What is the ratio of pickled sweet and sour lotus root slices, sweet, sour and salt to taste the bes

This should be adjusted according to your own taste is the best taste I think, I like to eat sour, so I pickle this kind of sweet and sour food in the ratio of vinegar 3: sugar 2: salt 1 or, sometimes add a little millet spicy, others say sour but I like to eat.

You can find a ratio by yourself, do it a few times and adjust it slowly, and you can always find the most suitable and favorite texture.

Dripped sweet and sour lotus root slices, the ratio of sweet and sour salt is the best taste. This should be according to your own hobbies, some people like to eat a little sour, then, you can eat a little more, so you have to according to your own taste, to determine, can not be said to be simple, the same, some people like to eat lighter taste, northerners like to eat, heavier mouth, so it is to be adjusted according to their own taste, to press this, a fixed proportion, may be that some people think it is not very delicious.

I think the ratio of sweet and sour salt is five kilograms of vinegar, 800 grams of sugar, and then 200 grams of salt is enough, put them in a pot and boil, and then let them cool, and then put garlic or lotus root slices.

Sweet and sour lotus root chips, the ratio of sweet and sour salt should be 2:2:1, salt is a base taste, so that the export is sweet and sour.

The taste varies from person to person, some people like sweet, others like sour.

The taste varies from person to person, some people like sweet, some people like sour, so it's good to say that it depends on your own taste.

Bring to a boil on high heat, change to medium heat after boiling The hall is chaotic for 15 minutes, if you are in a hurry, you can also use high heat, but you should watch not dry the pot, the time to stew pork ribs is a good time to adjust the sweet and sour sauce, Tomato sauce is like the kind given by McDonald's, a small bag or a spoonful Half a spoonful of white vinegar A spoonful of soy sauce 2 spoons of salt 4 spoons of aged vinegar 5 spoons of sugar Stir well.

It depends on how much soup you like, and if you like less juice, cook it for a while, and then add the adjusted starch. Continue to simmer over medium heat for a while, slowly increase the heat of the hand juice, cook for a while and the sugar juice will be more viscous, and you can put out the ribs first when you come out of the pot.

When the soup is not much, pour in the sweet and sour sauce that was prepared before and cook over high heat for a while. After boiling, you can taste the taste of the juice, and put sugar when it is sour according to your personal taste - if you think it is sweet and sour enough, then the rent is less salt.

Tomato sauce of sweet and sour fish: ratio of sugar to aged vinegar (5:3:2), ingredients: 1 onion, 3 cloves of garlic, 5 tbsp tomato paste, 3 tbsp sugar, 2 tbsp sweet cooking wine, 2 tbsp aged vinegar.

The oily skin is simmered with a damp towel, spread on the table, trim the edges, smear the egg batter, put the mashed potatoes on top to make a fish shape, add the fried filling to the fish belly, cover the mashed potatoes on top, coat the egg batter and wrap it in oily skin. Then use dried tofu to cut into the shape of a fish tail and put it on the back of the fish, and the "vegetarian fish" is made.

Add oil to the pot and cook until it is 50% hot, put the "vegetarian fish" into the pot, fry it until golden brown, remove the oil, and put it on a plate.

Leave the bottom oil in the original pot, stir-fry the green onion, ginger and minced garlic, wait for the fragrance, pour in the sweet and sour and stir-fry, when the soup is thick, add the diced mushrooms, bamboo shoots, carrots, green peppers, stir-fry evenly, pour sesame oil, and pour on the "fish" body.

The ratio is 1:1:1, and the following takes cold eggplant as an example to introduce the method:

Ingredients: 2 eggplants, 3 dried chili peppers (or fresh red peppers), half a green chili pepper, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of sugar, 1 tablespoon of salt, pepper oil, chili oil, sesame oil, minced garlic and chopped green onions.

Steps: 1. Wash and remove the stems of the eggplant, cut it in half and put it in a baking dish.

2. Put it in the preheated oven, bake at 200 degrees for 20-30 minutes, and bake until the skin of the eggplant is wrinkled and the inside of the eggplant is soft.

3. Mix the seasonings in the ingredients into a cold sauce.

4. When the eggplant is not hot, tear it into thin strips by hand.

5. Pour the sauce over and mix well to serve.

6. Finished product drawing.

The main taste of Kung Pao is the "paste and spicy" in Sichuan cuisine, mainly salty and fresh, slightly sweet and sour, many people have made it into "sweet and sour sauce", and it has become the mainstream of online recipes, which is really ridiculous. Cover and simmer for about 10 minutes. Starch is mixed with an appropriate amount of water into water starch and set aside.

Once the soup is thickened, pour in the starch and stir it.

<> the origin of the dish is related to the sauce fried chicken in Shandong cuisine, and the Hu spicy chicken in Guizhou cuisine, and was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day, and this dish is also summarized as the Beijing court cuisine, and then the Kung Pao Chicken has also spread abroad. There is sweetness, sweet and spicy, the tenderness of the chicken is matched with the crispiness of peanuts, the entrance is spicy and crispy, red but not spicy, spicy but not dry, and the meat is smooth and crispy. Only the Guizhou version of Kung Pao Chicken is salty and spicy, slightly sweet and sour, and sour and hot is one of the important symbols of Guizhou cuisine to distinguish Sichuan cuisine.

Bao Ji Ding is always blurted out. Later, I heard from foodie experts that the real Kung Pao Chicken should not only be sour and sweet, but should be salty and umami, and the aftertaste is slightly sweet and sour, with a little spicy, such Kung Pao Chicken is called authentic. Due to regional differences, the taste is also different, and the severity of sweet, sour, bitter, spicy and salty is naturally different.

Who cooks who knows, it's hard to reconcile. So if you're not a chef at a restaurant, you can do it to your liking. Make a pot of hot pan with cold oil, slide the diced chicken and cook it, pour it into a colander spoon, put peppercorns, green onion columns, ginger slices, garlic slices, and dried red pepper segments in the pot and stir-fry until fragrant, add the diced chicken and stir-fry.

Pour in the bowl juice (cooking wine, soy sauce, balsamic vinegar, sugar, chicken essence, pepper, dark soy sauce, water starch), stir-fry again and add the peeled and fried peanuts out of the pan. The palace fried chicken is done.

The taste of the palace fried chicken is sweet and sour, its sweet and sour ratio is 1:2, the most important step in stir-frying the palace fried chicken is to put the preparation of sugar and vinegar, I think vinegar is also very important, put the old vinegar, white vinegar do not put it.

The ratio of sweet and sour sauce is twice as much sugar and twice as much vinegar, so that the taste is more balanced and suitable for many people.

It's about 1:1, put the sugar and vinegar together, then put it in the pot, boil it, and pour it on the dish, it will be very beautiful and delicious.

Generally, a 2-to-1 ratio is sufficient.

Sweet and sour sauce, one of the two very important ingredients in Cantonese cuisine. Many dishes in Cantonese cuisine use this ingredient. Sweet and sour, delicious, red and bright.

It needs to be sealed at a temperature of 0 -4. Sweet and sour sauce, selected high-quality raw materials such as high-quality tomatoes and pure grain rice vinegar, blended.

The usage of sweet and sour sauce is to fry the main ingredients until the outside is charred and tender inside, put a little oil in the pot and boil it into seven or eight percent, pour in the mixed juice when it is hot, and quickly push and fry until it is thick, immediately put in the main ingredient, roll well, and then pour oil to make the juice bubble and shiny, and smell the fragrance out of the pot. If possible, add some chili oil, red yeast water, and tomato juice.

There are many versions of the proportion of sweet and sour sauce, which are roughly divided into two categories, one is the sweet and sour sauce made of starch, vinegar, sugar, tomato sauce and water, the ratio is: 12345, the sweet and sour sauce made by this method is suitable for making sweet and sour loin, sweet and sour lotus root strips and other fast dishes, the color is red and bright, and the soup is viscous. There is also a recipe ratio is to use cooking wine, soy sauce, vinegar, sugar to prepare, the ratio is 1234, this method is suitable for making sweet and sour pork ribs, sweet and sour cola and other sweet and sour dishes that need to be stewed, the color is bright, salty and delicious, sweet and sour appetizing.

Tomato sauce of sweet and sour fish: ratio of sugar to aged vinegar (5:3:2).

Ingredients: 1 onion, 3 cloves of garlic, 5 tbsp tomato paste, 3 tbsp sugar, 2 tbsp mirin, 2 tbsp aged vinegar.

Sweet and sour fish ingredients:

1 flat fish, 300 grams of green bean kernels, 1 carrot 3 sticks.

2 green onions and 2 slices of ginger.

Method: Peel the onion, wash it and cut it into cubes; Peel the garlic and finely chop it evenly.

Heat 1 tablespoon of oil in a pot, add minced garlic and diced onion and stir-fry until fragrant, add other ingredients and bring to a boil for about 2 minutes.

Peel and wash the carrots and cut them into shreds; Wash and shred the green onions; Wash the ginger slices and cut into shreds; Wash the green peas, blanch them in boiling water, remove and drain.

Wash the scales and internal organs of the flat fish, cut several knives on both sides of the fish body, sprinkle with ginger shreds, and move it into the steamer to steam.

Take one-third of the sweet and sour sauce and pour it over the steamed flat fish, sprinkle with shredded green onions, shredded carrots and green beans.

If there is any leftover juice from the sweet and sour fish, the vegetable residue can be removed, filtered and refrigerated, and can also be reused.

Generally, sweet and sour dishes (also called lychee mouths) are about three parts sugar, two parts vinegar, one part salt, one part chicken essence or monosodium glutamate, and a small amount of dark soy sauce or soy sauce can be added to adjust the color. If you want a more beautiful dish of sweet and sour fish, use white vinegar and light soy sauce instead of vinegar and soy sauce, and add tomato sauce to adjust the color, so that the result is bright and clear. After the fried fish is removed from the pan and put on a plate, pour the sweet and sour sauce on top while it is hot, and then drizzle a small amount of hot oil to make the color brighter (this step can also be omitted for health).

The ratio is 1:1:1, and the following takes cold eggplant as an example to introduce the method:

Ingredients: 2 eggplants, 3 dried chili peppers (or fresh red peppers), half a green chili pepper, 2 tablespoons light soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon sugar, 1 tablespoon salt, pepper oil, chili oil, sesame oil, minced garlic, chopped green onions.

Steps: 1. Wash and remove the stems of the eggplant, cut it in half and put it in a baking dish.

2. Put it in the preheated oven, bake at 200 degrees for 20-30 minutes, and bake until the skin of the eggplant is wrinkled and the inside is soft.

3. Mix the seasonings in the ingredients into a cold sauce.

4. When the eggplant is not hot, tear it into thin strips by hand.

5. Pour the sauce over and mix well to serve.

6. Finished product drawing.

According to personal tastes and preferences, some people like sourness, some people love sweets, and there is no uniform standard. Put 1 gram of salt, 1 ml of vinegar, and 1 tablespoon of sugar in a bowl of cold vegetables! You read a lot of Chinese recipe books, but they don't give accurate recipes, and even if they do, if you weigh the amount of salt according to the data in the book, it is either salty or not flavorful enough, and the chef weighs the salt too much?

It's all based on experience, and you'll have experience after deploying it yourself a few times, hehe.

We all know that sweet and sour foods generally use vinegar to make sourness. Vinegar powder aged vinegar, rice vinegar and balsamic vinegar, so is it okay to use aged vinegar for sweet and sour lotus root? Is sweet and sour lotus root put sugar or vinegar first? Tell me about it!

Put it with sweet and sour and put it sparingly.

Since salt is the first of all flavors. Dishes without salt will feel tasteless. Sugar in combination with salt will increase the degree of saltiness, while vinegar can decompose the soluble fat fiber of lotus root.

Easy to digest. Since the vinegar is lost during the cooking process, it is more than the amount of sugar. Salt should be added before sugar, and the order of coarse carrying is salt, sugar, and vinegar.

If you want high acidity and sweetness, then put vinegar before sugar.

The difference between the North and the South is this. There are many more distinctions. You can adjust it to your liking. But I would suggest that salt must be indispensable. Just the right amount is good.

OK. Sweet and sour lotus root: lotus root, green onion, small red pepper, sugar, vinegar (usually white vinegar, but I think aged vinegar is also very good!) ), salt, peppercorns.

1. Prepare the materials.

Note: After the lotus root is cut, put it in the water and add a little vinegar to prevent the lotus root from changing color, and it will be more refreshing when stir-frying.

2. In an oil pot, fry the peppercorns, then remove the peppercorns, leave the pepper oil, and stir-fry the diced red peppers and green onions.

3. Pour in the drained lotus root and stir-fry. Then wait until the stool is slightly golden, add sweet and sour and stir-fry.

4. When the final color changes to a faint brown locust color, add chopped green onions, salt, stir-fry, and remove from the pot!

To put sugar first, the reason is that the first sugar to do so to have a shiny, good-looking, because the dish first absorbs sugar, just like boiling syrup, sugar is shiny in the melting state, in one is vinegar is easy to volatilize, no matter what to do, as long as it is put sugar, you should put sugar first, and then put vinegar, salt, or other seasonings, so that the color is good-looking, and delicious.