Chinese Food
Thai style hot and sour sea land exchange (collision between shrimp and cattle)
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The inspiration of this dish comes from my two favorite dishes - winter Yin Gong and Lemongrass ox tongue and winter Yin are hot and sour. The meaning of Gong is shrimp. So winter Yin Gong means hot and Sour Shrimp. When I was in Thailand, I used to eat winter Yin Gong every day, not only because I like its sour and spicy, not only because of my favorite shrimp, but also because it has my favorite fragrance - fragrant thatch. After returning home, I ate a dish of citronella and oxtongue in a big hotel. However, I still don't like thin slice for ox tongue. It's thick slice. I only eat it in a Japanese material shop. Every time I go, I have to order it. So. Today's dish. I changed to beef slices. Taste this Thai style hot and sour sea land exchange. Cook a cup of job's tears. Let me think back to that time in Chiang Mai - T-shirt + trousers + foot clippers + food + slow time.
Cooking ingredients
Cooking Steps
Step1:As always. Let's have a big set of ingredients.
Step2:The point of the knife is where we start to open our back.
Step3:Open the shrimp on the back. We can easily see the mire. Just take it out.
Step4:Put the shrimp with the back open and the sausage out into the bowl. Pour in some cooking wine and marinate for 2 minutes
Step5:Take a plate. Sprinkle a layer of sea salt (only I prefer sea salt). Common salt can also be used.
Step6:Spread the shrimp on the plate. Sprinkle a layer of salt on the shrimp. In this way, shrimp need not be turned over. There is salt on both sides.
Step7:Spread it on the grill. The oven is 230 degrees. 8 minutes. (first 180 degrees in the oven. Preheat for 10 minutes
Step8:When the shrimp enters the oven, we deal with other ingredients. Slice Beef Tenderloin into 2mm slices.
Step9:Marinate with wine, salt and starc
Step10:Not too much starch. Just a thin layer.
Step11:Slice ginger, beat garlic, cut pepper into small sections, peel the red onion, and cut citronella in the next step. Wash the tomato.
Step12:The roots of citronella are old. We cut them flat and make soup. The first half is better. Let's serve.
Step13:Add oil in the pot. Put 4 pieces of ginger, 1 / 3 chili, 3 cloves of garlic, red onion and 4 small tomatoes in the pot. Stir fry them in a small amount of heat. After the fragrance comes out, use less water. One pot bottom is enough.
Step14:Put in the blender. Make mu
Step15:That's the color of the beaten mud. It's very fragrant.
Step16:Wash the white mushroom. It's OK to use other mushrooms.
Step17:Sliced tomato, sliced coriander, sliced jasmine and scallion, sliced two thirds of the chillies and half of the vetch we cut befor
Step18:Put in onion, vanilla and pepper in turn. Stir fry for one minute. Add the mushroom and tomato. Stir fry for 2 minutes.
Step19:Add the mud that was made in the blender just now. Add some water. It's almost as good as the ingredients.
Step20:Add dongyingong sauc
Step21:Take out the roasted shrim
Step22:Put in the shrimp. Then pour in the beef. Start the pot in 40 seconds.
Step23:Just load the tra
Cooking tips:Attention points - 1. The shrimp should be treated first. The shrimp is dead. The meat will be scattered. 2. When you put the blender to make mud, remember to use a glass. Because the ingredients are hot, you can't use the juicing cup. There is no glass. You can let the ingredients cool and press again. 3. When the beef is 40 seconds old, you can see that some of the meat hasn't changed color. It doesn't matter. That's just right. Hot is hot. When it comes out of the pot, beef still conducts heat. 4. When pickled, I like to use my hands directly. Don't be afraid of oil and dirt. The hand is the most sensitive to the condition of the ingredients. 5. This dish. Except for the salt used in pickling. It's not salted or flavored. 6. Xiangmao grass is an indispensable ingredient of winter Yin Gong. Without this ingredient, it will not be authentic. But if you can't accept this kind of fragrance, you can't add it. It's necessary. What we have to do is our favorite taste. 7. This time I didn't use my favorite millet pepper. I only used ordinary red pepper. Ordinary red pepper doesn't have that
