Then put sugar and vinegar into the pot according to the ratio of 3:2.
Then add soy sauce, salt and chicken essence to taste.
Thicken with water starch until it is thick and melancholy.
Be careful not to add water when boiling sweet and sour juice.
Water starch can be used to adjust the degree of anxiety.
Question 2: How to adjust the juice for sweet and sour dishes? Half a bowl of sweet and sour juice (according to the ratio of 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of clear water and a little starch, you can also increase or decrease the proportion of seasonings according to your own taste.
Question 3: How to cook delicious sweet and sour juice?
material
Sweet and sour sauce base 450, tomato sauce 450, tomato juice 450, A 1 steak sauce 30, Meilin soy sauce 30, white vinegar 450, sugar 450g, salt 20g.
method of work
1, mix all the above materials well;
2. Cook in a pot until it boils, and let it cool.
Question 4: How to adjust the sweet and sour juice? Prepare seasoning:
3 tablespoons of white vinegar, 2 tablespoons of tomato sauce, 2 tablespoons of sugar and 3 tablespoons of water.
Practice:
Mix all the seasonings evenly.
Tip:
1, the sweet and sour juice made of the above materials is enough to make a sweet and sour fish. If you like the rich sweet and sour juice, you can increase the materials in equal proportion.
2. Different brands of ketchup have different sweetness and acidity. After adjusting the sauce, you can taste it and increase the amount of ketchup or sugar according to your own taste until you bring out your ideal sweet and sour juice.
Question 5: How to adjust the sweet and sour sauce (the most basic)? What is the proportion? 10 Ingredients: purple eggplant, green pepper, ginger, garlic and onion Ingredients: Pixian bean paste, oil, salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water.
Cut eggplant into strips and soak in salt water for ten minutes; Remove and drain, sprinkle some dry starch and mix well.
Put the right amount of oil in the pot, heat it to 70%, fry the eggplant, pay attention to keep it on medium heat and keep turning it to avoid frying, and then take out the eggplant to control the oil.
Leave a little base oil in the wok (the oil must be less, because the eggplant itself has oil), add ginger and garlic and stir fry with bean paste.
Add green pepper and stir fry.
Add fried eggplant and stir-fry; Finally, pour in the seasoning sauce (salt, starch, soy sauce, soy sauce, oyster sauce, vinegar, sugar, sesame oil and water) and stir well.
The simplest sweet and sour juice: 1 spoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar and 5 tablespoons of water, according to this ratio.
Question 6: What is the ratio of sweet and sour juice? No matter what sweet and sour dishes you cook, you can achieve moderate sweetness and sourness as long as you mix them according to the ratio of 2 parts sugar 1 part vinegar.
Stir-fried sweet-and-sour fish, sweet-and-sour vegetables, etc., should put sugar first, then put salt, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes and "eat" without sugar, resulting in sweet outside and light inside.
Generally, about 6 spoonfuls of sugar, only one spoonful of vinegar, roughly this ratio. Remember that sugar should be put away first, boiled for a while to make it tasty, and vinegar should be put away when it is finally out of the pot, otherwise it will easily evaporate after cooking for a while.
Question 7: Sweet and sour juice, how to adjust the proportion of ten Jin of water? You have to operate this according to the actual situation. Because of the ingredients, you should taste it yourself and think it is appropriate.
Question 8: How to prepare authentic sweet and sour juice: 500g of red vinegar, 600g of sugar, 25g of onion, ginger and garlic, 250g of soy sauce, 5g of salt, 50g of wet starch, 300g of water, 75g of oil and 50g of hot oil. Preparation: Heat the base oil, add chopped onion, ginger and garlic to make it smell, then add vinegar, sugar, soy sauce and water, thicken and heat the oil to fry the juice. Usage: Used for "sweet and sour fish", "sweet and sour pork" and "sweet and sour sparerib", and can also be fried for cold dishes to pour juice. Sweet and sour sauce is rich in materials and unique in flavor, and it is the most commonly used sauce in hot dishes. There are two specific ways: one is to do it now. The method is as follows: first put the pot on the fire, pour 50g of oil into it to heat it, stir-fry the minced onion and ginger, and after the fragrance is revealed, add a proper amount of water, about 75g of sugar, about 50g of vinegar and about 20g of soy sauce, thicken it with water starch after boiling, and then pour it into the dish and mix it evenly or pour it on the dish (first, mix it into bowls of juice, pour it into the pot together when cooking is fast, and pour it into the shower. Second, it is prepared in large quantities in advance and then added to the dishes when it is used. The method is as follows: after the pot is heated, 500 grams of white vinegar and 300 grams of white sugar are poured in. After it is dissolved, 15 grams of salt and 35 grams of tomato juice are added, mixed evenly, boiled and cooled, and the sweet and sour juice with unique flavor is obtained.
Question 9: How to make cooking wine, soy sauce, sugar, vinegar and water from sweet and sour juice according to the ratio of 1:2:3:4:5 is very simple and well received by everyone.