- All-round sweet and sour sauce, keeping in mind the golden ratio of 54321, no matter what sweet and sour dish you make, it will be delicious! Sweet and sour dishes have always been a favorite dish for everyone, especially for children. During festivals, sweet and sour dishes are usually the first dish on the table. My children are very partial to food and don’t like to eat sour or sour dishes. I like to eat sweets, but I only like to eat this sour and sweet sweet and sour dish. Whether it is sweet and sour fish or sweet and sour pork tenderloin, I always eat it when it is served to the table.
If you want sweet and sour dishes to be delicious, sweet and sour sauce is the most important. Only when the sweet and sour sauce is adjusted correctly can the dishes be delicious. Many good friends basically rely on intuition when making sweet and sour dishes, so the taste of the dishes will be the same every time. All ups and downs, on and off. Some friends taste it while making it, adding sugar to make it sour and vinegar to make it sweet. The taste is hard to describe.
How do you prepare the sweet and sour sauce to make the dish delicious? Below I will share a delicious recipe for an all-purpose sweet and sour sauce. The process, order and secret recipe are all very particular: the golden ratio of this all-purpose sweet and sour sauce is 54321, which is 5 tablespoons of water, 2 tablespoons of tomato sauce, 3 tablespoons of tomato sauce. Spoon sugar, 2 spoons vinegar, 1 spoon corn starch. It should be noted that 54321 not only means the total number, but also the order and cannot be confused. In other words, add water first, then add tomato sauce, sugar and vinegar, and finally add Tapioca starch will taste a lot worse if you order it in the wrong order! Some friends like to add a little rice wine, which is very good.
After talking about the preparation of sweet and sour sauce, I will share a delicious recipe of sweet and sour crucian carp . The sweet and sour crucian carp made in this way is sour, sweet and very delicious.
has learned how to show off: 1. First take a crucian carp and remove the internal organs and internal organs. Finally, cut the fish knife diagonally on the fish body.
2. Put the processed crucian carp into the plate, add dongru , ginger and rice wine, massage the front and back of the fish for a while, let the fish fully absorb the rice wine, then put the dongru and ginger slices into the fish's belly, and put them on the fish body. Spread a thin layer of salt on both sides, and then marinate for about 15 minutes. The purpose of this step is mainly to remove the fishy smell and introduce the smell.
3. Prepare the seasonings: cut the peppers, green onions and ginger into thin strips, then soak them in water and set aside. Then make a batter: add two spoons of starch and a small bowl of flour into the bowl, and then knead it. Add an egg and add enough cold water to make a thick batter.
4. At this time, the fish has also been marinated and tasted. First, wipe the water on the surface of the fish with kitchen paper, then evenly wrap it with a layer of dry starch (to prevent the fish from becoming mushy), and then hang the batter on the front and back. The batter should hang evenly so that the fish will look good.
5. Add oil to the pan. When the oil level is slightly smokey, put in the fish and start frying. In order to better heat the fish evenly, take a spoon and pour the boiling oil in the pan onto the fish. , especially the parts that cannot be fried with oil, need to be poured a few more times, fry on medium heat for 7 to 8 minutes, fry the fish until it is crispy, crispy, and cooked through, then turn off the heat and put it into a plate.
6. Then take out the pot, pour in the all-purpose sweet and sour sauce that we adjusted according to the proportion of 54321, and cook over high heat until the sweet and sour sauce becomes thicker and bubbles, then turn off the heat and pour the cooked sweet and sour sauce evenly on the frying pan. On top of the good fish, finally sprinkle sesame seeds and green onions, and garnish with soaked green onions, ginger and chili shreds on the side of the plate. It is delicious. Are you drooling when you see it? The sweet and sour sauce made with this ratio is delicious whether it is used to make sweet and sour pork tenderloin, sweet and sour fish, sweet and sour duck gizzards, or sweet and sour water tofu! Friends who like to eat sweet and sour dishes can try this ratio to make sure you won’t be able to stop after one bite!
