Cooking is suitable for balsamic vinegar.
Vinegar menu
Sweet and sour chicken
material
Diced chicken 1 serving red and yellow bell pepper 1/3 onions 1/4 ketchup, 3 tablespoons sugar 1.5 tablespoons white vinegar 1.5 tablespoons white powder.
working methods
Shredded onion+diced sweet pepper+a little white powder in diced chicken.
Heat 3 tablespoons tomato sauce+1.5 tablespoons sugar+1.5 tablespoons white vinegar +40 ml water in a pot to dissolve the sugar in the sauce.
Put all the ingredients in the first step into the pot, mix them and turn on medium heat to collect the juice.
Kaiwei sweet and sour sparerib
material
Sparerib 500g green pepper, half red pepper, half pineapple (canned), 5 slices of eggs, 1 white powder/corn starch, appropriate tomato juice, 3 tablespoons white vinegar, 4 tablespoons sugar, 3 tablespoons mixed juice, 3 tablespoons water, 3 tablespoons salt, 1/4 teaspoon white powder, 1 teaspoon soy sauce.
working methods
Cut the pineapple into small pieces and the green pepper into large pieces. Mix all the seasonings evenly and set aside. Marinate the ribs for an hour. Dip in egg liquid before cooking, then dip in white powder/corn flour to pat off the excess powder. Cook in a hot oil pan for three to four minutes until it turns yellow.
Put oil in a hot pan, add green pepper and stir-fry for two minutes, then add seasoning and pineapple and mix well to boil.
Stir-fry the ribs for one minute!
Usually sweet and sour fish
material
About 300 grams of fresh fish, a little ginger, a little onion, 1 2 salt, a little soy sauce, a little rice wine, a little black vinegar, a little white powder, a little white pepper and a little rock sugar.
working methods
Wash the fresh fish on both sides, and remember to row a few times diagonally (about 2 cm apart); Shred ginger and cut onion into sections.
Add the right amount of oil to the pot and fry the fish until it is cooked.
In the interval between frying fish, take a small bowl, add a little salt, rice wine, white powder, white pepper, appropriate amount of soy sauce and black vinegar, then pour in appropriate amount of water and stir well, and adjust the most appropriate acidity, sweetness and salinity.
After frying until both sides are yellow, move to the side of the pot.
Add shredded ginger and shredded onion to the crude oil in the original pot and stir-fry until fragrant.
Pour in the sauce from step (3) and turn to low heat. The sauce is fish 1/2. If it's not enough, add some water and pour the sauce on the fish from time to time when cooking. Turn the fish over for about 2 to 3 minutes, and continue to cook for 2 minutes. Make the soup thicker, then turn off the fire and put the fish on the plate, and then pour the sauce and sauce into the pot.
Sweet and sour chicken with shredded ginger and cucumber.
material
Chicken leg meat 1 piece of white powder, a little cucumber, half a tomato, some onion, a little tender ginger, a little soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, 2 to 3 tablespoons sesame oil, 2 tablespoons soy sauce 1 tablespoon wine, and 2 tablespoons mashed garlic 1 tablespoon.
working methods
Cut the chicken legs into appropriate sizes, put them in plastic bags with the pickling solution, and marinate them in the refrigerator overnight.
Slice onion and ginger. (The onion is shredded and soaked in cold water. ) cut the tomato in half. Mix the seasonings evenly.
Dip a little white powder into the chicken before cooking.
Boil at oil temperature 180℃ for about 2 minutes, then take it out once, leave it for about 4 minutes, and then boil it in oil for about 40 seconds.
Pour the seasoning into a large bowl, remove the water and put the shredded ginger and onion into the bowl.
Then carefully stir the chicken pieces and put them in a plate.
Then put the cucumber and tomato together with the remaining seasoning and mix well. Then put it on a plate and put it on the chicken.