Chinese Food
Thai hot pot cuisine
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As a Sichuanese, in principle, I should be fond of Sichuan spicy hot pot. But I'm picky about my taste. Recently, I fell in love with Thai hot pot. There are so many Thai hot pot dishes in Chengdu. They taste good. But there are so many people. Go a little later each time (so-called a little later. It's too much earlier than the normal eating time. It's about 5 o'clock). Then line up . Yaya, line up. Line up for two hours. It's tolerable in summer. It's a terrible thing in winter. Basically, my cold all year round comes from line up (of course, someone must say. Since line up at 5:00, go at 4:30). It's a good suggestion. But who will finish eating at tea time. After several blood lessons (a bad cold is really hard). After my deliberation (in fact, a whim), I decided to try to make Thai hotpot dishes at home. Of course. Program ingredients must be compared to four
Cooking ingredients
Cooking Steps
Step1:Winter Yin Gong sauce (Lobo brand). Citronella, ginger, lemon leaf, lemon juice (green lemon), fish sauce, shrimp sauce, dried pepper, coriander, shrimp (for hanging soup), mushroom (for hanging soup), coconut powder, milk, etc. prepare these ingredients firs
Step2:(side dishes) 1. Wash mushrooms and shrimps. 2. Rinse dry spices with cold water and put them into the bag (to avoid the ugly soup, I went to the traditional Chinese medicine store to buy a one-time bag of decocting medicine. Just put all the spices into the bag. Fasten the bag) 3. Melt the coconut powder. The specific steps are: first scoop out 30g of coconut powder, then add about 70ml of cold water. Then stir vigorously Stir until it's melted (don't add cold water or warm water. Don't ask me why. You certainly don't want a lot of weird white ball powder in your pot). Stir and put in the prepared milk. Mix well.
Step3:Forget the most important lemonade. You have to use green lemonade. Believe me, the yellow one is not as good as green lemonade. Because I didn't buy a big green lemon, I replaced it with two smaller ones.
Step4:The real steps are coming - 1. Put the pot in place, plug in the power supply, open fire, pour the prepared cold water, and then put in the winter Yin Gong sauce in turn. There are spice bags, shrimp sauce and ballabarra for about 10 minutes. 2. Then add shrimp and mushrooms. Cook for about 3 minutes. 3. Add coconut milk, fish sauce and lemon juice (I squeezed one and a half. This can be increased or decreased according to personal taste). Stir and boil for 2 or 3 minutes. 4. Cut the coriander (Sichuan people call it coriander). Cut it into small pieces and put it into the soup. 5. Taste it. If it's not salty, put some salt. I didn't. because the ingredients are very salty.
Step5:(side dishes) as for what dishes to wash, it depends on your preference. Choose by yoursel
Step6:(side dishes
Step7:(side dishes) the above side dishes are basically enough for two people to eat. Neither I nor the excrement shoveling officer have a particularly good appetite. They tend to be at the level of normal people. They can be used for reference.
Step8:Balabala. All the above are ready. You can eat it.
Cooking tips:There are skills in making delicious dishes.
