Chinese Food
400 card program Thai cold seafood children's Edition
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The weather is beginning to get warm and humid, and the small basin friends in the south are beginning to dislike eating sour, sweet and cold dishes, but one of the most important condiments for you to eat is fish sauce, which is simply the fermented juice of fish meat. It's also very common in the Southeast coastal areas of China, but it may be difficult for the residents in the inland areas to buy the Jiale brand of this sea The flavor point dipped in the fresh sauce gathers the flavor of four kinds of seafood. It's sweeter than the common soy sauce and thicker in texture. The color is lighter than the soy sauce. The slightly transparent amber color is very similar to the fish sauce in taste and texture. It's a perfect choice to replace the fish sauce with it. Today, I use it instead of the fish sauce to make this classic Thai cold salad for children's version. It's not spicy. It's sour and sweet Friends will like it~
Cooking ingredients
Cooking Steps
Step1:First, prepare the seasoning part. Use garlic press to press the mud. Remove the hard stem from the middle of the lemon leaf, then roll up and cut the fine wire. Cut the citronella into thin circles. Put them together for backu
Step2:Then prepare the vegetables. Slice the purple onion. The thinner the better. Then soak it in cold water. About 20 minutes.
Step3:Dice the cucumber. Cut the cherry tomato in half. Cut the stem part of the coriander into 3 cm segments. Also put them together for use
Step4:Cut the lime in half horizontally and squeeze the juice into the dressing in step 1. Pay attention to the skin facing down when squeezing. The juice will flow down the skin. The fragrance of lemon oil will be brought to the skin. It's better to cut horizontally. Don't waste the lime after the juice is squeezed. Throw in the whole to increase the flavor of the dis
Step5:Then prepare the seafood part. Here you can choose all the seafood you like. I chose shrimp and squid. It's more common. Can't cook the whole squid? I'll teach you a little bit. First of all, it's a squid. Then I'll cut it with the tip of a knife. You can see such a pictur
Step6:Then take off the middle part with the head. Don't even have eyes. Note that there is a plastic like bone at the bottom. Take it out. The pile in the lower left corner of the way is not neede
Step7:Then cut the squid into about 5cm segments. The body part should be cut parallel and evenly with such a slanting knife. Do not cut. Pay attention
Step8:Then change the direction. Cut parallel and evenly perpendicular to the grain in 7. Be careful not to cut it
Step9:And then cut them into chunks as you lik
Step10:Go to the shell, open the head and back, pick out the shrimp line for standb
Step11:Pour a lot of water into the pot. Put in two pieces of ginger and a piece of green onion. Bring to a boil
Step12:After boiling, put the processed seafood into the blanching water. After putting it in, stir it continuously until the squid and shrimp are discolored and rolled up. The whole process is about 11:30 minutes. It shouldn't be too long. Otherwise, you'll have to catch up with the tires
Step13:Blanch the water and take out the cold water (drinking water) or ice water. Drain the water after cooling. In the process, you can mix the final sauce - add 3 tbsp of Kellogg seafood and dip in the fresh sauc
Step14:And a spoonful of honey, or syrup, or sugar. If you us
Step15:
Step16:
Cooking tips:There are skills in making delicious dishes.
