I am a Thai fan, and I am a super-foodie. I am also a Buddhist brand. I occasionally go to Phuket, Thailand for a small vacation. Every time I go to eat, I will eat "Dongyin Gong" (Thailand pronunciation: Tong Yam Kung means hot and sour shrimp Soup), sour and spicy taste, eased in the hot temperature, and instantly appetite. It is a bit difficult to make an authentic “Dongyin Gong” in China, because Thai people pay attention to the freshness of ingredients and no additives and preservatives, so most of the materials I use are dry goods, easy to preserve, although the taste can not be 100%. Similar, but it is also a good way to solve the taste of Thailand.
First, we will weigh the dry goods.
This recipe is for two people. Of course, if you are as big as me, you can enjoy it as a person if you like Tom Yum Gong. ^ _ ^
Thai coconut powder display, one quarter of a pack used in ingredients
Thai sauce display, such a small box inside two, exactly 24g
Straw mushroom split in half
There are several peppers in the sky, I am more spicy, so I used a small amount of peppers. My pepper was grown by my mother. Hey, the black mess is in, it’s not yet ripe, I think it’s fun to pick it up... oh... ...
Two limes are taken from the juice and do not need to be stewed together in the soup.
Cut the pepper into small
The base shrimp is washed clean, it is best to buy fresh shrimp, so the taste is more delicious, if you can, buy it one day in advance, put the vegetable oil in the water for one day, this can reduce the sediment inside the cockroach, it is said that eating the vegetable oil will diarrhea, so I put the mud salad out. Actually, I don’t know if it’s diarrhea, but this method is really good for shellfish.
What brand of whipping cream is free, as long as you like it, you can also change the whipped cream into milk.
The next step is to put all the dry goods and shrimps, clams, and straw mushrooms in the pot, put about 800ml of water to cook, and put coconut powder and whipped cream about three minutes after the water is opened. Some recipes mention that shrimps and clams should be fried in advance. I personally think that the fried meat will become very old after being cooked, so I have not fried it here. I can cook it directly.
Then the delicious 'ต้มยํากุ้ง' is made, and the bowl is opened, rough, and the meat is directly taken by hand, the soup is served in the end bowl, and the satisfaction is unlimited~~
Is there any embarrassment, the urge to pour all into the mouth?
This is the Tom Yum Kung in a restaurant on PP Island in Phuket, Thailand. It can also eat squid. Because of the limited materials, I didn’t add squid to the recipe. If you like squid, you can add some 喔.
There is also a white soup base of Tom Yum Kung, I also want to know how to do it, but because of language barriers, then there is no more.........
1. The selection of ingredients is best to use fresh ones first. The taste and taste of the two are definitely different. 2. Lemon is best to use this small lime, the taste is more pure, more fragrant. 3. If you are afraid of cockroaches, you can remove the shrimp head and the shrimp shell. There is a black crepe line on the back of the shrimp. 4. Friends who don't like too much acid can use only one lemon. The sauce contains salt and acid, so I didn't put salt when I made it. It can be adjusted according to my own taste. Friends who like mint can also add in soup. Some mint leaves add flavor.