#蒋厨厨修修旅菜谱系列#Thai-style fish cake: https://www.xiachufang.com/recipe/100020135/Thai-style fried noodles: https://www.xiachufang.com/recipe/100020381/Thailand Red Curry Sauce: https://www.xiachufang.com/recipe/100020834/Chiang Mai Noodle: https://www.xiachufang.com/recipe/100020984/ In the summer of 2013, the most anticipated thing is to participate in the Qing Dynasty. Mai cooking class. I went to the market to get to know a lot of spices and seasonings, and I made five Thai dishes of my own interest. This experience is really great. As a loyal fan of Kitchen Jun, you must share your learning results with you! Tom Yum Kung is the most well-known Thai cuisine. There are different practices in different places. There are many related recipes in the kitchen. But the difference in this recipe is that it is the most traditional Thai hot and sour shrimp soup: clear soup, no curry and coconut milk. The raw materials are relatively simple, and the seasoning relies on natural flavors, without the need to add a winter yoghurt sauce or the like. A lot of specific points and additional supplements can be found in the “Tips” under the menu.
Handle the raw materials: tomato, onion, mushroom, and Nanjiang change the knife; the lemongrass is scattered with the knife back, the parsley is cut into pieces, and the Thai lemon leaves are removed and cut into pieces.
Boil the water in the pot, turn to medium heat, add lemongrass, ginger, and onions.
Add chili sauce (or Chaotian pepper) after boiling
Add mushrooms to boil
Add fish sauce
Add shrimp, tomato, parsley, lemon leaves to boil
Turn off the heat and squeeze into the lemon juice to taste.
1. About the weight: The steps shown in the recipe are taken at the Chiang Mai Cooking School. The weight is one serving (one serving, nearly 1.5 servings) 2. About seasoning: Although the taste of Tom Yum Kung soup is very complicated, after reading this paragraph, I believe that your ideas and taste buds will be combed: the acid comes from lemon juice, Spicy from chili or chilli sauce, fresh salty from fish sauce and sugar. The aroma comes from the combination of lemongrass, Thai lemon leaf and southern ginger. Therefore, curry, coconut milk and other miscellaneous seasonings are not required. (The Tom Yum Kung is a thick soup with curry and coconut milk.) As for salt, it is what the Chinese people think of themselves, and they don't need it at all. 3. About Spices: In Thailand, the spices used in Tom Yum Kung are fresh herbs. It is more troublesome to buy these materials in China. Fortunately, there is a good spice hay bale on the versatile Taobao. The two are about ten yuan. (Search for "Dongyin Gong Dry Material") On Taobao, I also saw the sale of fresh vanilla bags, but the freight is more expensive, and the seller generally does not guarantee the quality of the goods. Personally feel that it is more cost-effective to cook in China. (The taste of cooking is almost the same.) However, if the soup is cooked with dry ingredients, the order is slightly changed, that is, the dry material is first placed in the pan, then the onion and the tomato are placed. The last is shrimp. 2. About the ingredients: "Dongyin" means hot and sour, "gong" means shrimp. In fact, there are many ingredients in Thai hot and sour soup, such as chicken and other seafood. Mushrooms can be used with straw mushrooms and mushrooms, which is more common. You can also put other mushrooms according to your own preferences. Most of the Tom Yum Kung recipes do not mention fresh onions and tomatoes, but I highly recommend it! (Their identity is a bit like bean sprouts and loofah in boiled fish)