Pepper sauce🥒🥬🌶️

# Pepper paste # Trending # Dinner menu # The rice menu is out of dishes # Sab

Raw Materials

• Well paste: 2 tablespoons (recommended to wrap the banana leaves on the fire to smell first). If not convenient, can be put on.

• Thai garlic: 1-2 tablespoons

• Garden chili pepper: 10-15 tablets (adjusted according to the favorite spiciness)

• Beep sugar: 1-1.5 tablespoon

• Lemonade: 3 tablespoons

• Fish sauce: 1 teaspoon (tasting before adding, because the paste is already salty)

• Eggplant Bunch: 1 handful

• Warm water: slightly (for adjusting viscosity concentration)

Making steps

1.Garlic chili peppers: Put Thai garlic and chili peppers in the mortar. The pedicle is enough, do not need to be very fine, so that there is still a beautiful chili texture in the form.

2. Mix the sap and sugar: Add the sap and sugar beep to it. Use the pestle gently and mingle until the sugar is melted.

3.Seasoning: Add lemon juice and a little fish sauce (to increase the roundness). Then add a little warm water to get a dazzling chili paste. Not too dry.

4. Put the aubergine: Put the aubergine on it. Use the pestle to break some of it (but I like to wear it as a child).

5.Arrange Serving: Scoop in the cup, sprinkle with a little more fresh bushy eggplant.

Delicious Tips

• Nuffiness: If you like a more tender taste, some recipes will add dried shrimp to the paste with garlic peppers. It will help to thicken the peppers and have a unique aroma.

• Vegetables are as you please, but in the picture we have Cha fried egg, poached vertebra, poached cabbage, and Cantonese lettuce, fresh bushes of eggplant. Recommended to soak vegetables in cold water after poached. Vegetables are beautiful and crispy.