Chinese Food
To learn the coconut fragrance and winter shade skill in northern Thailand
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Thailand's climate is also hot, so they like thick soup to lift their appetite. Free travel in Thailand. It has spread Bangkok and Chiang Mai at one go. There are still some differences between the taste of Chiang Mai in northern Thailand and that of Tainan. For example, Dong Yinggong has the taste of red and white curry. It has more chicken and less seafood. I live in a house in an alley outside the ancient city. There is a very simple restaurant in front of the door. The chef is an old lady. Outside the shop, I pull a banner full of Thai. There is her head portrait. Although I don't know what to write, I guess the old lady must have some skills in cooking. I ate several meals in her house. The winter shade skill is a must every time. There are also short-term cooking courses for travelers in Chiang Mai. The night market is developed. It's hard to buy winter shade gong food materials in China. You can buy them at a very low price here.
Cooking ingredients
Cooking Steps
Step1:Slice red pepper and green pepper (natural shape is very good). Cut mushroom into shreds. The chicken (I use chicken breast) is cut into strips. Open the back of the shrimp. If you want the meat to be tender, the chicken can be brewed with salt and starch first.
Step2:Meet the Thai food's iconic ingredients (it's these ingredients that make Thai food have a special flavor. Some people love Thai food and some people are afraid of Thai food. I'm the former) - lemon grass (citronella) in straw shape. Lemon leaves in green color. Ginger in yellow shape. Dried chillies in red color. White sesame is the last thing they like to finish and sprinkle.
Step3:The standard coconut milk of male chicken in douguo net is very thick. It is also the soul ingredient of many Thai dishes. If there is no coconut milk, dongyingong soup always seems to be waterless. 100 ml is recommended. It's one third of a can. The curry sauce is ready-made. Don't forget black pepper. I used to wonder if coconut milk could be replaced by beverage coconut milk. Now I know that two things are different.
Step4:Boil a pot of water. Boil the spices (citronella, dried pepper, ginger, lemon leaves); add salt, sugar, curry sauce, black pepper, then coconut milk. Boil again. Then the chicken, shrimp. Turn to medium heat. 3 minutes. Put down the mushroom. Keep on medium fire for more than three minutes.
Step5:I think I'll just have a taste of the soup. It's thick. It's sour and spicy with coconut fragrance. It's very fragrant when it comes out of the pot. I think it's the flavor of the Qingmai shop. It's perfect to add black pepper and white sesame.
Cooking tips:There are skills in making delicious dishes.
