Sweet And Sour Eggs Recipes

SWEET-SOUR DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley.

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

SWEET AND SOUR EGGPLANT

Steps:

• Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
• After about 30 minutes, water droplets will form on the surface of the eggplant.
• Rinse salt from the eggplant thoroughly and pat dry.
• Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
• In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
• In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
• Pour cornstarch liquid into reserved sauce, whisk till well combined.
• Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
• Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
• Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
• Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

PANDA EXPRESS SWEET AND SOUR SAUCE (COPYCAT)

Steps:

• Add 1 cup water, white vinegar and sugar to a saucepan and bring to a boil.
• Add the cornstarch to the remaining 1/4 cup of water in a small bowl and whisk until the cornstarch is dissolved.
• Add the cornstarch slurry to the saucepan and whisk it all together.
• Reduce to a simmer and cook until thickened, about 5-7 minutes.

SWEET AND SOUR PORK

Steps:

• Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
• Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
• Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
• Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
• Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
• Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
• Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
• Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
• Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
• Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
• Keep warm in oven.
• Heat oil in a very large skillet over high heat.
• Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
• Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
• 10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
• Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!

GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER

Steps:

• Heat the oil in a skillet and have ready a cup or two of hot water.
• Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
• Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
• Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
• Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

SWEET AND SOUR EGGS

Steps:

• Melt butter in a skillet, add onion and cook slowly (do not brown).
• Add flour and cook until golden; add water, cloves, and bay leaves and cook until smooth, stirring constantly.
• Simmer 15 minutes longer.
• Add vinegar salt and sugar and as soon as sauce comes to a rapid boil, add eggs one at a time.
• Cover and cook until eggs are done as preferred.

SWEET AND SOUR PORK (Gú LóUH YUHK)

Steps:

• Combine the pieces of pork, oil and salt in a bowl.
• Mix well and marinate for 15 minutes while preparing the other ingredients for the sauce.
• Combine all the ingredients for the sauce in a bowl and set aside.
• Add the beaten egg to the pork bowl. Stir to combine well.
• Add the 4 tablespoons of cornstarch. Stir to coat the pork.
• Heat the oil over medium to high heat in a heavy-bottomed pan until it begins to smoke.
• Add the pork all at once and spread it in a single layer over the surface of the pan.
• Separate the pieces of pork with a pair of tongs or chopsticks.
• Cook without touching the pork for 3 minutes, or until the underside is golden brown. Flip to brown the other side for 2 to 3 minutes.
• Transfer the pork to a large plate and remove the pan from the heat. Let cool for 3 minutes.
• Add the scallions and garlic cloves. Sauté, stirring until they release their scent, for a few seconds.
• Add the peppers and sauté for 5 minutes over high heat, stirring constantly.
• Stir the reserved sauce ingredients again to completely dissolve the cornstarch. Pour the mixture into the pan.
• Stir and cook until the sauce thickens.
• Add cooked pork and stir to coat with sauce, about 30 seconds.
• Serve immediately with steamed white rice.