Chinese Sweet And Sour Pungent Barbque Sauce Food

CHAR SIU: CHINESE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients, except for the salt, in a double boiler and mix well. Alternatively, you can combine the ingredients directly in a saucepan, but this method will require more frequent stirring to avoid sticking or burning on the bottom.
• Simmer over medium to medium-low heat for 10 minutes, or until the sauce begins to thicken. Taste and add salt, if needed.
• Once the sauce has thickened, remove from heat and allow the mixture to cool for 5 to 10 minutes. Use right away on your favorite recipes, or let cool off completely and transfer to a container with a lid to store in the fridge.

SWEET & SOUR BBQ SAUCE

Steps:

• Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

SWEET AND SOUR SAUCE "CHINESE RESTAURANT STYLE"

Steps:

• In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
• On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
• Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon "Clear Jel" (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
• For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer's directions) and place a hot sterilized lid and rim on each jar, screw on "finger tight" and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
• Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
• In the morning, wash and dry jars, then label and date them.
• Makes 2 cups, or 1 pint = 2 x 1/2 pints.

CHINESE SWEET AND SOUR PUNGENT BARBQUE SAUCE

Steps:

• Saute onion in oil until translucent.
• Add garlic stir until you can smell the garlic.
• Add all other ingredients EXCEPT sherry and corn starch.
• Simmer 15 minutes.
• Stir together corn starch and sherry.
• Add corn starch and sherry mix to other ingredients.
• Simmer until thick.

SWEET & SOUR SAUCE

Steps:

• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

SWEET AND SOUR SAUCE

Steps:

• Over medium heat bring Part 1 ingredients to a boil.
• Mix Part 2 ingredients and add to boiling mixture.
• Cook until bubbly and thick.
• Remove from stove and add Part 3 ingredients.
• This will keep in the refrigerator for weeks.
• Room temperature ketchup mixes easier than refrigerated.
• Serve warm.

SWEET AND SOUR BARBECUE SAUCE

Steps:

• In a Dutch oven heat oil over medium heat.
• Add in onion (fresh garlic and green pepper if using) saute until the onion is tender.
• Reduce the heat to low and add in the tomato paste; cook stirring for 2 minutes.
• Add in tomato sauce with all remaining ingredients; bring to a simmer cook stirring for about 5 minutes.
• Reduce heat to low; cover and simmer for about 2-1/2 hours (uncover the last hour of cooking) stirring occasionally until sauce thickens and reduces.
• Season with salt if desired.
• Cool to room temperature and chill overnight before using.

CHINESE SWEET AND SOUR SAUCE

Steps:

• Combine cornstarch and water.
• Set aside.
• In saucepan heat all remaining ingredients until sugar is dissolved and liquid is hot.
• Slowly add the cornstarch and water mixture, stirring constantly until the mixture thickens, about 1 minute.
• Remove from heat.
• Serve warm or room temperature.