O Que É Plum Sauce?
A sweet and sour condiment made from plums, apricots, vinegar, sugar, and spices, commonly used in Chinese cuisine.
Qual o Sabor de Plum Sauce?
Plum Sauce tem um sabor sweet, tangy, fruity, savory, umami (from spices) com aromas de fruity, aromatic, sweet-sour.
- Taste
- Sweet, Tangy, Fruity, Savory, Umami (from spices)
- Texture
- Thick, Smooth, Viscous
- Aroma
- Fruity, Aromatic, Sweet-sour
- Acidity
- Medium
Technical Metrics
Informação Nutricional
Per 2 tbsp (30g)Segredo do Chef
For an extra layer of flavor, warm plum sauce gently with a tiny bit of fresh ginger and garlic before serving as a dipping sauce.
Substitutos e Proporções de Plum Sauce
O melhor substituto para Plum Sauce é Duck Sauce (or "Orange Sauce"), usado na proporção de 1:1. Very similar flavor profile and use, often interchangeable.
| Substituto | Proporção | Melhor para |
|---|---|---|
| Duck Sauce (or "Orange Sauce") Melhor | 1:1 | Very similar flavor profile and use, often interchangeable. |
| Apricot Jam/Preserves | 1:1 (add a splash of vinegar) | Provides fruitiness and sweetness, needs acidity for balance. |
| Sweet and Sour Sauce | 1:1 | General sweet and sour profile, but usually less fruit-forward. |
| Hoisin Sauce (for savory uses) | 1:1 | Different flavor (soy-based), but can work for glazing or dipping with similar viscosity. |
Como Escolher e Armazenar Plum Sauce
- Read labels for sugar content and quality of ingredients.
- Store in the refrigerator after opening.
O Que Combina Bem Com Plum Sauce?
- Roast Duck
- Spring Rolls
- Egg Rolls
- Fried Wontons
- Pork Ribs
- Grilled Chicken
- Stir-fries.
Perguntas frequentes
Qual o sabor de Plum Sauce?
Sweet, Tangy, Fruity, Savory, Umami (from spices) Fruity, Aromatic, Sweet-sour
Qual é um bom substituto para Plum Sauce?
O melhor substituto é Duck Sauce (or "Orange Sauce") (1:1). Very similar flavor profile and use, often interchangeable.
Como escolher e armazenar Plum Sauce?
Read labels for sugar content and quality of ingredients. Store in the refrigerator after opening.
