500g of tomato sauce, 500g of sugar, 200g of aged vinegar, 0/00g of white vinegar/kloc, and one head of garlic.

Next is the production process.

1, first prepare several empty bowls, put 500g of tomato sauce, 500g of sugar, 200g of aged vinegar and100g of white vinegar, then peel one end of garlic into garlic cloves, pat them into minced garlic with a knife for later use, and then let's start making them on fire.

2. First, add a little base oil when the pot is hot. First, put the minced garlic into the pot and stir-fry it with low fire. Attention, when frying the minced garlic, remember not to turn on the big fire, otherwise the minced garlic will be easy to stir-fry. Put 500 grams of tomato sauce into the pot immediately after frying the minced garlic. Turn on a small fire and fry it. That is to say, stir-fry the water in the tomato sauce a little, which takes about a minute.

3. Immediately cook 200 grams of aged vinegar for flavor enhancement and 100 grams of white vinegar for acidity enhancement, then add 500 grams of white sugar, then add 500 grams of clear water, and then boil the sweet and sour juice over high fire for about two minutes. The purpose is to thoroughly boil out the garlic flavor inside, so that the sweet and sour juice will be easier to store.

3. After two minutes, beat out the minced garlic with a fine colander, otherwise the minced garlic will easily go bad after being cooled, then turn off the fire and naturally cool it in the pot, pour it into an oil-free and water-free container and store it in the refrigerator. Next time you cook sweet and sour dishes, pour it into the pot and turn on the fire to collect the juice. It is best to add a little water starch to thicken them, and the sweet and sour dishes will naturally be ready.

Next is the main points of production.

1, the sweet and sour juice must be sauté ed with minced garlic, so that the sweet and sour juice tastes good. After the sweet and sour juice is cooked and boiled, you must remember to punch out the minced garlic, otherwise it will easily taste bad, leading to the failure of the sweet and sour juice. Everyone must remember this.

2. After the sweet and sour juice is boiled in the pot, it must be naturally cooled, and then put into an oil-free and water-free container. If it has not been cooled, it is poured into the container, so its naturally evaporated water vapor falls on the plastic wrap, and then drips into the sweet and sour juice again.