At the end of November, @Hive came to the Blue Elephant in Phuket to learn three days of Thai food, a total of 12 main dishes, and the production of several curries and sauces. The school is also a local high-rated restaurant. The teachers and chefs here are very professional. The tastes of the dishes I learned are also superior to those I went to other restaurants in Phuket. This is an objective evaluation~ Haha There is no meaning for Wang Po to sell melons. This Thai-style fried rice noodle can also be eaten at the weekend night market in Phuket. It is no different from the fried noodles in our streets and lanes. It is a homemade dish. Compared with what I often eat in China, I have more sweet and sour taste. The spicy is the second. If you are tired of domestic fried rice noodles, try this Thai-style fried rice noodle~~(≧▽≦)/ ~ The recipe will probably be written awkwardly. . Because this dish is more casual and homely, so I can eat it casually, but I feel that it is like trying my best to let the teacher work hard, so I will try to share the details that the teacher mentioned in the course of my study. The table is too annoying~ /(ㄒoㄒ)/~~
Preparation: 1. Thai dry rice flour is put into cold water for 15 minutes to be softened; 2. Shrimp is processed well in advance, shelled to open the back, pick the shrimp line, and the eggs are put out to the side; 3. Garlic and shallots are cut. Crushed grains, green onions cut into an inch of long onion; 4. Pieces of fried tofu, cut into 1~2 cm small Ding (here tip 1)
As shown in the figure, you can arrange the ingredients to be placed in order, from right to left, first oil, then garlic and red onion heads → shrimp → eggs → tofu block, soaked radish → rice noodles → white vinegar → fish sauce, sugar, Tamarind juice → chili powder, dried shrimp powder, cooked peanuts → bean sprouts, onions.
First open a small fire, pour the oil, after the oil is hot, add chopped red onion and garlic, stir fry
After smelling the scent, add the shrimp, wait for the shrimp to roll up, the color is half cooked, pull the prawn to the side of the pot, pour the egg, and stir fry the egg quickly. When the egg is almost fried, add the tofu. Stir fry shrimp, egg and tofu
Remove the rice noodles from the cold water and put them into the pot, then add a little white vinegar and stir fry them. Pay attention to the corner of the spatula when you fry! Just stand up the spatula and use one of the corners to stir the rice noodles. The teacher said that this is to prevent the spatula from cutting the rice noodles. (There is tip 2 here)
Add sugar (don't be afraid! Put more!), fish sauce, tamarind juice, stir fry evenly. (There is tip 3 here)
Add shrimp powder, cooked peanuts, dried chili powder and stir well. Try it if you like it. If you feel salty, put fish sauce. If it is not sweet, put sugar. If it is not spicy, add chili powder, not enough. Looking at the juice. After feeling satisfied, finally add the bean sprouts and green onion, stir fry twice, turn off the fire.
Decorate with a quarter of lime slices and green onions. Attached to the assistant brother to choose the secret of the door: prepare a scallion with a bowl of ice water, cut a piece of onion with a knife, open it from the opening, and open the side with the mucus outward, smooth outside. The hand is tightly rolled up, and the roll is placed in cold water to cool for a few minutes.
1. When you cook this dish, you will need to use it in one go, so you must make sure that all your materials are ready before firing. 2. White vinegar must be placed after adding rice flour, because white vinegar can quickly make rice flour softer. 3. Thai food generally uses palm sugar to regulate sweetness because it is not too sweet, but the difference between fried rice and rice is that it is sweet and sour, so this dish uses white sugar. When the class is over, the teacher puts a lot of sugar on himself. When you do, you can adjust to your taste. Fish sauce is a source of salty taste and can be freshened. Tamarind juice is the source of sourness in this dish. . The general Thai food is very fond of using sour orange (that is, the skin is very wrinkled Thai lime) to adjust the acidity, but it is often used in salads and other foods that are hardly heated, because the heating time is long and sour, it is easy to become bitter, so for This dish requires hot dishes, and the source of sourness becomes tamarind juice.