Sweet and sour Chinese sauce

Sweet and sour sauce is good for meat, fish! Save the recipe, it will come in handy! Any cook will tell you that meat with sauce is much tastier than a simple piece of meat. The recipe for sweet and sour Chinese sauce is useful when cooking meat dishes and poultry dishes. There are white and red sauces. The basis for the red sauce is red (on tomato paste) flour passirovka. Chinese cuisine is distinguished by the sharpness and richness of taste and the use of various sauces.

Daria ☼

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pickles

Vegetable oil

Potato starch

White wine vinegar

0.5

Cognac

Ginger

0.5

Tomato paste

Sugar (sand)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 48 % 29 g

Carbohydrates 51 % 31 g

408 kcal

GI: 45 / 0 / 55

Step-by-step cooking

Cooking time: 15 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:

For our sauce, we use chopped pickles as a base. Pour vegetable oil on a preheated frying pan with high walls and hold it on the fire for 1 minute. Add the pickles to the bowl and simmer for 5 minutes. In a separate bowl, mix potato starch, granulated sugar, wine vinegar, cognac, ginger and tomato paste. Mix everything until smooth. Pour in small portions of water and continue to stir.
Pour the resulting mixture over the cucumbers in a frying pan and simmer all together for 5 minutes over low heat.
Serve sweet and sour Chinese sauce directly on a plate with food or in special cups so that you can dip pieces of meat in it.