#每日一菜# After drinking this bowl, you will go to Chiang Mai. Every time I want to drink Tom Yum Kung, I have a headache for finding spices. These fresh spices are not common in Xinjiang, but in the autumn and winter season, a bowl of warm Tom Yum Kung soup is really warming your heart and stomach...so find it. The spice has been done once, and I fell in love with this recipe... You have to ask where the ingredients are bought? What if I can't buy fresh? Almighty, I tell you to poke the link on the right, you can do the Tom Yum Kung without leaving the house. Look at the Taobao goods here: Thailand Tom Yum Kung sauce package Tom Yum Kung soup seasoning Knorr hot pot bottom material / gift lemon pepper http:// m.tb.cn/h.ZDnHs?sm=483cd1 (
Prawns go to the shrimp head, open the back to the shrimp line, cool water for spare, leave the shrimp head
Dried lemongrass, ginger, lemon leaves washed, soaked for 10 minutes, drained, running water
Pour the oil into the pot, add the shrimp head, fry the incense, pour in a cup of hot water, remove the shrimp head, and serve the shrimp soup.
Put the oil in the pot, heat the fried onion and drain the spices, add the shrimp soup and the spiced water and two glasses of water.
After boiling, put a piece of Tom Yum Goong sauce, add the millet pepper, add the tomato to boil, then add the shrimp balls.
After the shrimp is cooked, put the coconut milk, the amount of fish sauce (according to your own taste), then squeeze in half a lemon juice, 焖 3min to start
With red rice, soaked in red rice, a few drops of sesame oil in the pot before cooking
Dry spices do not have juice, it is recommended to use water in the soup after soaking, the taste will be thicker, some coconut milk can not be opened, you can do sago or coconut milk shake, don't waste, coconut milk is not recommended to put too much in the soup, You can also cook some other seafood and vegetables in the soup, depending on your taste.