Recipe: Thai style shrimp paste fried cress

Home Cooking Recipe: Thai style shrimp paste fried cress

Notes:

I saw the imported Maibong Shrimp paste from Thailand. It was originally used to fry the spinach and it was delicious. Then the fried cress was derived, and the vegetables with crisp texture were suitable.

Ingredients:

Steps:

  1. Cress roots and leaves, soaked in water for half an hour, wash and drain as much as possible; (if it is a spinach, separate the stem and leaves); garlic cloves flat cut into the end, cut into a circle of pepper;

  2. Heat the wok to three or four percent and pour in the oil. Add the minced garlic and the sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed sautéed celery. Stem, then put the leaves into the quick stir fry two times).

Tips:

Whether it is water celery or water spinach, choose a tender part when choosing a dish, don't take it hard, don't want it, don't affect the overall taste because of reluctance; before buying imported shrimp paste, I always use Lee Kum Kee Shrimp paste instead The comparison is not much different, the price is very close; relatively speaking, the imported shrimp paste is a little thicker, you must first use the oil to sneak into the pot, otherwise the taste will be uneven; people who do not like shrimp paste will feel Smelly, but in fact, after the stir-fry, the smell is volatilized, and the rest is a word: fresh! When frying vegetables, be sure to spread the oil, except that the shrimp sauce does not need to add any seasoning. The taste is heavy and add a little fish sauce or soy sauce. There are many similar recipes online. No one likes to cut corners like me, but please believe. My approach is definitely not to lose.


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