Meat starch in sweet and sour sauce. Meat in sweet and sour sauce with vegetables

Chinese cuisine is considered one of the most exotic in the world. Taste ready meals attracts with an original combination of exquisitely spicy and bright sweet and sour shades. Appetite roams instantly, one has only to smell the seductive aroma of meat cooked with fresh vegetables, ginger and pineapple. Everyone who manages to taste the dishes of the Celestial Empire immediately dreams of getting a recipe for treasured dishes in order to pamper them at the homes of relatives and friends. We have made it easier for the hostesses and put together a unique gallery of the most successful, proven methods of cooking meat that are popular in modern China. Each recipe with a photo is dedicated to a particular type of meat, but how to make tender chicken in sweet and sour filling, tells a detailed video instruction.

Chinese sweet and sour beef

Ingredients

beef - ½ kg
soy sauce - 100 ml
potato starch - 1 tbsp
white onion - 1 pc.
flour - 1 tbsp
Bulgarian Bell pepper- 3 pcs
marinated corn on the cob– 150 g
mushrooms - 100 g
sugar - 2 tbsp
apple cider vinegar - 2 tbsp
tomato paste - 4 tbsp
vegetable oil - 3 tbsp

How to cook

Rinse the meat under running water, dry and cut into small elongated pieces.
Sift flour through a kitchen sieve, combine with starch, pour in soy sauce and stir thoroughly until clots and lumps are completely dissolved. Pour batter over meat and leave to soak for 20-30 minutes.
Peel the pepper of three different colors from the seeds and cut into cubes, chop the onion finely, chop the corn on the cob into 3-4 parts, chop the beans and mushrooms.
Heat up a little in a frying pan. vegetable oil and fry the meat on it until golden brown. Put the vegetable "mix", salt, pepper, season with your favorite spices and fry over medium heat for 10 minutes, stirring from time to time so that the components do not stick to the bottom. Then sprinkle the meat and vegetables with granulated sugar, pour in the vinegar and mix quickly.
Cover with a lid, reduce the heat level to a minimum and simmer until tender.
Serve with a light side dish and a fresh salad.

Advice: Each vegetable that is placed in a delicious chinese sauce, you need to cut not too fine. It is better if the size of the pieces is 2x2 centimeters. Then they will not get lost among the liquid base and will look beautiful and bright next to the meat.

Ingredients

lamb - ½ kg
tomato paste - 400 g
starch - 250 g
sugar - 3 tbsp. l
sea salt - 3 tsp
green Bell pepper- 2 pcs
rice vinegar - 1 tbsp
soy sauce - 1 tsp
freshly squeezed juice of half a lemon

How to cook

To prepare sweet and sour sauce You will need a deep thick-walled frying pan. It must be heated over high heat, pour tomato paste on the bottom and wait until it starts to bubble slightly.
Combine sugar with vinegar and 2 tablespoons of water, add to the tomato base and heat until the sugar crystals dissolve. Then add the pepper, chopped into squares, simmer for 15 minutes, remove from heat and cool slightly.
Rinse lamb, dry, cut into small rectangular slices, sprinkle with freshly squeezed lemon juice And soy sauce, salt and knead thoroughly with your hands so that the marinade is absorbed. Leave to rest for 20-30 minutes.
After the time has elapsed, roll each piece in starch and fry on both sides in vegetable oil until tender.
Before serving, dip the golden slices of beef in the sauce. room temperature. Use steamed rice as a side dish.

Ingredients

veal - 1 kg
Apple vinegar- 8 tbsp
vegetable fat - 2 tbsp
tomato ketchup - 3 tbsp
water - 125 ml
soy sauce - 10 tbsp
sugar - 5 tbsp
pineapples - 1 can
green bell pepper- 2 pcs
onion- 1 PC
tomatoes - 2 pcs
carrots - 1 pc.
garlic - 1 clove
Pineapple juice– 125 ml
cornstarch - 1 tbsp
sugar - 60 g
egg - 1 pc
wheat flour - 100 g

How to cook

Start cooking by marinating the meat. Cut the veal into pieces, sprinkle with soy sauce and put in a cool place for 25-30 minutes.
Cut pineapples and peppers into wide slices, carrots and tomatoes into cubes.
For the sauce, pour pineapple juice into an enamel container, add vinegar, melted fat, ketchup and mix well. Bring to a boil over medium heat, simmer a little under the lid and remove from the stove.
In water heated to room temperature, add starch in small portions and stir quickly so that the lumps dissolve. Then pour the liquid into the pineapple-vinegar base and heat again. At the end, put the garlic, passed through the press, add all the vegetables, cover and simmer for about 15 minutes.
For batter, mix the egg with flour, salt and lightly froth with a fork. Dip the veal slices into the batter and fry for 7-8 minutes on each side. Readiness will be indicated by a beautiful golden crust formed on meat pieces.
Put the hot veal on a serving dish and pour over vegetable sauce. Serve with long-grain rice.

Advice: To make the dish especially tender, choose tenderloin or sirloin without veins and bones for cooking. Such meat, fried in batter, will retain its softness and literally melt in your mouth.

Ingredients

pork - 250 g
soy sauce - 1 tbsp
cornstarch - 6 tbsp
egg - 1 pc
vegetable oil - 50 ml
onion - 1 pc.
canned pineapples - 100 g
Bulgarian Green pepper- 2 pcs
asparagus beans - 100 g
broccoli cabbage - 8 rosettes
garlic - 2 cloves
pineapple juice - 3 tbsp
water - 3 tbsp
rice vinegar - 3 tbsp
sugar - 3 tbsp
spicy ketchup - 2 tbsp
salt - ½ tsp

How to cook

Beat the meat a little, cut into small pieces, pour over the soy sauce, beaten with the egg, and mix well. Then add starch and mix again.
Fry the pork in a deep frying pan in hot oil until crispy (5-6 minutes on each side). Then take it out and lay it on a paper towel to absorb excess oil.
Sauté all vegetables in a saucepan over low heat until soft.
Vinegar, water, pineapple juice, salt, ketchup and starch mix and pour into the vegetable mass. Warm the sauce over low heat and stir continuously so that the vegetables do not burn. When the liquid begins to thicken, add the garlic passed through the press. Cover and bring to a boil (usually takes 1 minute). Remove from stove and cool slightly.
Pour the prepared meat with plenty of sauce with vegetables, decorate with rosettes of broccoli and serve with boiled rice.

A delicious way to cook Chinese sweet and sour chicken: recipe video

Asian cuisines have a specific taste. Some of them will seem unusual, others prefer them. Meat in Chinese sweet and sour sauce is one of the most typical dishes for these cuisines, but is liked by almost everyone, even those who like the European table. Under this name, a number of snacks are combined that differ appearance and composition, but having a close flavor range. It has different shades depending on the chosen recipe. Chinese meat in sweet and sour filling can be very different, everyone will find an option to their liking.

Cooking features

The technology of cooking meat in Chinese style in sweet and sour sauce has several characteristic features.

Most often, pork is used for this dish, but it is quite acceptable to replace it with veal or poultry meat. Old beef is not suitable for this purpose, lamb is also not suitable.
From the meat of a young animal, the dish turns out to be more tender and soft.
Fresh and chilled meat is preferable to frozen, as this product may lose its juiciness when frozen and then thawed. To prevent this from happening, defrost the meat in the refrigerator, avoiding sudden temperature changes.
Chinese meat products in sweet and sour sauce are usually cut into strips.
Before cooking, the meat is prepared by keeping it in the marinade for some time. It will be more tender and juicier if you pickle it for a couple. This is especially important for older pork and veal.
The basis of sweet and sour filling is most often soy sauce. Rice, apple, vinegar or fruit juice. Sweet notes are due to the inclusion of sugar, honey, fruits. Frequent additions are garlic, ginger, sesame. From vegetables, onions, sweet peppers are most often used.
At the first stage of cooking, the meat and other ingredients are fried in vegetable oil over high heat. Fry meat and vegetables separately, only then combine. Finish the preparation of the dish by stewing under the lid at a low temperature.

As a side dish for Chinese meat in sweet and sour sauce, rice is best. The dish can be served without a side dish as an independent snack.

Chinese style meat in sweet and sour sauce with tomato paste and onions

pork pulp - 0.4 kg;
onions - 150 g;
garlic - 3 cloves;
grated ginger - 5 g;
tomato paste - 20 ml;
honey - 20 ml;
soy sauce - 30 ml;
vegetable oil - 30 ml;
lemon juice - 30 ml;
water - 0.2 l;
sesame seeds - to taste.

Cooking method:

Wash the pork, dry it, cut into large strips.
Mix a spoonful of soy sauce with water in an amount of 50 ml.
Immerse the meat in this mixture and leave for half an hour.
Peel and cut the onion into thin half rings.
Mix the remaining soy sauce with the tomato paste, grated ginger, melted honey and lemon juice. Add 150 ml of water, mix well.
Lightly toast the sesame seeds in a dry frying pan.
Remove them from the pan, pour oil into it.
Cut garlic cloves in half and fry for 5 minutes in oil.
Remove the garlic, put the pork in the pan. Its pieces should be at some distance from each other, so the meat will have to be fried in batches.
When the meat is browned on all sides, remove from the pan and place the next batch of pork on it.
When all the meat is fried, throw the onion into the pan and fry it until golden brown.
Return the meat to the pan, pour it with the prepared sweet and sour sauce.
Simmer over low heat covered for 15 minutes.

Sprinkle with sesame seeds when serving.

This recipe for Chinese meat in sweet and sour sauce is one of the simplest, it does not require many ingredients, the technology is not very complicated. Even an inexperienced hostess can prepare such a dish for the family table.

Chinese style meat in sweet and sour sauce with carrots and bell peppers

meat (pulp) - 0.3 kg;
carrots - 0.2 kg;
sweet pepper - 0.25 kg;
soy sauce - 40 ml;
garlic - 4 cloves;
honey - 20 ml;
grated ginger - 10 g;
vegetable oil - 30-50 ml (depending on the fat content of the meat);
balsamic vinegar - 20 ml;
tomato - 150 g;
water - 0.22 l;
starch - 40 g.

Cooking method:

Prepare the meat by washing it, drying it with a napkin and cutting into medium-sized sticks.
Mix a tablespoon of soy sauce with three tablespoons of purified water, dissolve the starch in this mixture.
Dip the pieces of meat into the resulting marinade and leave for half an hour.
Wash the pepper, remove the seeds from it by cutting off the stem. Cut the pulp of the pepper into strips or quarters of rings.
Peel the carrots. Grind on a grater designed for cooking Korean salads. In the absence of this device, carrots can be cut into thin strips with a knife or vegetable peeler.
Pour boiling water over the tomato, peel. After that, the vegetable should be chopped, cut into small pieces or broken in a blender. The last option is preferred.
Peel and grate the ginger root.
Melt the honey until you get a liquid consistency.
mix tomato puree or pieces of tomato with the remaining soy sauce, vinegar, grated ginger, melted honey and water in an amount of 150-160 ml.
Cut garlic cloves into several large pieces.
Fry them for 5 minutes in vegetable oil, then remove the garlic.
Fry the meat over high heat so that it is covered with an appetizing crust.
Transfer the meat to a plate, reduce the heat.
Put the carrots in the oil and fry it, stirring, for 5 minutes.
Add pepper, continue cooking the same amount.
Return the meat to the pan, mix with vegetables.
Pour in sweet and sour sauce and simmer for 10 minutes.

The composition of the dish includes a large number of vegetables, which allows you to serve it without a side dish.

Chinese style meat in sweet and sour sauce with pineapples

meat - 0.7 kg;
canned pineapple - 0.3 kg;
onions - 150 g;
starch - 20 g;
wheat flour - 20 g;
tomato paste - 60 ml;
apple cider vinegar (6 percent) - 20 ml;
soy sauce - 40 ml:
water - 40 ml;
vegetable oil - how much will it take.

Cooking method:

Meat, washed and dried, cut into strips.
Mix flour and starch, roll meat strips in them.
Dilute the soy sauce with water, pour over the meat and leave for 20–40 minutes.
Open a jar of pineapples, pour the syrup from it into a bowl, cut the fruits themselves into medium-sized cubes.
Remove the husk from the bulb. Cut the vegetable into small cubes.
In syrup from under canned pineapple add tomato paste and apple cider vinegar, mix thoroughly to get a homogeneous composition.
Fry in vegetable oil until golden brown meat, take it off the heat.
Add a little oil if necessary, fry the pineapples in it for 2-3 minutes, remove them from the pan.
In the same oil, fry the onion until translucent.
Put the meat and pineapples in the pan, pour the prepared sauce.
Cook for 10-15 minutes over low heat with a lid on.

Many people like this version of meat in Chinese. To a greater extent, the recipe is suitable for pork and poultry meat, veal is cooked less often.

Chinese style meat in sweet and sour sauce with oranges

meat (preferably pork) - 0.5 kg;
brown sugar - 20 g;
orange - 0.2 kg;
tomato paste - 20 ml;
soy sauce - 30 ml;
flour - 10 g;
rice or apple cider vinegar (6 percent) - 30 ml;
ginger powder - 5 g;
vegetable oil - how much will go.

Cooking method:

Cut the meat like small chops. Fight off.
Fry until golden brown.
Wrap in foil and bake for 30 minutes in an oven preheated to 180 degrees.
Put the meat in a saucepan.
Squeeze out the juice from the orange.
Mix it with the rest of the ingredients, bring to a boil.
Pour the meat, warm for 5 minutes.

This dish will appeal not only to lovers Chinese food but also adherents of European traditions. It has pleasant taste and seductive fragrance.

Many people like Chinese meat in sweet and sour sauce. You can cook it with fruits or vegetables. Even an inexperienced cook can master the technology of cooking.

Meat in sweet and sour sauce - a dish inspired by exotic Asian cuisine. Of course, the recipe is adapted to the products familiar to us, but, nevertheless, in the end everything turns out to be compatible and tasty! Beef marinated in soy sauce and stewed with vegetables comes out very soft, literally “melting in your mouth”, and a successful combination of flavors adds spice to the dish. If desired, you can vary the recipe to suit your preferences, for example, by adding fresh ginger, sweet pineapples, hot pepper etc.

Ingredients:

beef (can be replaced with pork) - 500 g;
soy sauce - 100 ml;
flour - 1 tbsp. spoon;
potato starch - 1 tbsp. spoon;
bulb - 1 pc.;
bell pepper - 1 pc.;
mushrooms (honey mushrooms, champignons, etc.) - 100 g;
green beans - 2-3 tbsp. spoons;
apple cider vinegar - 2 tbsp. spoons;
granulated sugar - 2 tbsp. spoons;
tomato paste (or ketchup) - 3-4 tbsp. spoons;
vegetable oil - 2-3 tbsp. spoons.

Meat in sweet and sour sauce recipe

How to cook beef with vegetables

Rinse under running water and get rid of layers of fat, cut the meat small pieces or long straw.
We make batter. To do this, sprinkle the beef with a mixture of flour and starch.
Immediately add soy sauce and mix well. Leave the meat like this for 20 minutes.
While the beef is marinating, prepare the rest of the ingredients. sweet and sour dish. We cut the Bulgarian pepper into cubes, finely chop the peeled onion.
We mix beans, peppers, onions and mushrooms (miniature mushrooms do not require pre-cutting, but if you use champignons or other large mushrooms, chop them into plates or straws).
In a frying pan with oil, fry the already marinated beef over moderate heat until golden brown. Next, add the vegetable mix. You can season the dish if you wish. ground pepper, sprinkle with sweet paprika or any spices to your taste. You need to salt the beef quite a bit, as the meat pieces were marinated in salty soy sauce.
Fry the meat in Chinese style with vegetables for about 5-10 minutes, and then add the tomato paste.
Sprinkle the contents of the pan with sugar, pour in the vinegar, vigorously stirring the mixture. Stew meat in sweet and sour sauce until fully cooked.
Serve meat with any light side dish, for example, boiled rice.
The recipe for beef with vegetables thanks to vinegar and soy sauce allows you to get the most tender meat. By the way, as a rule, the dish is to the liking of not only lovers of an exotic combination of products, but also conservatives in culinary passions. Enjoy your meal!

The Chinese dish - meat in starch is called go bao rou, where "go" is a frying pan, "bao" is wrapping, and "rou" is meat. In English, it is called Double Cooked Pork Slices, which translates as "pork slices cooked twice." Both names tell us something about this dish. Only pork is used for it, in China beef is more expensive, plus pork cooks faster, which is very important with the method of quick frying that is practiced in China. And it really is cooked twice. This is what I want to show you today in detail, with a photo. For the dish we do not need any rare products, absolutely everything is familiar to us and is sold in all stores. The technology is not complicated. Of course, if you have a special frying pan in your house - a wok, it will be better to cook in it. But if not, it's okay to fit an ordinary deep frying pan.

It should be noted that Chinese cuisine varies greatly from region to region. The food that many Russians love is, as a rule, northern cuisine. But they can also be very different, not only depending on which city in the northeast of the Celestial Empire they are prepared in, but each restaurant will cook a little differently. Plus a certain degree of adaptation specifically for Russians.

So is meat in starch. Somewhere it will be sweet and sour, but somewhere not. Some restaurants will ask you how you prefer to eat it, while others won't even think about it. Sometimes the batter itself will be sweet and sour and there will be no sauce at all, sometimes cilantro will be put in it, and sometimes a little onion and carrot.

In Runet, I met many attempts to cook it myself Chinese dish and in fact only a few of them are true. I am also not a magician and I cook Chinese food according to my abilities, but as for the recipe, it is correct, because it was suggested to me by the Chinese.

What you need to cook go bao rou

pork - 300g;
onions - 0.5 onions;
carrots - 0.5 pieces;
egg - 1 pc;
starch - 4-6 tablespoons;
baking soda - 0.5 tsp;
vegetable oil - 2/3 cup (approx. 150 ml);
garlic - 2 cloves;
soy sauce - 2 tablespoons;
tomato paste - 1 tsp;
vinegar 9% - 1 tsp;
ginger root - a small piece.
sugar - 1 tsp;
salt - 1.5 tsp

How to cook meat in starch in Chinese

It is best to take tenderloin for this dish, but the loin is also good. The meat should be frozen so that it is easier to cut into slices, the size of which is about 3-4 centimeters and the thickness is not more than 0.5 centimeters. Then we leave them to lie down so that they completely melt.
Meanwhile, clean the carrots, onions and garlic. We rub the carrots on a “Korean” grater with thin straws.
Onion cut into thin half rings.
Garlic - slices.
We clean the ginger and cut it very finely.
We're preparing the sauce. For him, mix tomato paste with 1 tsp in a bowl. starch.
Pour half a glass cold water, add salt, sugar, vinegar, soy sauce and mix. We taste it, it should be sweet and sour.
Now the batter. For him, separate into another bowl egg white. We don't need a yolk.
Pour 1 tbsp. water, a few drops of vinegar and shake with a fork.
Pour starch, soda, salt and knead the liquid batter. Soda is needed for more splendor, and vinegar to extinguish it.
Pour oil into the pan. It needs to be heated very well, we make the fire maximum.
Now that everything is ready, we will act very quickly. Dip each individual piece of pork in batter and put in oil. Fry no more than 3-4 pieces at a time. 2 seconds per side.
Flip over and fry again for 2 seconds.
Take out and put on a plate. We do this with all the pieces. This is the first roast, after which the meat will be very light color, not fried. If there are drops of batter in the pan so that they do not burn, they must be periodically removed with a slotted spoon and discarded.
When all the meat is fried, return it to the pan all at once and actively stir fry a second time for 1 minute.
We take it out again.
Drain almost all the oil from the pan, leaving 3-4 tablespoons. We put onions, carrots, ginger. Fry for a few seconds, stirring.
Pour out tomato sauce. Cooking for a few seconds.
As soon as it starts to thicken, put the meat and mix again. We warm up for 2 seconds and turn off the fire.

Chinese meat is ready! Can be served at the table.

If you want to cook an unusual dish for a holiday or just for a homemade dinner, then try making Chinese meat in sweet and sour sauce. It's unusual and very tasty. Of course, it is difficult to achieve at home a complete match with a dish served in the best Chinese restaurants, since it is unlikely that anyone will find specific spices. But a slightly adapted version is no less tasty.

To prepare tasty dish you need to properly prepare the ingredients. First of all, you need to choose the meat. Most often, pork is used for cooking. You need to choose tender meat, for example, tenderloin. You can also use a ham, but the layer of fat will need to be cut off.

If you do not like pork, then you can take beef, turkey or chicken for cooking. All these types of meat go well with sweet and sour sauce.

In addition to meat, vegetables are used for cooking. Most often, onions, carrots, sweet peppers, eggplants are used. In addition, the composition almost always includes tomatoes or tomato paste. Vegetables for cooking must be peeled and cut into strips.

It is very important to prepare the sauce correctly. There are many options for recipes for sweet and sour sauce, it must include vinegar or lemon juice and sugar or honey. But the list of spices may vary depending on what is on hand and what seasonings your family likes.

Interesting facts: the main motto of Chinese cuisine is the phrase: "there are no bad products, but a bad cook can spoil even the best food."

Pork in Chinese sweet and sour sauce with sesame seeds

To get started, you need to learn the simplest recipe cooking, pork will be used for it. It is best to take a cut.

400 gr. pork;
30 ml of lemon juice;
3 cloves of garlic;
1 teaspoon of honey;
30 ml soy sauce;
1 teaspoon minced ginger root;
1 tablespoon of tomato paste;
sesame seeds for serving.

Rinse the pork tenderloin and pat dry with paper towels. Cut into pieces, as for cooking goulash, or cut into strips. But the straws should not resemble slicing meat for beef stroganoff, the pieces should be much larger.

We put the chopped pork in a bowl, pour in 50 ml of water and soy sauce, mix well and leave to marinate on the table, covered with a lid.

We take large frying pan(preferably cast iron), heat the oil on it. Put the peeled garlic, cut into slices, into the oil, fry for several minutes. We take out the garlic and throw it away, it has already given up its aroma.

Put the pork in the pan in small batches so that the pieces do not touch each other. Fry on both sides for 2-3 minutes on each side. Temporarily transfer the fried meat to a bowl.

500 gr. meat;
1 large onion;
1 large carrot;
2 pods of bell pepper;
3 cloves of garlic;
1 tablespoon of starch;
frying oil;
honey, soy sauce, vinegar, spices - to taste.

Let's start with the preparation of vegetables. We clean the onions, carrots and bell peppers. Cut the carrots into circles about 0.3 cm thick, then cut the circles into strips about 1 cm wide. Cut the onion into half rings, pepper into squares with a side length of about 1-1.5 cm. Chop the garlic very finely. Cut the meat into large strips or cubes, as you like.

Advice! To make it easier to cut the meat into even pieces, you need to cut it in a slightly frozen form.

Dissolve starch in a glass of cold water. Heat up a frying pan with vegetable oil. Put the meat in hot oil and fry, stirring constantly. As soon as the liquid boils away from the pan, put the carrots to the meat, pour in a spoonful of soy sauce and a spoonful of diluted starch. Fry for five minutes. If the liquid boils away, add more starch solution and sauce. Then add onion and pepper. Simmer, adding a little starch solution.

Then, with a spoon, move the meat to the sides of the pan, freeing the center. We put garlic in the center of the pan, add soy sauce and put honey (about a tablespoon). Let the honey melt and mix the resulting sauce with meat. Add the remaining starch solution, add vinegar to taste and put the bell pepper, mix, cover with a lid and simmer for 15 minutes. We blow the sauce, bring it to the desired taste, adding seasonings if necessary.

Beef in sweet and sour sauce with eggplant

Delicious beef in sweet and sour sauce. Let's prepare this dish with.

400 gr. beef tenderloin;
1 onion;
2 carrots;
2 young eggplants;
1 tomato;
1 bell pepper;
3 tablespoons of tomato paste;
3 tablespoons of soy sauce;
2 tablespoons of sugar;
1 tablespoon of starch;
1 tablespoon flour;
150 ml vegetable oil.

We wash the tenderloin, dry it, blotting it with a paper towel, cut it into elongated slices as thick as a pencil. We spread the meat in a bowl, sprinkle with flour and starch, pour over soy sauce, leave to marinate for half an hour.

Cut young eggplant into small sticks or cubes. Pour oil into a frying pan and fry the eggplant over high heat, stirring often.

Advice! In young eggplants, there is practically no solanine, which gives the vegetables a bitter taste, so they do not need additional processing. If the vegetables are slightly overripe, then they should be sprinkled with salt before frying and left for half an hour. Then rinse, squeeze and dry.

Cut the peeled bell peppers and carrots into small squares. Finely chop the onion. Cut the tomato into cubes, if desired, you can first remove the skin from the tomatoes.

We spread the vegetables to the fried eggplant and fry until the vegetables are cooked. In another pan, fry the meat in small portions. Pour a lot of oil into the pan, the pieces should practically float. We extract the fried meat with a slotted spoon and mix it with the fried vegetables. Add tomato paste, sugar and vinegar, simmer for 10 minutes over high heat, stirring occasionally. Then reduce the heat and simmer under the lid for another 10-15 minutes.

Read also: Stewed potatoes with meat - 7 recipes

Chicken in sweet and sour sauce

Chicken can also be cooked in sweet and sour sauce. It is advisable to use breast fillet.

300 gr. chicken fillet;
3 cloves of garlic;
2 small bell peppers;
3-4 tablespoons of vegetable oil.

Sauce:

1 tablespoon of sugar;
1 teaspoon starch;
2 tablespoons of apple cider vinegar;
5 tablespoons of soy sauce;
5 tablespoons of water.

We free the chicken fillet from the skin and films, cut into long strips. We clean the bell pepper, cut it into strips.

Advice! To make the dish look prettier, choose peppers of different colors, such as red and yellow.

To prepare the dressing, combine apple cider vinegar, soy sauce, sugar and starch, stir. In a frying pan with high sides, heat the oil, fry chicken fillet in batches, laying out the strips in one row so that the pieces do not touch each other. Fry the meat on both sides, take out the finished pieces and temporarily put them in a bowl.

Having finished with frying the chicken, fry the chopped bell pepper and add finely chopped garlic. Fry for 1-2 minutes, stirring constantly. Pepper should not become completely soft, it should retain some elasticity.

We spread the fried chicken fillet to the pepper, pour in the prepared dressing. Reduce heat and simmer for 15 minutes covered. We try our dish, if necessary, adjust the amount of spices.

Lamb in sweet and sour sauce with orange

Can be cooked in sweet and sour sauce. Fry the meat with starch, and prepare the sauce with the addition of orange juice.

0.5 kg young lamb fillet;
400 gr. quality tomato paste;
250 gr. starch;
3 tablespoons of sugar;
2 pods of bell pepper;
1 tablespoon rice vinegar;
1 teaspoon soy sauce;
1 orange;
150-200 ml vegetable oil for frying.

Thoroughly wash the orange, cut off part of the zest from it and cut it into thin strips. Squeeze juice from the fruit.

We cut the lamb into pieces, like for goulash, pour the meat with soy sauce, sprinkle with part of the orange juice, mix and leave to marinate for half an hour. Then each piece is thoroughly rolled in starch and fried in in large numbers vegetable oil, fry on both sides.

Prepare the sauce: Heat the tomato paste in another pan until it starts to bubble. Pour sugar with two tablespoons of water and vinegar, stir and pour this mixture into tomato paste heat, stirring, until all the sugar is dissolved. Then pour in the rest Orange juice and put the chopped bell pepper into strips, simmer for 15 minutes. Then we dip the fried lamb into the sauce, and simmer everything together for another quarter of an hour. The best garnish This dish comes with fluffy rice.