Tradition cook sweet and sour sauce for the meat came from the Chinese cuisine, where the combination of sweet and sour flavors is one of the most popular. True gourmets know what dish meat in sweet and sour sauce in Chinese must be authentic, that is the most similar to the one prepared skilful chefs from China.

Many wonder why the meat in a sweet and sour sauce, cooked in a good Chinese restaurant, it is still different taste from what is being prepared at home, drawing on the advice vsesveduschih online resources. The answer is simple: the technology of preparation contains too many subtleties available only cooks-professionals. They begin with the selection of products and end up choosing the right temperature.

Most often in sweet and sour sauce cooked pork Pork - meat guide But perfectly suitable for this purpose as veal, lamb Lamb - guide on meat   and poultry meat - especially chicken. Since the foundation of sweet and sour sauce with a modern twist is almost always serves as tomato paste or tomato juice, the cooked chicken so something vaguely reminiscent chakhokhbili. The only difference is that in the sauce added various spices and, accordingly, the taste of the other turns.

Sweet and sour sauce in the Chinese tradition

Confucius called there as much as possible vegetables and less salt. In all likelihood, it was his concept and is reflected in the technology of preparation of sweet-sour sauce. Salts there really is almost there, the whole emphasis is entirely on other flavors.

Sweet and sour sauce used in Chinese cuisine Chinese cuisine   not only for meat, but also as a marinade sauce for frying various foods, including vegetables, as well as a sauce for dipping. It blends well with any seafood, and his incredible popularity has spread far beyond China, is understandable.

Historically, the sweet and sour sauce started preparing in the first century BC in the northern part of the valley of the Yellow River. Such seasoning ancient Chinese invented to drown out the smell of the fish which they had to eat every day, and in large quantities. The main ingredients ancestor sweet and sour sauce were vinegar and sugar and add to the habit of tomatoes or tomato paste, in all probability, has developed thanks to the Europeans closer to the XIX century and quite successfully been mastered Chinese cooking. Sweet and sour sauce to the meat with the addition of tomatoes later became the hallmark Katonskoy cuisine.

How to cook meat in sweet and sour sauce

To prepare this dish needs fresh tenderloin or boneless fillets. The meat cut into small cubes recommended, making sure that they were all about the same size. Then it should marinate. The basis is usually a marinade of soy sauce, which is in Chinese cuisine occupies a very special place. And additional components can act starch and egg yolks. Added to marinades and a little salt in the sauce because it then there will be little, but not salt the meat - this is somehow undignified.

The trick is to prepared meat roast not once but twice: the first time - by immersion in boiling oil on the metal grid of not more than a minute, and the second time - rolled in starch and quickly bringing it until a golden brown crust on a hot casserole or a frying pan with oil. Dual roasting contributes to the fact that the pieces of meat are obtained crispy on the outside and inside - juicy and tender.

To prepare the sauce, it is desirable to take no ordinary vinegar, and special - rice. Moreover, it should take into account the fact that the unique taste of meat in sweet and sour sauce in Chinese due to the presence in the formulation of ginger. The dish can add onions, various greens, carrots, bell peppers, and even fresh and canned pineapples - all this will help to create a true culinary masterpiece with luxury bouquet of taste.

Svetlana Usankova

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