The most important ingredient of Dongying red soup is Dongying red sauce, which can be bought in many shopping malls. It is very cheap. Besides the soup in the kitchen, Dongyingong sauce can also be eaten with noodles. It is delicious, too. One material can be used for both purposes. But be sure to get the blue elephant winter sauce. When the taste overflows, add the shrimp head, shrimp body, lemon slices, nine layers of mint leaves, and appropriate amount of thick soup. After boiling, add coconut milk and light cream, shake well, and cook for about 20 minutes on low heat. Season with a little salad and two teaspoons of fish sauce. After boiling, add the soup and the pepper in Dongyin Palace, stir in the same direction with a spoon to accelerate the melting of the block. After the fire is boiled again, turn to medium heat, boil it with fragrance, and then take it out.
The soul of Dongying Gongtang is shrimp head and bark. I see many people like to put a lot of seafood ingredients when cooking Japanese food. In fact, this will affect the taste of this famous Thai dish and increase the cost. So use shrimp as the main ingredient. It's delicious. Thailand rose tree menu style hairy soup Dongling flavor, last time VIM came to Thailand, he also brought this season back to make hairy soup for his family to taste. In less than fifteen minutes, you can make delicious Thai soup.
Slice tomatoes and ginger for later use, remove pepper cores, cut onions into pieces (about three or four centimeters), slice taro pine and lime, put them aside for three minutes, and cook shrimp heads and shells in boiling water for about twenty minutes. Add tomato, ginger, coriander 50g, onion half, tomato one, fish balls100g, shrimp 200g, mushrooms100g, salt, chicken essence, oil, ginger15g and citronella15g.