Sauces are the pride of Chinese cuisine.

Sweet and sour sauce - general principles and methods of preparation

What kind of sauce should I make? Sour is too sharp, sweet is cloying, and you can’t serve it with meat. What if these flavors were combined? Then you will get a completely new sweet and sour sauce, playing with different flavor facets. This is a perky sourness and a pleasant bitterness and a sweet soft note. Sauces with a sweet and sour taste are found in different cuisines - Jewish, Caucasian, but they are most common in Asian, in particular Chinese. The acidifiers most often used are lemon, apple, orange juice, and sour berries, and the sweeteners are honey, jam, and sugar. Sweet and sour sauces will enliven the bland taste of boiled meat and are simply ideal for fatty meat, making it more easily digestible for the stomach.

Lingonberry sauce for meat for the winter

You can simply and quickly prepare a delicious preparation in the form of lingonberry sauce for meat for the winter!

You will need:
500 g lingonberries, 1 orange, 1 onion, 100 ml red wine, 3 tbsp.
honey, 1 tbsp. olive oil. Preparation:

Fry the onion in olive oil, and during this time, grate the zest of the orange and squeeze the juice out of everything else. Add washed lingonberries, zest, orange juice and honey to the onion, simmer the sauce for 10 minutes.

Grind half the contents with a blender, return it to the pan, add wine and simmer for another 15 minutes. After cooling, the sauce can be rolled into jars.

Recipe 1: Chinese Sweet and Sour Sauce

You don't have to go to China or visit a Chinese restaurant to try authentic Chinese sweet and sour sauce. You can prepare it without leaving your apartment. It is very popular not only in China, but also in our country. Its success lies in its amazing taste and versatility; this sauce can be used on absolutely anything. It will add piquancy to vegetables, meat and fish. Brown sugar will certainly come in handy, but if you don’t have it, replace it with regular granulated sugar.

Ingredients: ginger root (a piece of five centimeters), 2 tablespoons each - brown sugar, ketchup, water and soy sauce, 2-3 cloves of garlic, 3 tbsp. vegetable oil, 1 tbsp. l. starch and table vinegar (6%), 1 onion, 150 ml of fruit juice (with sourness - apple, orange).

Cooking method

Fry in vegetable oil, adding finely chopped onion, garlic, and ginger, one by one. Pour in soy sauce, vinegar, sugar, ketchup and juice. Stir and let simmer a little. Dilute the starch with water and pour into the bubbling sauce. Bring to a boil, when it starts to thicken, turn off. Ready!

How to prepare sweet and sour sauce for the winter

In the cold winter season, you can perfectly complement and improve the taste of unleavened boiled meat or make fatty foods easily digestible with the help of a sweet-sour, slightly spicy sauce prepared in the summer. To create such a fragrant, unusual and piquant preparation for the winter you will need:

• fresh ripe tomatoes – 500 g;
• onion – 400 g;
• red salad pepper – 0.9 kg;
• hot pepper – 100 g;
• sugar, vinegar (5%) – 1 tbsp.;
• oil (olive or sunflower, but refined) – 150 ml;
• spices (cinnamon, paprika, ginger) – 5 g each;
• black peppercorns – 6 pcs.;
• cloves – 2 pcs.

Compared to other sauces, this one takes much longer to prepare - two and a half hours, but its shelf life is significantly increased. The wonderful winter preparation contains 108 kilocalories. in 100 grams of food.

All vegetables necessary for the aromatic dressing need to be washed, seeds removed from the pepper and cut into pieces. Then chop the tomatoes, sweet and hot peppers, and onions using a food processor or meat grinder.

Place the vegetable mass in a saucepan, add peppercorns, ginger, cloves, and oil. Bring to a boil on the stove and simmer, uncovered, for thirty minutes. Then add sugar, vinegar, cinnamon and paprika.

After this, you need to boil the sauce for another hour and a half, and then pour it into jars and roll it up, after removing the peppercorns and cloves. Store in a room at standard temperature so that it is neither hot nor cold.

Recipe 2: Sweet and sour sauce for meat

An interesting option for making sauce with slices of pickled cucumbers. It’s sour and sweet and spicy, and in one word – delicious. And original. It is served directly on a plate or separately, in special sauce bowls. Cucumbers should be finely chopped, so the recipe indicates the amount in spoons.

Ingredients: pickles – 3 tbsp, 2 tsp each. starch, sugar and cognac, 0.5 tsp each. ground ginger (spices) and wine vinegar (table 6% is fine), add a spoonful. oil, 1 tsp. tomato paste.

Cooking method

Lightly moisten the pan with vegetable oil; do not pour too much. Heat the oil and add the cucumbers, simmer for five minutes.

Mix the remaining ingredients in a bowl and gradually add water, stirring the mixture. You will need approximately 1.5-2 cups of water - watch the consistency so that when the starch is brewed, it is not too thick or liquid. Add this mixture to the cucumbers and simmer for about five minutes over low heat.

Delicious sauces for fries

Now you will learn how to make a delicious sauce for French fries at home. No tricks. The recipes are simple and quick.

Sour cream and garlic

Compound:

• sour cream – 150 g;
• garlic – 2 cloves;
• fresh spicy herbs - a bunch;
• salt.

How to cook:

1. Pass the garlic cloves through a press.
2. Chop the spicy herbs finely with a knife.
3. In one bowl, mix sour cream, herbs and garlic. Add salt to taste.

Compound:

• hard cheese – 100 g;
• cream – 100 ml;
• table mustard - 1 tbsp. l.

How to cook:

1. Pass the cheese through a grater.
2. Heat the cream in a saucepan until it boils. Add cheese. Mix well.
3. Add mustard for some piquancy.
4. Cook over low heat at a gentle simmer for 3-4 minutes.

Replace the mustard in the recipe with Provençal herbs to taste.

Compound:

• garlic cloves – 3 pcs.;
• dry oregano – 1 tsp;
• onion - half;
• red fleshy tomatoes – 400 g;
• salt - to taste;
• olive oil (sunflower can be used) – 3 tbsp. l.

How to cook:

1. Rinse the tomatoes. Cut each fruit with a cross. Scald with boiling water. Remove the skin.
2. Rub the tomato pulp through a sieve.
3. Finely chop the onion. Sauté in oil in a saucepan. Add dry oregano. Once the onion becomes translucent, add the tomato puree. Stir.
4. Cook over low heat. Do not close the lid. After 15 minutes, add salt. Stir again. Has the sauce thickened well? Great! You did everything right.

If you use juicier tomatoes for cooking, you will have to simmer the sauce for a little longer than 15 minutes.

Garlic Aioli

Compound:

• garlic cloves – 3 pcs.;
• ground pepper - half a teaspoon;
• mayonnaise – 165-170 g;
• lemon juice – 2.5 tbsp. l.;
• salt - three quarters of a teaspoon.

How to cook:

1. Peel the garlic and put it in a mortar. Add salt and ground pepper.
2. Grind in a mortar and pestle. Transfer to a bowl.
3. Add mayonnaise. Add lemon juice.
4. Mix with a whisk. Refrigerate for 30 minutes before serving.

Mayonnaise (all or part) can be replaced with natural yogurt or sour cream.

Recipe 3: Sweet and sour redcurrant sauce

Tasty, unusual and absolutely natural, this sauce is perfect for boiled meat, tongue, and fatty brisket. If it's not in season, it can be made without mint or cherry leaves. But they are the ones who add a touch of tartness and a specific aroma. Spicy lovers can sprinkle the sauce with a pinch or two of hot chili pepper.

Ingredients: red currants - 0.5 cups, water - 0.5 cups, half a medium onion, little butter - 25g, salt, a couple of cherry leaves and a sprig of mint, 3-4 allspice peas and a couple of cloves (spices).

Cooking method

Heat water, add butter, sugar. Once it dissolves, add currants, mint, and spices. Simmer until the currants give juice. Do not close the lid, increase the heat.

Finely chop the cherry leaves and onions, add to the sauce and simmer. The sauce should thicken and the onion should soften. Cook, covered with a lid, over low heat. Add salt.

Examples of dishes with Sweet and sour sauce

Recipe for “Spicy Cheese Sauce for French Fries”:

Grate the cheese. For this dish, I took Belfort cheese from the Belebeevsky Dairy Plant. It has a sweetish-nutty taste, made from natural milk without the addition of vegetable fats.

Place cheese, sour cream, and cream cheese in a blender bowl.

Add chopped dill.

Then garlic and chili pepper, salt.

Puree using a blender.

Serve with potatoes or as a dip on its own.

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6813

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Recipe 1: Meatballs in sweet and sour sauce

The recipe for delicious hedgehog meatballs is borrowed from Jewish cuisine. After all, sweet and sour sauce is not only Chinese. You can take any meat. If you don't have broth on hand, dissolve a meat or chicken cube in water.

Ingredients : Meatballs: minced meat – 1 kg, rice – 0.5 cups, 2 eggs, salt and pepper. Sauce: 0.8 liters of broth, tomato paste - 1 table. l., sugar – 2 tbsp., honey – 1 teaspoon. spoon, salt, a pinch of citric acid, peppercorns, 3 tablespoons of rye crackers.

Cooking method

Mix minced meat, raw rice (no need to boil) and eggs, add salt and pepper and knead. Roll into round meatballs, fry them in oil, no need to cook until done, just fry.

Mix all ingredients for the sauce, except rye breadcrumbs, in a saucepan and bring to a boil. Add meatballs and simmer for 15 minutes. Now it’s the turn of the crackers. They thicken the sauce and add additional sourness. Pour them into the pan and boil for another 15 minutes. Cook the meatballs with the lid closed.

Cheese sauce for fries

Exquisite cheese dressing will organically complement any dish, including meat and poultry. It can also be offered with snacks such as crackers, toast, chips.

The most suitable type of cheese for this recipe is Cheddar. Spicy, slightly sour, specific cheese gives the sauce a unique taste and aroma.

Advice! The Cheddar variety is not a budget option. You can replace it with hard cheese with a similar taste. These include Gouda, Parmesan, Roquefort, Maasdam, Chester.

• 220 gr. hard cheese;
• 1 tbsp. heaped flour;
• 230 ml milk;
• 2 tbsp. butter;
• salt and pepper - to taste.

• The cooking process is quite fast, so grate the cheese in advance and put it in the refrigerator for a while.
• On the contrary, we take out the milk so that it warms to room temperature.
• In a heated frying pan, melt the butter and pour flour into it. Stirring to prevent lumps from forming, fry for 2-3 minutes.
• Then pour in the milk, add salt, pepper and grated cheese. Heat the mixture over low heat for 2 minutes and turn off the stove.
• Next, whisk the sauce vigorously until the cheese is completely melted and the sauce has the consistency of heavy cream.
• Cool the sauce completely in the refrigerator before serving.

Lingonberry sauce for meat with ginger

Prepare a real vitamin sauce that not only goes well with meat, but also strengthens the immune system!

You will need:
200 g lingonberries, 100 g sugar, 1 lemon, 7 cm ginger root, 1 tsp.
cinnamon and dry herbs. Preparation:

Grate the ginger, mix it with washed lingonberries and place on the stove. Add herbs and simmer the mixture for about 10 minutes, and then grind with a blender. Add lemon zest and lemon juice, sugar and cinnamon, and simmer the sauce over low heat for 20 minutes.

Lingonberry sauce for meat in a slow cooker

If you have a slow cooker, then you can prepare a simple and delicious lingonberry sauce for meat right in it!

You will need:
300 g lingonberries, 0.5 cups sugar, 500 ml water, 50 ml red wine, 1 tsp.
starch, 0.5 tsp. cinnamon. Preparation:

Sort through and rinse the lingonberries, place in a bowl, cover with water and leave in simmer mode for 15 minutes. Drain the water, leaving about a third, grind the berries, put them back and add the rest of the ingredients. Leave the lingonberry sauce to cook at the same setting until thickened.