The recipe of sweet and sour juice 12345 is: 1 teaspoon starch, 2 teaspoons soy sauce, 3 teaspoons sugar, 4 teaspoons vinegar and 5 teaspoons water.

Sweet and sour juice is one of two very important raw materials in Cantonese cuisine. Many dishes in Cantonese cuisine will use this raw material. Sweet and sour taste, red and bright color. It needs to be sealed at ℃-4℃. Precious selection of sweet and sour juice, selected high-quality raw materials such as superior tomatoes and pure rice vinegar, and blended.

the usage of sweet and sour juice is to fry the main ingredients until they are tender in the outside, put a little oil in the pot, pour in the mixed juice when it is 7% to 8% hot, stir-fry it immediately until it is thick, put in the main ingredients, roll it evenly, and then pour the oil to make the juice bubble and shine, and smell the fragrance and take it out of the pot. It is better to add some spicy oil, red yeast water and tomato juice if possible.

Generally speaking, sweet and sour juice is divided into old-fashioned and new-fashioned. The old-fashioned sweet and sour juice does not contain tomato sauce, while the new-style sweet and sour juice contains tomato sauce, which has little change in taste. The only difference is that the color of the dish is different. However, whether it is old-fashioned or new-style sweet and sour juice, the order of adding seasonings is the same, and as long as it is blended according to taste, it is guaranteed to be foolproof.

Three ways to make sweet and sour juice

1. First, fry ginger, raw onion, green pepper and onion thoroughly with proper amount of oil, then add water, hawthorn slices and tomatoes to boil. After about 2 minutes, filter the dregs with fine cloth and sieve bucket. Then, add sugar, soy sauce, edible rose pigment, and finally add white vinegar, and then roll it slightly on the fire. This method is more complicated. Large restaurants use it more and taste the best.

2. Stir-fry onion, celery, carrot, Sydney, garlic and clove with vegetable oil, add water, add hawthorn, fragrant leaves and pepper, and cook until soft and rotten, so that the flavor substances and nutrients in the raw materials are fully dissolved in water, and the filter residue becomes the basic juice.

Then add tomato sauce, spicy soy sauce, rose wine and sucrose salt into the base juice, boil it on fire and make it into a whole. After cooling, add white vinegar and garlic. This is a more exquisite practice of sweet and sour juice. This is also complicated, which is also the practice of professional restaurants.

3. What is usually used at home is mainly simple. Put a little oil in the pot when it is hot, pour in tomato sauce, add half a spoonful of sugar, half a spoonful of vinegar, half a spoonful of water and a little salt, and then pour a little hot oil after it bubbles.