Delicious meat in sweet and sour sauce. Meat in sweet and sour sauce

05.06.2017

Meat in sweet and sour sauce- it's very interesting and incredible fragrant dish, which you can try not only in Chinese restaurants. It is easy and simple to prepare at home, you just need to stock up on the necessary ingredients.

Meat in Chinese Sweet and Sour Sauce - General Cooking Principles

Meat. It does not undergo long-term processing, but is sometimes marinated. IN original recipes medium fat pork is used. You can replace veal, chicken, they also go well with sweet and sour sauce.

Vegetables. Most often, onions, garlic, carrots, and peppers are found in recipes. But zucchini and eggplant can be added, tomatoes are often replaced with tomato paste or ketchup. Vegetables are usually cut into strips, fried with meat or separately.

Sauce ingredients. There are a lot of them, depending on the recipes. The most common are soy sauce, honey or sugar, lemon juice or vinegar, ginger and hot peppers. You can add any seasoning you like to the sauces.

Additional ingredients. Meat is usually cooked in a frying pan, so oil is required. Better take herbal product as the soy sauce may burn. To decorate meat in Chinese you will need white sesame, the addition of fresh herbs is welcome.

Meat in Chinese sweet and sour sauce with sesame seeds (pork)

The simplest recipe for meat in sweet and sour sauce in Chinese. The dish is prepared very simply, pork tenderloin is used here.

Ingredients

400 g of pork pulp;

30 g lemon juice;

Large bulb;

30 ml of oil;

Three cloves of garlic;

30 ml soy sauce;

1 tsp chopped ginger;

15 g honey;

10 g sesame;

15 g tomato. pastes.

Cooking

1. Cut the washed pork flesh into slices, as for goulash or straws, but not very finely.

2. Add a spoonful of soy sauce and 50 ml of water to the pork, stir, leave to marinate.

3. Cut the garlic cloves in half, throw into the oil, fry.

4. We take out the garlic, spread the marinated pork in parts so that the pieces do not touch each other, fry in batches until golden brown. Put into a bowl.

5. In the same oil, add the onion cut into half rings. Fry until almost done.

6. We return the pork back.

7. Mix the remaining sauce with honey, add to them tomato paste. Citrus juice, season with ginger and pour 150 ml of water. It is good to dissolve the components of the fill.

8. Send the sauce to the meat pan with onions, cover, cook over low heat for about five minutes.

9. We take out the meat on a plate, fall asleep with sesame seeds. You can lightly fry them beforehand, but separately and in a dry frying pan it will be even tastier.

Meat in Chinese sweet and sour sauce with vegetables

Option vegetable meat in Chinese in a spicy sweet and sour sauce. Here it is mainly used bell pepper and carrot. How juicier vegetables, topics tastier dish succeed.

Ingredients

300 g of any meat;

2 carrots;

1 large pepper;

35 ml soy sauce;

4 cloves of garlic;

Spoon of honey;

10 g of ginger;

30 ml of oil;

20 ml balm. vinegar;

Ripe tomato;

2 spoons of starch.

Cooking

1. We cut the meat, pour half of the soy sauce to it, put the starch and 70 ml of water. Mix it all well, leave for a quarter of an hour. This will be enough for pickling.

2. Saturate the oil with garlic. To do this, simply pour it into the pan, add one clove, cut into several pieces. Fry.

3. Take out the garlic, spread the meat in one layer, but not tightly. Cook until golden brown, transfer to a bowl.

4. We rub the carrots with large straws, you can use a knife for Korean salads. We put it in the pan after the meat. Add a little more oil if necessary.

5. After a minute, we launch the pepper cut into strips to the carrot. We fry until soft.

6. Return the meat to the pan, stir.

7. Prepare the sauce. Mix the grated tomato (it is advisable to remove the seeds) with soy sauce, ginger and garlic cloves that are left, add honey and balsamic vinegar, pour 150 ml of water.

8. We send the sauce to the pan, cook Chinese meat with vegetables for another five minutes, just warm it up well and you're done! Greens are best added directly to the plates.

Meat in Chinese sweet and sour sauce with pineapple

You can take pork for this dish, but veal is also good, chicken goes well with pineapples and sweet and sour sauce.

Ingredients

150 g of onion;

0.7 kg of meat;

300 g canned pineapple;

A spoonful of starch;

a spoonful of flour;

Three tablespoons of tomato paste;

2/3 tablespoons of vinegar;

Soy sauce;

Cooking

1. Cut the meat or poultry into pieces. We combine starch and flour, sprinkle, stir so that the dry mixture is evenly distributed.

2. Now add soy sauce, the amount to taste. If it is not very salty, then you can pour up to 40 ml. Stir, leave to marinate.

3. Warm up some oil. Canned pineapple you need to remove from the marinade in advance so that all the liquid is glassed. Cut into pieces, spread in oil, fry for two minutes.

4. Now you need to take out the pineapples, lay the meat. Cook until lightly browned and immediately add finely chopped onion. You can take it a little less if you are embarrassed by such a quantity. Cook until transparent, return the pineapples.

5. Prepare the sauce. It is enough to mix tomato paste and pineapple marinade, you need about 150-180 grams. You do not need to put sugar, stir and pour the products in a pan. If suddenly the paste is concentrated, then one spoon is enough.

6. Simmer over low heat until the sauce is reduced by half. Can be turned off.

Meat in Chinese sweet and sour sauce (in teriyaki)

Teriyaki is a wonderful sauce in which you can quickly and easily cook meat in Chinese style. This dish has only 4 ingredients, which is its undoubted plus.

Ingredients

400 g pork;

70 g teriyaki;

2 cloves of garlic;

Cooking

We cut meat or chicken, breast is successfully obtained according to this recipe. We make small plates, lightly beat off on both sides.

We spread the meat in hot oil, fry until golden brown, almost until fully cooked.

Place garlic cloves cut in half next to it. As soon as they are fried, discard.

As soon as the pieces are turned over, you can proceed to the sauce. Dilute the teriyaki with half a glass of water. It is better to use boiling water immediately, as the meat does not like sudden changes in temperature.

Pour the sauce, cover, make a minimum fire, simmer the dish for ten minutes. Sprinkle with sesame seeds when serving.

Meat in orange sweet and sour sauce in Chinese style

To prepare the sauce, you will need homemade Orange juice. If the citruses are sweet, then add a little lemon juice or a few grains of concentrated dry acid.

Ingredients

500 g of meat;

180 g juice;

30 ml soy sauce;

1 tsp honey;

30 g of oil;

10 g of garlic;

10 g flour or starch.

Cooking

1. Cut the washed meat into cubes (pork or veal), sprinkle with soy sauce, just a little, leave for twenty minutes.

2. Roll the pieces in flour or just pour, stir. Put in a frying pan, fry the meat until lightly browned.

3. Combine the remaining sauce and orange juice, add chopped garlic and ginger to them, season with honey, dissolve. You can add some pepper for spiciness.

4. Pour the cooked meat orange sauce, bring to a boil quickly. Then the fire must be set to the very minimum, boil the juice by half without a lid.

5. Ready meal garnish with fresh herbs.

Meat in Chinese sweet and sour sauce with eggplant

Another vegetable option delicious meat Chinese style in sweet and sour sauce. Recommended for cooking small eggplants, which are conveniently cut into strips along the length.

Ingredients

300 g eggplant;

600 g of meat;

80 ml soy sauce;

10 g of starch;

10 g of sugar, ginger, garlic;

Half a large lemon;

150 g carrots;

Greens, oil.

Cooking

1. Cut the eggplant first lengthwise into two parts, then each in half again and again. You should get long straws. If the vegetable is bitter, then they need to be soaked, leave for fifteen minutes.

2. We also cut the meat into strips, add starch, which can be replaced with flour, stir, pour soy sauce, about half should go. We also leave for fifteen minutes.

3. Put the eggplants in a hot frying pan with oil, quickly fry until golden brown and take out.

4. Fry the carrots, chopped or grated into strips, also lightly fry.

5. We spread the meat, pre-squeeze it, bring it to readiness, add the prepared carrots and eggplants.

6. Mix 150 ml of water with squeezed sugar lemon juice, ginger and the sauce that remained. Pour into the pan.

7. Cover, warm up the food for about five minutes, the dish can be served.

If the meat of a not very young animal is used for a Chinese dish, then leave it to marinate for a couple of hours, you should also do the same with beef, which is easy to overdry.

If the sauce starts to burn quickly, you need to pour in a little boiling water, stir, set the smallest fire and cover the pan, let the dish simmer until cooked.

Chinese meat is often sprinkled with sesame seeds, it is very beautiful and looks spectacular, but it turns out no less tasty with chopped walnuts.

Asian cuisines have a specific taste. Some of them will seem unusual, others prefer them. Chinese meat in sweet and sour sauce is one of the most typical dishes for these cuisines, but almost everyone likes it, 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. The most commonly used vegetable onion, Bell pepper.
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 preparing 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 smashed 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 dish contains 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 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 the meat in vegetable oil until golden brown, remove it from 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.

Such a dish will appeal not only to lovers of Chinese cuisine, but also to 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.

I recommend it to those who love Chinese food!

My wife and I just love her, and so she decided to cook one of these dishes!

Shred carrots with rhombuses!

Onion cut into thin slices (like apples).

Pepper tear into small pieces.

Remove the core from the garlic and chop finely with a knife.

Cut the meat into thin strips (or thin layers). The meat should not be very thawed, so it will be easier for you to chop it.

When everything is cut, put the pan on the fire and pour oil into it. While it is heating, dilute a tablespoon of starch with cold water.

We throw our meat into a hot frying pan, salt it and pepper it. We stir constantly.

As soon as the water boils away from the meat, pour in a tablespoon of soy sauce and diluted starch. Throw in carrots. Don't forget to keep stirring!

You can add starch and soy sauce a few more times, because it is better if the carrots are well stewed. Throw onions. Again add soy sauce and starch, stir constantly! In general, this dish is cooked on an open fire, and it must be constantly stirred! Even if you cook it on the stove, don't forget about it.

We mix everything. Pour vinegar into a tablespoon over the pan and pour a tablespoon of water on top of it. Mix everything again. Add the remaining starch, a spoonful of soy sauce, bell pepper. We mix. Add the remaining garlic.

Let's taste it. If salt is low, add another tablespoon of soy sauce. If it's too sour, add honey (you can use sugar), if it's too sweet, add a little vinegar. In general, do not strain the receptors, but eat! For example, we immediately ate everything, we even forgot to take a picture of the dish on a plate!

Bon appetit!!!

National Chinese cuisine is especially popular in Russia. Gourmets have long appreciated all of her positive traits and unusual original dishes. One of the most beloved and often ordered in Chinese restaurants is meat cooked in a special way. It is fried in batter over high heat, and the highlight of this recipe is a special sauce with an interesting sweet and sour taste. If you know all the subtleties, then there is absolutely nothing difficult in its preparation. Read also meat recipe for February 23.

Chinese sweet and sour meat

Required Ingredients:

pork - 0.5 kg
table wine - 3 tbsp. l.
refined vegetable oil
ground black pepper

Sauce

sugar - 4 tbsp. l.
ketchup (necessarily mild) - 200-250g.
soy sauce - 1 tbsp. l.
apple cider vinegar - 2 tbsp. l.

Batter

starch (can be replaced with flour) - 100 gr.
chicken egg - 1 pc.

Cooking method:

For this Chinese dish, the meat is cut into thin sticks of medium length. This must be done necessarily across the fibers. After that, the chopped pork is briefly placed in a bowl of wine, 5-7 minutes will be enough. If the meat was previously frozen, then in order to make it more convenient to cut, you do not need to defrost it to the end.
Now we are preparing the batter, for this, beat the egg with a fork or whisk and gradually add flour or starch, be sure to break all the lumps. The batter should be similar in consistency to thick sour cream.
In order to cook meat in batter in Chinese style, you will need a deep frying pan, because the dish will be fried over high heat and hot oil may splatter. And it is best to use a special frying pan for this purpose, which in China is called a wok. It heats up very quickly and retains heat for a long time.
Place a deep frying pan over high heat. Now pour refined vegetable oil into it. You need quite a lot of it, because the meat will be deep-fried.
The oil should boil, if it splashes a lot, then we make the fire a little less.
Dip each piece of pork in batter on all sides and carefully place in boiling oil. It is necessary to do this in small portions so that it is completely fried and not damp inside.
When all the meat becomes golden in color, you can put the entire portion in a pan and fry again, just add quite a bit of oil.

Chinese sweet and sour meat sauce

Pour into the pan a small amount of vegetable oil and put on a strong fire.
As soon as the oil is hot, you can send ketchup there and, stirring constantly, pour soy sauce into the pan.
When we mix these two ingredients, you can add sugar and apple cider vinegar.
Remove the pan from the heat once the sugar has completely dissolved. Sweet and sour sauce ready.

Spread meat in Chinese style in batter on big dish and pour generously with the resulting sweet and sour sauce. Can be served as a side dish boiled potatoes, rice or puree. Now you can see for yourself in order to try the national Chinese dish, it is not necessary to go to China or visit an expensive restaurant.

Pork with pineapple, step by step recipe with photo on New Year 2015 How to cook chicken with apples and dried apricots in the oven How to cook delicious pancakes on milk, kefir and water

Chinese food has always seemed to me something completely unreproducible at home. It turned out delicious, but “not that”. And finally I came across real recipe, and I got one to one, like in a restaurant, pork in sweet and sour sauce. Chinese cuisine It turned out to be not only simple, but also very budget-friendly! From a small piece of pork I got a hefty frying pan prepared food. When I calculated the cost of the products and compared them with the price of four restaurant servings, I experienced a feeling close to delight. The benefit came out ten times, no less! Once again I am convinced that we pay a multiple price for the most trivial inability to cook. It is clear that I will hardly ever order such food. And I cooked myself pork in sweet and sour sauce three times already. For one week. My husband asks for more and more, and I'm glad. This is a fun job and very rewarding.

Ingredients:

Pork - 400 grams,
Soy sauce - 4 tablespoons,
Fresh ginger root - 3 cm,
Sugar - 1/2 teaspoon
Odorless vegetable oil for deep-frying - 600-800 ml

Egg white - 1 piece,
Starch - 25-30 grams,
Water - 6 tablespoons,

For sweet and sour sauce:

Sweet pepper of any color - 1 large,
Onion - 1 medium size,
Pineapples - 7 compote rings or 200 grams of fresh,
Tomato paste - 2 tablespoons,
Sugar - 1 heaping tablespoon

How to cook Chinese pork in sweet and sour sauce

1. Marinate meat in ginger-soy sauce for at least an hour.

Pork for this dish is better to take low-fat, or cut fat from it. It is not necessary to care about the aesthetics of the piece at all, since we will cut it finely enough so that it has time to fully deep-fried and does not burn on the outside.

Put the meat in a large bowl, pour over the soy sauce. Three ginger on a fine grater - while the hard fibers will remain in your palm - you do not need to put them in the meat. We add some sugar. Mix the meat with the sauce with your hands until the mass becomes uniform in color. We cover with a lid. In this form, the meat can stand in the refrigerator for at least 8 hours, but after an hour you can start frying it.

2. Deep fry meat in starch batter.

Starch batter on egg white is one of the main identification marks by which we immediately distinguish " Chinese food". Although I suspect that you, like me, had no idea about this before. It is done quite simply. Separated from the yolk is driven into a large bowl egg white. Diluted with water. And then the starch is poured in. It mixes easily with a fork, and even easier with a whisk. There is no need to salt the batter - it will soak in sweet and sour sauce.

The most difficult thing for me personally in cooking meat in Chinese style is always the moment of pouring a whole bottle into a saucepan sunflower oil. I understand everything - oil costs three kopecks compared to the amounts that we used to pay for ready-made Chinese food, but so far the stereotype is stronger than me. It is convenient to deep-fry meat in the most ordinary Teflon pan. The heating is less than with conventional frying, so nothing will be done to the Teflon. When the oil is hot, spread the meat in batter in portions so that it turns out in one layer. Keep in mind that the meat immediately falls to the bottom and, if you use non-stick cookware, tends to stick to it. So you need to pry it with a slotted spoon and mix occasionally. Cooking time for one serving is 10 minutes.

And then the meat must be put either on a paper towel or in a sieve so that excess oil is drained.

3. Prepare sweet and sour sauce.

It's also a very simple sauce. And his cunning is in the little things that are easy to do. They just need to be known. So let's get a frying pan. Pour some oil on it. Peel and finely chop the ginger root (1-2 cm) and chili pepper (if you have it and if you like it). Put in oil and fry, stirring a couple of times. Wash the onions, peel and cut into large cubes. (The size of the side is about a centimeter). We do the same with sweet peppers and pineapples.

I put everything in the pan. Fry for 5-7 minutes, stirring occasionally. Add tomato paste, a tablespoon of sugar, mix, dilute with water. We stir, we try. My sauce was quite sour, so I didn't add vinegar to it.

Bring everything to a boil. We make a talker from half a teaspoon of starch and two tablespoons of water. Pour into boiling sauce, stir. The starch will react with the boiling water and brew. The sauce will thicken immediately. There is no need to cook it further. Turn off the heat if you haven't cooked all of the pork yet, otherwise the sauce may burn.

4. Mix the fried pork with the sauce.

When all the pork is ready, put it in the sauce, mix and warm over medium heat for two minutes.

All! Enjoy!

You can see all the subtleties of cooking in this video: