Raw materials: 500g of red vinegar, 600g of sugar, 25g of onion, ginger and garlic, 250g of soy sauce, 5g of salt, 50g of wet starch, 300g of water, 75g of oil and 50g of hot oil.
Preparation: Heat the base oil, add chopped onion, ginger and garlic to make it smell, then add vinegar, sugar, soy sauce and water, thicken the oil and stir-fry the juice.
Usage: Used for "sweet and sour fish", "sweet and sour pork" and "sweet and sour sparerib", and can also be fried for cold dishes to pour juice.
Sweet and sour sauce is rich in materials and unique in flavor, and it is the most commonly used sauce in hot dishes. There are two specific methods:
One is to do it now.
The practice is:
That is, first put the pot on the fire, pour 50g of oil into it to heat it, stir-fry the minced onion and ginger, and after the fragrance is revealed, add a proper amount of water, about 75g of sugar, about 50g of vinegar and about 20g of soy sauce, thicken it with water starch after boiling, and then pour it into the dish and mix it evenly or pour it on the dish (first, mix it into bowls of juice, and pour it into the pot together when cooking is fast, and sprinkle with water starch.
Second, it is prepared in large quantities in advance and then added to the dishes when it is used.
The practice is:
After the pot is heated, 500 grams of white vinegar and 300 grams of white sugar are poured in. After it is dissolved, 15 grams of salt and 35 grams of tomato juice are added, mixed evenly, boiled and cooled, and the sweet and sour juice with unique flavor is obtained.