What is sweet and acidic mixed frying?

Sweet and sour frying is a way to prepare vegetables and often meat in a hot pan or wok. Sweet and acidic taste can be achieved in many ways, although the most basic version is a combination of vinegar, soy sauce and sugar. Meat and vegetables are fried until they are finished, after which the sweet and sour sauce close to the end of cooking, so that it does not burn; Meat is sometimes marinated before frying. The tradition that was popular in Chinese -style restaurants is to color the sauce with some tomato sauce or ketchup to make it a bright red -orange shade. Although food was produced in China, it has gained popularity in many countries around the world and has been adapted to non -acting cuisine. Components such as broccoli, onions, green beans, peppers, peas and mushrooms are commonly found in frying. The more typical Asian-stelled ingredients that can be used include Baby corn, bamboo shoots, water chestnuts and crushed Chinese cabbage. Cooking frying is a relatively fast process so vegetables should be all beforeEm cut to be ready to add to the pan as needed. Having each vegetable cut into pieces of similar size will help ensure that everything cooked at the same speed.

The meat used is usually chicken, pork or beef. The texture of the bowl goes well with boned cuts, which are cut into pieces of bite size corresponding to the size of the vegetable. Some recipes require the meat to be marinated in soy sauce and ginger before cooking, while others have a corn starch, so that sweet and sour sauce the fried sauce holds on the surface and brown.

Real sweet and sour sauce The fried sauce can be made of many ingredients. Vinegar and sugar can form a basic sweet and sour taste. Sugar can be replaced with sliced ​​fruit such as mango or pineapple. Other sweet flavors for the sauce include dry sherry, fruit canned or fruit juice. CureThe element is almost always vinegar or acidic fruit juice, although hoisin sauce can be used for a finer taste.

The cooking process for sweet and sour frying begins with rapid cooking of meat in a hot pan and its removal as soon as it is done. The vegetables are then added and cooked. The sweet and sour sauce is poured and allowed to cook for a moment before the meat is re -inserted into the pan and covered with sauce. The corn starch of the porridge is often added to thickening the sauce, helping brown meat and the whole food glitters with sweet glaze. Completed sweet and acid mixed frying can be served separately or with white rice.