แจกสูตรน้ำจิ้มขนมจีบ สูตรทำขาย อร่อยเป๊ะไม่ต้องปรุงเพิ่ม เก็บได้นานไม่บูดเสียง่าย

Ingredients

• 500 g White Sugar (Can use brown sugar for deeper flavor)
• 300 g Rice Vinegar (Real rice vinegar (brand "Osr" or similar) for aromatic flavor)
• 250 g Sweet Soy Sauce (Thai sweet soy sauce (brand "Yuan Chiang" or similar))
• 200 g Water (Used to dilute the sauce)
• 2 tsp Salt (Balances sweetness and acidity)
• 30 g Dark Soy Sauce (Adds deep color; optional for lighter hue)
• 120 g Red Chili Peppers (Fresh, deseeded if less heat desired; can reduce to 60 g for milder sauce)

Instructions

1. Weigh All Ingredients

   Using the digital kitchen scale, weigh the sugar, rice vinegar, sweet soy sauce, water, salt, dark soy sauce, and red chilies according to the amounts listed.

   Time: PT5M

2. Combine Base Ingredients

   Transfer the sugar, rice vinegar, sweet soy sauce, water, salt, and dark soy sauce into the saucepan. Stir gently to combine.

   Time: PT3M

3. Boil the Sauce

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil, stirring occasionally. Once boiling, reduce heat and simmer for about 2–3 minutes until the sauce thickens slightly.

   Time: PT7M

   Temperature: 100°C

4. Cool the Sauce

   Turn off the heat and let the sauce sit in the saucepan until it reaches room temperature. This may take about 10 minutes; the vinegar aroma will dissipate during cooling.

   Time: PT10M

5. Prepare the Chili

   While the sauce cools, roughly chop the red chilies (remove stems; seeds optional) and pulse in the blender/food processor just until coarse. Do not puree completely.

   Time: PT5M

6. Combine Chili with Sauce

   Add the coarsely blended chilies to the cooled sauce, stirring thoroughly to distribute evenly. Adjust spiciness by adding more or less chili as desired.

   Time: PT2M

Nutrition Facts

Calories

333

Protein

2 g

Carbohydrates

83 g

Fat

0 g

Fiber

1 g

Ingredient Substitutions

• Instead of White Sugar: Brown Sugar, Coconut Sugar
• Instead of Rice Vinegar: Apple Cider Vinegar, White Vinegar diluted 1:1
• Instead of Sweet Soy Sauce: Regular soy sauce + 2 tbsp sugar, Tamari with sugar
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Dark Soy Sauce: Regular soy sauce + a dash of molasses, Black bean sauce (small amount)
• Instead of Red Chili Peppers: Dried red chili flakes, Thai bird's eye chilies (adjust amount)

Equipment Needed

• Digital Kitchen Scale
• Saucepan
• Wooden Spoon or Heat‑Resistant Spatula
• Blender or Food Processor
• Mixing Bowl
• Measuring Spoons
• Airtight Storage Container

Critical Steps — Do Not Skip

• Accurate weighing of all ingredients ensures proper balance of sweet, sour, and salty flavors.
• Boiling the sauce fully sterilizes it and extends shelf life.
• Adding the chili after the sauce has cooled preserves the bright red color and prevents bitterness.

Chef Tips from the Video

• Use a high‑quality rice vinegar for a fragrant, clean acidity.
• Dark soy sauce not only deepens color but also adds umami; add gradually and taste.
• Allow the sauce to cool completely before mixing in chilies to keep the red hue bright.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a sealed jar for up to 1 month; thaw in refrigerator before use.

Room temperature: Not recommended; sauce may spoil quickly at room temperature.

Make-Ahead Tips

• The base sauce (without chili) can be made up to 3 days in advance and stored refrigerated.
• Add fresh chilies just before serving for maximum color and aroma.

Frequently Asked Questions