The Chinese sweet and sour sauce is that delicious red sauce we always find at any Chinese restaurant, served together with the appetizers.
I don’t know you, but it is like a drug for me! I pour litres of it on every kind of appetizer, even on top of those that theoretically should taste better with the soy sauce.
The Chinese sweet and sour sauce is commonly used in China, but has been used in England since the Middle Ages and remains popular in Europe and America. The original sweet and sour sauce came from the Chinese province of Hunan, although the sauce in this area is a weak vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat, rather than in cooking as is commonly found in westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork in which the meat is cooked and a sauce added to the wok before serving.
The Chinese sweet and sour sauce is incredibly easy to prepare at home and it is even tastier than the sauce you find at the restaurant!
You can consume the Chinese sweet and sour sauce with shrimp steamed ravioli, with pork ravioli or vegetarian ravioli…but how do not mention the classic combination ever: Chinese sweet and sour sauce with spring rolls!
Chinese sweet and sour sauce
See the videorecipe!
8 tbs tomato sauce (like passata)
2 tbs cornflour
70 ml white vinegar
140 ml water
Melt the cornflour with the water.
Pour all the ingredients in a pot and cook at low heat, constantly mixing (better using an hand whisk to avoid making lumps), until the sauce becomes dense.
Turn the stove off and allow the Chinese sweet and sour sauce to cool.
Serve the Chinese sweet and sour sauce together with any kind of appetizers you like.