brown and take out.

4. Fry the carrots, chopped or grated into strips, also lightly fry.

5. We spread the meat, pre-squeeze it, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with sugar, squeezed lemon juice, ginger and sauce that remains. Pour into the pan.

7. Cover, warm up the food for about five minutes, the dish can be served.

Chinese Sweet and Sour Meat - Tips and Tricks

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours, you should also do the same with beef, which is easy to overdry.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the smallest fire and cover the pan, let the dish simmer until cooked.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks spectacular, but it turns out no less tasty with chopped walnuts.

A photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing difficult at all in preparing a recipe for pork in sweet and sour sauce, and even more than that, the simplicity of this previously inaccessible dish for my mind is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large amount of vegetable oil, make a sauce, mix with meat, and that's it! I think that from the second time cooking sweet and sour pork, this dish can be cooked in 20-25 minutes no more! If anyone wants to measure their culinary skills with Chinese chefs, here is the recipe.

Ingredients:

Pork pulp - 500 gr.
Starch - 200 gr.
Carrot - 1 pc. (optional)
Sesame oil - 0.5 tsp (optional)
Sugar - 5 tbsp. spoons
Tomato paste - 1 tbsp. spoon,
Vinegar essence (70%) - 1 teaspoon
Salt - 1 teaspoon without a slide
Vegetable oil - for frying (about 0.5 liters)

Pork in sweet and sour sauce is a Chinese dish. If anyone has been to a Chinese cafe or restaurant, then they certainly tried pork cooked in a sour-sour batter. The dish is very colorful and tasty. I don't presume to say that this sweet and sour pork recipe is the most correct, but I guarantee that the taste is exactly the same as pork in sweet and sour sauce served in a Chinese restaurant.

If your eyes fell on this pork recipe in sweet and sour sauce, then I hasten to inform you right away that this is exactly the recipe for sweet and sour pork in which there is nothing superfluous: no pineapple juice, no pineapples themselves, no bell peppers, no onions. This recipe describes how to cook pork in sweet and sour sauce without any additives, i.e. in its purest form! The carrots mentioned in this pork recipe are also not really required at all, but it seemed to me that it goes well with sweet and sour sauce, so I decided to use it. Since this is sorted out, I write how I cooked pork in sweet and sour sauce, the preparation of which consists of roasting pork in starch batter and preparing sweet and sour sauce.

We free the pork from films and veins, cut off excess fat, and chop the meat into small plastics no more than 1 centimeter thick. To cook pork in sweet and sour sauce, I recommend taking pork leaner ...

We shift the pork cut into slices into a deep bowl and pour 200 gr. starch. I used potato, but I suspect any will do.

In a thin stream, pour a little cold water into the meat with starch, about 150-200 gr. (the main thing is not to overdo it!) in such a way that,

After mixing water with starch, such a sticky thing appeared, not very liquid, but not very thick either! Leave the meat with starch aside, and

Let's go for carrots. I'll say it again! Carrots in this dish are not at all necessary, but if you decide to use them, then you can add a small bunch of fresh parsley to it (I just didn’t have it), which (without stems) is chopped coarsely and thrown along with carrots at the very end of cooking pork in sweet and sour sauce. So, cut the carrots into thin (no more than 2 mm) plates,

After that, such straws are cut from the plates, as shown in the photo of the pork recipe in sweet and sour sauce

We remove the carrots to the sides, and pour a lot of vegetable oil into a wok or a deep frying pan, or just into a saucepan to hide the bottom by at least 4-5 centimeters ...

As soon as the oil is very hot (how to determine: a light smoke will come from the oil and / or a wet spoon dipped into the oil will provoke the oil to boil), one by one, in several batches in one layer, and very carefully release some of the pork pieces into the heated oil beforehand, again and well mixed with starch (starch tends to stand up like a stake at rest and settle to the bottom, and therefore, it must be mixed every time before putting the meat into the oil).

Part of the pieces of meat in starch batter are fried in oil for 5 minutes, after which, the finished pieces of pork are shifted with a slotted spoon into a separate container, and the next batch of pork is fried.

Until the last batch of meat is cooked. After roasting the pork, you can start preparing the sweet and sour sauce.

Dissolve two teaspoons of starch in 3-5 teaspoons of cold water and set aside for a while. Diluted starch is needed to thicken the sweet and sour sauce, and is added at the very end of its preparation.

In a cooled pan, where we plan to cook sweet and sour sauce, pour 5 tablespoons of sugar and one tablespoon of tomato paste, put the pan on high heat.

Add one teaspoon of salt

Pour 150 milliliters of boiling water into our future sweet and sour sauce,

We dilute the salt, sugar and tomato paste, stirring the sauce periodically, and as soon as it starts to boil, pour 1 teaspoon of 70% vinegar essence into it, just before pouring in the vinegar, do not lean over the pan, and take care of your eyes and hold your breath! At first there will be a very sharp acidic smell in the kitchen, then everything will be fine.

2 minutes after the boiling of our sweet and sour sauce, once again mix the starch with the water that we diluted earlier (since any starch has settled to the bottom again by this point), and pour it into our sweet and sour sauce, once again we mix everything intensively within 3 minutes, after which,

Pour about 2 tablespoons of vegetable oil into the sauce, and, if available, half a teaspoon of sesame oil (it gives the sauce, and the sweet and sour pork itself, a very specific flavor), mix everything thoroughly again, and

Immediately, pour the pieces of fried pork into our sweet and sour sauce, which immediately need to be intensively mixed so that the sauce is distributed over the pork.

Fry the meat with carrots for no more than 2 minutes,

After that, your pork in sweet and sour sauce is completely ready, and it can be laid out on plates and immediately served hot.

Well, this is a close-up photo of pork in sweet and sour sauce, where you can appreciate the appetizingness of this Chinese dish! Bon appetit everyone, and good luck with the sweet and sour pork recipe above.

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Pork in sweet and sour sauce, like in a Chinese restaurant

Chinese food has always seemed to me something completely unreproducible at home. It turned out delicious, but “not that”. And finally, I came across a real recipe, and I got one to one, like in a restaurant, pork in sweet and sour sauce. Chinese cuisine turned out to be not only simple, but also very budget-friendly! From a small piece of pork, I got a hefty frying pan of ready-made food. When I calculated the cost of the products and compared them with the price of four restaurant servings, I experienced a feeling close to delight. The benefit came out ten times, no less! Once again I am convinced that we pay a multiple price for the most trivial inability to cook. It is clear that I will hardly ever order such food. And I cooked myself pork in sweet and sour sauce three times already. For one week. My husband asks for more and more, and I'm glad. This is a fun job and very rewarding.

Pork - 400 grams,
Soy sauce - 4 tablespoons,
Fresh ginger root - 3 cm,
Sugar - 1/2 teaspoon
Odorless vegetable oil for deep-frying - 600-800 ml

Egg white - 1 piece,
Starch - 25-30 grams,
Water - 6 tablespoons,

For sweet and sour sauce:

Sweet pepper of any color - 1 large,
Onion - 1 medium size,
Pineapples - 7 compote rings or 200 grams of fresh,
Tomato paste - 2 tablespoons,
Sugar - 1 heaping tablespoon

How to cook Chinese pork in sweet and sour sauce

1. Marinate meat in ginger-soy sauce for at least an hour.

Pork for this dish is better to take low-fat, or cut fat from it. It is not necessary to care about the aesthetics of the piece at all, since we will cut it finely enough so that it has time to fully deep-fried and does not burn on the outside.

Put the meat in a large bowl, pour over the soy sauce. Three ginger on a fine grater - while the hard fibers will remain in your palm - you do not need to put them in the meat. We add some sugar. Mix the meat with the sauce with your hands until the mass becomes uniform in color. We cover with a lid. In this form, the meat can stand in the refrigerator for at least 8 hours, but after an hour you can start frying it.

2. Deep fry meat in starch batter.

Starch batter on egg white is one of the main identification marks by which we immediately distinguish “Chinese food”. Although I suspect that you, like me, had no idea about this before. It is done quite simply. Egg white separated from the yolk is driven into a large bowl. Diluted with water. And then the starch is poured in. It mixes easily with a fork, and even easier with a whisk. There is no need to salt the batter - it will soak in sweet and sour sauce.

The most difficult thing for me personally in cooking meat in Chinese is always the moment of pouring a whole bottle of sunflower oil into a saucepan. I understand everything - oil costs three kopecks compared to the amounts that we used to pay for ready-made Chinese food, but so far the stereotype is stronger than me. It is convenient to deep-fry meat in the most ordinary Teflon pan. The heating is less than with conventional frying, so nothing will be done to the Teflon. When the oil is hot, spread the meat in batter in portions so that it turns out in one layer. Keep in mind that the meat immediately falls to the bottom and, if you use non-stick cookware, tends to stick to it. So you need to pry it with a slotted spoon and mix occasionally. Cooking time for one serving is 10 minutes.

And then the meat must be put either on a paper towel or in a sieve so that excess oil is drained.

3. Prepare sweet and sour sauce.

It's also a very simple sauce. And his cunning is in the little things that are easy to do. They just need to be known. So let's get a frying pan. Pour some oil on it. Peel and finely chop the ginger root (1-2 cm) and chili pepper (if you have it and if you like it). Put in oil and fry, stirring a couple of times. Wash the onions, peel and cut into large cubes. (The size of the side is about a centimeter). We do the same with sweet peppers and pineapples.

I put everything in the pan. Fry for 5-7 minutes, stirring occasionally. Add tomato paste, a tablespoon of sugar, mix, dilute with water. We stir, we try. My sauce was quite sour, so I didn't add vinegar to it.

Bring everything to a boil. We make a talker from half a teaspoon of starch and two tablespoons of water. Pour into boiling sauce, stir. The starch will react with the boiling water and brew. The sauce will thicken immediately. There is no need to cook it further. Turn off the heat if you haven't cooked all of the pork yet, otherwise the sauce may burn.

4. Mix the fried pork with the sauce.

When all the pork is ready, put it in the sauce, mix and warm over medium heat for two minutes.

You can see all the subtleties of cooking in this video:

easycookschool.com

Chinese style meat in sweet and sour sauce

Sweet and sour sauce in the cuisine of the Middle Kingdom is considered one of the most popular. In this sauce, not only chicken and fish are cooked, but also pork and beef. Today we will introduce you to several ways to cook Chinese style meat in sweet and sour sauce.

Chinese beef in sweet and sour sauce

Beef - 450 grams,

Celery stalks - 2 pieces,

Onion - 2 pieces,

Garlic - 2 cloves,

Chicken egg - 2 pieces,

Carrots - 1 piece,

Sweet pepper - 1 piece,

Canned pineapple - 1 can

Flour - 100 grams,

Tomato paste - 2 tablespoons,

Sugar - to taste

Pepper - to taste

Vegetable oil - for frying.

1. My meat. Cut into large strips.

2. We clean the onion. We cut it in half. We cut straws not across, but along.

3. My pepper. We clean. We cut straw.

4. We clean the carrots. We rub on a large grater.

5. My celery. We chop.

6. We clean the garlic. We chop finely.

7. Cooking batter. Combine eggs, flour, salt and pepper. Mix thoroughly.

8. Prepare the sauce. Mix tomato paste, a glass of pineapple juice, a glass of water, salt and a little sugar. We put on fire. Bring to a boil.

9. Combine meat with batter. Fry in hot vegetable oil until tender.

10. Fry onions until golden brown in another pan.

11. Add garlic, celery. We mix.

12. Put sweet peppers, carrots and pineapple pieces. We simmer for a few more minutes.

13. Mix the vegetable and meat parts. We mix.

14. Fill with sauce. Simmer with the lid closed for a quarter of an hour, stirring occasionally.

15. Serve meat in Chinese style in sweet and sour sauce with boiled rice. Bon appetit!

Chinese style pork in sweet and sour sauce

Pork - 500 grams,

Starch or flour - 100 grams,

Chicken egg - 1 piece,

Sugar - 4 tablespoons,

Wine - 2 tablespoons

Ketchup - 3 tablespoons,

Apple cider vinegar - 2 tablespoons,

Soy sauce - 1 tablespoon

Ground black pepper - to taste.

1. Cut the pork along the fibers into small plastics. Pepper, pour wine. We leave for 5 minutes.

2. While the meat is marinating, prepare the batter: beat the egg, add flour / starch, mix.

3. Pour a large amount of oil into the pan. We put on a strong fire.

4. Dip each piece of pork in batter and fry until golden brown.

5. Pour vegetable oil into another pan. I put ketchup. We stir. Add soy sauce, vinegar and sugar. Stirring constantly, wait for the sugar to dissolve and remove the sauce from the heat.

6. Pour hot sauce over meat. Mix well.

7. Chinese-style pork in sweet and sour sauce is served on the table along with a side dish. The meat pairs perfectly with rice. Eat for health!

onwomen.ru

Meat in sweet and sour sauce - the highlight of your menu

Meat in sweet and sour sauce may well become a signature dish in an expensive restaurant, because it always turns out to be interesting and unusual in taste. If you figure out how to cook it in your own kitchen, you can no longer rack your brains about how to please the household or impress guests during a dinner party. Usually, cooking meat in sweet and sour sauce requires a lot of ingredients, but they are all available in the nearest supermarket, so there is no reason to deny yourself such a delicacy.

Meat in sweet and sour sauce becomes amazingly tender and soft. Most often, chicken or pork is used for frying or baking. They are ideal for sweet and sour sauce in all its interpretations. Beef and lamb are less often chosen for their toughness, but when cooked properly, they also become very tasty and tender. Meat is taken in the form of fillets, steaks or on the bone. You can cook it with the addition of batter or breading.

Sweet and sour sauce for meat is most often based on soy sauce and tomato dressing in the form of ketchup, pasta, fresh tomato puree, etc. You can also add any spices to your taste, fruit juice (usually pineapple or orange), honey or sugar , fresh herbs and vegetables, garlic, vinegar (table, wine, rice), olive oil, dry wine or sherry. To achieve the desired consistency of the sauce, starch, flour, water and eggs are used.

Sweet and sour sauce can be added to ready-made meat or you can also use it as a marinade. During cooking, vegetables, dried fruits, pineapples, etc. are added to the meat.

Meat with pineapples in batter in sweet and sour sauce

If you follow this recipe exactly, you can cook amazing pork in sweet and sour sauce. The meat will be complemented by juicy pineapples and hearty batter. The dish will outshine all other treats on the festive table and may well become the calling card of the culinary specialist. Sweet and sour sauce with this amount of products is very thick and rich. The batter layer is also quite thick.

350 g pork;
8 art. l. soy sauce;
150 ml pineapple syrup;
2 tsp ground ginger;
4 circles of pineapple;
4 tbsp. l. Sahara;
2 tbsp. l. ketchup;
1/3 bell pepper;
1/3 cup rice vinegar;
4 stalks of green onions;
1 star anise petal;
½ cup starch;
½ cup flour;
2 eggs;
Salt pepper.

Rinse the pork thoroughly, cut into slices 4-5 mm thick across the fibers.
Put the pork in a deep bowl, sprinkle with dry ginger, pour 4 tablespoons of soy sauce on top.
Gently mix the meat with the marinade and leave for half an hour.
Bulgarian pepper and pineapple slices cut into medium-sized cubes, finely chop the green onion.
In one saucepan, mix the pineapple juice with the remaining soy sauce.
Add vinegar, ketchup, star anise and sugar there, mix everything and put on fire.
When the sauce boils, pour pineapple and bell pepper into a saucepan.
When the bell pepper becomes soft, add 4 tablespoons of starch to the rest of the ingredients (previously dilute it with water).
Add green onions and cook sauce until thickened.
Mix the remaining starch with a little salt and flour.
Add clean water at room temperature to the dry ingredients so that the consistency of the batter resembles pancake dough.
Separate the proteins and beat them into foam, add to the dough and mix.
Flatten each piece of meat and dip it in batter, fry until golden brown in hot vegetable oil.
Drizzle the cooked pork with the sweet and sour sauce before serving.

Chinese sweet and sour meat sauce

Chinese sweet and sour sauce is especially popular among gourmets. It is combined with many products, but it is with meat that all its flavors will open. To spice up the sauce, use chili ketchup. The density of the sauce can be adjusted by the amount of starch. Instead of dry white wine, sherry is ideal for this recipe.

2 onions;
1 ginger root (6-7 cm);
2 tbsp. l. dry white wine;
2 tbsp. l. vegetable oil;
3 art. l. ketchup;
2 tbsp. l. soy sauce;
1 st. l. rice vinegar;
2 cloves of garlic;
2 tbsp. l. brown sugar;
1 st. l. starch;
2 tbsp. l. water;
125 ml orange juice.

Mince garlic, onion and ginger root.
Fry the chopped ingredients for a couple of minutes in vegetable oil.
In a separate saucepan, combine white wine, soy sauce, vinegar, ketchup and orange juice.
Add sugar to the sauce, mix well and boil.
Mix starch with water until smooth, pour into a saucepan.
Continuing to stir the sauce, bring it to the desired consistency and remove from heat.

Now you know how to cook meat in sweet and sour sauce according to the recipe with a photo. Bon appetit!

Meat in sweet and sour sauce is a truly royal treat that will require patience and attention to the recipe, but in the end will amaze you with its taste. It is quite possible to make it at home! It is enough to remember the following culinary notes on how to cook meat in sweet and sour sauce, and strictly observe the proportions of the ingredients:

To prepare sweet and sour sauce, it is best to use not table vinegar, but rice;
Meat in sweet and sour sauce will turn out tasty and soft if you choose it right from the beginning. For this dish, you need flesh without bones and films, with a small layer of fat. You can cut the meat into cubes, cubes or make chops;
Before using sweet and sour sauce for its intended purpose, it is recommended to strain it through a strainer. It is also better to let it cool to room temperature and only then pour over warm or hot meat;
According to a traditional Chinese recipe, ginger root must be added to sweet and sour sauce. Thus, the dish acquires a spicy spiciness.

101eda.ru

Meat in Chinese sweet and sour sauce

It is erroneously believed that if a dish belongs to foreign cuisine, then it is necessarily complex. I hope that the recipe for how to cook meat in sweet and sour sauce in Chinese style will destroy this stereotype.

INGREDIENTS

Pork 0.5 Kilogram
Sugar 5 grams
Ground ginger 1 teaspoon
Mini carrots 100 grams
Canned Pineapples 200 Grams
Starch 15 grams
Soy sauce 50 ml
Sunflower oil 40 ml
Bulgarian pepper 1 piece

Pork in sweet and sour sauce is an original dish that can be considered a real hallmark of the famous Chinese cuisine. It looks very unusual. And the taste is different from the meat that Russian housewives usually cook. Nevertheless, making such a dish is easier than it might seem at first glance. To verify this, you can try to repeat one of the recipes described below.

Meat in sauce with vegetables

Preparing pork in sweet and sour sauce, surprisingly, very quickly. Despite this, for such a dish you will need a rather impressive list of initial ingredients:

350 grams of pork fillet;
150 milliliters of chicken broth;
egg;
half an orange;
1 carrot;
1 tablespoon each of rice wine and tomato paste (or ketchup);
25 grams of granulated sugar;
a pod of bell pepper;
20-25 grams of vinegar (it is better to take apple);
90 grams of corn starch;
a few feathers of green onions;
1 tablespoon soy sauce;
5 grams of water.

Method for preparing an unusual dish:

Rinse fresh meat, dry and carefully cut into large cubes across the grain. Put them in a plate, pour wine and soy sauce, mix, and then leave for 25-40 minutes to marinate.
Chop the carrots into cubes as well. After that, it must be boiled in boiling water for about five minutes and immediately thrown into a colander.
Mix starch with egg and beat well. Place the prepared meat in this mass and mix thoroughly.
Heat the oil in a frying pan, and then fry the pork in portions in it. Put the finished pieces with a golden crust on a napkin.
For the sauce, in a separate bowl, mix sugar, broth, vinegar, pasta (ketchup) and soy sauce. Immediately put the container on the stove and bring its contents to a boil.
Add chopped vegetables to the prepared mixture.
Dissolve starch in water. Pour it into a bowl with boiling vegetables. The mixture should boil again.
Add to it pieces of meat and an orange, divided into slices.
Heat the mass a little (but do not boil) and remove from heat.

It turns out just amazing pork. The whole process usually takes a little over half an hour. But the result will certainly please fans of exotic cooking.

Pork with pineapple

There are several options for preparing this dish. Those who decide to join oriental cuisine will definitely like pork in sweet and sour sauce with pineapple. The combination is not very common. But this dish is worth trying. For work you will need:

0.5 kilograms of pork meat;
30 grams of starch and wheat flour;
1 pod of sweet pepper;
half a cup of dark soy sauce.
carrot;
3 slices of pineapple;
1 tomato.

For sauce:

30 grams of vinegar;
65 grams of sugar;
4 tablespoons of any ketchup.

The cooking process takes place in several stages:

Beat the meat, and then cut into portions.
Add soy sauce, flour, starch and mix everything well. Set the meat aside for a while.
Wash and chop vegetables. It is better to cut carrots and peppers into strips, and pineapple and tomato - into cubes. Lightly fry prepared foods in olive oil. First, you need to remove the skin from the tomato.
In another pan, fry the pieces of meat alternately on both sides.
You can also make sauce at the same time. To do this, you just need to mix the ingredients.
Collect all the fried meat in a pan, add sauce, vegetables to it and simmer it all together for about 7-8 minutes.

The dish can be served on a plate alone or with some garnish.

Original meat in batter

There is another recipe according to which pork in sweet and sour sauce is prepared by many chefs of Chinese restaurants. It is slightly different from the other options. In fact, such a dish consists of two main parts: meat fried in batter and sauce with vegetables. To prepare it you will need:

450 grams of pork meat;
3 stalks of leeks;
1 carrot;
bulb;
2 pods of sweet pepper of different colors;
vegetable oil;
2 cloves of garlic;
60 grams of flour.

For batter:

200 grams of water;
half a glass of flour and starch;
a pinch of salt;
12 grams of baking soda.

For sauce:

70 grams of tomato paste;
4 tablespoons of any soy sauce;
100 milliliters of sugar and vinegar (apple or wine);
a teaspoon of oyster sauce.

Everything is prepared simply and quickly:

First you need to make a batter. To do this, mix all the necessary ingredients well. The mass should be similar to sour cream.
Cut the meat into pieces and roll them in flour.
Dip each pork cube in batter, and then fry in boiling oil (deep-fried). Place the hot pieces on a paper towel.
Coarsely chop the vegetables and fry them with the addition of garlic.
Mix the ingredients for the sauce in a bowl.
Pour over the vegetables and bring the mass to a boil.
Combine the meat with the still hot sauce and let it stand for a while.

On a plate, this dish looks very original, and its taste is simply amazing.

Simplified version

Chinese chefs are very inventive. They can cook any dish, even without having all the necessary products for this. Using their rich imagination, local chefs can repeat any recipe. Pork in sweet and sour sauce, for example, turns out to be no less tasty if you cook it from the following ingredients:

700 grams of meat;
150 grams of starch;
vegetable oil (any);
100 milliliters of water;
60 grams of thick tomato paste;
10 grams of salt;
a tablespoon of sesame oil and vinegar essence (70%).

To get the desired result, all actions must be performed step by step:

With a sharp knife, carefully cut off all excess films and veins from pork. Cut the remaining clean pulp randomly into medium-sized pieces.
Put the products in a deep bowl, sprinkle with salt, knead a little with your hands and let stand for literally 5 minutes.
Sprinkle them with starch, pour water and mix.
Heat oil in a heavy bottomed pan.
Gradually fry all the breaded pieces of meat in it until an appetizing golden crust is formed.
Prepare the sauce in another pan. First, you need to heat sugar with water and pasta in it.
Dilute starch with water and let it brew.
Pour the essence into the boiling tomato mass.
After 4 minutes, add the slightly swollen starch.
Put another 10 grams of vegetable oil and turn off the fire.
As soon as the sauce thickens, throw in the meat and warm it up on the stove for a couple of minutes.
Sesame oil is added at the very end.

Surprisingly, pork cooked according to this recipe tastes very much like the famous classic Chinese dish.

Real meat "in Chinese"

There is another option that is often used by chefs in Chinese restaurants. At home, it is not difficult to repeat it at all. For this you need to take:

600 grams of pork;
120 grams of starch;
200 milliliters of vegetable oil;
1 carrot;
60 milliliters of soy sauce;
10 grams of fresh parsley;
1 teaspoon of sesame seeds.

For the original sauce:

2.5 grams of sesame oil;
45 grams of vinegar;
100 grams of sugar;
half a glass of water;
60 grams of tomato paste;
35 grams of any vegetable oil.

Chinese style pork in sweet and sour sauce is easy to do:

Cut the meat into thin slices.
Put it in a plate, pour soy sauce, mix thoroughly and leave for 20 minutes. Pork should be well marinated.
Pour the meat with starch and mix again. You will get something like a batter.
Heat the oil in a saucepan and deep fry the meat for 2 minutes on each side. Remove the finished pieces with a slotted spoon and transfer to a napkin.
Cut the carrot into thin strips. If desired, you can use a Korean grater.
Finely chop the parsley.
In a saucepan (or saucepan), first heat the sugar with tomato paste.
As soon as it dissolves, add water, vinegar and let the mixture boil for a couple of minutes.
Add both oils and wait for about 2 more minutes.
Pour the meat into the pot and mix well. The sauce should be evenly distributed between the pieces.
Add grated carrots with herbs and let the mixture boil for literally 2 minutes.

The finished dish in the plate will only need to be sprinkled with sesame seeds.

Pork with ginger and spicy sauce

The Chinese prepare their traditional dish in many ways. At the same time, the composition of the initial ingredients also changes accordingly. For this recipe you need to take:

350-380 grams of pork tenderloin;
150-180 grams of finished broth (vegetable or chicken);
10 grams of corn starch;
1 small hot chili pepper;
200 grams of pineapples (canned);
salt;
1 tablespoon each of peanut butter, soy sauce and fragrant dry sherry;
2.5 cm ginger root

How is sweet and sour pork prepared from these products? The photo cannot fail to attract the attention of a gourmet with its sophistication.

First, the ginger root should be rubbed on a fine grater, and the pepper should be chopped, after removing all the seeds from it. Place them on a plate and pour over the sherry and soy sauce mixture.
Add broth and 150 milliliters of pineapple syrup there.
Cut the meat into thin slices no more than 1 cm thick.
Fry them in boiling oil for no more than two minutes. To do this, you need a frying pan (or pan) with a thick bottom.
Pour the prepared sauce over the meat and let it simmer for 5 minutes.
Dilute starch with a little water.
Add this mass to the meat, mix, salt and let the products cook together over medium heat for another 5 minutes.

After that, the dish can be laid out on plates and served to guests, decorating it with fresh herbs.

Meat in honey sauce

Novice housewives may need a photo recipe for pork in sweet and sour sauce. Of course, after all, very different ingredients are used to prepare such a dish. Well, experienced chefs can safely practice cooking meat in honey sauce. For this you need:

400 grams of pork;
300 grams of pineapples (canned);
1 large bell pepper;
5 tablespoons of soy sauce;
2 onions;
45 grams of vinegar;
a teaspoon of grated ginger;
25 grams of honey;
3 tablespoons of ketchup;
one and a half teaspoons of curry;
ground black pepper;
6 tablespoons of pineapple syrup;
basil leaves;
any vegetable oil.

To make such a dish you need to step by step:

First, the meat must be cut into thin long pieces.
Sprinkle it with pepper, curry and ginger, and then add vinegar, honey, ketchup, pineapple syrup, soy sauce and mix. In such a filling, the meat should marinate a little.
Cut the onion into rings, and chop the sweet pepper into large strips.
Heat oil in a saucepan.
Lightly fry the onion until it browns.
Add pepper and process vegetables together for about 6-7 minutes.
Transfer the meat to the pan (along with the marinade). Put it all out for 5 minutes. At the very end, add basil and chopped pineapples.
The products must be cooked together under the lid for 15 minutes. This creates a lot of liquid. To evaporate it, 5 minutes before the end of work, the lid must be removed.

This dish is usually served with a side dish of boiled rice.

Pork in original sauce with mushrooms

In Chinese cuisine, a lot of dishes are prepared with the addition of mushrooms. They usually use shiitake to work. But it is not so easy to find such mushrooms here. Therefore, you can use the usual oyster mushrooms or champignons. It is with them that amazing Chinese pork in sweet and sour sauce is most often cooked in restaurants. The recipe for its preparation, in fact, is extremely simple. To work, you need the most common ingredients:

400 grams of pork;
half a glass of water;
100 grams of fresh champignons;
50 milliliters of soy sauce;
2 sweet peppers;
10 grams of sugar;
20 grams of ketchup and the same amount of flour;
10 milliliters of vinegar.

The whole process consists of several consecutive steps:

Mushrooms randomly cut and lightly fry in oil.
In another pan, do the same with meat and vegetables. They should brown a little.
Combine processed foods, add water and simmer for about 20 minutes.
Enter the rest of the ingredients. Together, it will be enough for them to boil for 5 minutes.

The result is tender meat with fragrant mushrooms and juicy vegetables in an original sweet and sour sauce. Such a dish can decorate any celebration.

If you want to cook an unusual dish for a holiday or just for a homemade dinner, then try making Chinese meat in sweet and sour sauce. It's unusual and very tasty. Of course, it is difficult to achieve at home a complete match with a dish served in the best Chinese restaurants, since it is unlikely that anyone will find specific spices. But a slightly adapted version is no less tasty.

To prepare a delicious dish, you need to properly prepare the ingredients. First of all, you need to choose the meat. Most often, pork is used for cooking. You need to choose tender meat, for example, tenderloin. You can also use a ham, but the layer of fat will need to be cut off.

If you do not like pork, then you can take beef, turkey or chicken for cooking. All these types of meat go well with sweet and sour sauce.

In addition to meat, vegetables are used for cooking. Most often, onions, carrots, sweet peppers, eggplants are used. In addition, the composition almost always includes tomatoes or tomato paste. Vegetables for cooking must be peeled and cut into strips.

It is very important to prepare the sauce correctly. There are many options for recipes for sweet and sour sauce, it must include vinegar or lemon juice and sugar or honey. But the list of spices may vary depending on what is on hand and what seasonings your family likes.

Interesting facts: the main motto of Chinese cuisine is the phrase: "there are no bad products, but a bad cook can spoil even the best food."

Pork in Chinese sweet and sour sauce with sesame seeds

To begin with, it is worth mastering the simplest recipe for cooking, pork will be used for it. It is best to take a cut.

400 gr. pork;
30 ml of lemon juice;
3 cloves of garlic;
1 teaspoon of honey;
30 ml soy sauce;
1 teaspoon minced ginger root;
1 tablespoon of tomato paste;
sesame seeds for serving.

Rinse the pork tenderloin and pat dry with paper towels. Cut into pieces, as for cooking goulash, or cut into strips. But the straws should not resemble slicing meat for beef stroganoff, the pieces should be much larger.

We put the chopped pork in a bowl, pour in 50 ml of water and soy sauce, mix well and leave to marinate on the table, covered with a lid.

We take a large frying pan (preferably cast iron), heat the oil on it. Put the peeled garlic, cut into slices, into the oil, fry for several minutes. We take out the garlic and throw it away, it has already given up its aroma.

Put the pork in the pan in small batches so that the pieces do not touch each other. Fry on both sides for 2-3 minutes on each side. Temporarily transfer the fried meat to a bowl.

500 gr. meat;
1 large onion;
1 large carrot;
2 pods of bell pepper;
3 cloves of garlic;
1 tablespoon of starch;
frying oil;
honey, soy sauce, vinegar, spices - to taste.

Let's start with the preparation of vegetables. We clean the onions, carrots and bell peppers. Cut the carrots into circles about 0.3 cm thick, then cut the circles into strips about 1 cm wide. Cut the onion into half rings, pepper into squares with a side length of about 1-1.5 cm. Chop the garlic very finely. Cut the meat into large strips or cubes, as you like.

Advice! To make it easier to cut the meat into even pieces, you need to cut it in a slightly frozen form.

Dissolve starch in a glass of cold water. Heat up a frying pan with vegetable oil. Put the meat in hot oil and fry, stirring constantly. As soon as the liquid boils away from the pan, put the carrots to the meat, pour in a spoonful of soy sauce and a spoonful of diluted starch. Fry for five minutes. If the liquid boils away, add more starch solution and sauce. Then add onion and pepper. Simmer, adding a little starch solution.

Then, with a spoon, move the meat to the sides of the pan, freeing the center. We put garlic in the center of the pan, add soy sauce and put honey (about a tablespoon). Let the honey melt and mix the resulting sauce with meat. Add the remaining starch solution, add vinegar to taste and put the bell pepper, mix, cover with a lid and simmer for 15 minutes. We blow the sauce, bring it to the desired taste, adding seasonings if necessary.

Beef in sweet and sour sauce with eggplant

Delicious beef in sweet and sour sauce. Let's prepare this dish with.

400 gr. beef tenderloin;
1 onion;
2 carrots;
2 young eggplants;
1 tomato;
1 bell pepper;
3 tablespoons of tomato paste;
3 tablespoons of soy sauce;
2 tablespoons of sugar;
1 tablespoon of starch;
1 tablespoon flour;
150 ml vegetable oil.

We wash the tenderloin, dry it, blotting it with a paper towel, cut it into elongated slices as thick as a pencil. We spread the meat in a bowl, sprinkle with flour and starch, pour over soy sauce, leave to marinate for half an hour.

Cut young eggplant into small sticks or cubes. Pour oil into a frying pan and fry the eggplant over high heat, stirring often.

Advice! In young eggplants, there is practically no solanine, which gives the vegetables a bitter taste, so they do not need additional processing. If the vegetables are slightly overripe, then they should be sprinkled with salt before frying and left for half an hour. Then rinse, squeeze and dry.

Cut the peeled bell peppers and carrots into small squares. Finely chop the onion. Cut the tomato into cubes, if desired, you can first remove the skin from the tomatoes.

We spread the vegetables to the fried eggplant and fry until the vegetables are cooked. In another pan, fry the meat in small portions. Pour a lot of oil into the pan, the pieces should practically float. We extract the fried meat with a slotted spoon and mix it with the fried vegetables. Add tomato paste, sugar and vinegar, simmer for 10 minutes over high heat, stirring occasionally. Then reduce the heat and simmer under the lid for another 10-15 minutes.

Read also: Stewed potatoes with meat - 7 recipes

Chicken in sweet and sour sauce

Chicken can also be cooked in sweet and sour sauce. It is advisable to use breast fillet.

300 gr. chicken fillet;
3 cloves of garlic;
2 small bell peppers;
3-4 tablespoons of vegetable oil.

Sauce:

1 tablespoon of sugar;
1 teaspoon starch;
2 tablespoons of apple cider vinegar;
5 tablespoons of soy sauce;
5 tablespoons of water.

We free the chicken fillet from the skin and films, cut into long strips. We clean the bell pepper, cut it into strips.

Advice! To make the dish look prettier, choose peppers of different colors, such as red and yellow.

To prepare the dressing, mix apple cider vinegar, soy sauce, sugar and starch, stir. In a frying pan with high sides, heat the oil, fry the chicken fillet in batches, laying the strips in one row so that the pieces do not touch each other. Fry the meat on both sides, take out the finished pieces and temporarily put them in a bowl.

Having finished with frying the chicken, fry the chopped bell pepper and add finely chopped garlic. Fry for 1-2 minutes, stirring constantly. Pepper should not become completely soft, it should retain some elasticity.

We spread the fried chicken fillet to the pepper, pour in the prepared dressing. Reduce heat and simmer for 15 minutes covered. We try our dish, if necessary, adjust the amount of spices.

Lamb in sweet and sour sauce with orange

Can be cooked in sweet and sour sauce. Fry the meat with starch, and prepare the sauce with the addition of orange juice.

0.5 kg young lamb fillet;
400 gr. quality tomato paste;
250 gr. starch;
3 tablespoons of sugar;
2 pods of bell pepper;
1 tablespoon rice vinegar;
1 teaspoon soy sauce;
1 orange;
150-200 ml vegetable oil for frying.

Thoroughly wash the orange, cut off part of the zest from it and cut it into thin strips. Squeeze juice from the fruit.

We cut the lamb into pieces, like for goulash, pour the meat with soy sauce, sprinkle with part of the orange juice, mix and leave to marinate for half an hour. Then we thoroughly roll each piece in starch and fry in a large amount of vegetable oil, fry on both sides.

Prepare the sauce: Heat the tomato paste in another pan until it starts to bubble. Pour the sugar with two tablespoons of water and vinegar, stir and pour this mixture into the tomato paste, heat, stirring, until all the sugar has dissolved. Then pour in the remaining orange juice and put the chopped bell pepper into strips, simmer for 15 minutes. Then we dip the fried lamb into the sauce, and simmer everything together for another quarter of an hour. The best side dish for this dish is fried rice.