Look at the kitchen's recipe! Not similar to this! This time it was made to make golden bag stuffed with green curry. It is simple and I like this taste~ It is sweet and spicy sauce, but the sweet and sour taste is heavier. The main source of spicyness is just a few reds. Chili. The teacher told the essence of Thai food, it should be a dish, which is salty, sweet, sour and spicy. This sauce is very typical. Even if you don’t make Thai dishes, this sauce is used to cook chicken. Whatever is also very good~~ I learned this in Thailand and it is very good with this sauce~ Link here: https://www.xiachufang.com/recipe/100604203/The sauce is best fresh Eat, don't do too much. If you can't finish the remaining sauce, please put it in a clean bottle and store it in a sealed container. It’s no problem to put it in the refrigerator for about a month. It’s not impossible to save the good two months and three months. But because of the fruit composition, the sooner you eat, the better.
Preparation: Cut the pineapple first! So that the pineapple pulp will be stained with other flavors, and the fresh fruit will be cut into small pieces. Then the red pepper is washed and cut into pieces, the small pepper is washed, the head is cut, and cut into small pieces; the garlic is peeled off to remove the film.
Put the processed red bell peppers, red peppers, and processed garlic cloves into the pot with water. When they are all cooked, they should be removed and the boiled water should not be poured. The amount of water to be boiled is not within the control of the square, and do not add too much water when cooking.
Add the cooked red pepper, garlic and pineapple to the cooking machine, add 40g of water to boil the pepper, and stir into a smooth and even mixture.
Pour into a pan (or open pan), add rice vinegar, sugar, salt, add a taste and taste to see if you like it.
While heating on a small fire, stir it, just like the 熬 jam, until the sauce is thick and thick, smash the foam, turn off the heat and cool.