Enjoy the taste of a dish from a Chinese restaurant and at home. And cook this will not be a special hassle. Using our recipes, you can see for yourself and at the same time get pleasure from absorbing the delicious original food.
Pork in Chinese in sweet and sour sauce with pineapple - recipe
Ingredients:
- pork pulp - 650 g;
- tomato paste - 60 g;
- soy sauce - 120 ml;
- flour - 30 g;
- starch - 30 g;
- pineapple - 320 g;
- granulated sugar - 45 g;
- vinegar - 10 ml;
- ground black pepper;
- salt;
- fresh greens;
- vegetable refined oil.
Preparation
Pork pulp is washed, dried, cut into small slices 2 by 2 cm in size, mixed with flour and starch, poured with soy sauce and mixed.
Meanwhile, the pineapples are taken out of the syrup and fried in a boiling vegetable oil for seven minutes or until red. Then temporarily remove the pineapple pieces on a plate, and at the same time we spread the prommarinated pork and fry the meat slices, stirring, to a beautiful blush.
Now add to the meat a mixture of tomato paste, vinegar and granulated sugar, return the pineapple to the pan and let it sit under the lid for twenty to thirty minutes. You can add a little pineapple syrup to the dish if the sauce turns too thick.
On readiness, we shift meat with pineapple to a dish, we tinker with fresh herbs, and we can serve to the table. Bon Appetit!
Pork in sweet and sour sauce - simple recipe
Ingredients:
- pulp of pork (neck) - 1 kg;
- eggs - 3 pieces;
- water carbonated - 120 ml;
- flour;
- tomato ketchup or sauce - 250-300 g;
- apple vinegar - 5 ml;
- soy sauce - 25 ml;
- granulated sugar - 75-100 g;
- vegetable refined oil.
Preparation
Pork pulp is washed, dried well and cut into thin small pieces. For batter, we break the eggs to uniformity and splendor, pour in soda water and pour in small portions of flour to make a paste in consistency like sour cream of medium fat content. Now put the prepared meat in the cooked dough and mix well.
In a deep frying pan or stewpot with a thick bottom pour vegetable refined oil in such quantity that the meat in it floated and did not touch the bottom, and warm it well on high heat. Spread one by one in boiling oil pieces of pork in batter and stand on both sides to a beautiful blush. Next, take the fried meat on a paper towel to get rid of the excess fat, and we start to prepare sweet and sour pork sauce. To do this, put ketchup or tomato sauce in a saucepan or scoop, add soy sauce, vinegar, sugar and heat on the fire, until the sugar crystals are dissolved, but do not boil. At this point, we taste the sauce and add soy sauce or other ingredients to taste if desired.
Before serving, mix the meat with the sauce, spread it on a dish and serve it to the table.
How to cook pork in sweetly sour sauce with vegetables?
Ingredients:
- pulp of pork (neck) - 1 kg;
- egg - 1 piece;
- carrots - 75 g;
- starch - 60 g;
- rice vinegar - 15 ml;
- soy sauce - 25 ml;
- one red and one yellow bell pepper;
- vegetable refined oil - 100 ml;
- onion green - 3-4 stems;
For sauce:
- starch - 10 g;
- rice vinegar - 20 ml;
- soy sauce - 25 ml;
- tomato paste - 30 g;
- granulated sugar - 25 g;
- broth chicken - 175 ml.
Preparation
Slightly sliced pork is soaked in a mixture of soy sauce and rice vinegar for a few minutes. While meat is marinated, cut the stems of green onions with feathers, sweet pepper with medium cubes, and shred the carrots with circles or straws and blanch in boiling water for three minutes.
Beat the egg to the splendor, add the starch and mix. Pour the resulting mixture into meat and mix. Now fry in small portions of slices of meat in boiling vegetable oil to a beautiful rudeness and spread on a plate.
In a separate frying pan, mix all the ingredients of the sauce, except for the starch, warm it to a boil, add the carrots, peppers and onions and stew for a few minutes. Starch is mixed with two teaspoons of water and pour a little to the vegetables, stirring. After thickening, we put the meat in the same place, mix it, warm it up a little, remove it from the fire and serve it by spreading it on plates.