Meat in sweet and sour sauce

Chinese cuisine, like everything related to this country, attracts something mysterious, even fabulous. And the most striking thing about it is that Chinese cuisine combines the most incompatible products at first glance, and not just delicious dishes, but masterpieces of culinary art are obtained. The main thing is that harmony prevails in these dishes and at the same time a profound philosophical meaning is hidden. In them there is no rush, fuss, although very few dishes take very little time to cook.

Meat in sweet and sour sauce - a dish, the preparation of which you will take up to half an hour. The first offer you a recipe for chicken meat. For this dish, you can take chicken fillet 500 grams, but I prefer to cook it from chicken thighs (in this part the meat is more juicy). It is of fundamental importance that the meat be cut into very thin strips, this is due to the short term of heat treatment. So, the meat is cut into strips 3-4 cm long, but very thin, and put it aside. In addition to meat, you will need two teaspoons of pomegranate syrup and honey, two large spoons of soy sauce and one spoonful of ready-made Teriyaki sauce. We begin to cook the meat in sweet and sour sauce, for this we warm up the vegetable oil in a frying pan and lay out the chicken. For frying, a strong fire is needed, and then the meat will quickly seize, as soon as this happens, add syrup, honey and sauces to the pan. Constantly stirring, we will very soon see that the pieces of meat are caramelized. This will mean that the chicken meat in sweet and sour sauce is ready.

But not only the chicken can be cooked this way. Not less tasty will be both beef and pork. You will not be disappointed by making the following recipe for beef meat in sweet and sour sauce. The dish will turn out to be full and fragrant. You need half a kilogram of fresh beef (better veal), a medium bulb, one carrot, a parsley root (I prefer to replace it with a piece of celery root - it is more flavorful and tastier), three large tablespoons of butter, a couple of grated tomatoes, a couple of spoons of sugar, One spoonful of vinegar, a piece of dry rye bread (gram 50, grind on biscuits), salt and other spices - to taste. Further everything is simple: young beef cut into cubes of small size (2x2), necessarily cutting across the fibers, as the meat will be more juicy. Lightly beat off each piece with a hammer and send it to a heated frying pan with butter already melted. On a large fire, stirring (3-5 minutes), rumen meat from all sides. We spread it into another dish, in which we will extinguish until half-ready, adding a little water. We take vegetables: diced onions or straws, carrots and roots are spread over low heat, add a little vinegar, spices, sugar, grated tomatoes and sprinkle with breadcrumbs. Passed vegetables are added to the dishes with beef, where the meat is cooked to the full preparedness in sour-sauce sauce.

Well, talking about meat with Chinese sauce, we can not ignore the preparation of pork. Meat (half a kilogram) is cut across the fibers with the finest strips of 4-5 centimeters in length. We cook the claret from two eggs, three tablespoons of flour and a small amount of water, the clay should be sufficiently liquid. Add salt and pepper. In the frying pan pour half a glass of vegetable oil, bring it to a boil and spread out there slices of meat, pre-dipping them in the batter. Fry the meat over high heat for 5 minutes. We spread the beef on a paper towel and fry the following pieces. Do not fry at once a lot of meat, pieces should not touch. When all the meat is ready, let's start cooking the sauce. We warm up two spoons of oil, preferably olive, finely chop 3 garlic cloves, one onion and lightly fry (a couple of minutes), add 100 grams of hot water, and preferably meat broth. Spoon of vinegar and a couple of spoons of sugar, red pepper, a tablespoon of lemon juice and soy sauce we send after the broth. On low heat bring the mixture to a boil and give a boil for 1-2 minutes. To get meat in a sweet sauce, you will have to dip the prepared meat into the sauce and boil it for 2 minutes over a large fire. During this time, the meat is soaked in sauce. Put the prepared dish on boiled rice or noodles.