First of all, it must be an old godmother. If you have a phobia of choice, Laoganma is the first choice. Laoganma, you can't go wrong. ◆ Southland yellow light Chili sauce. Salty and spicy. It's hotter than Laoganma. People who like spicy food can try it, and stewed fish can also put some. ◆ Ying Chao likes to eat Hainan's yellow light Chili sauce, which is spicy and enjoyable! There is also hand-cut Chili sauce pickled by Hunan people themselves. Those old godmothers in the market are all for those who can't eat spicy food.
Stir-fry a little diced green and red pepper, add a little white wine, beer, monosodium glutamate, chicken essence, white sugar, extremely delicious or steamed fish sauce, a little white vinegar, adjust the taste, pour pepper oil and a little ground sesame oil, and serve. Compared with Lee Kum Kee Chili sauce, Merlot tastes slightly salty, and Chili contains some water. Lee Kum Kee Chili sauce contains less water, and the cost is more expensive than Merlot.
Personally, I think the first choice for hot sauce should be Laoganma. Speaking of Laoganma, I believe everyone is familiar with it. In many people's minds, Laoganma Chili sauce is not only a good companion for people to cook and mix noodles every day, but also a taste in people's memory. The most refreshing. The freshest thing I have ever eaten is Hainan Chili sauce. It's not those spring southern countries and yellow lights sold in supermarkets. I went to the food stall to eat seafood, and the proprietress made it herself. It is much more delicious than the supermarket in our hometown. Hot passion is like fire.