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Chinese sweet and sour sauce ( Chinese)






sweet and sour sauce, a generic term that encompasses a variety of sauces, a cooking method, typical of Chinese cuisine. She was born in China, but was then exported to North American and European cuisines. In the sweet and sour sauce Oriental cuisine is called by many Chinese, especially those residing in rural areas, "salsa for the people", because of the low cost of its ingredients during the Great Cultural Revolution, the Chinese Communist Party distributed the sweet and sour sauce to encourage its consumption as a typical image of Chinese culture. You can accompany this sauce, sweet taste, a number of Chinese dishes such as boiled foods, cold cutlets, rolls etc. Soon I'll post the recipe for spring rolls that I made on popular demand of my family:).


INGREDIENTS: 1 cup water


1 / 2 cup of white vinegar
1 / 2 cup sugar
4 tablespoons tomato sauce 1 tablespoon
corn flour (corn starch)

PROCEEDINGS

Mix the ingredients in a saucepan,



bring to a boil and cook until it thickens.



Cool



and the sweet and sour sauce served in a glass bowl.




nb as the unit of measurement used the same mug, I used a cup capacity of 300 ml. As regards the procedure
dell'addensamento be careful not to extend the time too, the sweet and sour sauce risulterà semiliquida, ma quando raffredda diventa addensata.