The characteristic color is beautiful, sweet and sour, and fruity. The main ingredients used are: tomato sauce, sugar, white vinegar and orange juice. The proportions are 2:6:3: 1 respectively, and a little salt is added to boil evenly. This method does not need thickening, and any sweet and sour dishes can be cooked. With the characteristics of bright red color and attractive appearance, it is adopted by most Cantonese dishes and is deeply loved by the public. At present, it is widely used in sweet and sour pork ribs, sweet and sour tenderloin, sweet and sour fish and other dishes. Therefore, I would like to share in detail two common sweet and sour sauce practices, namely, the northeast pot-stewed pork in my hometown, the northeast Chinese hamburger section, the sweet and sour pork ribs in Zhejiang, the sweet and sour fillet in Shandong, the sweet and sour mandarin fish in Jiangsu, the sweet and sour mullet in Guangdong and the pineapple in Guangdong. A heating can be colored with tomato sauce (soy sauce) or thickened.

Needless to say, the proportion of sweet and sour is mainly discussed here today. If you like dessert, there will be more sugar than vinegar when you mix it. If you like acid spots, on the contrary, there is more vinegar; If nothing special, when you cook at home, vinegar is a little more than sugar. Of course, sugar and vinegar are not enough. You may need other seasonings. Here, the chef takes home-cooked sweet and sour pork ribs as an example to tell you how to make delicious sweet and sour pork ribs.

Put in different condiments at the right time. For some new operators or dishes that require faster cooking speed, you can also put all kinds of condiments into a bowl of juice at one time, which is convenient and can play a decisive role in the dishes. Speaking of sweet and sour juice, the proportion is different, depending on your own taste. I usually use white sugar and mature vinegar at home, and the ratio is 1: 1 or 2: 1. Light soy sauce is half of vinegar, warm water is more than vinegar10g, a few grams of ginger and garlic foam, and a few drops of cooking wine. It also depends on the number of vegetables, 250g of sugar, 0/000g of OK juice/kloc-0, 200g of iced plum sauce, 0/000g of red Zhejiang vinegar/kloc-0, and 300g of rock sugar. Use 4 kilograms of white vinegar and water1500g.