Red sweet and sour sauce rich in vitamins and minerals such as: vitamin A - 88.9%, vitamin B2 - 16.7%, vitamin E - 27.3%, vitamin PP - 26.7%, potassium - 27.3%, magnesium - 20 .1%, phosphorus - 29%, iron - 18.9%, cobalt - 17%, manganese - 19.1%
You can see a complete guide to the most useful products in the appendix.
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I will again break traditions and break stereotypes, mix alcohols of different origins, and create, at first glance, stupid things. But the result, oh..what the result is. Do you think it’s easy to persuade a 6-year-old child to eat meat? Here are candies - yes, chocolate - at any time. In general, my daughter ate this meat with pleasure, she didn’t even have to persuade her.
So, we will cook veal in tomato sauce (or rather, tomato sauce) and cherry liqueur. In fact, liqueur is not so necessary; homemade wine, or, okay... jam, will do, although this is against my nature. I'll explain a bit below.
Ingredients for the recipe:
First recipe.
sweet peppers of different colors - three pieces
any firm white fish - eight hundred grams
vegetable oil for lubrication - fifty milliliters
lemon for serving - two pieces
onions - three small heads
To prepare the marinade
red onion - one small onion
spicy garam masala mixture - two tablespoons
natural yogurt - five hundred grams
medium tomatoes - one piece
fresh ginger root - two centimeters
garlic - three cloves
Ground black pepper - two teaspoons
salt - to your taste
To prepare the sauce
Cilantro - a couple of sprigs
natural yogurt - three hundred and fifty grams
medium cucumber - one piece
Second recipe.
chicken breast fillet - seven hundred to eight hundred grams
medium sweet and sour apples - two pieces
lemon juice - one lemon
vegetable oil for lubrication - one hundred milliliters
To prepare the marinade:
One lemon - juice only
Calvados - one tablespoon
granulated sugar - one tablespoon
salt - to your taste
Third recipe.
juice and grated lemon zest
long sprigs of rosemary - four pieces
fillet of dense white fish (for example, sole) - four hundred grams
garlic - two cloves
salt, ground white pepper - to taste
olive oil - seven tablespoons
raw peeled shrimp - two hundred grams
Fourth recipe.
ground black pepper - to your taste
salt - to your taste
pork, fillet - seven hundred grams
vegetable oil - three tablespoons
rosemary - one sprig
lemon for serving - two pieces
potatoes - twelve small tubers
lemon juice - half a lemon
Fifth recipe.
vegetable oil - one tablespoon
cherry tomatoes - eight pieces
salt - to taste
beef tenderloin - one kilogram
champignons - eight pieces
chili sauce - one tablespoon
hot red pepper - one piece
onion - one piece
lemon juice - one hundred milliliters
zucchini - one piece
soy sauce - one tablespoon
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The sauce can add new flavors to the dish. The more sauces the housewife can prepare, the greater the range of taste the family menu has. However, in reality, in order to serve new sauces every day, you don’t need to learn a lot of recipes. It is enough to learn how to make several basic sauces, and then use them to prepare others, relying on your imagination and culinary experience. One of the main sauces is red sauce. People who are far from cooking often confuse it with tomato and are deeply mistaken. The group of red sauces includes those made from red-brown flour and brown broth. In this case, tomatoes may not even be added to the sauce, although they are most often included in the recipe. That is, it would be more correct to call the red sauce brown, but it got its name a long time ago, and it is firmly attached to it. So there is no need to rack your brains over culinary terminology, the main thing is to learn how to prepare red sauce at home.
The process of preparing red sauce is simple enough that any housewife, even those without culinary experience, can make it. However, the cooking technology has many subtleties that you need to learn about before you start cooking.
Red sauce is most often used hot, and there are several options for its use in cooking. It can be served separately with meat dishes. You can bake or stew meat or vegetables in it. However, red sauce is most often used as a gravy or as a base for other sauces.
Cooking method:
Now the red sauce is ready. The sauce made according to this recipe is considered basic, that is, it can be used to make some other sauce by adding additional ingredients. Such ingredients can be mushrooms, herbs, vegetables, seasonings.
Cooking method:
To improve the taste of the sauce, you can add a little meat juice to it. This sauce is served with minced meat products and sausages, including sausages and ham.
Cooking method:
Red sauce made according to this recipe goes well with game and poultry, stewed veal, as well as cutlets and meatballs.
Cooking method:
The red sauce made using this recipe is versatile. It is best served with meat, but you can pour it over side dishes, vegetable casseroles and even fish.
Red sauce is a culinary classic. Under one name or another, it is found in many cuisines around the world. A housewife who wants to fully master culinary skills must learn how to cook it.
RED SAUCES
BROWN BROTH
BROTH FOR SAUCES
The liquid basis of sauces is broth. There are two types of meat broths.
White meat broth prepared from beef, veal bones, poultry in the usual way with or without the addition of meat products and used to produce white sauces (1.5 liters of water per 1 kg of bones).
Brown meat broth prepared from meat bones fried until brown and used to make red sauces.
Fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).
Mushroom broth prepared from dry or fresh mushrooms in the usual way.
To prepare sauces, broths obtained by cooking or poaching meat, poultry and fish are used.
The processed bones are fried on a baking sheet in an oven for 1–1.5 hours at a temperature of 160–170 °C until golden brown. The fried bones are placed in a cauldron, poured with cold water and cooked for 6-10 hours at low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, add carrots, onions, parsley and celery roots, which can be pre-baked or fried along with the bones. The broth is filtered.
Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour sautéed flour into the cauldron, pour in part of the broth (4 liters per 1 kg of flour), stir well with a broom and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots, tomatoes, chopped white roots are added and cooked for 45–60 minutes. At the end of cooking, add sugar, ground pepper, and bay leaf. The finished sauce is pureed, filtered, and brought to a boil. If the main red sauce is served, it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.
RED SAUCE WITH WINE (MADERA SAUCE)
The finished red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30–50 g of ready-made hot sauce and concentrated fumé broth. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langette, ham, boiled tongue, fried kidneys.
Prepare red base sauce. Dried fruits are sorted and washed. The prunes are left in water to swell, then the seeds are removed, placed in a bowl, combined with washed, seedless raisins, bay leaves, peppercorns, broth or water and simmered for 10–15 minutes. Next, the spices are removed, and the fruits along with the liquid are added to the red sauce along with the vinegar and brought to a boil.
RED SAUCES
BROWN BROTH
BROTH FOR SAUCES
The liquid basis of sauces is broth. There are two types of meat broths.
White meat broth prepared from beef, veal bones, poultry in the usual way with or without the addition of meat products and used to produce white sauces (1.5 liters of water per 1 kg of bones).
Brown meat broth prepared from meat bones fried until brown and used to make red sauces.
Fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).
Mushroom broth prepared from dry or fresh mushrooms in the usual way.
To prepare sauces, broths obtained by cooking or poaching meat, poultry and fish are used.
The processed bones are fried on a baking sheet in an oven for 1–1.5 hours at a temperature of 160–170 °C until golden brown. The fried bones are placed in a cauldron, poured with cold water and cooked for 6-10 hours at low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, add carrots, onions, parsley and celery roots, which can be pre-baked or fried along with the bones. The broth is filtered.
Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour sautéed flour into the cauldron, pour in part of the broth (4 liters per 1 kg of flour), stir well with a broom and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots, tomatoes, chopped white roots are added and cooked for 45–60 minutes. At the end of cooking, add sugar, ground pepper, and bay leaf. The finished sauce is pureed, filtered, and brought to a boil. If the main red sauce is served, it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.
RED SAUCE WITH WINE (MADERA SAUCE)
The finished red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30–50 g of ready-made hot sauce and concentrated fumé broth. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langet, ham, boiled tongue, fried kidneys.
Prepare red base sauce. Dried fruits are sorted and washed. The prunes are left in water to swell, then the seeds are removed, placed in a bowl, combined with washed, seedless raisins, bay leaves, peppercorns, broth or water and simmered for 10–15 minutes. Then the spices are removed, and the fruit and liquid are added to the red sauce along with the vinegar and brought to a boil.