Chinese Food
Thai seafood pot with minced garlic and chili sauce
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Recently, I fell in love with this sauce, the garlic chilli sauce of shuanghaima in Thailand. This sauce is very famous in Thailand. It is called Lao Ganma in Thailand. It has a wide range of uses. It can be used to stir fry vegetables, mix noodles, make soup, spread steamed bread, and hold pancakes. When it's used as dipping material, or what to do ~ this sauce is not particularly spicy. It's slightly sour and appetizing. I can buy it on the universal Taobao. I made a Thai style seafood pot with this sauce. Because the sauce is spicy and slightly sour. It's a good match for seafood. Shopping in the vegetable market. Now the portunus full of yellow is only 35 yuan a Jin. I bought two. I bought some shrimp. I bought a squid. I went home and cut a flower knife. I seldom put seafood in spicy pot. I think spicy will cover the taste of seafood. But this sauce is also spicy, but it's very spicy and soft. It won't take the lead of seafood. In fact, fried shrimp with this sauce alone. Fried squid is also delicious.
Cooking ingredients
Cooking Steps
Step1:Thai double seahorse's garlic chili sauce. Versatile sauce.
Step2:The mushroom is half open.
Step3:Other vegetables and accessories should also be handled well. Cut onions, sweet beans and tendons. Slice ginger and citronella.
Step4:Boil a pot of boiling water. Cook the mushrooms for 5 minutes and blanch them. Take out for standby.
Step5:Blanch the sweet beans in boiling water for 1 minute and remove.
Step6:Cut the squid ring. Remove the skin of the squid. Use a sharper knife to cut the uniform provisions on the front of the squid. But do not cut the section. Then cut the other side. Cut into equal Tian grid and change the knife to cut the block with a length of 3cm and a width of 4cm.
Step7:Put the squid in the boiling water pot with the fire turned off. Use the boiling water temperature to heat the squid roll. The squid is very tender and does not need to be boiled.
Step8:Clean the shrimp. Remove the whiskers from the head. Cut the bottom of the shrimp's head along its spine with scissors. Pick out the shrimp line. The shrimp treated in this way is very skinny and tasty.
Step9:Clean the crabs. Open the lid and remove the lungs.
Step10:Use a knife to divide the crab into four parts. Then take the crab legs and dip the body of the crab in corn starch. The yellow and meat parts will be covered with starch. The dried starch will become wet in a while. I forgot to take this step But it's crucial. It can't be omitted.
Step11:Make a pot of hot oil. When the oil is 50% hot, put the sticky crab into the oil pot.
Step12:Fry for about 45 minutes. Fry the crabs.
Step13:The prawns are fried too. You don't need to wrap starch. Just fry them in an oil pan.
Step14:Prepare all the ingredients. Prepare to stir fry.
Step15:Put a small amount of cooking oil in the pot. Stir fry Nanjiang and Xiangmao.
Step16:Then stir fry the onion.
Step17:Let's put shrimp, crabs and cooked mushrooms.
Step18:Stir fry in chili sauce.
Step19:Finally, add squid rolls and blanched sweet beans. Add some sugar to taste. Taste the taste. If the saltiness is not enough, add some raw sauce.
Step20:Finished product.
Cooking tips:When frying prawns and crabs, we need a lot of cooking oil, but the actual amount is not much. There are skills in making delicious dishes.
