Yaki sauce is sweet and sour. Recipes for preparing sweet and sour sauce. Video recipe for making sweet and sour sauce with pineapples

Decorate with wonderful additions to any kind of meat, seafood, vegetables, as well as pasta and porridge sauce. Wine helps to reveal the taste of products, giving them unique flavors.

Sauces can be sour, sweet, piquant, spicy. Those that are most popular are those that reveal the aroma, increase the appetite, and for which sweet and sour dressings are wonderfully suitable.

Classic recipe for sweet and sour sauce

After, or rather before, preparing the main herb, think about making the sauce before it. The sour additive makes the taste more “sharp”, and the licorice dressing is tedious. The best way would be to combine these two main flavors into one invisible and aromatic one. To create a classic rich sweet and sour sauce you will need:

2 tbsp. l. olive oil, wine (dry white), water, peel and soy sauce;
150 g tsibul;
½ part ginger root (50 g);
10 o'clock;
½ tbsp. juice from an orange (lemon);
50 ml ketchup;
for 1 tbsp. l. starch, otstu (apple 3%).

In order to create a wonderful sweet-sour complement to meat or vegetable herbs, you need only twenty vegetables, and 100 grams of it contains 112 kcal.

The whole creation process is even simpler. For the cob, you need to clean the chalk, ginger and cibul, and chop them finely. In this case, it is easier to grate the ginger. Grease the pancakes in a frying pan until they are coated with a golden color.

In a saucepan (deep saucepan), mix wine, ocet, ketchup, soy sauce, sugar and zukor until completely combined. After this, stir the vegetables from the frying pan and place the preparation on the stove. Vogon may be in the middle. Immediately separate the starch from the water and add it to the boiling sauce.

Cook until thickened, replacing the vogon. Once cooking is complete, strain and cool before serving.

Sweet and sour sauce: the simplest recipe

The most simple and easy dressing to any herb is a sweet sauce with sufficient sourness. Most of the ingredients that go into your warehouse can be found in the kitchen. To create a wonderful and even light sauce, you will need:

1 tbsp. tomato paste, zucru, soy sauce, otto;
60 ml lemon juice;
80 ml water (boiled);
1 tsp. Boroshno Kukurudzians.

You can prepare all the necessary ingredients and the aromatic, savory sauce will be ready in just ten minutes. The calorie content of such a seasoning for meat, seafood and vegetables is 90 kcal per 100 g.

In a small saucepan you need to mix the juice, ocet, tomato paste, soy sauce. Afterwards, sift the zuccor and disintegrate it in a bowl, mix thoroughly with water and add the other ingredients.

Place the dishes on the stove to reduce the heat as much as possible. During this thermal process, you need to gradually stir the herb, and when you have achieved the necessary thickness, stir it in and let it cool.

Sweet and sour sauce made from plums

The game itself is a little dry, so there are plenty of poultry lovers who know how to properly marinate poultry meat, with what sauces and dressings to serve the prepared herb. These meat products are best eaten with aromatic, sour-sweet additions, presented in a thick sauce with fruits and berries. In order to make such a dressing from the heat of the game, you will need:

plums – 250 g;
bell pepper – 150 g;
chasnik – 15 g;
sum of peppers, dry salt – 3 g each;
tsukor – 10 g;
refined oil - 15 ml;
ocet (5% apple) – 10 ml.

The rich, blue, burgundy, brightly colored sauce is prepared in forty minutes and 100 grams contains 85 kcal.

In the vicinity of the container, grind through a meat grinder, fine puree, drained plums and pepper. Place the plum puree in a deep bowl on the stove and cook over low heat until it starts to boil. Then add additional pepper, and then after five more additions under the pressure of the chasnik.

After adding the herb to its viscosity and thickness, add salt and zukor. Throughout the cooking process, you need to periodically stir the fruit and vegetable mixture. In just a couple of minutes, pour in the ocet. After simmering three pieces of quinoa sauce on the stove, stir in the chalk and add the peppers.

After stirring the aromatic mixture, rise until it boils and stirs. This plum sauce can be poured into jars and sealed for the winter.

Chinese sweet and sour sauce

The Chinese version of preparing licorice sauce is extremely popular. This dressing for head gravy with meat, fish, and grilled vegetables is super quick and easy to prepare. To make the Chinese sauce you need:

soy sauce, corn starch, sesame oil, tomato puree - 1 tbsp. l.;
tsukor, rice otset - 1.5 tbsp.
natural orange juice (pineapple) - ½ tbsp.

To prepare the classic version of the Chinese stock dressing, you only need fifteen quilins, and one hundred grams of it contains 195 kcal.

The principle of creating a miracle dressing for any other herb is even simpler. In one container, where the herbs are cooked, tomato puree, ocet, zuccor and soy sauce are mixed.

Then place the dishes on the stove, bring them to a boil and pour water into it in a thin stream, into which you first need to stir the starch. After five minutes, the grass has the necessary consistency. The oil is poured in, the sauce is mixed and cooled.

Recipe for sweet and sour sauce from McDonald's

For both the great and the little, you can find the popular McDonald's. The menu includes a huge meal with a sauce that you can make at home. To create this sweet-sour herb you will need:

70 g each of peach and apricot confiture;
2 tbsp. spoons of corn syrup and water;
5 g each of mustard, soy sauce;
15 g starch;
1 pinch of salt;
1 tooth for the clock;
20 ml otstu (vinnia).

To extract the sauce, the taste of which is almost identical to the taste of its McDonald's counterpart, you need fifteen quilins. 100 grams of sweet and sour dressing contains 156 kcal.

The biggest advantage of homemade sauce is the absence of gluten and soy. For its preparation, you need to grind the puree in a blender until smooth, grind two types of confiture (a type of jam, jam with a natural, natural color of fruit), syrup, soy sauce, mustard, details in any way, chasnik, starch, ets.

After mixing the puree in a saucepan, bring to a boil. Pour in plenty of water, boil the sim hvilin sauce, slowly, so that it does not burn. It’s so much more powerful than you need it.

Yak prepare sweet and sour sauce for the winter.

In the cold winter season, you can wonderfully add flavor to fresh boiled meat, or you can get easily absorbed fatty liquid with the help of sweet and sour, prepared in a dash, a little hot sauce. To create such a fragrant, unusual and savory preparation for the winter, you will need:

freshly cooked tomatoes – 500 g;
tsibulya – 400 g;
red salad pepper – 0.9 kg;
Gostri pepper – 100 g;
tsukor, otset (5%) – 1 tbsp.;
Oliya (olive or sonyashnikova, refined ale) – 150 ml;
spices (cinnamon, paprika, ginger) – 5 g each;
black peppercorns – 6 pcs.;
cloves – 2 pcs.

Combined with other sauces, it takes longer to prepare – two and a half years, otherwise the storage time will significantly increase. The kilocalories of the wonderful winter preparation are 108 units. 100 grams of bleach.

All you need for the aromatic dressing is to wash the vegetables, remove the juice from the pepper and cut into pieces. After tomatoes, sweet and hot peppers, and also trim the cibul by speeding it up with a food processor or meat grinder.

Place the vegetable mixture in a saucepan, add peppercorns, ginger, cloves, and olive oil. Bring to a boil on the stove and extinguish, without covering the lid with thirty quills. Then sift the zukor, pour in the ocet, add cinnamon and paprika.

You need to boil the pastry sauce for another year, and then pour it into jars and roll it up, first removing the peppercorns and cloves. Store in a room at a standard temperature, so that it is neither hot nor cold.

Pork meat in sweet and sour sauce

Few people know that pork, cooked in a fragrant sweet and sour sauce, is actually a traditional herb in China. The dressing for the meat may also be a little spicy, mix the vegetables and fruits. To create the miracle herb from pork you will need:

pork pulp – 350 g;
Oliya Roslinna – 0.4 l;
corn starch – 100 g;
broth – 150 ml;
water – ¼ cup;
Ocet (apple) – 20 ml;
chicken egg – 1 pc.;
green cybula fir – 30 g;
tomato paste – 25 g;
soy sauce, zukor, wine (rice) - 1 tbsp.
carrots – 100 g;
boiling water (for carrots) – 200 ml;
orange – 1/2 part;
salad pepper – 150 g.

If you marinate the meat, the main cooking process takes about a year, with a final yield of one hundred grams, expressed at 204 kcal.

Cut the carrots into cubes and cook for 3 minutes in boiling water. The meat is also trimmed into portioned pieces, cubes, and then marinated in wine and soy sauce for 30 minutes.

The egg must be beaten with starch. I'm going to finish the skin of a piece of pork. Fry the butter and coat the meat. After this, grease the paper on a papier to remove excess fat. In a large container, mix the broth, ocet, zukor and paste.

Bring the masa sauce to a boil in a deep cauldron, and then add carrots, zibula and pepper into it, as you will need to specify in advance. Mix the sauce with the vegetables. Until now, a quarter of a bottle of water and meat is available. The orange is cut into slices and placed on top of the pork. You need to warm up the straw without letting it boil, then serve it to the table.

Chicken in sweet and sour sauce

Pineapples, which are added to the sweet and sour sauce, help convey the wonderful lower taste of the chicken. The preparation of the herb is divided into several stages (marinating and preparing the chicken, preparing the sauce and simmering the meat) and is not at all complicated, as many people believe. To cook chicken with such aromatic additions you will need:

chicken fillet – 0.5 kg;
sweet pepper, cibul - 100 g each;
egg – 1 pc.;
starch, pineapple (canned) – 70 g each;
Sonyashnikova oliya (odorless) – 100 ml;
tsukor, tomato paste – 30 g each;
soy sauce, otset – 20 ml;
salt - 5 g.

To speed up the cooking time, you can work all the processes in parallel, otherwise it will be a little easier. To create the herb, you need to repeat it for a year, and 100 g will contain 226 kcal.

Cut the chicken fillet into strips and marinate in soy sauce, adding a little salt for twenty chickens. Mix the egg and starch in a deep bowl.

Heat the olive oil in a saucepan. Before oiling, wrap the chicken in an egg-starch mixture.

Lubricate as needed, often turning, stirring, five skin portions of meat at a time, and then place on a dish, cover with paper, allowing excess oil to drain off.

To make the sauce, you need to brown the vegetables in a frying pan, first peel them and cut them into small pieces. After five minutes to the tsibul and pepper, stir in the pineapple and tsukor, add the paste, pour in the ocet.

Stir the sieve and add a little more. Afterwards, sift the meat and let the aromatic dressing soak through it, simmering the dish on the lowest heat possible.

Wonderful chicken must be served hot with rice and mashed potatoes.

Eggplant in sweet and sour sauce

You can cook any type of meat with licorice sauce, serve it with a variety of seafood, and also try making sauerkraut with eggplant and aromatic dressing. To please your family and guests with the miracle herb, the following will be needed:

Stigli eggplants – 0.6 kg;
carrots, lettuce peppers – 100 g each;
honey, wine otset, oliya and starch (potato starch) - 2 tbsp each;
clock - 3 teeth;
spices (salt, paprika) – 5 g each;
water – 100 ml;
soy sauce – 60 ml;
chili pepper – 10 g;
Ginger - 30 g.

It takes forty minutes to create enough sweet grass. There are 71 kilocalories in 100 g.

Start cooking by slicing the vegetables - grate carrots for Korean salads, lettuce peppers in a light grate, eggplant into cubes, ginger into grated pieces. Roll the eggplant bars in starch and brush them on olive oil until they are golden-colored. After putting them on the newspaper, write them down to collect the excess corn oil.

In a saucepan, mix honey, ocet, ginger, chasnik, soy sauce and water. Place the dishes on the stove and bring to a boil. Peppers and carrots need to be greased a little. After boiling the sauce, place all the coated vegetables in a new saucepan. After five minutes the hot chili arrives.

Until then, the herb must have already faded, so to speak of the readiness of the wonderful, even infused and delicious herb.

Visnovok

The light sourness of this miracle supplement can be added to the main herb with the help of fruit and berry juices, and the sweet taste can be achieved with the help of vicor and honey.

When preparing masa, it is best to prepare the simplest one, and then gradually add your favorite spices, seasonings, and additives.

There is no clear indication of the amount of all ingredients. It is especially important to add only additional salt, since soy sauce is always present at the heart of the recipe.

A simple recipe for sweet and sour sauce is in the next video.

A well-prepared sauce that adds unforgettable flavor to a simple dish. You can serve simply coated chicken or pork, or top it off with a similar sauce, and it will turn into a culinary masterpiece.

What is the sauce

The sauce is a thin masa that is served before the side dish or main sauce. It adds flavor and adds flavor to the herb. Sauces may have different consistencies and vary depending on the ingredients. They are prepared on the basis of milk, toppings, sour cream, broth and tomatoes, which may include white, red and colored sauces.

Sauces for meat can be sweet and sour, spicy, piquant or delicious. They can be used to water the herbs, serve okramo in bowls, in which they can be stewed or baked.

Sweet and sour sauce for meat

Sour-licorice sauces have a sour taste with a delicate licorice note and bitterness, which, when eaten, give the meat a unique relish. Fatherland is respected in China, and similar sauces are used in Jewish, Caucasian and all Asian cuisine. It is served not just before meat, but also before chicken, fish, vegetables and rice.

The sweet and sour sauce will color the meat due to the over-contamination of fatty products, for which it is important to turn the skewer.

Remove the acidic and licorice notes by drinking fruit juices: orange, apple and lemon juice, sour berries and fruits, honey and zucchini.

Chinese

120 ml. apple chi orange juice;
middle cibulin;
5 cm ginger root;
2 tbsp. l. Olive oil;
2 teeth to the watchmaker.
1 tbsp. otstu ta starch;
2 tbsp. l. water, soy sauce, brown cherries and ketchup;

Grate the ginger and chasnik into fine thirds, finely chop the zucchini and coat with olive oil in a frying pan. Add the mixture of ingredients, mix and boil for a skein. Dissolve the starch in the water and, stirring with a thin stream, pour into the frying pan. Bake until the sauce thickens and remove from heat.

Behind the pineapple

2 mugs of canned pineapple;
1/2 bottle of pineapple juice;
1/4 bottle of apple otsut and cucru;
2 tbsp. ketchup and soy sauce;
1 tsp. ginger and 1 tbsp. starch.

Mix all the ingredients and stir until it comes to a boil. Then pour in the starch diluted with water and bring the sauce until thickened.

Crane sauce before meat

This sauce will delight you with its freshness and its unusual flavor. You can add the berry taste to either meat or chicken by filling the dish with the bottom.

1/2 kg crane;
300 gr. tsukru;
cibulin;
150 ml apple otstu;
1 tsp each salt, black pepper, celery, hot pepper and cinnamon.

Place the cibul with the crane in a saucepan and fill with a bottle of water. Cook on low heat for 10 minutes. under the closed lid. Blend the blender until smooth and add other ingredients. Place on fire and boil for 30 minutes. until it becomes similar in consistency to ketchup.

This sauce is prepared with a bottle of sour cream, a tablespoon of boron and top butter. You need to melt the oil in a frying pan, then place it until thoroughly coated and grease everything. After this, gradually stir, pour in sour cream, bring to the required thickness and season with spices. As a seasoning you can use chasnik, crepe, green cibul, pepper and basil.

Sweet and sour sauce has a pleasant taste and smell. The wine is universal, so you can serve it with whatever you like. Sauces with sweet and sour relish are found in many cuisines around the world. The most commonly used acidifiers are lemon juice, apple juice, orange juice, sour berries, and malt juice - honey, jam and zukor. Licorice-and-sour sauces relish the fresh taste of boiled meat and are simply ideal for fatty herbs that flavor them.

Chinese sweet and sour sauce: classic recipe

Stock:

Ginger root – 5 cm
Chasnik - 3 cloves
Roslinna oliya – 3 tbsp. l.
Brown zukor – 2 tbsp. l.
Ketchup – 2 tbsp. l.
Soy sauce – 2 tbsp. l.
Water – 2 tbsp. l.
Starch - 1 tbsp. l.
6% table otset - 1 tbsp. l.
Cybula - 1 pc.
Apple juice – 150 ml

Preparation:

Clean the tsibul and the clock. Grate the ginger finely, finely chop the tsibula, pass the chasnik through a press.
Heat the olive oil in a frying pan, grease the tsibul, chasnik and ginger.
Pour soy sauce, otset and sik into the pan, add tsukor and ketchup. Mix everything and let it simmer for a while.
In a small bowl, dilute the starch with water and pour into the boiling sauce. Bring to a boil again, stir until the mixture thickens.

Prepare the sauce for the meat

Stock:

Salted fruits – 1 pc.
Starch – 2 tsp.
Zukor – 2 tsp.
Cognac – 2 tsp.
Melenium ginger - ½ tsp.
Vinny otset - 1/2 tsp.
Tomato paste – 1 tsp.
Roslinna oliya – 1 tbsp. l.

Preparation:

Finely chop the pickled cucumber. Sprinkle the frying pan with olive oil, heat it, add the rubies and simmer for 5 minutes.
In a mixing bowl, mix all the ingredients, add|add| 1.5 tbsp. water, gradually stirring the mixture.
Place the prepared sumish in the frying pan until it heats up and simmer over low heat until thickened.
This sauce will go wonderfully well with the meat, giving it a wonderful sweet and sour taste.

Spicy sauce for chicken

Stock:

Chervona currant – 100 g
Water – ½ tbsp.
Cybula - ½ pcs.
Vershkov oil - 25 g
Strength behind the relish
Cherry leaves – 3 pcs.
Mush leaves – 2 pcs.
Spare pepper - 4 pcs.
Cloves – 2 pcs.

Preparation:

Heat the water, add the zukor and top oil. When everything is done, add mint, currants and spices.
Simmer the masa until the currants release juice. Don’t cover the lid with a lid, but add more fire.
Meanwhile, finely chop the cibul, cherry and mint leaves. Add to the sauce and simmer. The sauce will become thick, and the cibul will become soft. Cook with the lid closed, and finally add salt.

Stock:

Pineapple - 300 g
Brown zukor – 3 tbsp. l.
Apple cetacea - 30 ml
Salt and pepper - for relish
Tabasco sauce – 3 ml.

Preparation:

Grate 200 g of pineapples into a fine grater. Pour the juice that comes out of the process into a bowl. Cut 100 g of any leftover into small cubes.
Heat the pineapple juice in a saucepan, add the zuccor and cook until softened.
Then add pineapple and Tabasco sauce to a saucepan. Mix everything well, being careful not to spoil the fruit cubes.
After 5 minutes, add salt and pepper. When the sauce boils, remove the saucepan from the heat.

How to prepare rib sauce?

Stock:

Canned pineapples – 600 g
Tomato paste – 1.5 tbsp. l.
Cucumber sand – 2 tsp.
Carrots – 2 pcs.
Starch - 10 g
Apple cetacea - 30 ml
Boiled water - 100 ml
Bell pepper – 1 pc.

Preparation:

Pour the pineapple juice into a small saucepan and place on a deep heat. Add water, add tomato paste, zukor and mix everything. Then, sift the starch, constantly working until the sauce thickens.
Pour the ocet into the prepared sumish. Cut the vegetables into small cubes and add to the pan. Don't forget the pineapple.
Cook the masa on low heat for 5 minutes, then remove from the stove.
The prepared sweet and sour sauce is ideal for any kind of fish.

Whiskey sauce from crane

Stock:

Orange – 1 pc.
Crane - 250 g
Cybula - 1 pc.
Vershkov oil - 50 g
Honey – 2 tbsp. l.
Red chalk pepper - tsp.
Strength behind the relish

Preparation:

Clean and finely chop the tsebul. Wash the orange well, remove the zest from the orange and grate it into a fine grater.
Heat up the butter|butter| And spread on a new plate until golden brown. Add honey, crane, zest and orange juice to the tsibul. Mix everything well, cover with a lid and simmer over medium heat for 15 minutes.
Remove the lid and cook for another 7 minutes, stirring gradually. Transfer the finished sauce into a dutchlyak and stir until it reaches a uniform consistency.
Add salt and red pepper. Cool before serving.

Stock:

Chervone dry wine - 200 ml
Frozen cherries – 250 g
Cloves – 2 pcs.
Boroshno - 1 tbsp. l.
Tsukor – 3 tbsp. l.
Vanilla zukor - 5 g

Preparation:

Remove the stems from the cherries. Pour wine into a small saucepan, put on fire, bring to a boil and cook for 5 minutes.
At the boiling wine, add tsukor, cloves and vanilla tsukor. Cook for another 5 minutes at a time.
Place the cherries in the pan and cook again for 5 minutes. At the end of cooking, stir up the flour | And stir well so that there are no breasts.
Boil the sauce until thickened. Serve warm.

This article will reveal to you the secrets of preparing classic Chinese sour, which is so much to love. It’s ideal for chicken and other herbs, and you can cook it at home, and it’s even simpler!

Who doesn’t love sokovita, tender chicken, cooked correctly - with a crispy crust, without any fatty content, aka sokovita! And you find yourself plucking a piece of tender white meat directly with your hands, steaming it in your hands, and sticking it in a bowl with thick sweet and sour sauce... mmm! The slinkies began to flow, and the familiar, loving taste of restaurant chicken in sweet and sour sauce already appeared in your mouth?

Today we are going to tell you the secret of how to prepare this incredibly tasty, restaurant-grade sweet and sour sauce for chicken right at home! Do you think it’s complicated and easier to understand? Don't rush! In fact, our recipe for sweet and sour sauce for chicken, which we are sharing with you, will be very simple and quick, and you will not need any special ingredients or complicated ingredients. Otherwise, at the restaurant level, it will be completely natural, brown and eco-friendly. Shall we try it?

Yak prepare sweet and sour sauce for chicken

Chicken in sweet and sour sauce

We all love the classic Chinese sauce with honey, which is served before the chicken in Chinese restaurants and cafes. The wine is thick and light, evocative, has a pleasant smell and imparts a slight sourness. Appetizing and incredibly juicy, it goes great with chicken, potatoes, and even native vegetables!

You can prepare this relish at home, it’s very easy and simple. You write this recipe, and you simply cannot comprehend how you lived without it for the whole hour! Let us tell you the main secret: the recipes for this sauce can be very varied, and the ingredients contain relish, aroma and consistency. Some of us are preparing to give a gift to others. The simplest and main ingredients are tomato paste or ketchup, honey, zukor and ocet. As for your refrigerator, you can roll up your sleeves and start cooking. Everything is very simple!

Description of preparation

So, how can you prepare the simplest and most delicious sweet and sour at home, without a lot of trouble? Let us know first of all why you need wine. It’s best to stir in cold dressing until the sauce is ready, and in some types of sauce you can simmer the herbs.

Preparing the sauce is even simpler. The products need to be prepared right away. Don’t forget to carefully rinse any vegetables that are in the recipe, or better yet, soak them briefly in cold water - this will remove all the moisture from them and save vitamins. Then all components need to be refined, mixed, and, if necessary, thermally treated. Some recipes require thermal processing, others do not. Cool the finished product in the refrigerator until it thickens slightly. And you can serve it to the table!

warehouses

Chicken in sweet and sour sauce

Before preparing the aromatic sweet and sour sauce, just like in a restaurant, and serving chicken with it, prepare all the necessary ingredients.

For the classic recipe, soya is used as the basis. It’s better not to rely on which ingredient, but choose an expensive one. It’s also possible to get the taste of the final product!

You will also need tomato paste. In some recipes you will need tomato ketchup, but it is still better to take pure paste, and then add the salt and spices at your own discretion. Moreover, in tomato paste there are no common ingredients and unnecessary additives, which are always in ketchup!

Honey and tsukor are the flavoring components of sweet and sour sauce. Choose natural honey as you wish so that the sauce is as tasty and natural as possible. If you want to earn our money, but there’s not enough honey in the booth, the zukor will come in handy!

Thermal processing of sauce

Chicken dumplings, breast, nuggets, or even grilled chicken - how delicious everything is with sweet and sour sauce! Do you need to cook it thermally, or do you have any Swedish recipes without cooking?

Keep it in the recipe. Thermally cured sauce is thick and has a similar consistency. Without spoiling, it is quicker and lighter, and the wine also saves more vitamins and mineral microelements. So choose a recipe to suit your taste, and try a number of options to choose the one that suits you best!

Recipe for sweet and sour sauce for chicken at home

Sweet and sour sauce at homemade spirits

For the cob, we offer you a classic honey sauce, which will delight you with its relish. You won’t see it in front of a restaurant, and you’ll want to cook every day!

The calorie content of the sauce is 150 kcal.

Ingredients:

Tomato paste – 1 tbsp.
Rare honey – 1.5 tbsp.
Lemon and lime juice – 3 tbsp;
Boroshno – 1 tbsp.
Ocet apple - 2 tbsp.
Soy sauce – 2 tbsp.
Water – 4 tbsp.

Pokrokovy recipe:

Take a saucepan with a thick bottom and place it on a low heat. Add flour | well | and add water, stir until smooth.
Pour in lemon or lime juice, add ocet and soy sauce, stir.
Add honey and tomato paste, stir thoroughly again until the paste has the ideal consistency. If it gurgles, turn on the minimum heat.
Extinguish the sum of 5 khvilins and vim.

If masa holone, you can serve it. When ginger, you can add a pinch of ginger or your favorite spices. Delicious!

A simple recipe for sweet and sour sauce

Now we present to you the simplest and most advanced way of preparing this savory sauce. An ideal option for those who don’t like to waste valuable time on cooking, as well as for busy people, or for those who are expecting guests to arrive.

Calorie content – 90 kcal.

Ingredients:

Soy sauce – 2 tbsp.
Zukor – 1 tbsp.
Boroshno – 1 tbsp.
Tomato paste – 1 tbsp.
Ocet – 1 tbsp.

Pokrokovy recipe:

Everything is very simple. Heat a ladle or saucepan thoroughly and mix with water, place on medium heat. It's good to go wrong.
Add all the ingredients: ocet, tomato paste and soy sauce.
Respectfully, let’s viparovuetsya 5 hvilin.

Ready! We have five khvilins, and your sauce can be served. Cool and serve before your favorite chicken!

Sweet and sour sauce for chicken, Swedish recipe

Another very tasty and simple recipe for sweet and sour sauce for chicken that suits every lady. Yogo can be prepared in ten minutes, the dock is heated or the trigger itself is cooked.

Calorie content – 99 kcal.

Components:

Tomato paste – 1 tbsp;
Bell pepper - half;
Canned pineapples - two mugs, or 2 tbsp. there is a stench of clothes;
Soy sauce – 1 tbsp.
Ocet apple - 1 year.
Honey chi tsukor – 1 tbsp;
Cinnamon - a pinch.

Recipe:

Cut half of the bell pepper into pieces and place in a frying pan that can be lightly coated with olive oil. Coat 1-2 hvilini.
Add|add| Finely chopped canned pineapples, add 1 more pineapple.
Add tomato paste, otset, honey and tsukor. Add 3-4 tbsp. extremely clean water.
Stir the mixture until smooth. Pour in soy sauce. Throw in a pinch of cinnamon.
Simmer for another 4 minutes, simmer and cool.

Serve the refrigerated ones to the table and enjoy this unique relish!

Chinese recipe for sweet and sour sauce for chicken

Chinese sweet and sour sauce for chicken

This is a classic recipe for sweet and sour sauce - the same, all-you-can-eat sauce that we are served in cafes and restaurants. The important thing is that when making this product, extra flavor is often added, and at home we prepare a completely natural, vitamin-rich and incredibly tasty sauce. It's easy!

Calorie content – 95 kcal.

Ingredients:
Rice ocet – 80 ml;
Tsukor - 150 gr.;
Corn starch – 2 tbsp.
Tomato paste – 1 tbsp;
Soy sauce – 60 ml;
Water – 3 tbsp.

The recipe is quite simple:

Mix all ingredients in a saucepan and castrulci.
Stir everything until completely smooth.
If the paste is too thick, add a little water.
Place on medium heat and season with a silicone spoon.
Extinguish for 5-7 minutes, stirring.

Cool and you're ready! Enjoy yourself!

Recipe for sweet and sour sauce with added honey

Chicken in sweet and sour sauce with added honey

We present to you another recipe for this wonderful sauce - a little longer, but even more delicious, thick and rich. Natural honey - herbs, Greek or acacia, rare, amber color.

Calorie content – 101 kcal.

Ingredients:

Tsibulya chervona – half of a large head;
Oliya vershkove – approximately 1 tbsp;
Honey - 2 tbsp.
Soy sauce – 1 tbsp.
Tomato paste – 1 tbsp.
Water – 3 tbsp.
Lemon – 1 pc.;
Boroshno kukurudzyane or zvichaine - 1 tsp;
Paprika, cinnamon, cardamom - a tong each.

Recipe:

Shake the half of the red cibulin as loosely as possible;
Throw a sliver of topped butter into a frying pan or saucepan and heat over low heat;
Throw the sliced tsibulka into the butter, coat the three-chotiri hvilini;
Add|add| flour | well |, grease, stir, add two more mixtures;
Squeeze the lemon directly with your hands, rubbing off the brushes;
Add honey, tomato paste and soy sauce, water;
Throw in a tong of spices;
Stir the paste, taste the spices;
Stir and simmer for another 5 minutes.

Cool and your wonderful sauce is ready!

Visnovok

Cook with malt, even if your mood is the same as the savory herb! Don’t hesitate to try new things and don’t get attached to the limits that the recipe provides. If you don’t like a particular ingredient, feel free to change it – there are similar ones!

Try something new, and remember - homemade herbs and sauces are not only tasty, but also rich, natural, and they also bring a lot of joy to cooking! Treat your family and enjoy your appetite!

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warehouses

150 g cucru;
80 ml white chi rice otstu;
160 ml water;
60 ml soy sauce;
1 tablespoon;
2 tablespoons cornstarch.

Preparation

Combine all ingredients in a saucepan and place over medium heat. Bring to a boil, stirring gradually. Prepare the sauce, stirring until it thickens.

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warehouses

1 tablespoon cornstarch;
1 tablespoon of water;
160 ml fresh pineapple juice;
80 ml rice otstu;
75 g cucru;
3 tablespoons ketchup;
1 tablespoon soy sauce.

Preparation

Dilute starch with water. Combine a mixture of ingredients in a saucepan and place on medium heat. Bring the masa to a boil. Add starch and cook, stirring, until thickened.

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warehouses

1 small cibulina;
1 orange;
50 g vershkova butter;
250 g crane;
2 tablespoons honey;
a grain of salt;
a pinch of ground red pepper.

Preparation

Finely chop the cibul. Grate a little orange zest onto a grated grater. Coat the tsibul with hot oil in a saucepan until golden brown. Add orange zest and zest to the crane. Stir and cook under the lid over medium heat for 15 quilins.

Remove the lid and cook, stirring for another 5-7 minutes. To ensure that the consistency is uniform, you can rub the masa through a sieve. Season the sallu sauce with pepper.

warehouses

3 red hot peppers;
3 chasnik cloves;
1 piece of fresh ginger (2-3 cm);
250 ml + 1 tablespoon of water;
100 g cucru;
2 teaspoons salt;
80 ml rice otstu;
1 tablespoon of tomato paste;
1 tablespoon corn starch.

Preparation

Use a blender to add pepper and chasnik. Pour 250 ml of water into a saucepan, stir in the zuccor and salt and bring to a boil over medium heat.

Add vegetable sumish, otset and tomato paste and cook a few more vegetables. Dilute the starch with water, pour it into the sauce and cook, stirring, until thickened.

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warehouses

100 ml fresh pomegranate juice;
100 ml red licorice wine;
½ teaspoon dried basil;
a pinch of black ground pepper;
½ teaspoon salt;
1 teaspoon cucru;
1–2 cloves chasniku;
¾ teaspoon potato starch.

Preparation

Pour the juice into the saucepan, add half the wine, basil, pepper, salt, zuccor and additional chasnik. Bring the boil to medium heat, then reduce it to a minimum.

Dissolve the starch in the wine, add to the pan and prepare the sauce over the wine, stirring gradually.

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warehouses

1 small cibulina;
1 small red bell pepper;
1 small green bell pepper;
1½ tablespoons cornstarch;
720 ml + 2 tablespoons of water;
100 g brown tsukru;
115 g ketchup;
60 ml white chi rice otstu;
280 g fractions.

Preparation

Cut the cibul and pepper into small pieces. Grind the starch in two tablespoons of water. Pour water into the saucepan and bring to a boil. Enter tsukor, ketchup and otset.

Place vegetables and pineapple in a saucepan, cover with a lid and cook over low heat for 12–15 minutes. Add starch and, stirring, bring the sauce until thickened.

warehouses

1 small cibulina;
2 chasnik cloves;
3 tablespoons olive oil + crumbs for greasing;
170 ml fresh orange juice;
3 tablespoons soy sauce;
1 tablespoon apple otstu;
2 tablespoons white wine;
3 tablespoons of tomato paste;
2 tablespoons brown zucru;
1 teaspoon dried ginger;
½ tablespoon cornstarch;
1 tablespoon of water.

Preparation

Finely chop the tsibula and chasnik and brush lightly with hot oil. Pour orange juice, soy sauce, butter, ocet and wine into the pan, add|add| tomato paste and zuccor and mix.

Add lubricant and ginger and bring the mixture to a boil, stirring over medium heat. Combine starch with water, add all ingredients and cook until thickened. To ensure that the sauce is uniform, you can rub it through a sieve.