I haven't been back in the kitchen for a long time! I have to hurry up and make up~~ When the weather is cold, I want to eat hot pot and drink hot soup. I just came back from a vacation in Southeast Asia and I missed the spice. So I took a shot and decided to be a winter shade! Spicy and spicy, plus the savory taste of shrimp and fish sauce, when you drink a bowl in the cold, it is really enjoyable. The recipe starts at A Day Magazine: http://www.adaymag.com/2015/10/22/a-day-recipes-hot-and-sour-shrimp-soup.html
The straw mushroom is cut in half, and if it is large, it can be cut into thick slices. South ginger cut thick slices, if the outer skin is too dirty, you must first go to the skin. The small pepper is stalked, slightly flattened, and the pepper is slightly punctured with the tip of the knife to help the taste. If you choose to cut into a pepper ring, you can reduce the amount to two.
After the Thai onion peeled and opened six, the lemongrass went to the end to go to the outermost layer, use a knife to take a little loose to help the taste, and then cut the knife.
The lemon leaves are torn apart a few times, and the lime is opened four times. The small tomato is stalked, half cut, and the big one is open four.
Shrimp cut off the head, use a knife or scissors to open the shrimp back, and then remove the shrimp intestines.
Put a little oil in the pot, then pour the shrimp into the red shrimp head oil. This action will make the soup look more beautiful and more savory.
Pour in a small amount of water or chicken soup, cook over medium heat for two minutes, then sprinkle the head of the shrimp, add the southern ginger, small pepper, straw mushroom, lemongrass, and the remaining water or chicken soup, cover the lid, medium and small fire Cook for 5 minutes. * Use the chicken soup with the shrimp head to make the soup base, the whole soup will become more delicious.
Put in lemon leaf, winter shade, and cook for half a minute, then add the shrimp, cover and cook until the shrimp is completely red, about 1-2 minutes, depending on the size of the shrimp.
Try to add the fish sauce and coconut milk and stir. * Making Dongyin Gong, the balance of salty, sour, spicy and sweet is the key. Therefore, when you first do it, you should try to taste the seasoning, winter shade, sauce, fish, green Lime juice, put more and put less need to slowly try, until the appetite.
Turn off the flame and put in a small tomato. * Small tomatoes are too early to release and are not beautiful.
Pour in a lime juice and mix well. * Lime juice is the source of sour and sour soup, but please remember to cook it and put it off, otherwise the acidity will be reduced and there will be bitterness.
Use the head of the soup before the soup, and decorate it.
1. What if I am too sour and salty? In this case, you can add coconut sugar to adjust the taste. If not, you can use white sugar instead.