The principle is simple: the longer the sauce simmers, the richer the flavour and consistency become. Be sure to stir it regularly so that it doesn't stick, always using a wooden spoon. Metal can oxidize in contact with tomato and leave an unpleasant metallic taste.
grand2005 寫道:
嘩，原來要煮咁耐嫁？[quote]
Devlin媽媽 寫道:
Leave to simmer for 1.5 hours
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