用蘋果醋製作港式粵菜糖醋汁 Making Hong Kong-Style Cantonese Sweet and Sour Sauce with Apple Cider Vinegar

[Ho Kwok Leung]

簡介 Introduction
糖醋是中國菜裏面的一種燒法，涉及多種風格的醬汁、菜餚和烹飪方法，基本上就是醋和糖的混合物。
自唐朝以來，中國、東亞、東南亞的菜餚都有引入糖醋，從中世紀英格蘭飲食也出現糖醋。 歐洲和美洲也有糖醋。糖醋菜餚在中國有着悠久的歷史。唐代的《燒尾宴食單》裏面就有提到糖醋菜餚。

Sweet and sour is a cooking method in Chinese cuisine, involving various styles of sauces, dishes and cooking methods. It is basically a mixture of vinegar and sugar.
Since the Tang Dynasty, sweet and sour has been introduced into the dishes of China, East Asia, and Southeast Asia, and sweet and sour has also appeared in the diet of England since the Middle Ages. Sweet and sour is also available in Europe and America. Sweet and sour dishes have a long history in China. Sweet and sour dishes are mentioned in the "Shaowei Banquet List" of the Tang Dynasty.

難度 Difficulty
初學者到大廚級別 Beginner to chef level

要做到自由創作不同口味的糖醋,
需要對糖和醋具備一定的認識, 屬於大廚級別
建議一定要看我之前的文章，港式粵菜，糖醋製作調配理論。
直接抄考, 屬於初學者級別。

To be able to freely create different flavors of sweet and sour,
Requires a certain understanding of sugar and vinegar, and is at the chef level
It is recommended that you read my previous articles, Hong Kong-style Cantonese cuisine,
sweet and sour preparation theory.
Directly copy the test, which is a beginner level.




主材料 Main material
蘋果醋 Apple Cider Vinegar 948mL
廣西老紅糖 Guangxi Old Brown Sugar 500-600g

輔助材料 Auxiliary materials
李派林喼汁 Lee Pai Lin Worcestershire Sauce 70g
鹽 Salt 38g

果酸果糖 Fructose
茄汁 Tomato sauce 70g

天然色素 Natural Colors
紅肉火龍果 1-3個 （可選擇）
1-3 red dragon fruits (optional)


（可選擇）：可以根據個人喜好選擇
(Optional): You can choose according to your personal preference


烹飪方法 Cooking method
1.
紅肉火龍果，用攪拌機搞，放入湯渣袋隔去水果渣和水果汁，備用
Blend the red dragon fruit in a blender and put it into a soup bag to remove the fruit residue and juice. Set aside
2.
放入所有材料, 煮熱,大火滾起。
Add all ingredients, bring to boil over high heat.
3.
放涼後入膠樽, 玻璃樽或膠箱，放入0-4度雪櫃備用
After cooling, put into plastic bottles, glass bottles or plastic boxes and put in a 0-4 degree refrigerator for later use

烹飪解說 Cooking Explanation
因為我是使用水果，容易變壞，所以不能夠室溫保存，雖然醋有防腐的作用，
但為了食物安全考慮，還是放入雪櫃比較安全
糖醋儲存溫度0至4度儲存約一個星期左右，儲存器皿玻璃樽或膠樽，
糖醋儲存溫度-4至-8度儲存日兩星期左右，要使用之前放入0至4度雪櫃解凍，儲存器皿膠樽為佳。不要裝太滿因為會膨脹
糖醋儲存溫度-18度儲存時間未知，因為我沒有測試過，要使用之前放入0至4度雪櫃解凍，儲存器皿膠樽為佳。
所有儲存時間都是估計，未經實際測試。不要裝太滿因為會膨脹
紅肉火龍果 我影片完結之後再加多2個, 想顏色再好看一點, 要看用什麼片糖決定, 黃片糖, 紅片糖, 老紅片糖, 這個要自己試
影片中紅肉火龍果汁, 應該是滾起後才加, 太緊張忘記了, 在酒樓加色素都是滾起後才加
蕃茄因為有氨基酸成分，可以起到提鮮的作用，所以是必須
建議在不锈钢鍋煮糖醋, 因為耐酸性, 鐵鍋容易被腐蝕, 我影片是錯誤示範, 因為我家裏沒有不锈钢鍋, 不想花錢買
不可使用味精，使用味精後會影響整個糖醋的味道
老紅片糖600g 微酸中带甜, 500g 應該剛好平衡, 甜度:老紅片糖>紅片糖>黃片糖

蘋果醋，香港地區可以在超級市場或者健康食品店舖購買，大陸可以網購

注意：蘋果醋如果要直接飲用，一定要用水對兑，因為蘋果醋本身酸性好勁，足以腐蝕琺瑯質如果直接長期飲用的話。

片糖購買的時候要注意糖的甜度，因為他們種植的產地不同，糖的甜度都會有微細的差別，最好先試一下味道才確認配方

水: 1ml=1g

使用港式粵菜糖醋汁的菜式
番茄炒蛋，廈門炒米，太極鴛鴦炒飯，咕嚕肉，生炒骨，糖醋魚塊，糖醋吳郭魚，糖醋黃魚，糖醋雞柳, 糖醋蝦, 茄汁蝦, 糖醋蝦仁
等等

魯菜
糖醋鯉魚
蘋果醋上的Mother是指醋酸母菌類中的醋母，一般醋母都是人工培育。

Because I use fruits, which are easy to spoil, I can't store them at room temperature. Although vinegar has a preservative effect, it is safer to put them in the refrigerator for food safety considerations. The storage temperature of sweet and sour is 0 to 4 degrees for about a week. The storage container is a glass bottle or a plastic bottle. The storage temperature of sweet and sour is -4 to -8 degrees. The storage day is about two weeks. Put it in a refrigerator at 0 to 4 degrees to thaw before use. The storage container is preferably a plastic bottle. Don't fill it too full because it will expand. The storage temperature of sweet and sour is -18 degrees. The storage time is unknown because I haven't tested it. Put it in a refrigerator at 0 to 4 degrees to thaw before use. The storage container is preferably a plastic bottle. All storage times are estimates and have not been actually tested. Don’t fill it too full because it will expand.
Red dragon fruit. I added 2 more after the video ended. If you want the color to be better, it depends on what kind of sugar you use. Yellow sugar, red sugar, or old red sugar. You have to try it yourself.
The red dragon fruit juice in the video should be added after it is rolled. I was too nervous and forgot. In the winery, coloring is added after it is rolled.
Tomatoes have amino acids that can enhance the flavor, so they are necessary.
It is recommended to cook sweet and sour in a stainless steel pot because it is acid-resistant. Iron pots are easily corroded. My video is a wrong demonstration because I don’t have a stainless steel pot at home and don’t want to spend money to buy one.
Do not use MSG. Using MSG will affect the taste of the whole sweet and sour.
Old red sugar 600g slightly sour with sweetness, 500g should be just the right balance, sweetness: old brown sugar> brown sugar> yellow sugar

Apple vinegar can be purchased in supermarkets or health food stores in Hong Kong, and online in mainland China

Note: If you want to drink apple vinegar directly, you must mix it with water, because apple vinegar itself is very acidic, enough to corrode enamel if you drink it directly for a long time.

When buying sugar slices, pay attention to the sweetness of the sugar, because the sweetness of the sugar will be slightly different depending on the place of origin. It is best to try the taste before confirming the recipe.

Water: 1ml=1g

Dishes using Hong Kong-style Cantonese sweet and sour sauce
Tomato scrambled eggs, Xiamen fried rice, Tai Chi geese fried rice, sweet and sour pork, stir-fried pork ribs, sweet and sour fish fillets, sweet and sour tilapia, sweet and sour yellow croaker, sweet and sour chicken fillet, sweet and sour shrimp, ketchup shrimp, sweet and sour shrimp
and so on

Lu cuisine
Sweet and sour carp
The mother on apple vinegar refers to the vinegar mother in the acetic acid mother fungus, and the vinegar mother is generally cultivated artificially.

[Ho Kwok Leung]

另一種添加天然色素的方法
使用紅麴米，紅曲米，紅麴
米洗乾淨後，
用紅麴米加水， 比例一比一，
和主材料，輔助材料，共同大火煮滾後撈起殘渣。
最後加入果酸，果糖和香料。
浸泡一天，撈起香料和檸檬片等等。
之後可以使用。

Another way to add natural coloring
Use red yeast rice, red yeast rice, red yeast rice
After washing the rice,
Add red yeast rice to water in a one to one ratio.
Bring the main ingredients and auxiliary ingredients to a boil over high heat and then scoop up the residue.
Finally add fruit acid, fructose and spices.
Soak for a day, scoop out the spices and lemon slices, etc.
It can be used later.