Kineska slatko-kisela glazura (Chinese sweet and sour glaze)

Kineska slatko-kisela piletina

Sta je kineska slatko-kisela glazura?

Sastojci: 200 ml soka od ananasa (ili ananas iz konzerve sa sokom), 2 kašike kečapa, 2 kašike soja sosa ili zamene za soja sos, 3 kašike jabukovog sirćeta, 3 kašike šećera (može i manje, po ukusu), 1 kašika meda (opciono, za sjaj i ukus), 150 ml vode, 2 kašike gustina (kukuruzni skrob), 3 kašike hladne vode (za razmućivanje gustina).

Priprema:

1. U šerpi pomešati sok od ananasa, kečap, soja sos ili zamenu za soja sos, sirće, šećer, med i vodu.

2. Zagrejati na srednjoj temperaturi (4) i mešati dok se šećer ne rastvori.

3. Gustin razmutiti u 3 kašike hladne vode da nema grudvica.

4. Kada sos proključa, polako sipati gustin uz stalno mešanje.

5. Smanjiti temperaturu na srednje nisku ,(3) ili nisku (2) i kuvati 1–2 minuta dok se sos ne zgusne i postane sjajan.

6. Skinuti sa vatre i koristiti odmah kao glazuru za meso.

Napomena

- Ako glazura postane previše gusta, dodaj malo vode i promešaj.

- Ako je previše retka, dodaj još malo gustina razmućenog u vodi.

Upotreba:

Slatko-kisela glazura se koristi kao preliv ili sos u jelima gde se kombinuje hrskavo pečeno ili prženo meso sa slatko-kiselim ukusom. Najčešće se koristi u:

1. Slatko-kisela piletina.

Najpoznatije jelo u kineskim restoranima. Komadi piletine se pohuju ili ispeku, a zatim se prelivaju slatko-kiselom glazurom.

2. Slatko-kisela svinjetina.

Isto kao piletina, ali sa svinjetinom (najčešće but ili vrat).

3. Slatko-kisela svinjska rebarca.

Rebarca se kuvaju, zatim peku i na kraju prelivaju glazurom.

4. Slatko-kiseli tofu.

Za vegetarijansku verziju: tofu se pohuje ili ispeče, a zatim se prelije glazurom.

5. Slatko-kiseli “stir-fraj - brzo prženje, brzo mešanje povrca”.

Povrće (paprika, luk, ananas, šargarepa) se kratko prži, a na kraju se dodaje glazura.

6. Kao sos za “glazirane” zalogaje.

Na primer:

- piletina u štapićima

- mini kuglice od mesa

- pohovani sir (kao užina)

Chinese sweet and sour chicken or pork

What is Chinese sweet and sour glaze?

Ingredients: 200 ml of pineapple juice (or canned pineapple with juice), 2 tablespoons of ketchup, 2 tablespoons of soy sauce or substitute for soy sauce, 3 tablespoons of apple cider vinegar, 3 tablespoons of sugar (can be less, according to taste), 1 tablespoon of honey (optional, for shine and taste), 150 ml of water, 2 tablespoons of corn starch, 3 tablespoons of cold water (to dissolve the corn starch).

Preparation: 

1. Mix pineapple juice, ketchup, soy sauce or substitute for soy sauce, vinegar, sugar, honey and water in a saucepan.

2. Heat at a medium temperature (4) and stir until the sugar dissolves.

3. Stir corn starch with 3 tablespoons of cold water so that there are no lumps.

4. When the sauce comes to a boil, slowly pour in the stock, stirring constantly.

5. Reduce heat to medium-low (3) or low (2) and cook for 1–2 minutes until the sauce thickens and becomes glossy.

6. Remove from heat and use immediately as a glaze for meat.

Note

- If the glaze becomes too thick, add a little water and stir.

- If it is too thin, add a little more stock dissolved in water.

Uses:

Sweet and sour glaze is used as a dressing or sauce in dishes that combine crispy roasted or fried meat with a sweet and sour flavor. It is most commonly used in:

1. Sweet and sour chicken.

The most famous dish in Chinese restaurants. Pieces of chicken are breaded or baked, then covered with a sweet and sour glaze.

2. Sweet and sour pork.

Same as chicken, but with pork (most often thigh or neck).

3. Sweet and sour pork ribs.

The ribs are cooked, then baked and finally topped with a glaze.

4. Sweet and sour tofu.

For the vegetarian version: the tofu is fried or baked and then topped with a glaze.

5. Sweet and sour "stir-fry vegetables".

Vegetables (pepper, onion, pineapple, carrot) are fried for a short time, and the glaze is added at the end.

6. As a sauce for "glazed" snacks.

For example:

- chicken sticks

- mini meatballs

- fried cheese (as a snack)