Authentic sweet and sour juice originally didn't use ketchup. There was no ketchup before. Our traditional rice vinegar is used to make sweet and sour, and the traditional rice vinegar is fermented with rice.

First, there is no so-called "golden ratio" in the preparation of sweet and sour juice, but you should know the basic things.

The first thing to say is the so-called "disobeying the law". Never mind what you cook, you can't copy it mechanically. The same is true for making sweet and sour juice here. The so-called "golden ratio" of sweet and sour juice is reasonable, but not every dish should do it, which is definitely inappropriate. The so-called "sweet and sour juice" contains sugar and vinegar, which is enough. This is the soul of sweet and sour dishes, and other seasonings are dispensable. What are the basic things? That is "sweet and sour".

Second, the preparation of sweet and sour juice, about the usage of tomato sauce, salt and starch, we should know the meaning inside.

The two most important seasonings of sweet and sour juice mentioned above are sugar and vinegar. Serious Shandong dishes, sweet and sour dishes, no ketchup. The sweet and sour juice of traditional Shandong cuisine is definitely not red. Common seasonings are sugar, vinegar, soy sauce, cooking wine and water. In proportion, they vary according to different dishes. The sweet and sour dishes of Shandong cuisine are divided into big sweet and sour dishes and small sweet and sour dishes, which requires that the proportion of sugar and vinegar should be different, and it is impossible for one proportion to be suitable for all dishes. But the most important thing is to have more sugar or vinegar. Do you use ketchup or not? It's not necessary. This is a new way of doing things, and the master knows it.

To make sweet and sour juice, the general seasonings are as follows: cooking wine, soy sauce, sugar, vinegar and water. The key ingredients are sugar and vinegar. I like the difference between big sweet and sour and small sour. I can master it myself. The ratio of sugar to vinegar can be 1: 1. I will make it later, so I can mix it at will. Then talk about salt and starch, sweet and sour fish or sweet and sour tenderloin, which used to be salted and hung. Salt and starch are already available, so it is definitely not necessary to add salt and starch to the sweet and sour juice.