[叻沙 laksa] [Cookies excerpted from - Zhejiang Satellite TV 12-way Fengwei (seventh phase) Fengwei kitchen - Laksa] Video link: http://v.qq.com/cover/r/rp5g5mn2i0i14u4/i0015c06x9k. Html?ptag=baidu.aladdin.varietyTime:00:59:16~01:02:55 "I think Laksa is very likely to be the most flavorful and complex noodles in all noodles. It is in a soup. You can taste the five flavors of sour, sweet, salty, spicy and fresh. If you want to gather so much taste in a soup, you must have a perfect proportion." "It is like a postcard with a Southeast Asian style." You don't necessarily need people to be in this place, you can feel its coconut groves, as well as beaches and hot sun." Today's share is [Zhusha] in the [Fengwei Kitchen].
Inject a proper amount of water into the soup pot and cook in chicken bone (chicken shell), coriander root, glutinous rice leaf, dried silver fish and shrimp for about two hours.
In another pot, pour the right amount of oil and put the fresh shrimp head and fresh shrimp shell into the pot to scent.
Then put the fragrant shrimp head and shrimp shell into the chicken soup of Step1 and continue to cook for 20 to 30 minutes.
Then the soup is filtered and poured out to make a simmered soup.
Then put the right amount of coconut powder into the bottom of the soup.
Add the sassafras cream and add the appropriate amount of sassafras and coriander roots for 20 minutes.
Then add oil tofu, fish fillets, fish eggs, dried fish. Finally add the fresh shrimp.
Take a colander, put a little bean sprouts first, then put rice noodles, and finally put the oil noodles (egg noodles). Put in boiling water, simmer until cooked, then drain the water and put it in a basin.
Then, remove the ingredients from the glutinous sand soup, and then pour the glutinous sand soup.
Excerpt from [Feng Flavor Kitchen - Laksa]
[Cookies excerpted from - Zhejiang Satellite TV 12-way Fengwei (seventh phase) Fengwei kitchen - Laksa] 1. Step diagram and cover picture cut from the program video. 2. The materials are arranged in "order of appearance". 3. The coriander roots mentioned in the program should be the stem of the coriander, that is, the part of the leaves removed, washed and cut. 4. Coconut milk is sweet, coconut powder will be more original, according to personal preferences. 5. You can use one or two of 叻沙膏 or 叻沙粉. 6. Fresh shrimp should be put in the end, because the shrimp will grow old for too long, and the texture of the meat is not so good. So put it in the soup and roll it. After the color is broken, you can turn off the fire. 7. The sand will bring a sizzling taste. 8. “The key to cooking sand is probably because all materials have different times, so your time concept is very good.” 9. Eggs are the last place to decorate. 10. The specific usage of the ingredients is not detailed in the program, and the students are pondering their own feelings and following the feelings...