Sweet and Sour Tofu
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
10m
Serving
1
Sweet and sour is a kind of compound taste of dishes, and it is widely spread in Cantonese, Shandong and Su dishes. Think about it, every time I go to a restaurant to eat home-cooked food, I always order a "sweet and sour dish". Before, we tried to make a sweet and sour pork ribs, sweet and sour, crispy meat and tender, especially served with rice. There are also some familiar dishes: squirrel mandarin fish, pineapple ancient meat, sweet and sour balls and so on.
The method of "sweet and sour dishes" pays attention to frying first and then coating the sauce, and deep-fry the meat wrapped in batter at a high temperature. The soup stock of the ingredients is locked in the noodle shell, and then mixed with the prepared "sweet and sour sauce" Let the food from the entrance to the belly show a layer of beautiful taste. It can be seen that in addition to paying attention to the thickness of the batter and the temperature of frying, the preparation of sweet and sour sauce has also become the criterion for judging whether the dish is "successful." There are a lot of "sweet and sour sauce" methods on the Internet, some of which are made from the ingredients themselves, paying attention to the original flavor; there are also small secret recipes from the kitchen, a dozen kinds of seasonings are accurately mixed, and they are carefully crafted. Industry specialization. Of course, in order to adapt to the home kitchen, we have to come up with a simple and practical method, ketchup + sugar + vinegar + salt + water or soy sauce + sugar + vinegar + water, in short, the three flavors of sour, sweet and salty will do.
This time, we tried the test teriyaki sauce. It has the taste of soy sauce + sugar. You only need to add some balsamic vinegar to make a bowl of "sweet and sour sauce". It feels a bit simpler. As for the ingredients, tofu is used, which best reflects the taste of the sauce, and it tastes good after frying.
The method of "sweet and sour dishes" pays attention to frying first and then coating the sauce, and deep-fry the meat wrapped in batter at a high temperature. The soup stock of the ingredients is locked in the noodle shell, and then mixed with the prepared "sweet and sour sauce" Let the food from the entrance to the belly show a layer of beautiful taste. It can be seen that in addition to paying attention to the thickness of the batter and the temperature of frying, the preparation of sweet and sour sauce has also become the criterion for judging whether the dish is "successful." There are a lot of "sweet and sour sauce" methods on the Internet, some of which are made from the ingredients themselves, paying attention to the original flavor; there are also small secret recipes from the kitchen, a dozen kinds of seasonings are accurately mixed, and they are carefully crafted. Industry specialization. Of course, in order to adapt to the home kitchen, we have to come up with a simple and practical method, ketchup + sugar + vinegar + salt + water or soy sauce + sugar + vinegar + water, in short, the three flavors of sour, sweet and salty will do.
This time, we tried the test teriyaki sauce. It has the taste of soy sauce + sugar. You only need to add some balsamic vinegar to make a bowl of "sweet and sour sauce". It feels a bit simpler. As for the ingredients, tofu is used, which best reflects the taste of the sauce, and it tastes good after frying.
