The dish is multi-process, so we prepare the ingredients in stages. First, marinate the meat. To do this, you need to prepare pork. We clean it from excess fat and films, cut it into cubes 2.5x2.5 cm, put it in a deep container and fill it with soy sauce. Leave to marinate for 20 minutes.
While the meat is marinating, prepare the rest of the ingredients. We wash vegetables and an egg.
We clean and cut the carrots into large pieces with a side of approximately 2.5 cm.
Boil water in a saucepan and put carrots in it. Cook after boiling for 4 minutes, then drain the water through a colander.
We clean and cut the peppers into 2.5x2.5 cm squares, and green onions into strips also 2.5 cm long.
Preparing the egg mixture. Beat the egg well and mix with the starch.
Transfer the meat from the soy sauce, squeezing a little, into the egg mixture. Stir so that each piece of meat is eventually covered with it.
We put the wok on the strongest heat and pour a lot of vegetable oil into it. Heat the pan well with butter and put the pieces of pork in the egg into it. Fry, stirring constantly, until the meat is covered with a crust.
We take a plate, cover it with a paper towel and put the fried meat on it so that excess fat can drain from it.
Pour the remaining oil out of the pan and make the sauce in it. You can cook it in a separate saucepan, but this, it seems to me, is useless. Boil the broth in a wok, add soy sauce, apple cider vinegar, sugar and tomato paste.
Bring to a boil again and add chopped bell peppers and carrots. Mix well. Cover with a lid and simmer over low heat for 3 minutes. Remove the lid, dilute the sauce starch in a small amount of water, pour into the wok and add the green onions. Starch, by the way, in addition to thickening the sauce, will give a very strong shine to the whole dish. The Chinese often use this trick to make the presentation more effective. Bring to a boil again, add the pork, stir, heat for another 3 minutes and turn off the heat.
Chinese style pork in sweet and sour sauce ready to serve! We lay out on plates and eat with chopsticks.
Now you know how to cook Chinese style pork in sweet and sour sauce. Enjoy your meal!

What can I tell you? No my "ah!" and "oh!" will not convey the aroma that is in the house when I cookchinese style pork in sweet and sour sauce... The hearty smell of pork is mixed with a sweet note of ginger and enveloped in a tomato symphony ... In general, this is not meat, this is a crime - it is impossible to stop, it is impossible to break away, it is impossible to stop overeating. Still, it goes very well pork and sweet and sour sauce.

The basis for this dish is obviously pork fillet. Let's take a good piece, weighing about 600-700g. Let's let the meat move a little so that it is convenient to cut it. Cut the pork into cubes with a side of about 1.5 cm. And let the pieces of pork finally thaw out, defrost naturally, at room temperature.

Also, to cook pork in Chinese, we will need:

- Soy sauce;

- Ground ginger;

- Starch;

- Ground black pepper;

- Salt;

- Tomato paste or good ketchup;

- Onion.

If available, you can add fresh bell peppers, fresh cherry tomatoes, fresh cucumbers, canned pineapple to this recipe. Today I will limit myself to only onions ...

Pour 60-70 ml of soy sauce into the meat. Go for original Korean soy sauce. And give preference to classic sauces, without adding any garlic, mushrooms, etc.

Let the meat stand in the soy sauce for 20-25 minutes, stirring every 5 minutes so that the sauce penetrates into the meat fibers. If the sauce is not very salty, you can literally add one small pinch of salt.

When the meat is marinated in soy sauce, add 4 tablespoons of potato or corn starch to it, without a slide.

And actively mix the pieces of meat. Starch contains one of the most important secrets of this recipe. He picks up the leftover sauce that hasn't yet been absorbed into the pork. And also, starch forms a thin enveloping film around each piece of meat. This is somewhat reminiscent of the principle of batter.

Place a large deep frying pan on the stove. Pour refined sunflower oil there. A lot of oil is needed, a layer of at least 1 cm deep. Heat oil in a frying pan.

Prepare a plate where we will lay out the fried pork pieces. Cover the plate with napkins so that they absorb excess oil that will drain off the pieces of fried pork.

When the oil is hot, put the pieces of pork there. We do not dump everything, but we put the pieces one at a time so that they do not come into contact during frying.

We hold on one side, until a confident golden color is obtained and turn over.

When the meat is so fried on both sides, take out the finished pieces.

We put them on a plate with a napkin. And put in a frying pan, fry, the next batch of meat.

So we overcook all the prepared pork.

Prepare the onion in parallel with frying the meat. Peel a couple of medium onions.

Let's cut them into medium sized cubes.

Pour most of the oil out of the pan. Perhaps it will be useful to us for some other dish where deep-fat frying is needed, in a large amount of fat. In the pan, we leave quite a bit of oil to fry the onion in it.

Fry the chopped onion until lightly golden.

While the onions are fried, we will prepare a sweet and sour sauce, without which many dishes of Chinese cuisine are inconceivable, and, in particular, our today's Chinese pork.

Put 2-3 tablespoons of tomato paste or ketchup in a bowl. Add two tablespoons of granulated sugar. Add some black pepper and two teaspoons of ground ginger.

If we use ketchup, then don't salt it. If the pasta is a little worth salt. Add some warm water to the bowl. Stir until the sugar dissolves and a homogeneous consistency is achieved.

Put the fried meat on the fried onion and fill it with sweet and sour sauce. If it turns out to be thick, then pour in another half glass of water so that the dish is stewed out.

Simmer for 10-15 minutes on very low heat. Some of the water evaporates. The starch takes up some more of the liquid. And you get delicious pieces of pork, which are enveloped in a rather thick sweet and sour sauce. And a minimum of gravy, in fact.

Boil a crumbly rice side dish, or cook Chinese noodles. And we serve with them our Chinese pork in sweet and sour sauce.

A very cool dish! No worse than a Chinese restaurant.

05.06.2017

Meat in sweet and sour sauce is a very interesting and incredibly aromatic dish that can be tasted not only in Chinese restaurants. It is easy and simple to prepare it at home, you just need to stock up on the necessary ingredients.

Chinese-style sweet and sour meat - general cooking principles

Meat. It does not undergo long-term processing, but sometimes it is pickled. The original recipes use medium-fat pork. Can be replaced with veal, chicken, they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, peppers are found in recipes. But zucchini and eggplants can be added, tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat, or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. Most commonly found are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot peppers. You can add any seasoning you like to sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. It is better to use a plant-based product, as soy sauce can burn. To decorate meat in Chinese style, you need white sesame seeds; the addition of fresh herbs is welcome.

Meat in sweet and sour chinese sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply, it uses pork tenderloin.

Ingredients

400 g of pork pulp;

30 g lemon juice;

Large onion;

30 ml of oil;

Three cloves of garlic;

30 ml soy sauce;

1 tsp chopped ginger;

15 g of honey;

10 g sesame seeds;

15 g tomato. paste.

Preparation

1. Cut the washed pork flesh into pieces, like for goulash or into strips, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, leave to marinate.

3. Cut the garlic cloves in half, add them to the oil, fry them.

4. Take out the garlic, spread the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Put it in a bowl.

5. Add the onion cut into half rings to the same oil. Fry almost until tender.

6. Put the pork back.

7. Mix the remaining sauce with honey, add tomato paste to them. Citrus juice, season with ginger and pour in 150 ml of water. Dissolve the filling components well.

8. Send the sauce to the skillet with the meat and onions, cover, cook over low heat for about five minutes.

9. Take out the meat on a plate, cover with sesame seeds. You can pre-fry them slightly, but separately and in a dry frying pan it will be even tastier.

Sweet and sour Chinese meat with vegetables

Chinese version of vegetable meat in a spicy sweet and sour sauce. Bell peppers and carrots are mainly used here. The juicier the vegetables, the tastier the dish will turn out.

Ingredients

300 g of any meat;

2 carrots;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

A spoonful of honey;

10 g ginger;

30 ml of oil;

20 ml balm. vinegar;

Ripe tomato;

2 tablespoons of starch.

Preparation

1. Cut the meat, pour half of the soy sauce to it, put the starch and 70 ml of water. Stir it all well, leave it for a quarter of an hour. This will be enough for pickling.

2. Saturate the oil with garlic. To do this, simply pour it into a frying pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. Rub the carrots with large strips, you can use a knife for Korean salads. Put in a skillet after the meat. Add a little more oil if necessary.

5. After a minute, start the peppers cut into strips to the carrots. Fry until soft.

6. Return the meat to the pan, stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and garlic cloves that remain, add honey and balsamic vinegar, pour 150 ml of water.

8. We send the sauce to the pan, cook the Chinese meat with vegetables for another five minutes, just heat it up well and you're done! It is better to add greens directly to plates.

Sweet and sour Chinese meat with pineapple

You can take pork for this dish, but veal is also good, chicken is perfectly combined with pineapples and sweet and sour sauce.

Ingredients

150 g onions;

0.7 kg of meat;

300 g canned pineapple;

A spoonful of starch;

A spoonful of flour;

Three tablespoons of tomato paste;

2/3 spoonful of vinegar;

Soy sauce;

Preparation

1. Cut meat or poultry into pieces. Combine starch and flour, sprinkle, stir so that the dry mixture is evenly distributed.

2. Now add soy sauce, amount to taste. If it is not very salty, then you can pour in up to 40 ml. Stir, leave to marinate.

3. Heat some oil. Canned pineapples must be removed from the marinade in advance so that all the liquid is glass. Cut into pieces, put in butter, fry for two minutes.

4. Now you need to take out the pineapples, lay the meat. Cook until lightly crusty and immediately add finely chopped onion. You can take it a little less if you are confused by such a quantity. Cook until transparent, return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. You do not need to put sugar, stir and pour the food in a frying pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce has boiled down twice. You can turn it off.

Chinese sweet and sour meat (teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook Chinese-style meat. This dish has only 4 ingredients, which is its undoubted advantage.

Ingredients

400 g of pork;

70 g teriyaki;

2 cloves of garlic;

Preparation

We cut the meat or chicken, the breast is successfully obtained according to this recipe. We make small plates, slightly beat off on both sides.

We spread the meat in hot oil, fry until golden brown almost until cooked.

Next, put the cloves of garlic, cut in half. As soon as they are fried, discard.

As soon as we turn the pieces over, you can proceed to the sauce. Dilute teriyaki with half a glass of water. It is better to use boiling water immediately, since meat does not like sudden changes in temperature.

Pour the sauce, cover, make the minimum heat, simmer the dish for ten minutes. When serving, sprinkle with sesame seeds.

Meat in Chinese Sweet and Sour Orange Sauce

To make the sauce, you will need your own orange juice. If citrus fruits are sweet, add a little lemon juice or a few grains of concentrated dry acid.

Ingredients

500 g of meat;

180 g of juice;

30 ml of soy sauce;

1 tsp honey;

30 g butter;

10 g garlic;

10 g flour or starch.

Preparation

1. Cut the washed meat (pork or veal) into cubes, sprinkle with soy sauce, just a little, leave for twenty minutes.

2. Dip the slices in flour or simply pour, stir. Put in a frying pan, fry the meat until lightly golden brown.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger to them, season with honey, dissolve. You can add a little pepper for spice.

4. Pour orange sauce over the cooked meat, quickly bring to a boil. Then you need to put the fire to the very minimum, boil the juice halfway without a lid.

5. Decorate the finished dish with fresh herbs.

Chinese Sweet and Sour Meat with Eggplant

Another vegetable version of delicious Chinese meat in sweet and sour sauce. It is advisable to use small eggplants for cooking, which are conveniently cut into strips to length.

Ingredients

300 g eggplant;

600 g of meat;

80 ml soy sauce;

10 g starch;

10 g each sugar, ginger, garlic;

Half a large lemon;

150 g carrots;

Greens, oil.

Preparation

1. Cut the eggplants first lengthwise into two parts, then each in half and again. You should get long straws. If the vegetable is with bitterness, then they need to be soaked, leave for fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour with soy sauce, about half should go. We also leave for fifteen minutes.

3. Put the eggplants in a hot skillet with oil, quickly fry until golden brown and take out.

4. Fry carrots, chopped or grated into strips, also lightly fry.

5. We spread the meat, pre-squeeze it, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with sugar, squeezed lemon juice, ginger and the remaining sauce. Pour into a frying pan.

7. We cover, heat the food for about five minutes, the dish can be served.

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours, the same should be done with beef, which is easy to dry out.

If the sauce begins to burn quickly, you need to pour in a little boiling water, stir, set the lowest heat and cover the pan, let the dish simmer until tender.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks impressive, but it turns out just as tasty with chopped walnuts.

Photo of pork in sweet and sour sauce from which I finally managed to achieve the identity of the dish that I often take when visiting a Chinese cafe or restaurant. As it turned out, there is nothing difficult at all in preparing a recipe for pork in sweet and sour sauce, and even more, the simplicity of this dish, previously unattainable for my mind, is simply amazing! You just need to cut the pork into thin plastics, roll them in starch, bake the pork in a large amount of vegetable oil, make a sauce, mix with meat, and that's it! I think that from the second time of cooking sweet and sour pork, this dish can be cooked in no more than 20-25 minutes! If anyone wants to measure their culinary skills with Chinese chefs, here's a recipe.

Ingredients:

• Pork pulp - 500g.
• Starch - 200 gr.
• Carrots - 1 pc. (optional)
• Sesame oil - 0.5 tsp (optional)
• Sugar - 5 tbsp. spoons
• Tomato paste - 1 tbsp the spoon,
• Vinegar essence (70%) - 1 tsp
• Salt - 1 teaspoon level
• Vegetable oil - for frying (about 0.5 liters)

Sweet and sour pork recipe is a Chinese dish. If anyone has been to a Chinese cafe or restaurant, then they certainly tried pork cooked in sadko-sour batter. The dish is very colorful and tasty. I do not presume that this recipe for sweet and sour pork is the most correct, but I guarantee that the taste is completely identical to pork in sweet and sour sauce served in a Chinese restaurant.

If your eyes fell on this recipe for pork in sweet and sour sauce, then I hasten to inform you that this is the very recipe for sweet and sour pork in which there is nothing superfluous: no pineapple juice, no pineapples themselves, no bell peppers, no onions. This recipe describes how to cook pork in sweet and sour sauce without any additives, i.e. in its purest form! The carrots indicated in this recipe for pork are actually also not required at all, but it seemed to me that it goes well with sweet and sour sauce, which is why I decided to use it. Since we figured it out, I am writing how I cooked pork in sweet and sour sauce, the preparation of which consists of frying pork in starch batter and preparing sweet and sour sauce.

We free the pork from films and veins, cut off excess fat, and chop the meat into small plastics no more than 1 centimeter thick. For cooking pork in sweet and sour sauce, I recommend taking pork more quickly ...

Put the sliced \u200b\u200bpork in a deep bowl and add 200 gr. To it. starch. I used a potato, but I suspect any will do.

Pour some cold water into the meat with starch in a thin stream, about 150-200 gr. (the main thing is not to overdo it!) in such a way that,

After mixing water with starch, such a sticky thing appeared, not very liquid, but not very thick either! We leave the meat with starch aside, and

Let's go to do carrots. I will make a reservation once more! The carrots in this dish are not at all necessary, but if you decide to use them, then you can add to it a small bunch of fresh parsley (I just didn’t have it), which (without stems) is chopped coarsely and tossed along with the carrots at the very end of cooking pork in sweet and sour sauce. So, cut the carrots into thin (no more than 2mm) plates,

After that, such a straw is cut from the plates, as shown in the photo of the pork recipe in sweet and sour sauce

We remove the carrots to the sides and pour them into a wok or a deep frying pan, or just a lot of vegetable oil into the pan to hide the bottom by at least 4-5 centimeters ...

As soon as the oil heats up very well (how to determine: a light smoke will go from the oil and / or a wet spoon dipped in the oil will provoke the oil to boil), alternately, in several batches in one layer, and very carefully release some of the pieces of pork into the heated oil beforehand, again and well mixed with starch (starch tends to stand up in a dormant state and settle to the bottom, and therefore, it must be mixed every time, before putting the meat in butter).

Some of the pieces of meat in starch batter are fried in oil for 5 minutes, after which the finished pieces of pork are transferred with a slotted spoon into a separate container, and the next batch of pork is fried.

Until the last batch of meat is cooked. After frying the pork, you can start preparing the sweet and sour sauce.

Dissolve two teaspoons of starch in 3-5 teaspoons of cold water and set aside for a while. The diluted starch is needed to thicken the sweet and sour sauce, and is added at the very end of its preparation.

In the cooled frying pan, where we plan to cook sweet and sour sauce, add 5 tablespoons of sugar, and one tablespoon of tomato paste, put the pan on high heat.

Pour in one teaspoon of salt,

Pour 150 milliliters of boiling water into our future sweet and sour sauce,

We dilute salt, sugar and tomato paste, stirring occasionally the sauce, and as soon as it starts to boil, pour 1 teaspoon of 70 percent vinegar essence into it, just before pouring in the vinegar, do not bend over the pan, and take care of your eyes and hold your breath! At first, there will be a very sharp acidic smell in the kitchen, then everything will become normal.

About 2 minutes after boiling our sweet and sour sauce, once again mix the starch with water that we diluted earlier (since the starch at any time by this moment has again settled to the bottom), and pour it into our sweet and sour sauce, once again stir everything intensively within 3 minutes, after which,

Pour about 2 tablespoons of vegetable oil into the sauce, and, if available, half a teaspoon of sesame oil (it gives the sauce, and the most sour-sweet pork a very specific aroma), mix everything thoroughly once more, and

Immediately, pour pieces of fried pork into our sweet and sour sauce, which immediately need to be intensively mixed so that the sauce is distributed over the pork.

Fry meat with carrots for no more than 2 minutes,

After that, your pork in sweet and sour sauce is completely ready, and it can be laid out on plates and immediately served hot.

Well, this is a close-up photo of pork in sweet and sour sauce, where you can appreciate the deliciousness of this Chinese dish! Bon appetit, everyone, and good luck in preparing the recipe for pork in sweet and sour sauce described above.

vtarelochke.ru

Pork in sweet and sour sauce, like in a Chinese restaurant

Chinese food has always seemed to me to be something completely unrepeatable at home. It turned out delicious, but "not that". And finally, I stumbled upon a real recipe, and I got one to one, like in a restaurant, pork in sweet and sour sauce. Chinese cuisine turned out to be not only uncomplicated, but also very budgetary! From a small piece of pork, I made a hefty frying pan of prepared food. When I calculated the cost of the food and compared it to the price of four restaurant servings, I experienced a feeling close to delight. The benefit came out ten times, no less! Once again I am convinced that we are paying a multiple price for the most trivial inability to cook. It is clear that I will hardly ever order such food. And I myself have cooked pork in sweet and sour sauce three times already. In one week. My husband asks for more and more, and I'm glad. The occupation is unrestrained and very pleasant.

• Pork - 400 grams,
• Soy sauce - 4 tablespoons
• Fresh ginger root - 3 cm,
• Sugar - 1/2 teaspoon
• Odorless vegetable oil for deep fat - 600-800 ml

• Egg white - 1 piece,
• Starch - 25-30 grams,
• Water - 6 tablespoons

For sweet and sour sauce:

• Sweet pepper of any color - 1 large
• Onion - 1 medium size,
• Pineapples - 7 rings of compote or 200 grams of fresh,
• Tomato paste - 2 tablespoons
• Sugar - 1 rounded tablespoon

How to cook sweet and sour Chinese pork

1. Marinate meat in ginger-soy sauce for at least an hour.

For this dish, it is better to take low-fat pork, or cut lard from it. It is not at all necessary to worry about the aesthetics of the piece, since we will cut it finely enough so that it has time to be completely deep-fried and does not burn on the outside.

Put the meat in a large bowl and pour over soy sauce. Three ginger on a fine grater - while the tough fibers will remain in the palm of your hand - you do not need to put them in the meat. Add some sugar. Mix the meat with the sauce with your hands until the mass is uniform in color. Cover with a lid. In this form, the meat can stand in the refrigerator for at least 8 hours, but after an hour you can start frying it.

2. Deep-fry the meat in starch batter.

Starch batter on an egg white is one of the main identifying marks by which we immediately distinguish "Chinese food". Although I suspect that you, like me, did not know about it before. It is done quite simply. Egg white separated from the yolk is driven into a large bowl. Diluted with water. And then starch is poured there. It is easily stirred with a fork, and even easier with a broom. There is no need to salt the batter - it will be soaked in sweet and sour sauce.

The most difficult thing for me personally in cooking meat in Chinese is always the moment of pouring a whole bottle of sunflower oil into a saucepan. I understand everything - butter costs three kopecks compared to the amounts that we are used to giving for ready-made Chinese food, but so far the stereotype is stronger than me. It is convenient to deep-fry meat in the most ordinary Teflon skillet. The heat is less than normal frying, so Teflon won't do anything. When the oil warms up, we spread the meat in batches in portions so that it turns out in one layer. Keep in mind that the meat immediately falls to the bottom and tends to stick to it if you use a non-stick cookware. So you need to pry it off with a slotted spoon and stir it periodically. Cooking time for one portion is 10 minutes.

And then the meat must be laid out either on a paper towel or in a sieve so that the excess oil drains out.

3. Prepare sweet and sour sauce.

Also a very simple sauce. And his trick is in the little things that are easy to do. You just need to know them. So, take the frying pan. Pour some oil on it. Peel and finely chop the ginger root (1-2 cm) and chili pepper (if you have one and if you like it). Put in oil and fry, stirring a couple of times. Wash the onions, peel and cut into large cubes. (Side size is about a centimeter). Do the same with bell peppers and pineapples.

We put everything in a frying pan. Fry for 5-7 minutes, stirring occasionally. Add tomato paste, a tablespoon of sugar, mix, dilute with water. Stir and taste. My sauce was acidic enough so I didn't add vinegar to it.

We bring everything to a boil. We make a talker from half a teaspoon of starch and two tablespoons of water. Pour into boiling sauce, stir. The starch will react with boiling water and brew. The sauce will thicken immediately. It is no longer necessary to cook it further. Turn off the heat if you haven't cooked all the pork yet, otherwise the sauce may burn.

4. Mix the grilled pork with the sauce.

When all the pork is ready, put it in the sauce, stir and heat over medium heat for two minutes.

You can see all the subtleties of cooking in this video:

easycookschool.com

Chinese style meat in sweet and sour sauce

Sweet and sour sauce in the Chinese cuisine is considered one of the most popular. This sauce is used to cook not only chicken and fish, but also pork and beef. Today we will introduce you to several ways to cook Chinese meat in sweet and sour sauce.

Chinese beef in sweet and sour sauce

Beef - 450 grams,

Celery stalks - 2 pieces,

Onions - 2 pieces,

Garlic - 2 cloves

Chicken egg - 2 pieces,

Carrots - 1 piece,

Sweet pepper - 1 piece,

Canned pineapples - 1 can,

Flour - 100 grams,

Tomato paste - 2 tablespoons

Sugar to taste

Pepper to taste

Vegetable oil - for frying.

1. My meat. Cut into large strips.

2. Peel the onion. Cut in half. We cut into strips not across, but along.

3. My pepper. We clean. Cut into strips.

4. Clean the carrots. Rub on a coarse grater.

5. My celery. We chop.

6. Peel the garlic. Finely chopped.

7. Cooking batter. Combine eggs, flour, salt and pepper. Mix thoroughly.

8. Prepare the sauce. Mix together tomato paste, a glass of pineapple juice, a glass of water, salt and a little sugar. We put on fire. Bring to a boil.

9. Combine meat with batter. Fry in hot vegetable oil until tender.

10. Fry the onions until golden brown in another pan.

11. Add garlic, celery. We mix.

12. Put the bell peppers, carrots and pineapple pieces. We will languish for a few more minutes.

13. Mix the vegetable and meat parts. We mix.

14. Fill with the sauce. Simmer with the lid closed for a quarter of an hour, stirring occasionally.

15. Serve Chinese meat in sweet and sour sauce with boiled rice. Enjoy your meal!

Chinese style pork in sweet and sour sauce

Pork - 500 grams,

Starch or flour - 100 grams,

Chicken egg - 1 piece,

Sugar - 4 tablespoons

Wine - 2 tablespoons

Ketchup - 3 tablespoons

Apple cider vinegar - 2 tablespoons,

Soy sauce - 1 tablespoon

Ground black pepper - to taste.

1. Cut the pork into small plastics along the grain. Pepper, pour wine. We leave for 5 minutes.

2. While the meat is marinating, prepare the batter: beat the egg, add flour / starch, mix.

3. Pour a large amount of oil into the pan. We put on a strong fire.

4. Dip each piece of pork in batter and fry until golden brown.

5. Pour vegetable oil into another pan. We put the ketchup. Stir. Add soy sauce, vinegar and sugar. Stir constantly, wait for the sugar to dissolve and remove the sauce from the heat.

6. Pour the hot sauce over the meat. Mix well.

7. Serve Chinese pork in sweet and sour sauce with a side dish. Meat is ideally combined with rice. Eat to your health!

onwomen.ru

Sweet and sour meat is the highlight of your menu

Meat in sweet and sour sauce may well become a signature dish in an expensive restaurant, because it always tastes interesting and unusual. If you figure out how to cook it in your own kitchen, you can no longer puzzle over how to please the household or impress guests during a dinner party. Usually, cooking meat in sweet and sour sauce requires a lot of ingredients, but all of them are available in the nearest supermarket, so there is no reason to deny yourself such a delicacy.

Meat in sweet and sour sauce becomes amazingly tender and soft. Most often, chicken or pork is used for frying or baking. They go perfectly with sweet and sour sauce in all its interpretations. Beef and lamb are less commonly chosen because of their toughness, but when cooked properly, they also become delicious and soft. Meat is taken in the form of fillets, steaks, or on the bone. You can cook it with the addition of batter or breading.

Sweet and sour sauce for meat is most often based on soy sauce and tomato dressing in the form of ketchup, pasta, fresh tomato puree, etc. You can also add any spices to your taste, fruit juice (usually pineapple or orange), honey or sugar , fresh herbs and vegetables, garlic, vinegar (table, wine, rice), olive oil, dry wine or sherry. To achieve the desired consistency of the sauce, starch, flour, water and eggs are used.

Sweet and sour sauce can be added to ready-made meat, or you can also use it as a marinade. During cooking vegetables, dried fruits, pineapples, etc. are added to the meat.

Meat with pineapple in batter in sweet and sour sauce

If you follow this recipe exactly, you can make amazing sweet and sour pork. The meat will be complemented by juicy pineapples and hearty batter. The dish will overshadow all other treats on the festive table and may well become the culinary signature. Sweet and sour sauce with this amount of products turns out to be very thick and rich. The batter layer is also quite thick.

• 350 g pork;
• 8 tbsp. l. soy sauce;
• 150 ml pineapple syrup;
• 2 tsp ground ginger;
• 4 slices of pineapple;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. ketchup;
• 1/3 bell pepper;
• 1/3 cup rice vinegar
• 4 stalks of green onions;
• 1 star anise petal;
• ½ cup starch
• ½ cup flour;
• 2 eggs;
• Salt pepper.

1. Rinse the pork thoroughly, cut into slices 4-5 mm thick across the grain.
2. Fold the pork into a deep bowl, sprinkle with dry ginger, pour 4 tablespoons of soy sauce on top.
3. Gently mix the meat with the marinade and leave for half an hour.
4. Cut the bell pepper and pineapple pieces into medium-sized cubes, finely chop the green onions.
5. In one saucepan, mix the pineapple juice with the remaining soy sauce.
6. Add vinegar, ketchup, star anise and sugar there, mix everything and put on fire.
7. When the sauce boils, pour pineapple and bell pepper into a saucepan.
8. When the bell pepper becomes soft, add 4 tablespoons of starch to the rest of the ingredients (first dilute it with water).
9. Add green onions and cook the sauce until thickened.
10. Mix the remaining starch with a little salt and flour.
11. Add clean water at room temperature to the dry ingredients so that the consistency of the batter resembles pancake dough.
12. Separate the whites and beat them into a foam, add to the dough and mix.
13. Smooth out each piece of meat and dip it in batter, fry until golden brown in heated vegetable oil.
14. Pour the cooked pork with sweet and sour sauce before serving.

Simple Sweet and Sour Chinese Meat Sauce

Chinese sweet and sour sauce is especially popular with gourmets. It goes well with many products, but it is with the meat that all its flavors will be revealed. To add flavor to the sauce, use chili ketchup. The thickness of the sauce can be controlled by the amount of starch. Instead of dry white wine, sherry is ideal for this recipe.

• 2 onions;
• 1 ginger root (6-7 cm);
• 2 tbsp. l. dry white wine;
• 2 tbsp. l. vegetable oil;
• 3 tbsp. l. ketchup;
• 2 tbsp. l. soy sauce;
• 1 tbsp. l. rice vinegar;
• 2 cloves of garlic;
• 2 tbsp. l. brown sugar;
• 1 tbsp. l. starch;
• 2 tbsp. l. water;
• 125 ml orange juice.

1. Chop the garlic, onions and ginger root.
2. Fry the chopped ingredients for a couple of minutes in vegetable oil.
3. In a separate saucepan, combine white wine, soy sauce, vinegar, ketchup, and orange juice.
4. Add sugar to the sauce, mix well and boil.
5. Mix the starch with water until smooth, pour into a saucepan.
6. While continuing to stir the sauce, bring it to the desired consistency and remove from heat.

Now you know how to cook meat in sweet and sour sauce according to the recipe with the photo. Enjoy your meal!

Meat in sweet and sour sauce is a truly royal treat that will require patience and attention to the recipe, but in the end will amaze with its taste. Making it at home is quite possible! It is enough to memorize the following culinary notes on how to cook meat in sweet and sour sauce, and precisely observe the proportions of the ingredients:

• To make sweet and sour sauce, it is best to use rice rather than table vinegar;
• Meat in sweet and sour sauce will turn out delicious and soft if you choose it correctly from the beginning. This dish requires a pulp without bones or films, with a small layer of fat. You can cut the meat into cubes, cubes, or make chops;
• Before using the sweet and sour sauce for its intended purpose, it is recommended to strain it through a strainer. It is also better to let it cool to room temperature and only then water the warm or hot meat;
• According to the traditional Chinese recipe, add ginger root to the sweet and sour sauce. This is how the dish acquires a spicy pungency.

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Chinese Sweet and Sour Sauce

It is mistakenly believed that if a dish belongs to a foreign cuisine, then it is necessarily complex. I hope that the recipe for how to cook meat in sweet and sour sauce in Chinese, will break this stereotype.

INGREDIENTS

• Pork 0.5 Kilogram
• Sugar 5 gram
• Ground ginger 1 Teaspoon
• Mini carrots 100 Grams
• Canned Pineapples 200 Grams
• Starch 15 Gram
• Soy Sauce 50 Milliliters
• Sunflower oil 40 Milliliters
• Bulgarian pepper 1 Piece

Chinese meat, like almost all the national food of this country, is a rather spicy dish. But it can be cooked during a diet.

Chinese meat with beef and vegetables

The easiest cooking option without additional food.

Required Ingredients:

• beef - about 500 grams;
• two onions;
• two sweet peppers;
• a few cloves of garlic;
• about 100 ml of soy sauce;
• 100 grams of starch;
• vinegar - 2 tablespoons;
• green beans - about 200 grams;
• some vegetable oil.

Cooking process:

1. Cooking Chinese meat with vegetables should start with cutting: beef is cut into strips no thicker than one centimeter.
2. In a small bowl, rice vinegar is mixed with soy sauce and garlic is caught in the same place.
3. The sliced \u200b\u200bmeat is salted, peppered and poured with the sauce that has been mixed. The beef should sit for about 40 minutes.
4. We prepare vegetables: cut the pepper into strips, cut the onion into medium-sized slices.
5. The dressing for the dish is also prepared separately. To do this, mix the squeezed garlic with half a teaspoon of red pepper and a little soy sauce.
6. When the meat has already been infused, it should be well rolled in starch and fried in oil, the layer of which should be at least 1.5 cm, so that the beef is browned.
7. Chopped onions, beans and peppers are also fried, and then it is mixed with meat.
8. The resulting dish is poured with cooked sauce.

With chicken and tomatoes

Another version of this dish is with chicken and tomatoes. A great option for those who do not like beef very much.

Required products:

• chicken fillet - 500 grams;
• two tomatoes;
• one sweet pepper;
• a large spoonful of soy sauce;
• one and a half small spoons of starch;
• a few cloves of garlic;
• salt, pepper - to taste;
• a teaspoon of balsamic vinegar.

Cooking process:

1. Rinse the chicken, tomatoes and peppers and cut into thin strips.
2. Heat a frying pan and pour into it in turn: soy sauce, honey, a few crushed garlic cloves and balsamic vinegar.
3. Now put the peppers, tomatoes there and fry it for about two minutes. Add the chicken and cook for another 5 minutes.
4. Now add starch to the products, a little water, mix everything and simmer for a couple of minutes.

With pork in sweet and sour sauce

Meat, Chinese style in sweet and sour sauce, is an excellent solution for lunch.

Required products:

• two peppers;
• pork - half a kilogram;
• a little starch;
• two tablespoons of soy sauce and the same amount of vinegar;
• pineapple or juice;
• two cloves of garlic;
• one onion;
• fresh or dry ginger.

Cooking process:

1. Pork is cut into medium-sized pieces, rolled in spices, starch or flour and fried in a pan.
2. Chopped onions and peppers, also fried with ginger.
3. Soy sauce is mixed with vinegar, finely chopped garlic, a little starch, and pineapple juice.
4. The meat is added to the fried vegetables, the cooked sauce is poured in. All this is brought to a boil and cooked over medium heat for about 5 minutes.

Chinese beef with ginger and milk

If you love Chinese food, be sure to take some time to prepare this dish at least once.

Required Ingredients:

• beef - about 400 grams;
• one ginger;
• two sweet peppers;
• one onion;
• a few cloves of garlic;
• about 150 ml of milk;
• a few spoons of soy sauce;
• other spices - at your discretion.

Cooking process:

1. Cut the beef into strips and dip in the marinade for 20 minutes. The marinade is prepared by mixing soy sauce with vegetable oil.
2. While the meat is infused, prepare the vegetables: chop the onion and pepper, grate the ginger, and chop the garlic.
3. Fry the beef in a hot skillet so that a beautiful crust appears. Pour in milk and simmer until evaporated.
4. Add vegetables and spices to the meat and keep on the stove for about 5 minutes.

With bell pepper

A simple recipe for a delicious combination of vegetables and meat.

Required products:

• 600 grams of beef or pork;
• two onions;
• three bell peppers: yellow, red, orange;
• some vegetable oil;
• about 100 grams of starch;
• 100 ml soy sauce;
• a few cloves of garlic;
• two large spoons of rice vinegar;
• a small spoonful of sesame;
• 100 grams of dry mustard;
• salt and pepper to your taste.

Cooking process:

1. The meat is cut into strips and a marinade is prepared for it: the vinegar is mixed with soy sauce and squeezed garlic.
2. Put the meat in a deep bowl, cover with mustard, add the marinade and leave for an hour.
3. Cooking vegetables: cut the pepper into half rings, onion into strips.
4. The crushed garlic is mixed with red pepper and soy sauce for a dressing.
5. Heat a frying pan, roll the meat in starch and fry until crisp.
6. Place the cooked meat in a plate and continue to fry the vegetables. First pepper, then onion - about 3 minutes.
7. Mix the prepared vegetables with meat and fill with the prepared dressing.

Eggplant with Chinese meat

This is a rather interesting combination that may not be to everyone's taste. But preparing eggplant with meat in Chinese is quite simple.

Required products:

• three eggplants;
• two sweet peppers;
• 500 grams of pork or beef;
• a few cloves of garlic;
• carrot;
• soy sauce - five tablespoons;
• a small spoonful of sugar;
• a spoonful of vinegar;
• about 50 grams of starch.

Cooking process:

1. The meat is cut into strips, poured with soy sauce and infused for about 20 minutes.
2. Peppers and carrots are also cut into strips and fried in a pan.
3. Cover the meat well with starch and bring to a golden brown on the stove.
4. Eggplants are also sprinkled with starch, poured with soy sauce, fried. Then everything is mixed: meat, vegetables, eggplant.
5. Pour the resulting dish with the following sauce: mix the diluted tomato paste with starch, soy sauce, sugar and vinegar. Heat the sauce slightly along with the rest of the food.

In starch

Chinese meat in starch is one of the most delicious traditional dishes. It is served in many national establishments.

Required products:

• three large spoons of starch;
• 600 grams of pork;
• two tablespoons of soy sauce;
• a small piece of ginger;
• two cloves of garlic.

Cooking process:

1. Stir the starch with water so that the consistency is like sour cream. Dip the sliced \u200b\u200bmeat in this liquid and let it rest for about 15 minutes.
2. Fry the pork in oil. And start making the sauce.
3. To do this, chop the garlic, grate the ginger, mix the starch and water with soy sauce, garlic, ginger and add about 150 ml more water.
4. Put the sauce in a preheated dish, wait until it starts to boil, add the meat.

Chinese style meat with a string

A spicy dish for true connoisseurs of cuisine.

Required Ingredients:

• two onions;
• 600 grams of beef;
• carrots and peppers;
• a couple of cloves of garlic;
• a little starch;
• about 100 ml of soy sauce;
• a spoonful of sugar;
• salt, pepper, spices - to taste.

Cooking process:

1. Cut the meat into strips at least 1.5 cm wide. Fill it with soy sauce and leave to marinate for an hour.
2. Onions in half rings, carrots - on a grater. We cut the pepper, garlic.
3. Fry the meat in a hot frying pan with butter. Add onion and carrots to it and cook for a couple of minutes.
4. We also add pepper and garlic there, fry a little more until the pepper becomes soft. Pour in spices: sugar, salt, vinegar, starch and a little water.
5. Reduce heat and bring to readiness for another 20 minutes.