Red sweet and sour sauce rich in vitamins and minerals such as: vitamin A - 88.9%, vitamin B2 - 16.7%, vitamin E - 27.3%, vitamin PP - 26.7%, potassium - 27.3%, magnesium - 20 .1%, phosphorus - 29%, iron - 18.9%, cobalt - 17%, manganese - 19.1%

Benefits of sweet and sour red sauce

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.

You can see a complete guide to the most useful products in the appendix.

Hello cooks! If you wanted to find red sweet and sour sauce photo, then you are on the right track! In the column of recipes that you will see just below, it will not be difficult for you to choose it exclusively. However, if the desired recipe for sweet and sour red sauce photo is not on this list, then use the regular site search.

Recipe with photo - Veal in tomato sauce with cherry liqueur

I will again break traditions and break stereotypes, mix alcohols of different origins, and create, at first glance, stupid things. But the result, oh..what the result is. Do you think it’s easy to persuade a 6-year-old child to eat meat? Here are candies - yes, chocolate - at any time. In general, my daughter ate this meat with pleasure, she didn’t even have to persuade her.

So, we will cook veal in tomato sauce (or rather, tomato sauce) and cherry liqueur. In fact, liqueur is not so necessary; homemade wine, or, okay... jam, will do, although this is against my nature. I'll explain a bit below.

Tropicana meat rolls with filling

Ingredients for the recipe:

First recipe.

sweet peppers of different colors - three pieces

any firm white fish - eight hundred grams

vegetable oil for lubrication - fifty milliliters

lemon for serving - two pieces

onions - three small heads

To prepare the marinade

red onion - one small onion

spicy garam masala mixture - two tablespoons

natural yogurt - five hundred grams

medium tomatoes - one piece

fresh ginger root - two centimeters

garlic - three cloves

Ground black pepper - two teaspoons

salt - to your taste

To prepare the sauce

Cilantro - a couple of sprigs

natural yogurt - three hundred and fifty grams

medium cucumber - one piece

Second recipe.

chicken breast fillet - seven hundred to eight hundred grams

medium sweet and sour apples - two pieces

lemon juice - one lemon

vegetable oil for lubrication - one hundred milliliters

To prepare the marinade:

One lemon - juice only

Calvados - one tablespoon

granulated sugar - one tablespoon

salt - to your taste

Third recipe.

juice and grated lemon zest

long sprigs of rosemary - four pieces

fillet of firm white fish (for example, sole) - four hundred grams

garlic - two cloves

salt, ground white pepper - to taste

olive oil - seven tablespoons

raw peeled shrimp - two hundred grams

Fourth recipe.

ground black pepper - to your taste

salt - to your taste

pork, fillet - seven hundred grams

vegetable oil - three tablespoons

rosemary - one sprig

lemon for serving - two pieces

potatoes - twelve small tubers

lemon juice - half a lemon

Fifth recipe.

vegetable oil - one tablespoon

cherry tomatoes - eight pieces

salt - to taste

beef tenderloin - one kilogram

champignons - eight pieces

chili sauce - one tablespoon

hot red pepper - one piece

onion - one piece

lemon juice - one hundred milliliters

zucchini - one piece

soy sauce - one tablespoon

We hope that the provided recipes regarding sweet and sour red sauce photos are exactly the material that you wanted to find. Come visit us again!

RED SAUCES

BROWN BROTH

BROTH FOR SAUCES

The liquid basis of sauces is broth. There are two types of meat broths.

White meat broth prepared from beef, veal bones, poultry in the usual way with or without the addition of meat products and used to produce white sauces (1.5 liters of water per 1 kg of bones).

Brown meat broth prepared from meat bones fried until brown and used to make red sauces.

Fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).

Mushroom broth prepared from dry or fresh mushrooms in the usual way.

To prepare sauces, broths obtained by cooking or poaching meat, poultry and fish are used.

The processed bones are fried on a baking sheet in an oven for 1–1.5 hours at a temperature of 160–170 °C until golden brown. The fried bones are placed in a cauldron, poured with cold water and cooked for 6-10 hours at low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, add carrots, onions, parsley and celery roots, which can be pre-baked or fried along with the bones. The broth is filtered.

Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour the browned flour into the cauldron, pour in part of the broth (4 liters per 1 kg of flour), stir well with a broom and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots, tomatoes, chopped white roots are added and cooked for 45–60 minutes. At the end of cooking, add sugar, ground pepper, and bay leaf. The finished sauce is pureed, filtered, and brought to a boil. If the main red sauce is served, it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.

RED SAUCE WITH WINE (MADERA SAUCE)

The finished red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30–50 g of ready-made hot sauce and concentrated fumé broth. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langet, ham, boiled tongue, fried kidneys.

Prepare red base sauce. Dried fruits are sorted and washed. The prunes are left in water to swell, then the seeds are removed from them, placed in a bowl, combined with washed, seedless raisins, bay leaves, peppercorns, broth or water and simmered for 10–15 minutes. Then the spices are removed, and the fruit and liquid are added to the red sauce along with the vinegar and brought to a boil.

The sauce can add new flavors to the dish. The more sauces the housewife can prepare, the greater the range of tastes the family menu has. However, in reality, in order to serve new sauces every day, you don’t need to learn a lot of recipes. It is enough to learn how to make several basic sauces, and then use them to prepare others, relying on your imagination and culinary experience. One of the main sauces is red sauce. People who are far from cooking often confuse it with tomato and are deeply mistaken. The group of red sauces includes those made from red-brown flour and brown broth. In this case, tomatoes may not even be added to the sauce, although they are most often included in the recipe. That is, it would be more correct to call the red sauce brown, but it got its name a long time ago, and it is firmly attached to it. So there is no need to rack your brains over culinary terminology, the main thing is to learn how to prepare red sauce at home.

Cooking features

The process of preparing red sauce is simple enough that any housewife, even those without culinary experience, can make it. However, the cooking technology has many subtleties that you need to learn about before you start cooking.

• Red sauce belongs to the group of “brewed” sauces, that is, it is brewed based on flour and broth. However, not every sauce made this way will be a red sauce. Both flour and broth should be brown for him. This means that the flour needs to be fried in a dry frying pan until it acquires a rich red-brown hue and a pronounced smell of roasted nuts.
• The second important component of red sauce is brown stock. It can be prepared only from calcined bones. They need to be washed, cleaned of meat and baked in the oven until they change color. It will be even better if you fry the bones in a dry frying pan. After this, all that remains is to fill them with water and prepare the broth.
• Remember that broth is not just water in which meat or bones have been boiling for a long time. To prepare it you need to use roots and spices. Typically, for 3 liters of water you take 1 kg of bones, 1 parsley root, 1 onion and 1 carrot, as well as celery root, bay leaf, pepper and salt to taste. The finished broth must be strained before adding to the sauce.
• If you have cooked broth that is too fatty and you are afraid that the sauce will also come out too fatty, strain the broth through a cloth soaked in cold water.
• To avoid the formation of lumps, the flour is initially brewed with a small amount of broth. The remaining broth is boiled along with the frying vegetables, and only after that both parts of the sauce are combined.
• The finished sauce must be strained and the vegetables included in it must be ground through a sieve. After this, the sauce must be boiled again. This is done to sterilize it - that is, the sauce, if it is not boiled after rubbing through a sieve, will quickly deteriorate.
• To prevent the sauce from becoming crusty as it cools, place a thin slice of butter or margarine on top.

Red sauce is most often used hot, and there are several options for its use in cooking. It can be served separately with meat dishes. You can bake or stew meat or vegetables in it. However, red sauce is most often used as a gravy or as a base for other sauces.

Classic red sauce recipe

• brown broth - 1 l;
• cooking fat, margarine or butter – 25 g;
• wheat flour – 50 g;
• tomato puree – 150 g;
• carrots – 100 g;
• onion – 35 g;
• parsley root – 20 g;
• sugar – 20 g.

Cooking method:

• Sift flour into a dry frying pan. Place it on the stove and fry, stirring, until brown. Remove from heat and let cool slightly (to about 60–70 degrees).
• Pour in a glass of broth in a thin stream, whisking it with a whisk. As a result, the flour should completely dissolve. The liquid should have a uniform consistency, without lumps. If you cannot do without them, try straining the sauce.
• Peel the onion. Cut half a small onion into small pieces.
• Peel the carrots. Grind it on a fine grater.
• Melt the fat or butter in a clean frying pan.
• Add onions and carrots to the melted fat. Fry them for 5 minutes.
• Add the tomato paste, stir and simmer it along with the vegetables for about 5 minutes over low heat under the lid.
• Heat the remaining broth. When it boils, add sugar and fried vegetables. Boil for 5 minutes.
• Pour the part of the broth in which the flour was diluted into the pan with the broth. At this time, the contents of the pan need to be stirred vigorously.
• Cook the sauce until it reaches the desired consistency.
• Strain the sauce. Rub the vegetables through a sieve and combine with the sauce.
• Return the sauce pan to the stove and bring it to a boil.

Now the red sauce is ready. The sauce made according to this recipe is considered basic, that is, it can be used to make some other sauce by adding additional ingredients. Such ingredients can be mushrooms, herbs, vegetables, seasonings.

A simple recipe for red sauce for meat

• main red sauce – 0.5 l;
• butter – 40 g;
• garlic – 1 clove;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Grind the garlic with a little salt and add to the sauce.
• Add pepper to the sauce.
• Bring the sauce to a boil and simmer for 5 minutes.
• Strain the sauce and place it in a water bath.
• Add the butter and stir the sauce until it dissolves.

To improve the taste of the sauce, you can add a little meat juice to it. This sauce is served with minced meat products and sausages, including sausages and ham.

Red sauce with wine and mushrooms

• main red sauce – 0.25 l;
• onions – 0.2 kg;
• fresh champignons – 0.2 kg;
• tomato – 150 g;
• red wine – 50 ml;
• butter – 50 g;
• parsley – 50 g;
• garlic – 1 clove;
• salt, pepper - to taste.

Cooking method:

• Wash, shake off the water and finely chop the parsley.
• Wash and dry the mushrooms with a napkin. Cut them as small as possible.
• Peel and chop the onion very finely.
• Pour boiling water over the tomato and peel. Rub the tomato pulp through a sieve.
• Melt the butter in a saucepan, add mushrooms and onions. Fry until excess moisture evaporates.
• Pour in wine and tomato puree. Stew the vegetables in them for 5 minutes.
• Add parsley, salt and spices. Pour in the main red sauce and simmer for 10 minutes.
• Add garlic, stir and remove from heat.

Red sauce made according to this recipe goes well with game and poultry, stewed veal, as well as cutlets and meatballs.

Red sauce with lemon juice

• red sauce (basic) – 0.5 l;
• onions – 100 g;
• champignons – 100 g;
• garlic – 1 clove;
• concentrated brown broth - 20 ml;
• butter – 40 g;
• lemon juice – 20 ml;
• salt - to taste.

Cooking method:

• Fry finely chopped onions and mushrooms in butter, add broth and simmer for 5 minutes.
• Mix mushrooms and onions with the sauce, add garlic, crushed with salt, and lemon juice.
• Bring the sauce to a boil and remove from heat.

The red sauce made using this recipe is versatile. It is best served with meat, but you can pour it over side dishes, vegetable casseroles and even fish.

Red sauce is a culinary classic. Under one name or another, it is found in many cuisines around the world. A housewife who wants to fully master culinary skills must learn how to cook it.

RED SAUCES

BROWN BROTH

BROTH FOR SAUCES

The liquid basis of sauces is broth. There are two types of meat broths.

White meat broth prepared from beef, veal bones, poultry in the usual way with or without the addition of meat products and used to produce white sauces (1.5 liters of water per 1 kg of bones).

Brown meat broth prepared from meat bones fried until brown and used to make red sauces.

Fish broth prepared from fish food waste in the usual way (2 liters of water per 1 kg of food).

Mushroom broth prepared from dry or fresh mushrooms in the usual way.

To prepare sauces, broths obtained by cooking or poaching meat, poultry and fish are used.

The processed bones are fried on a baking sheet in an oven for 1–1.5 hours at a temperature of 160–170 °C until golden brown. The fried bones are placed in a cauldron, poured with cold water and cooked for 6-10 hours at low boil. During the cooking process, fat and foam are removed from the surface. An hour before the end of cooking, add carrots, onions, parsley and celery roots, which can be pre-baked or fried along with the bones. The broth is filtered.

Floury red sauté is diluted with brown broth. Flour sauteed with fat can be diluted with hot broth, dry sauteed flour can only be diluted with broth cooled to 40–50 °C. Pour the browned flour into the cauldron, pour in part of the broth (4 liters per 1 kg of flour), stir well with a broom and filter. The diluted flour sauté is poured into the rest of the broth, salt, sautéed onions, carrots, tomatoes, chopped white roots are added and cooked for 45–60 minutes. At the end of cooking, add sugar, ground pepper, and bay leaf. The finished sauce is pureed, filtered, and brought to a boil. If the main red sauce is served, it is seasoned with butter or margarine. This sauce is used to prepare derivative sauces. All derivative sauces are also seasoned with butter or margarine at the end.

RED SAUCE WITH WINE (MADERA SAUCE)

The finished red sauce is combined with grape wine and brought to a boil. The sauce can be made more spicy by adding 30–50 g of ready-made hot sauce and concentrated fumé broth. The finished sauce is seasoned with butter and served with hot meat dishes: fillet, langette, ham, boiled tongue, fried kidneys.

Prepare red base sauce. Dried fruits are sorted and washed. The prunes are left in water to swell, then the seeds are removed from them, placed in a bowl, combined with washed, seedless raisins, bay leaves, peppercorns, broth or water and simmered for 10–15 minutes. Next, the spices are removed, and the fruits along with the liquid are added to the red sauce along with the vinegar and brought to a boil.