Yes, thank you so much for taking the mystery out of these amazing simple sauces that I've enjoyed for years but never had an idea of how to replicate. So grateful!
Hello, when you refer to “chili sauce” do you mean chili oil? The kind that is made with Sichuan peppercorns, chili flakes, bay leaves, cinnamon, anise? Or is “Chili Sauce” something different? Thanks!
They can all be used as a spicy dip. I’d say the white one and the pink one would be more of a popular flavour. They are all authentic. As long as the chilli oil is also authentic. One of my favourite chilli oil is Lao Gan Ma. It’s a popular brand, should be easy to find too.
Yes, rice vinegar would be a better option than white vinegar. Nothing can substitute the dark vinegar though, it has that unique rich taste makes Chinese food Chinese food!
The short answer is yes, just different translations. You may find quite a few dark vinegars in your Asian grocers. I would recommend Chinkaing Vinegar though for authentic Chinese cooking. This vinegar has been around for nearly two decades. It’s one of the top four popular vinegars used in Chinese cooking. For those who’s new to Chinese cooking, please be reminded regular soy sauce (soy sauce in short) and dark soy sauce are completely two different things.
No worries! Without green onion/garlic, they can be pre-made five days in advance (store in fridge) and use within a day once dipped. With green onion/garlic in them, use within two hours.
Mil gracias por estas recetas!!Prepare a las 3 salsas y me quedaron riquísimas!!! Congratulation!!!🎉
Thank you. I've been looking for a dipping sauce for AGES .
Not sure why I didnt just look this up ages ago, could've saved myself a lot of failed experiments :D Thanks!
just what i want! simple and easy to make
Same here!! Thanks! 🙏
Thank you for the simple recipes and variety!
Yes, thank you so much for taking the mystery out of these amazing simple sauces that I've enjoyed for years but never had an idea of how to replicate. So grateful!
Wow, thank you! I made the sauces, they had that restaurant taste, my family loved it!
Thanks i tried the black vinegar one
Tthanks for warch.
ok honestly i was kind of - will these taste good?- after I saw the recipe but I am so glad I took the risk
Great thank you.
Thanks for sharing 😊
Can you make the chilli sauces itself. I need to do it completely from scratch for my gces.
Sorry I don’t have a video for chilli sauce itself just yet.
niceeee keep going
Great recipe!
Parabens
Chilli oil is very very good
Yeah I really thanks you for sharing this video 👍
Hello, when you refer to “chili sauce” do you mean chili oil? The kind that is made with Sichuan peppercorns, chili flakes, bay leaves, cinnamon, anise? Or is “Chili Sauce” something different? Thanks!
I guess this is more of a chili oil recipe.
Which chili sauce do you prefer for the spicy dip ? I want it as authentic as possible
They can all be used as a spicy dip. I’d say the white one and the pink one would be more of a popular flavour. They are all authentic. As long as the chilli oil is also authentic. One of my favourite chilli oil is Lao Gan Ma. It’s a popular brand, should be easy to find too.
i did it it work
Can I replace Rice/Dark Vinegar with just regular Vinegar?
Yes, rice vinegar would be a better option than white vinegar. Nothing can substitute the dark vinegar though, it has that unique rich taste makes Chinese food Chinese food!
Are black vinegar and dark vinegar the same thing?
The short answer is yes, just different translations.
You may find quite a few dark vinegars in your Asian grocers. I would recommend Chinkaing Vinegar though for authentic Chinese cooking. This vinegar has been around for nearly two decades. It’s one of the top four popular vinegars used in Chinese cooking.
For those who’s new to Chinese cooking, please be reminded regular soy sauce (soy sauce in short) and dark soy sauce are completely two different things.
Wow nice
I love dumplings with sou sauce
How long can these last in refrigerator? Or just make fresh all the time . Thank you for your videos
No worries! Without green onion/garlic, they can be pre-made five days in advance (store in fridge) and use within a day once dipped.
With green onion/garlic in them, use within two hours.
@@abbiegraham1179 Abbie thank you for replying back with that info !!! 🤗
Do you have them in writing? It would be so much easier to save the recipe.
Recipe can be found in description at the moment. Will create a website for all my recipes next year.
❤❤❤❤
I don't have anything but soy sauce, do you have a recipe using nothing but soy sauce? Oh, I have water too, and I found some sugar.
Pl
Where is the list of ingredients??!!!
It’s in the description.
กฎดูดูพออิกำกำกำ
Sugar is bad fir you. So your last one. I will try.
Rubbish. Like a lot of things, it's the quantity you consume.