One scoop of cooking wine, two scoops of soy sauce, three scoops of sugar, four scoops of vinegar and five scoops of water. This ratio is used to prepare sweet and sour juice, and the best ratio is often used by hotel chefs, and the dishes made are sour and sweet. Next, I will share with you the practice of sweet and sour lotus root strips.

Sweet and sour dishes have always been loved by many people. A sweet and sour juice can make many delicious dishes, and can be matched with many ingredients, such as sweet and sour pork ribs, sweet and sour fish, sweet and sour tenderloin, sweet and sour crispy tofu, sweet and sour poached eggs, sweet and sour gluten, sweet and sour lotus root strips and so on.

Extended data

There are two very important raw materials in sweet and sour juice and Cantonese cuisine. This raw material is used in many Cantonese dishes. Sweet and sour, with bright red color. It needs to be sealed at 0℃-4℃. Precious selection of sweet and sour juice, selection of high-quality raw materials such as superior tomatoes and pure rice vinegar, blended.

The usage of sweet and sour juice is to stir-fry the main ingredient until it is tender, put a little oil in the pot, pour the mixed juice when it is 70% to 80% hot, stir-fry it until it is thick, immediately put it into the main ingredient, roll it evenly, and then pour in the oil to make the juice bubble and shine, and smell it out of the pot. It is better to add some spicy oil, red yeast water and tomato juice if possible.