Sweet and sour dishes are very popular in China. They are traditional methods in all major cuisines and are often used for cooking. The finished product is ruddy in color, tender in texture, crispy in taste, sweet and sour, and quite delicious. Popular among the public, tomato sauce plays a crucial role. The essence of making sweet and sour food lies in the sauce. A chef with 20 years of experience shared a universal sauce that can be used for most sweet and sour dishes. Friends must remember collect. The restaurant chef has been working for a long time and has more experience. He has summarized this set of procedures. The order must be 54321. Every step must be stirred evenly. The proportion and order are equally important. There is no master in making sweet and sour dishes. , it’s just years of experience.

5 spoons of water, 4 spoons of tomato paste, 3 spoons of sugar, 2 spoons of vinegar, 1 spoon of starch

After mixing the sauce, this dish is already half successful. Pay attention to every step, and you don’t just put in whatever you want. The finished product should have a moderate sweetness and sourness, not oily or greasy, and a rich taste. Don’t just ask for quickness, that will only fail, and the taste will be very unpleasant. It’s almost the Chinese New Year. Once you learn this sweet and sour sauce, you no longer have to worry about cooking. Let’s test it with sweet and sour chicken breast. Sweet and sour chicken breast

Ingredients Chicken breast, eggs, starch

Seasoning wine, salt, water, vinegar, tomato paste, sugar

1. Wash the chicken breast Clean, remove the outer layer of fat, and cut into thick strips. In order to make the meat more tender, it must be marinated in advance. Add an egg, black pepper, and salt into the meat, mix well, and marinate for about 10 minutes.

2. Add sweet and sour sauce, in order, 5 spoons of water, 4 spoons of tomato paste, 3 spoons of sugar, 2 spoons of vinegar, 1 spoon of starch, mix well and set aside.

3. The chicken breast is almost marinated. Add two tablespoons of starch to coat the surface of the meat with a layer of batter, and stir evenly with chopsticks.

4. Add an appropriate amount of oil to the pot and fry twice a day. When the oil temperature is 50% hot, add the chicken breast and fry over low heat until it turns slightly yellow and changes color. Take it out and raise the oil temperature to 80% heat, re-fry for 30 seconds to make it crispier, take it out when it turns golden brown.

5. Add an appropriate amount of oil to the pot, pour in the sweet and sour sauce, quickly slide the spatula, heat the oil and sweet and sour sauce together, and cook until bubbling.

6. Pour in the fried chicken breasts and stir-fry evenly so that each chicken breast is evenly coated with the sweet and sour sauce.

7. Before serving, sprinkle a handful of cooked white sesame seeds, stir-fry evenly, turn off the heat and serve.

8. A delicious sweet and sour chicken breast is ready. Crispy on the outside, tender on the inside, sweet and sour, and tastes just like the one in the restaurant. Friends who like it must give it a try. Summary

What kind of vinegar is used in this vinegar? Either white vinegar or rice vinegar can be used. Some friends say that the saltiness is not enough. This dish is supposed to highlight the sweet and sour taste. Furthermore, the chicken breast has been marinated in salt, so the taste is sufficient.

Fry chicken breast twice to ensure a crispy texture. If you use this method, you can also replace it with tenderloin. The method is the same.