The biggest difference between Thai food and domestic cooking is probably their use of various fresh spices. The first step in learning Thai food is to have a basic understanding of various Thai spices. I will probably write about the little common sense of the spices I have learned this time. I will slowly add them after the incompleteness. If you have any mistakes, please welcome everyone to correct them.
The most common one should be this, Lemon Grass, lemon grass, we also call it lemongrass, which is an indispensable seasoning for Tom Yum. The food is divided into two parts. The lower part of the rhizome is very heavy and is used for seasoning. The upper part is lighter and is usually used in some soups or special drinks.
Next is the Kaffir Lime Leaf. Although everyone calls it lemon leaves, it is different from the leaves of ordinary lemons. Its more accurate name is mad orange leaves, or sour orange leaves, which are the leaves of Thai lemons. It is also a seasoning that can not be lacked in Tom Yum Kung. Taobao can buy dried products and the flavor is very strong.
This ugly thing like lime is not lime. It is called citrus / mad mandarin / Thai lemon, Kaffir Lime. The lemon leaf above is actually the leaves of this Thai lemon. In these days of study, the teacher basically used its skin, cut into pieces of soup, chopped, etc., for the time being, how to use its juice. This kind of lemon peeling does not need to scratch the white skin without bitterness.