Sweet sauces: types, methods of preparation, recipes

In any dish made from certain products, not only their freshness and quality are important, but also the harmony of their combination. If the products are already perfectly selected, the matter remains small. You have to prepare a sauce that can maximally emphasize the individuality and character of the food you prepare. A good, truly skillfully prepared sauce can sometimes not only improve the taste of a dish, but also save it if it was accidentally or through ignorance/inexperience spoiled by the cook. Do not assume that sauces are prepared only for meat or fish dishes. In the field of sweets and desserts, sauces occupy by no means the last position and are in great demand today among many sweet tooths! If you are preparing an apple pie or any other, you can complement it with a bright and tasty vanilla strudel sauce, the recipe of which will not force you to waste a lot of time.

Cooking features

The difficulty of preparing sweet and sour sauce largely depends on the recipe chosen. There are simple options when a minimum set of ingredients is required, and they only need to be mixed together. There are more complex recipes where it is important to follow the instructions exactly and not violate the ratio of components in order to obtain a balanced taste and pleasant consistency. Due to the wide variety of recipes, there are few uniform rules for preparing sweet and sour sauce, but they still exist.

The most delicious sweet and sour sauce is made from fresh fruits and vegetables, and their quality plays an important role.
The consistency of the sauce is determined by the recipe. Some options involve obtaining the sauce with the smoothest possible consistency, in which case it is ground through a sieve; in other cases, it is enough to grind the ingredients included in the sauce with a blender; in others, you need to cut the ingredients with a knife so that their pieces are included in the sauce. The recommended method of grinding food must be followed, otherwise the taste of the sauce will not be exactly what is required.
Very often, starch is used to thicken the sauce. It should not be poured directly into the hot mass, since in this case it is impossible to avoid the formation of lumps. To avoid this trouble, starch is first diluted in cool water and only then poured into the cooking sauce in a thin stream, while stirring the sauce itself with a spoon or spatula. It is also worth keeping in mind that after cooling, the sauce to which starch was added will be thicker than when it was hot.

Aluminum cookware is not suitable for preparing sweet and sour sauces. This material oxidizes upon contact with acidic foods, causing harmful substances to enter the food. Sweet and sour sauce can be used in two forms: if it is hot, it replaces gravy, and cold sauce is served separately with meat or other dishes.

Pastry sauces: a sweet addition to desserts

Sauces in the culinary world serve as an indicator of the sophistication and professionalism of chefs. They emphasize the taste of dishes and add juiciness. In addition, it is the sauces that indicate the specific features and status of the national cuisine. The cuisine of France became the trendsetter and ancestor of sauce fashion. It is the French national cuisine that has maintained its status as delicate and subtle in terms of taste and presentation of dishes for many centuries. The French gave the world countless gastronomic masterpieces, one of which were all kinds of sauces. Sauces are prepared and served in different ways and for a wide variety of dishes: fish, meat, vegetables, seafood, snacks and sweet treats. Dessert sauces can be highlighted as a separate line.

Sauce for sweets

Everyone knows that a spoonful of aromatic raspberry or strawberry jam changes the taste of boring semolina and oatmeal, casserole or cottage cheese. And pancakes and pancakes in a duet with berry jam or sour cream look so appetizing that the waiters sometimes do not have time to bring new portions - the plates are emptied at lightning speed. Today, a variety of toppings are used to decorate sweets as a tasty addition to baked goods.

In professional confectionery production, there is the concept of topping sauce - a sweet confectionery sauce. Sweet sauces are intended for serving with biscuits and flour dishes, fresh sliced fruits and fruit salads, cottage cheese, ice cream, baked fruit and cereal-based desserts. Confectionery sauces help add a “zest”, enrich and enhance the taste of the dessert. In terms of composition , oouss can be simple, multi-component and at the same time always refined. To prepare them, professional confectionery equipment

The raw materials for preparing confectionery sauces are berries and fruits, jam and honey, milk, cream, coffee, cocoa, chocolate, as well as cognac, liqueur, vermouth and nuts. Sauces are prepared in different ways, including without the use of thickeners, by boiling the fruit base to a certain thickness. After cooking, the mass is rubbed using special machines, starch and, if necessary, gelling agents are added. Sugar is used as thickeners and sweeteners - the syrup is boiled, and the consistency of the sauce is formed with the help of whipped cream, proteins, flour, butter, starch and powdered sugar. Buy a pastry mixer

A must for making sweet sauces. To give the sauce a special aroma, spices are used: cinnamon, vanillin, citrus zest, cardamom, etc. Sauces are used both hot and cold when preparing desserts, cocktails, as well as coffee and decorating baked goods. Topping sauces have gained unprecedented popularity in Western cooking, and today they are widely used in our confectionery world.

Sweet additives in the form of a thick sauce play an important role in the formation of baked goods and other desserts. Sauces are used at the final stage of cooking, for decoration and presentation of delicacies. But sweet sauces serve not only the function of tasty decoration. Toppings of this type have an exceptional aroma and taste, thanks to which the products acquire a special charm. When making topping sauces, only high-quality natural ingredients are used, thanks to which desserts with a sweet topping sauce acquire an exquisite taste and leave a delicate aftertaste.

Professional bakers and confectioners using topping sauce and equipment for various confectionery products

, create culinary masterpieces. Sometimes a spoon can’t lift such bright and appetizing products—it’s a shame to destroy all the beauty. The consistency of the sauces is thick, so the patterns of sweet sauce applied to the dish retain their shape.

A dessert dish decorated with confectionery sauce takes on a different appearance. A dessert with a sweet mesh and patterns becomes bright, rich and attractive. Puddings, casseroles, ice cream and pancakes with colorful toppings are in great demand among customers. Experienced restaurateurs and owners of catering and manufacturing enterprises know for sure that even a dish with amazing taste characteristics without additional decoration will not attract the attention of visitors.

A variety of bright topping sauces are a modern and very popular type of sweet product for decorating dishes. Topping sauces also bring economic benefits to food businesses. After all, desserts with added sauce are more expensive than regular ones. Using pastry sauce will take your business to the next level.

Variety of pastry sauces

Among the wide selection of topping sauces, berry ones are popular (cherry and strawberry are the most aromatic berries for sauce); chocolate and caramel give the delicacies a special piquancy, coffee and vanilla have a subtle aroma, and, of course, original confectionery sauces (cranberry and maple).

With the help of a delicious sauce and the masterful work of pastry chefs, ordinary baked goods are transformed into exquisite dessert dishes. equipment for baking sweet pies also helps with this.

. Fruit and berry sauces will help diversify the range of tasty dishes, introduce new notes and offer different taste variations of familiar sweets. Fruit, chocolate, vanilla, and berry sauces are ideal for cereals and milk-based products, baked goods and all desserts.

Chocolate sauces look great on a variety of foods and give them a delicious taste. Sauces based on berries and fruits are good in combination with pancakes and pancakes, porridges, casseroles, etc. To add piquancy to the treat, spices, wines and cognacs are added to the sauce. Sweet sauces for confectionery products and baked goods will not spoil the taste, but will only emphasize the taste of the products.

For chocolate lovers, offer desserts topped with dark or milk chocolate sauce. Fruit and berry flavors of grapes, cherries, apricots, apples, and pears are considered traditional for confectionery decoration. You can surprise your customers with new flavors with sauces flavored like melon, mint, mango, kiwi, pineapple, and coconut. Such sauces are distinguished by the aroma characteristic of fresh fruits and berries. equipment for
the production of sweet buns
and a variety of pastries in your professional kitchen

Special thick sweet topping sauces for decorating cakes, ice cream, puddings and other confectionery products are ideal for decorating and original addition to desserts. When decorated with pastry sauce, even a simple piece of pie turns into a real work of art. Sweet sauces go well with other types of confectionery decorations - whipped cream, nuts, sprinkles and other additives. With simple sweet sauces you can easily diversify the dessert menu of your menu.

In the online store PEKARI.RU you can choose and buy a set of equipment for a confectionery shop

and bakeries.
The catalog presents modern baking equipment from leading Russian and foreign manufacturing companies. We have favorable conditions for purchasing equipment on credit and leasing. We will help you select all the necessary equipment for successful and uninterrupted operation. To pamper customers with new mouth-watering delicacies, you will need various pieces of baking and confectionery equipment, specialized equipment, as well as professional ovens - the most important equipment for baking pastries and cakes
.

A simple recipe for sweet and sour sauce

sugar – 40 g;
ketchup or tomato paste – 40 ml;
soy sauce – 5 ml;
spices - to taste;
starch - a pinch;
water – 20 ml.

Cooking method:

Dilute the starch with water.
Mix ketchup with soy sauce, vinegar and sugar.
Heat the mixture in a water bath, pour in the starch.
After a couple of minutes, add the spices, heat the sauce for another minute and remove from the heat.

Once cooled, the sauce can be served. It can be prepared without starch, but this will change the consistency slightly. This will not affect the taste of the sauce. In this case, all the ingredients are simply mixed together. So this sweet and sour sauce recipe is the easiest one you can find.

Heat treatment of the sauce

Chicken wings, breast, nuggets, or even grilled chicken - how delicious it all is with sweet and sour sauce! Does it need to be heat treated, or are there quick recipes without processing?

Depends on the recipe. Heat-treated sauce is thicker and has a more pleasant consistency. But unprocessed - faster and easier, and it also retains more vitamins and beneficial microelements. So choose a recipe to suit your tastes, and try several variations to see which one you like best!

Chinese sweet and sour sauce recipe

ginger root – 20 g;
brown sugar – 100 g;
ketchup – 100 ml;
water – 100 ml;
soy sauce – 100 ml;
garlic – 3 cloves;
vegetable oil – 60 ml;
apple cider vinegar (6 percent) – 20 ml;
starch – 20 g;
onions – 100 g;
fruit juice (apple or orange) – 150 ml.

Cooking method:

Peel the onion and garlic, cut them into small pieces.
Peel and grate the ginger root.
Heat vegetable oil in a frying pan, fry the onion in it until soft, transfer it to a bowl.
Place the onion in place of the garlic and fry it for 2-3 minutes.
Remove the garlic from the onion, lightly fry the ginger in a frying pan, add the onion and garlic to it.
Mix fruit juice with soy sauce and vinegar, dilute ketchup with this liquid. Add sugar and stir.
Pour the resulting mixture into the pan with vegetables. Bring it to a boil over low heat.
Dissolve starch in cool water. Pour it into the sauce, stirring it constantly. Continue cooking, stirring, until the sauce begins to thicken.
Remove the sauce from the heat and cool.

Sweet and sour sauce prepared according to a Chinese recipe is suitable not only for sushi and rolls. You can serve any fish dishes or rice with it. Some housewives also use it as a seasoning for soups.

Sour sauce for fish

Sauce recipe: a glass of fish broth, a tablespoon of flour, 2 tablespoons of vegetable oil, 3 egg yolks, 2-3 cloves of garlic, 2 tablespoons of 3% vinegar. Salt, pepper, sugar to taste.

Peel the garlic, pass through a hand press, pour in vinegar.

Vinegar will give the finished fish sauce a slight sour taste, which can be partially neutralized by adding sugar to taste to the sauce recipe.

Fry the flour in a frying pan in vegetable oil, add the fish broth, prepared sour-garlic sauce, salt and pepper.

Stir the sauce and cook over low heat for 5-7 minutes.

Remove the dishes from the stove and pour the egg yolks into the slightly cooled gravy, stirring.

Ready-made sour sauce is suitable for boiled and fried fish. The gravy can be served with stewed vegetable and fish dishes, and unleavened side dishes.

You can also replace the fish broth in the recipe with meat broth. To prepare the base of the sauce, a solution of a bouillon cube selected to taste in a glass of water is suitable.

Spicy sweet and sour sauce recipe

pickled cucumber – 100 g;
vegetable oil – 20 ml;
potato starch – 10 g;
apple cider vinegar (6 percent) – 5 ml;
cognac – 10 ml;
tomato paste – 35 g;
sugar – 10 g;
water – 40 ml;
dried ginger - a pinch.

Cooking method:

Cut the pickled cucumber into cubes as small as possible.
In a separate bowl, mix vinegar, cognac, sugar and tomato paste. Whisk this mixture. Add ginger to taste. You can add a little salt.
Heat oil in a frying pan and add pickled cucumber slices. Simmer them for 5 minutes, stirring.
Pour the tomato mixture over the cucumbers and continue to simmer for another 5 minutes.
Dissolve starch in water and pour into the pan with the sauce. Stir without removing from heat until the sauce becomes noticeably thicker.

A spicy sweet and sour sauce goes best with meat. It can be served cold on its own or used hot as a gravy.

Sweet and sour currant sauce

red currant – 100 g;
water – 100 ml;
onions – 50 g;
butter – 25 g;
mint – 2–3 leaves;
cherry leaves – 2–3 pcs.;
allspice peas – 3 pcs.;
cloves – 2 pcs.;
salt, sugar - to taste.

Cooking method:

Sort the currants, remove them from the branches, rinse and dry, placing them on a clean cloth.
Place the currants in a bowl, add sugar and add water. You can take as much sugar as you see fit, but not less than a tablespoon.
Add mint and cherry leaves, cloves and pepper to the currants. Add some salt.
Place the pan with currants on the fire and cook for 10–15 minutes.
Rub the resulting sauce through a sieve, first removing and discarding the mint, cherry leaves, pepper and cloves.
Peel and finely chop the onion and add it to the sauce.
Place the sauce on the fire and simmer until the onion in it becomes soft.

After this, the sauce will remain to cool. It will be quite thick, since red currants contain a component that promotes the formation of jelly. This sauce works best with poultry, but can be served with any type of meat.

Sweet and sour sauce is a popular seasoning in both European and Asian cuisine. It goes well with fish, meat, and poultry. It is easy to prepare it at home with your own hands.

Sauce is a decoration and an excellent addition to any dish of meat, seafood, vegetables, as well as pasta and cereals. It helps to reveal the taste of products, giving them unique shades.

Sauces can be sour, sweet, piquant, spicy. The most popular are those that are able to reveal the aroma and increase appetite, and sweet and sour dressings for dishes are excellent for this purpose.

After, or better yet, before preparing the main dish, you should think about creating a sauce for it. An acidic additive will make the taste too “harsh”, and a sweet dressing will become cloying. The best way is to combine these two basic tastes into one indescribable and aromatic one. To create a classic, very rich sweet and sour sauce you will need:

2 tbsp. l. lean oil, wine (dry white), water, sugar and soy sauce;
150 g onion;
½ part ginger root (50 g);
10 garlic;
½ tbsp. orange (lemon) juice;
50 ml ketchup;
1 tbsp. l. starch, vinegar (apple 3%).

It only takes twenty minutes to make a great sweet and sour addition to a meat or vegetable dish, and 100 grams of it will contain 112 kcal.

The entire creation process is very simple. First you need to peel the garlic, ginger and onion, chop them finely. In this case, it is easier to grate the ginger. Fry these ingredients in oil in a frying pan until they acquire a golden color.

In a saucepan (deep saucepan), mix wine, vinegar, ketchup, soy sauce, juice and sugar until completely dissolved. Then add the vegetables from the frying pan and place the preparation on the stove. The fire should be medium. At the same time, dissolve the starch in water and add to the boiling sauce.

Cook until thickened, reducing heat. After finishing cooking, strain and cool before serving.

Dessert sauce for any baked goods

The sauce is, in its own way, a condiment in liquid form. Nowadays it is so popular that almost no dish can do without it. The sauce can give food a bright taste, aroma, make the dish more attractive or diversify the food from the same products.

Sweet dessert sauces are used to serve a variety of culinary creations, caramelized fruits, various casseroles, profiteroles, and other sweet delicacies. Depending on the ingredients involved in the preparation, sauces can be quite varied: creamy, caramel, fruit and berry, chocolate.

Dessert sauce can turn a simple biscuit or cupcake into an elegant delicacy that will not leave any sweet tooth indifferent.

Print recipe

Dessert sauces

Dish

sauces

Portions

Ingredients

for orange sauce

3 tbsp. fine crystalline sugar
2 tsp arrowroot (or cornstarch)
300 ml. Orange juice
1/2 pcs. grated orange zest

for chocolate sauce

300 gr. dark chocolate
175 ml. heavy cream
2 tbsp. light molasses or honey

for caramel sauce

125 gr. butter
350 gr. light brown sugar
3 tbsp. light molasses or honey
410 gr. condensed milk
1 tsp vanilla extract

for jam sauce

1 tsp arrowroot (or cornstarch)
2 tsp lemon juice
250 gr. jam
100 ml. orange water

for the rum sauce

25 gr. butter
25 gr. fine crystalline sugar
1 tbsp. starch
300 ml. milk
3 tbsp. rum

Dish

sauces

Portions

Ingredients

for orange sauce

3 tbsp. fine crystalline sugar
2 tsp arrowroot (or cornstarch)
300 ml. Orange juice
1/2 pcs. grated orange zest

for chocolate sauce

300 gr. dark chocolate
175 ml. heavy cream
2 tbsp. light molasses or honey

for caramel sauce

125 gr. butter
350 gr. light brown sugar
3 tbsp. light molasses or honey
410 gr. condensed milk
1 tsp vanilla extract

for jam sauce

1 tsp arrowroot (or cornstarch)
2 tsp lemon juice
250 gr. jam
100 ml. orange water

for the rum sauce

25 gr. butter
25 gr. fine crystalline sugar
1 tbsp. starch
300 ml. milk
3 tbsp. rum

Instructions

Orange sauce:

pour 3 tablespoons of granulated sugar into a bowl, add 2 teaspoons of arrowroot (can be replaced with corn starch), pour in a small amount of orange juice and mix well. Pour the rest of the juice into a saucepan, add the grated zest of half an orange and place on low heat until it boils, but not violently. Without removing from the heat, stir in the mixture of sugar, arrowroot and juice. Stirring constantly, cook until thickened.

Chocolate sauce:

Take 300 g of dark chocolate and divide it into small parts, put them in a saucepan, add 175 ml of heavy cream, 2 tablespoons of light molasses (can be replaced with honey) and a ball of butter. Place in a water bath until the mixture is smooth.

Caramel sauce:

melt 125 g butter in a heatproof bowl, add 350 g brown sugar, 2 tablespoons light molasses (can be replaced with honey), 2 tablespoons water and 410 g condensed milk. Keep on low heat until it thickens and turns light brown. Don't forget to stir. Finally, add 1 teaspoon of vanilla extract.

Jam sauce:

mix 1 tsp in a bowl. arrowroot (can be replaced with cornstarch) with 2 tsp. lemon juice. Add 0.1 liters of water to 250 g of jam and heat over low heat. Add the arrowroot mixture without removing from the heat, stirring constantly, until the sauce thickens.

Rum sauce:

melt 25 g of butter in a heat-resistant bowl, add a mixture of 1 tbsp. l. starch and 25 g granulated sugar. Add 0.3 liters of milk. Stirring constantly, keep the sauce over low heat until it thickens. At the end add 3 tbsp. l rum and stir.

Tip For baking, use small silicone molds. The baking time for the biscuit is about 40 minutes at 160 degrees.

Sweet and sour sauce: the simplest recipe

The simplest and easiest dressing for any dish is actually a sweet sauce with sufficient sourness. Most of the ingredients included in its composition can be found in every kitchen. To create a wonderful and very easy to prepare sauce you will need:

1 tbsp each tomato paste, sugar, soy sauce, vinegar;
60 ml lemon juice;
80 ml water (boiled);
1 tsp corn flour.

Just prepare all the necessary ingredients and the aromatic, tasty sauce will be ready in ten minutes. The calorie content of such a dressing for a dish of meat, seafood and vegetables is 90 kcal per 100 g.

In a small saucepan you will need to mix juice, vinegar, tomato paste, soy sauce. Then add sugar and dissolve it in the resulting mixture, and separately mix the flour with water and add to the rest of the ingredients.

Place the dishes on the stove, the fire should be reduced as much as possible. Throughout the entire thermal process, the dish must be constantly stirred, and after waiting for the required thickness to be obtained, turn it off and cool.

Vanilla sauce for pancakes

This delicious sauce is great for pancakes, pancakes and other hot homemade baked goods.

We will need:

Cream – 250 ml;
Milk - 1 glass;
Sugar - 1 cup;
Vanilla sugar – 1 sachet;
Starch – 2 tablespoons;
Egg - 4 pieces;
Salt – 1 pinch.

Preparation:

To prepare the sauce we will need the freshest eggs. We break them, carefully separate the yolks from the whites;
Mix the yolks with sugar, beat them until smooth, add starch, vanillin, and salt. Continue beating until it turns white;
Pour the cream into the resulting mixture, mix everything again;
Pour the milk into a saucepan, put it on medium heat, and heat it up. As soon as it begins to boil and increase in volume, quickly remove from heat;
Pour the hot milk into the creamy yolk mixture in a thin stream, stirring continuously. We will get a thick sauce of golden cream color, let it cool. Ready! Hot pancakes with such a tender and sweet gravy are a huge hit.

Sweet and sour plum sauce

The game itself is a bit dry, so many hunting enthusiasts know how to properly marinate poultry meat and what sauces and dressings to serve the finished dish with. Such meat products are best combined with aromatic sweet and sour additions, presented in the form of a thick sauce made from fruits and berries. To make this plum dressing for game you will need:

plums – 250 g;
bell pepper – 150 g;
garlic – 15 g;
mixture of peppers, fine salt - 3 g each;
sugar – 10 g;
refined lean oil – 15 ml;
vinegar (5% apple) – 10 ml.

A rich, satisfying, bright burgundy sauce is prepared in forty minutes and contains 85 kcal per 100 grams.

Grind pitted plums and pepper into separate containers, grinding them into puree. Place the plum puree in a deep bowl on the stove and cook over low heat for seven minutes after it starts boiling. Then add chopped pepper, and then after another five minutes, crushed garlic under pressure.

After the dish has acquired viscosity and thickness, add salt and sugar. Throughout the cooking process, you will need to stir the fruit and vegetable mixture periodically. After another couple of minutes, pour in the vinegar. After keeping the sauce on the stove for another three minutes, add the garlic and pepper mixture.

Stir the aromatic mass for the last time, wait for it to boil and turn it off. This plum sauce can be poured into jars and sealed for the winter.

Chinese sweet and sour sauce

The Chinese version of making sweet and sour sauce is extremely popular. This dressing for the main dish of meat, fish, grilled vegetables is prepared very quickly and easily. To create Chinese sauce you will need:

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

To prepare the classic version of the Chinese aromatic dressing, you only need fifteen minutes, and one hundred grams of it will contain 195 kcal.

The principle of creating a wonderful dressing for any second dish is very simple. In one container where the dish will be cooked, mix tomato puree, vinegar, sugar and soy sauce.

Next, the dishes are placed on the stove, the mixture is brought to a boil and water is poured into it very slowly in a thin stream, in which the starch must first be mixed. After five minutes, the dish should have the required consistency. Oil is poured into it, the sauce is mixed and cooled.

Recipe for sweet and sour sauce like McDonald's

In every city, big and even small, you can find a popular McDonald's. The menu of this catering establishment includes a sauce that can be made at home. To create this sweet and sour dish you will need:

70 g each of peach and apricot jam;
2 tbsp. spoons of syrup (corn) and water;
5 g each mustard, soy sauce;
15 g starch;
1 pinch of salt;
1 clove of garlic;
20 ml vinegar (wine).

It takes fifteen minutes to get a sauce that tastes almost identical to its McDonald's counterpart. 100 grams of sweet and sour dressing contains 156 kcal.

The biggest advantage of homemade sauce is that it is gluten-free and soy-free. To prepare it, you need to grind two types of confiture (a type of jam, jam with the natural color of the fruit), syrup, soy sauce, mustard, chopped garlic, starch, vinegar in a blender until smooth and puree.

Bring the resulting puree to a boil in a saucepan. Pour in water slowly and simmer the sauce for seven minutes, stirring constantly so that it does not burn. Add salt only if necessary.

How to prepare sweet and sour sauce for the winter

In the cold winter season, you can perfectly complement and improve the taste of unleavened boiled meat or make fatty foods easily digestible with the help of a sweet-sour, slightly spicy sauce prepared in the summer. To create such a fragrant, unusual and piquant preparation for the winter you will need:

fresh ripe tomatoes – 500 g;
onion – 400 g;
red salad pepper – 0.9 kg;
hot pepper – 100 g;
sugar, vinegar (5%) – 1 tbsp.;
oil (olive or sunflower, but refined) – 150 ml;
spices (cinnamon, paprika, ginger) – 5 g each;
black peppercorns – 6 pcs.;
cloves – 2 pcs.

Compared to other sauces, this one takes much longer to prepare - two and a half hours, but its shelf life is significantly increased. The wonderful winter preparation contains 108 kilocalories. in 100 grams of food.

All vegetables necessary for the aromatic dressing need to be washed, seeds removed from the pepper and cut into pieces. Then chop the tomatoes, sweet and hot peppers, and onions using a food processor or meat grinder.

Place the vegetable mass in a saucepan, add peppercorns, ginger, cloves, and oil. Bring to a boil on the stove and simmer, uncovered, for thirty minutes. Then add sugar, vinegar, cinnamon and paprika.

After this, you need to boil the sauce for another hour and a half, and then pour it into jars and roll it up, after removing the peppercorns and cloves. Store in a room at standard temperature so that it is neither hot nor cold.

Pork meat in sweet and sour sauce

Very few people know that pork, cooked in a fragrant sweet and sour sauce, is actually a traditional dish in China. The dressing for the meat should also be a little spicy and contain vegetables along with fruits. To create a wonderful pork dish you will need:

pork pulp – 350 g;
vegetable oil – 0.4 l;
corn starch – 100 g;
broth – 150 ml;
water – ¼ cup;
vinegar (apple) – 20 ml;
chicken egg – 1 pc.;
green onion feathers – 30 g;
tomato paste – 25 g;
soy sauce, sugar, wine (rice) - 1 tbsp each;
carrots – 100 g;
boiling water (for carrots) – 200 ml;
orange – 1/2 part;
salad pepper – 150 g.

If you pre-marinate the meat, the main cooking process will take about an hour with a total nutritional value of one hundred grams, expressed in 204 kcal.

The carrots should be cut into cubes and boiled for 3 minutes in boiling water. The meat is also chopped into portioned pieces, cubes, and then marinated in wine and soy sauce for thirty minutes.

The egg must be beaten with starch. Dip each piece of pork into the egg mixture. Heat the oil and fry the meat in it. Afterwards, place the fried pieces on paper to remove excess fat. In a separate container, mix broth, vinegar, sugar and paste.

Bring the sauce mass to a boil in a deep cauldron, and then put carrots, onions and peppers into it, which must first be chopped. The sauce is mixed with vegetables. A quarter glass of water and meat are added to it. The orange is cut into slices and placed on the surface of the pork. The dish must be heated, avoiding boiling, and served.

Sour sauce with olive oil

Sauce recipe: 2 chicken eggs, half a glass of olive oil, a tablespoon of lemon juice and finely chopped parsley. Salt, spices to taste.

To prepare the sour sauce, hard-boil the eggs, separate the egg yolks, mash with a fork, and pour into a saucepan.

Whisk the egg yolks and parsley with the olive oil.

Add salt, pepper, and lemon juice to the butter sauce with egg yolks. Whisk the composition.

Sour sauce with olive oil is suitable for adding a side dish to fried and baked fish and meat; various fish, meat and vegetable snacks.

Chicken in sweet and sour sauce

Pineapples, which are part of the sweet and sour sauce, help convey the deliciously delicate flavor of the chicken. The preparation of the dish is divided into several stages (marinating and preparing the chicken, preparing the sauce and stewing the meat in it) and is not at all complicated as many people think. To create chicken with such a fragrant addition you will need:

chicken fillet – 0.5 kg;
sweet pepper, onion – 100 g each;
egg – 1 pc.;
starch, pineapple (canned) – 70 g each;
sunflower oil (odorless) – 100 ml;
sugar, tomato paste - 30 g each;
soy sauce, vinegar - 20 ml each;
salt – 5 g.

To reduce cooking time, you can do all processes in parallel, but this will be a little more complicated. It takes an hour and a half to create the dish, and 100 grams will contain 226 kcal.

Cut the chicken fillet into pieces and marinate in soy sauce, sprinkled with a little salt for twenty minutes. In a deep bowl, mix the egg and starch.

Heat the oil in a saucepan. Before frying, dip the chicken in the egg-starch mixture.

You need to fry, turning often, stirring, for five minutes each portion of meat, and then put it on a dish covered with paper, allowing excess oil to drain.

For the sauce, you will need to brown vegetables in a frying pan, previously peeled and cut into small pieces. After five minutes, add pineapples and sugar to the onions and peppers, add the paste, and pour in the vinegar.

Mix the rich mixture and simmer a little more. Only after this add the meat, let it soak in the aromatic dressing, simmering the dish for a couple of minutes on the lowest possible heat.

Wonderful chicken should be served still hot in an excellent combination with rice and mashed potatoes.

Pineapple chicken in sour sauce

This dish is very popular in China. It is based on an unusual combination of the sweetness of the fruit and the acidity of the tomatoes.

Ingredients: chicken (fillet or breast) - half a kilogram, sweet pepper - two pieces, a can of canned pineapple (200 grams) or one fresh, half a glass of soy sauce, a glass of prepared Chinese sweet and sour sauce (see recipe above), vegetable oil, greens, salt.

Cut the fillet into small pieces, pour in soy sauce, marinate for several hours. Then fry the chicken over high heat in well-heated vegetable oil. Place the sauce in a stewing dish and throw in the fillet pieces. Lastly, add the pineapples to the dish and simmer for a few more minutes.

If you have canned pineapples in rings, cut them into pieces. If fresh, peel and cut into cubes. A magnificent oriental dish is ready!

Eggplants in sweet and sour sauce

You can cook almost any type of meat with a sweet and sour sauce, serve it with a variety of seafood, and also try to create a hearty eggplant dish in combination with such aromatic dressing. To please your family or guests with a wonderful dish you will need:

ripe eggplants – 0.6 kg;
carrots, lettuce peppers – 100 g each;
honey, wine vinegar, vegetable oil and starch (potato) - 2 tbsp each;
garlic – 3 cloves;
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 a fairly lean dish. Its 100 g contains 71 kilocalories.

You need to start cooking by chopping vegetables - grate carrots for Korean salads, lettuce peppers in long strips, eggplants in cubes, ginger on a fine grater. Eggplant bars should be rolled in starch and fried in oil until they acquire a golden color. Then place them on newspaper or paper, which will absorb the remaining excess oil.

In a saucepan, mix honey, vinegar, ginger, minced garlic, soy sauce and water. Place the dishes on the stove and bring to a boil. Peppers and carrots need to be slightly fried separately. After the sauce begins to boil, all the fried vegetables are placed in it. After five minutes, hot chili is added.

By this time the dish should have thickened, which indicates the readiness of a wonderful, very rich and tasty dish.

Sweet and sour sauce with pineapple recipe

Cooking time:

30-35 minutes.
Number of servings:
4-5.
Kitchen appliances:
cutting board, saucepan, stove.

Ingredients:

2 canned pineapple rings;
half a glass of pineapple juice;
60 g soy sauce;
a quarter glass of apple cider vinegar;

a quarter glass of sugar;
70 g ketchup;
tablespoon cornstarch.

Let's start cooking

Pour apple cider vinegar, pineapple juice and soy sauce into the pan. Add sugar, as well as ketchup or tomato paste.
Mix the entire contents of the pan thoroughly and put it on maximum heat until the liquid boils.
During this time, chop the pineapple on a cutting board as finely as possible.
Add the pineapple to the boiling liquid in the pan. Bring our future sauce to a boil again.
We dilute the starch in cold water, then pour it in a thin stream into the pan.
Reduce heat to medium and cook sauce until thickened.
We remove the sweet and sour sauce from the stove, and then transfer it to a more beautiful and presentable container.

Chinese sweet and sour sauce recipe

Cooking time

: 30-35 minutes.
Number of servings:
4-5.
Kitchen appliances:
saucepan, frying pan, cutting board, stove.

Ingredients:

60 ml olive oil;
70 g tomato paste or ketchup;
half a tablespoon of cornstarch;
onion head;
50 ml soy sauce;
2 cloves of garlic;

50 g sugar;
two-thirds glass of orange juice;
a quarter glass of dry white wine;
a tablespoon of apple cider vinegar;
a quarter glass of water.

Let's start cooking

Peel the onion and chop it on a cutting board as finely as possible. We do the same with garlic, although peeled garlic can be put through a garlic press, if you have one.
Place the frying pan over high heat and pour olive oil into it. We wait for the crackling sound, which means that the frying pan is hot enough.
Place chopped onion and garlic in a frying pan. Reduce the heat slightly and fry the onion until slightly translucent.
While the onions and garlic are fried, pour apple cider vinegar, olive oil, orange juice, soy sauce, and wine into the pan. We also add tomato paste and sugar. It is best to use cane sugar, but if you don’t have it, then don’t get hung up on it, add regular sugar.
Add the fried vegetables to the pan and place it on low heat.
Dissolve the starch in cold water, then pour it in a thin stream to all the other ingredients in the pan. Don't forget to mix.
Mix all the ingredients one last time as thoroughly as possible, after which you can leave the sauce to thicken over low heat.
If you don’t like small pieces of garlic and onion, then this sweet and sour sauce can be whipped in a blender or crushed into pieces with a regular potato masher.

Cognac sauce

This sauce is perfect for pork, chicken, and beef.

It is prepared simply and quickly if you have all the necessary ingredients:

finely chopped pickles - 2 tablespoons;
a tablespoon of starch, cognac and sugar;
half a teaspoon of ginger root;
half a teaspoon of wine vinegar;
half a tablespoon of tomato paste.

First you need to stew the chopped cucumbers in a drop of vegetable oil. After this, mix all the remaining ingredients in a separate bowl and add water.

Usually it takes about one glass of water. Now this mixture is added to the cucumbers and simmered for about five minutes over low heat. Used for cold pork, chicken, beef.