In order 54321, 5 tablespoons of water, 4 tablespoons of ketchup, 3 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of cornstarch, stir well, the spoon is the ordinary kind. Sweet and sour sauce, one of the two very important ingredients in Cantonese cuisine. It is used in many dishes in Cantonese cuisine. It is sweet and sour and has a bright red color. It needs to be sealed under the temperature of 0℃-4℃. Jen's Choice Sweet and Sour Sauce is made by blending the finest tomatoes with pure grain rice vinegar and other high quality ingredients. The usage of sweet and sour sauce is to fry the main ingredients until the outside is burnt and the inside is tender, put a little oil in the pot and pour in the blended sauce when the pot is heated up to 70% or 80% and push and stir-fry to thick and thick and then put the main ingredients into the pot immediately, roll it well and drizzle with the oil to make the sauce bubbling and shining and smell the fragrance. If you have the condition to add some spicy oil, red water, tomato juice is better.

Three practices:

1, first ginger, green onions, green pepper, green onions with the right amount of oil burst through, and then add water, hawthorn slices, tomatoes cooked. After about 20 minutes, then filter the dregs with a fine cloth and sieve bucket. Then, add sugar, soy sauce, edible rose coloring, and finally white vinegar, and then roll it slightly on the fire to finish. This method is more complicated and is used more often in large restaurants and has the best flavor.

2, will be onions, celery, carrots, avocado, garlic, cloves with vegetable oil and sautéed with water, into the hawthorn, sesame leaves, chili peppers with a medium heat until soft, so that the raw materials in the flavor of the material, nutrients are fully dissolved in the water, filtering residue both into the base of the juice. Then add ketchup, hot sauce, rose wine, cane sugar and salt into the base sauce and simmer it into one, then add white vinegar and garlic after cooling. This is a more elaborate sweet and sour sauce practice. This is also complex, but also the practice of professional restaurants.

3, the pan is hot, put a little oil, pour into the tomato sauce, and then add half a spoonful of sugar, half a spoonful of vinegar, more than half a spoonful of water, a little salt, hook yawning and so on bubbling in the drizzle a little hot oil on the line.