Golden ratio sweet and sour juice: cooking wine 1 spoon, salt 1 spoon, 2 spoons of sugar, 3 spoons of soy sauce and 4 spoons of vinegar. The exact ratio is 1: 1:2:3:4.

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.

Practice: First fry ginger, raw onion, green pepper and onion with appropriate amount of oil, then add water, hawthorn slices and tomatoes to boil. After about 20 minutes, filter the residue with a fine cloth and a 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. Big restaurants use a lot and taste the best.