Garlic and chili Vinegar is a spice that helps mix it into delicious, rich dishes such as pho, bun, hu tieu or sweet and sour mixed dishes.
Therefore, a standard bowl of garlic and chili vinegar must have an eye-catching color, the water must be clear, the garlic must be white and chili to maintain its delicious crunchiness.
Carefully processing raw materials
Carefully preparing the ingredients will be a prerequisite to help the garlic and chili vinegar meet the standards. After washing the chili and garlic, housewives need to leave them with water by drying them in a cool place, or can use a paper towel to dry each chili and garlic shrimp.
Note for garlic cloves, do not beat them but slice them thinly along the length to keep them white and crispy, avoid crushing them, causing garlic essential oil to clump up with vinegar.
Applying primitive techniques
This is a secret that housewives can apply when instead of soaking fresh chili directly, gently brush the chili in boiling water for about 30 seconds and then steep it in a bowl of ice cream. This method will help the chili retain its fresh red color and crunchiness for longer.
At the same time, plain cleaning also helps remove bacteria on the surface of chili peels, helping to prolong the storage time of chili vinegar and garlic. After soaking in ice, you need to absorb the dried chili again before putting it in a jar to absorb.
Make the soaking mixture properly
Housewives should also note to absolutely not use vinegar directly from the bottle for soaking. Boil the vinegar mixture with sugar and less salt in a ratio of 1:1. The hot temperature will help disinfect vinegar, while also reducing the strong smell, making the garlic chili vinegar taste less sour.
In addition, the mixture must be completely cooled before adding to the garlic chili sauce. If still hot, the other ingredients will be cooked, becoming soft and chewy and losing their characteristic crunchiness.
Parastering contained tools
Sterilized garlic and chili vinegar containers should also be noted so that the spice is not damaged and stored for a long time. Prioritize using glass jars over plastic jars, because plastic is easy to stick to odor or difficult to clean.
If using a glass jar, wash it thoroughly, boil it in boiling water to disinfect and dry it in a dry place to prevent mold from entering the room from the beginning.
When using chili vinegar, use a clean spoon, avoid stirring too much, which can easily cause itching and damage the soaked garlic chili.
