sweet & sour sauce - VERY CHINESE
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- Опубликовано: 9 июл 2024
- How to make SWEET AND SOUR SAUCE like a hardcore Chinese
Sweet and sour sauce is a popular sauce in Chinese cuisine. Let’s learn how to make it in hardcore Chinese way.
**INGREDIENTS**
[SWEET]
100g /4oz rock sugar= yellow sugar amzn.to/2uGUqIR
100g /4oz brown slab sugar amzn.to/2CJ8i9y
1 cup of water
[SOUR]
1/3 cup rice vinegar
1/2 lemon juice + some lemon zest (or lime juice / pineapple juice)
1 preserved plum = salted plum (deseed, chop into small pieces)
1/2 cup tomato sauce = ketchup
-If you skip the salted plum, remember to add 1/4 teaspoon of salt to bring out the flavours of the ingredients.
**HOW TO MAKE**
- Dissolve the rock sugar and brown slab sugar in 1 cup of water
- Add the rice vinegar, lemon juice , some lemon zest, salted plum and tomato sauce
- Boil in medium for 5 mins until tomato sauce combine and the sauce is thicken
- Cool down and transfer to the container
The sauce can be kept in the fridge up to 1 month
**COOKING GEAR**
The glass saucepan I am using - Visions 1L Saucepan
Amazon US amzn.to/2WwOiOS
Amazon UK amzn.to/2D6GT1u
As a child, our parents would take my brother and me to different restaurants every Friday night. Always a different nationality of cuisine (they were actively trying to broaden our culinary horizons). Far and away our favorite was 'Fong Village', the best Chinese restaurant in town back in the day. Their sweet and sour sauce is the one I compare all other sweet and sour sauces to. And this one looks exactly like theirs. Can't wait to try this.
Thank you! So many "american style sweet and sour sauces" on YT. This was exactly what I was looking for.
"Ummm yaum" 😂 the way she said that got me
Thxs for sharing
Love these videos
A classic chinese sauce dipping .Homemade is the way to go. Zero preservatives too.
Precisely! Some restaurants also use colouring too. Homemade is the best!
You are so knowledgeable... wish you lived in Houston and were giving cooking lessons! I would sit in the front row and try to be your star pupil !! Your class would save me so much eating out Chinese money. And I know from experience that my home cooked meals would outperform any fine restaurant. Come to Houston!
Thanks Jose. Hope I can come to Houston one day!
Thankyou for this, I have tried many base recipes over the years but you have used one I have not tried before and that’s the salted plum. I will try your recipe and see what I think.
I am English but have been cooking Chinese food both village and takeaway since 1979 I have over the years had some training from Chinese restaurant owners, maybe due to my determination and enthusiasm and frequenting Chinese supermarkets and talking to many people xx
Nice thanks for sharing this..
Can't wait to see those recipies with that delicious sweet and sour sauce, 😋😋😋😋
😋
tq
nice looking sauce...nice colour...I not seen the pumb before I will look for it ...many thanks
😃
Hello, I have been scouring the Internet for an authentic sweet and sour sauce and I really like your version, especially the use of rock sugar and brown slab sugar. I also used rice vinegar as per your recipe. The one thing I need to know is should I use tomato puree (paste) or ketchup? Using the tomato puree, there's a bit of a raw tomato flavor present in my result and I'm thinking using ketchup might solve that. Please let me know, thanks.
Ketchup is better in this case
@@FlyingChopsticks Perfect. I bought some ketchup a few days ago. The next batch I make using your method will use ketchup. Thanks for getting back to me on this, I look forward to trying more of your recipes.
? Sugar
1 cup water
1/3 cup rice vinegar
1/2 a lemon of juice
Lemon zest
Salted plum or plum sauce
1/2 cup tomato sauce
I made sweet and sour chicken in my carbon steel wok. I think i destroyed. the food came up with a bunch of black particles on it. I wonder how safe is to eat it. I am very sad
Could it be the burnt sugar of the sweet and sour sauce for the black particles? Try switch off the heat (while the wok is still hot) and toss the sweet and sour sauce with the chicken quickly (say 10 sec).
Is this a traditional Chinese recipe? I had delicious sweet and sour in China, but the Chinese restaurants in the UK serve it far too sweet, so i have been looking for something made for Chinese tastes, and not western tastes!