sweet and sour sauce is one of the most
favorite sauce in Chinese cuisine today
we're gonna learn how to make it as the
sauce is acidic the best gear to cook
the sauce is using this glass saucepan
the glass will react with the acid or
you can also use clay pots don't use
Chinese want to make the sauce as the
acid will react with the metal and
destroy the wok if you don't have the
glass saucepan or clay pots you can
consider using stainless saucepan but
this is not ideal I feel like I'm
selling pans and pots we gonna cook the
sugar first here we have this rock sugar
rock sugar is pure sugar made of cane
juice it has very nice pure taste and
brown slab sugar brown slab sugar has
very nice caramel flavor and it also
gives a bit of brown color to the sauce
both types of sugar are commonly used in
Chinese cooking especially in desserts
YUM you can easily find them in Asian
grocery stores right then add a cup of
water boil until they are tea soft
stir them from time to time then now we
have two sources of sweetness rock sugar
and brown slab sugar and we're gonna add
the acidity to the sauce once they're
dissolved add a 1/3 cup of rice vinegar
the acidity of different brands of
vinegar may difference so you may need
to adjust the quantity a bit bring to
boil then add 1/2 piece of lemon juice
or you can use 9 juice or pineapple
juice is up to you
don't throw away the lemon yet the
lemon zest can add very nice citric
flavors to the source simply use a fine
grater to zest the lemon
but don't push too hard because we don't
want the white part of the skin which is
bitter you can imagine the sauce is
quite fruity now but we are not done yet
the taste is still too simple add one
piece of this preserved plum aka salted
plum remove the seed and chop into
small pieces you can easily find it in
Asian gorcey store to this one is really
hardcore Chinese ingredient
the bright red color of the sauce is
coming from the tomato sauce add 1/2 cup
of tomato sauce and cook the whole pot
of sauce for 5 minutes stir from time to
time to make sure the potato sauce
combined now we have added all the
ingredients and you can see we have four
sources of sourness rice vinegar lemon
juice salt plum and tomato sauce the
taste of the sauce gonna be exceptional
remember to have a taste and adjust the
sweetness and sourness to your
preference after 5 minutes the sauce
should have thickened like this no need
to add cornstarch because in Chinese
cuisine we don't like to sauce to be too
thick you can boil for longer time if we
want the sauce to be thicker then we're
done let the sauce cool down and then we
can transfer the sauce to the jar once
the sauce cool down transfer it to a jar use
a sieve to remove any residue and you
see the sauce has become thicker once it cools down
very nice orange red color you can use
this as dipping sauce and also we have a
lot of cooking's using sweet and sour
sauce I will introduce them to you in my
coming videos you can keep the sauce in
the fridge for a month and this is the
sweet and sour sauce in hardcore Chinese style
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