Hello, everyone, I'm silly elder sister. I can't live up to the fact that there is only food and beauty in life. The sweet and sour taste will make people's appetite open and the taste buds will have an endless aftertaste. When children are picky about food and don't like it or have no appetite, make a sweet and sour appetizer to ensure that they can eat two more bowls of rice. The most commonly eaten sweet and sour menu in life is sweet and sour food, such as sweet and sour tenderloin, sweet and sour ribs, sweet and sour tenderloin, sweet and sour fish and so on. The sweet and sour taste is really unique. After eating, the lips and teeth are interdependent, and it is swept away. There is no problem that sweet and sour vegetables cannot solve. If there is, please eat more dishes. Do you like sweet and sour dishes?

Cooking sweet and sour dishes is actually very simple. The essence of its delicacy lies in the mixture of sweet and sour juice. As long as the ratio of raw materials to juice is adjusted perfectly, this dish is guaranteed to be delicious enough to lick the plate. The Spring Festival is coming soon. How come there are no such big dishes as sweet and sour fish and sweet and sour ribs at the family dinner? Today, I will share with you the detailed proportion of sweet and sour juice. It's better than the restaurant's, so you must collect it first. Let's take sweet and sour hairtail as an example to see how to do it.

Sweet and sour hairtail Ingredients: sweet and sour juice, hairtail, eggs, starch and green onions.

Specific practices:

Step 1: Clean hairtail, remove internal organs and cut into hairtail sections of 7-8 cm. Most people cook hairtail mainly by frying. Sweet and sour hairtail tastes the same as fried hairtail.

Step 2: Beat two eggs into a bowl, add a spoonful of salt and appropriate amount of starch and stir them into a paste for later use. Don't make it too thick, just hang the hairtail evenly.

Step 3: Add oil from the pan. Pour more oil. When the oil temperature is about 50% hot, put the hairtail paste into the pot, fry it on medium heat until both sides are solidified, and take it out for later use. You don't have to fry it golden on both sides. Just fry until it is solidified.

Step 4: Today's focus is to adjust the proportion of sweet and sour juice. Take a large bowl, add 12 spoon of water, 4 tablespoons of fresh essence, 2 tablespoons of cooking wine, 8 tablespoons of white sugar and 10 spoon of vinegar, and stir until the white sugar is completely melted, and a bowl of sweet and sour juice is ready. It's so simple that you can't believe your eyes? My hairtail is about 600g, and this big bowl of juice is just right. The proportion of sweet and sour juice can be increased according to the multiple of ingredients. Sweet and sour juice is mainly sugar and vinegar. These two ingredients are absolutely delicious when added correctly.

Step 5: Add oil to another pot, add shredded onion and stir-fry until fragrant, then pour in sweet and sour juice and bring to a boil. After high-temperature cooking, the sweet and sour taste began to give off.

Step 6: After the soup is boiled, pour in the fried hairtail and simmer slowly. When the soup is half cooked, turn the hairtail over with chopsticks, so that the taste on both sides will be more even. When the pot is ready, the soup will be thickened by fire, and the delicious sweet and sour hairtail will be ready.