Sweet And Sour Sauce China Food

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 SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix a little bit of the pineapple juice with the cornstarch to avoid lumps.
• Combine all the ingredients in a small sauce pan and bring to a boil.
• Reduce to a simmer and cook for about 5 minutes or until thick.

SWEET AND SOUR SAUCE

Steps:

• Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

CHINESE SWEET AND SOUR SAUCE

Steps:

• Gather the ingredients.
• Mix the potato starch with 1 tablespoon of water (or a little more, as needed) to make a slurry.
• Add all of the ingredients to a saucepan and mix evenly before you start cooking.
• You must continuously stir the sauce to prevent the sauce from getting lumpy.
• Bring the sauce to a boil and turn the heat to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it's ready.
• You can stir fry some pork or chicken with vegetables and pour the sauce in.
• If you have any extra sauce, you can keep it in a dry and clean container after it is cooled down and store it in the fridge. Usually, this sauce should last 7 to 10 days in the fridge.

SWEET AND SOUR SAUCE

Steps:

• Mix first 6 ingredients in saucepan and simmer over low heat.
• Right before serving, mix the cornstarch and water.
• Bring sauce to a boil and stirring constantly, pour in cornstarch mixture.
• Boil for 2 minutes.
• May add a few drops of red food coloring for that chinese restaurant red color.

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.

SWEET AND SOUR SAUCE (CHINA)

Steps:

• In a small saucepan, the 2 ingredients, stirring constantly until melted & combined.
• Use as a dip or marinating sauce for chicken or other meat.

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.