It's still a low version, but this is a bit sour and spicy (because my cousin put it in the refrigerator for a week, it's a real test), and there is a problem with the amount of salad juice. This is basically a rough number. People like the sauce more, some people like less, anyway, depending on their preference
The first step is to plan the papaya, then wash it with cold water and drain it.
Garlic chopped with curry cream and vinegar and fish sauce mixed into a sauce Note: If you like a lot of sauce, you can increase the ingredients of the juice, but the fish sauce should not be added as much as possible, so as not to be salty.
Stir the sauce and papaya, and then store in a crisper or sealed jar. It is usually cured for one to two hours. If you don't eat for a long time, at least the refrigerator will be eaten for a month, after all, nitrite is not everyone's favorite, as long as the sealed cans are more salty and sour. If you have finished eating in three or four days, you can use ordinary storage box, or small jar.
Always use a chopstick clip that is clean, water-free and oil-free every time you eat it! !
1. The problem of the amount of salad juice, this is basically a rough number, some people like the sauce more, some people like less, anyway, according to their own preferences increase and decrease 2. This recipe is not a drop of water at the end In addition to the cold boiled water of papaya, it is to be drained. Of course, the ingredients in the Thai style can be put, the chili Hongdou sacred fruit jelly, because I am too lazy to buy, so do not put