Sta je kineska slatko-kisela glazura? (What is Chinese sweet and sour glaze?)

Kineska slatko-kisela glazura je gusti, sjajni sos koji se koristi da obloži (glazira) hrskave ili pečene komade hrane, najčešće piletinu, mesne kuglice ili sir. Glazura je slatko-kisela, blago lepljiva i sjajna, i pravi se tako da se sos zgusne i dobije „staklasti“ sloj na hrani.

Kako se pravi (ukratko)?

To je glazura od soka ili čaja ili vode + šećera + sirćeta + kečapa ili paradajz pirea, koji se na kraju zgusne gustinom - kukuruznim skrobom i time postane glazura.

Razlika između kinesko slatko-kiselog sosa i kinesko slatko-kisele glazure?

- Slatko-kiseli sos je tečniji i služi za umakanje ili kao sos uz jelo.

- Slatko-kisela glazura je gušća i lepljivija, pa se premazuje na hranu i ostaje na njoj.

Tipični sastojci glazure:

- kečap ili paradajz pire

- sirće (jabukovo ili pirinčano)

- šećer ili med

- soja sos

- malo vode ili soka od ananasa

- gustin - kukuruzni skrob (da se zgusne)

Upotreba:

1. Piletina u štapićima (ili kockice piletine)

Najčešće se koristi za:

- pileci štapici

- pilece kockice

- slatko-kisela piletina

Glazura se na kraju prelije preko piletine i kratko se prokuva, da se zalepi i stvori sjajni sloj.

2. Mini kuglice od mesa (cuftice)

Odlično ide uz:

- mini kuglice od piletine

- mini loptice od svinjetine,

- mini loptice od junetine

Glazura se u tiganju kratko ukuva sa kuglicama, da se oblože i postanu sjajne.

3. Pohovani sir (kao užina)

Koristi se kao preliv za:

- pohovani sir*

- sir u tempuri

Glazura se prelije preko sira neposredno pre serviranja ili se sir kratko umoci u glazuru.

4) Prženo povrće

Glazura se može koristiti i kao preliv za:

- pržene šargarepe

- brokoli

- karfiol

- paprika

- tikvice

Da bi povrće dobilo slatko-kiselu notu i sjaj.

5. U „cinija“ obrocima (azijske činije)

Glazura se koristi kao preliv za:

piletinu ili meso

- uz pirinač od karfiola ili rezance od tikvica

- uz sveže povrće i salatu

Napomena za pohovani sir

Koji sir za pohovanje?

Kada se kaže pohovani sir, obično se misli na tvrdi sir koji se dobro topi, ali se ne raspada kada se prži. Najčešće se koriste:

A) Najbolji izbori:

1. Kačkavalj

- najčešći u Srbiji

- dobro se topi, a zadržava oblik

✅ zreli, tvrđi kačkavalj (stariji kačkavalj), 

❌ ne mladi i mekan

2. Gauda

- odlična za pohovanje

- hrskava korica i mekano unutra

3. Edamer

- sličan gaudi

- ne curi lako

B) Dobar izbor, ali ređe:

4. Mocarela sir (tvrđa, ne ona sveža)

✅ ako je tvrđa i dobro ohladiš, može

❌ sveža mocrela sir se previše topi i curi

C) Najmanje preporučeni:

5. Feta, rikota, sirni namazi

❌ ovi se raspadaju i nisu za pohovanje

Kako da prepoznaš dobar sir za pohovanje?

Dobar sir za pohovanje je:

- čvrst i seče se na kocke

- ne mrvi se

- topi se, ali ne teče odmah

- može da se hladi pre prženja

Chinese sweet and sour glaze is a thick, glossy sauce used to coat (glaze) crispy or baked pieces of food, most often chicken, meatballs or cheese. The glaze is sweet and sour, slightly sticky and glossy, and is made to thicken the sauce and create a "glassy" layer on the food.

How is it made (in short)?

It is a glaze made from juice or tea or water + sugar + vinegar + ketchup or tomato puree, which is finally thickened with a thickener - cornstarch, thus becoming a glaze.

What is the difference between Chinese sweet and sour sauce and Chinese sweet and sour glaze?

- Sweet and sour sauce is more liquid and is used for dipping or as a sauce with a dish.

- Sweet and sour glaze is thicker and stickier, so it is spread on the food and stays on it.

Typical glaze ingredients:

- ketchup or tomato puree

- vinegar (apple or rice)

- sugar or honey

- soy sauce

- a little water or pineapple juice

- corn starch (to thicken)

Using:

1. Chicken sticks (or chicken cubes)

It is most often used for:

- chicken sticks

- chicken cubes

- sweet and sour chicken

Finally, the glaze is poured over the chicken and cooked for a short time, so that it sticks and creates a shiny layer.

2. Mini meatballs

It goes well with:

- mini chicken balls

- mini pork balls,

- mini beef balls

The glaze is briefly boiled in a pan with the balls, so that they coat and become shiny.

3. Fried cheese (as a snack)

It is used as a dressing for:

- fried cheese*

- cheese in tempura

The glaze is poured over the cheese immediately before serving or the cheese is briefly dipped in the glaze.

4) Fried vegetables

The glaze can also be used as a topping for:

- fried carrots

- broccoli

- cauliflower

- pepper

- zucchini

To give vegetables a sweet-sour note and shine.

5. In "bowl" meals (Asian bowls)

Glaze is used as a topping for:

chicken or meat

- with cauliflower rice or zucchini noodles

- with fresh vegetables and salad

Note about fried cheese

Which cheese is for toasting?

When you say fried cheese, you usually mean a hard cheese that melts well but doesn't fall apart when fried. They are most often used:

A) Best choices:

1. Cheese

- the most common in Serbia

- it melts well and keeps its shape

✅ mature, harder cheese (older cheese),

❌ not young and soft

2. Gouda

- great for frying

- crispy crust and soft inside

3. Edamer

- similar to Gouda 

- does not leak easily

B) A good choice, but less often:

4. Mozzarella cheese (harder, not fresh)

✅ if it is harder and you cool it well, it can

❌ fresh mozzarella cheese melts too much and leaks

C) The least recommended:

5. Feta, ricotta, cheese spreads

❌ these fall apart and are not for frying

How do you recognize a good cheese for frying?

A good cheese for toasting is:

- firm and cut into cubes

- don't crumble

- melts, but does not flow immediately

- it can be cooled before frying