Dongyin Gongtang is the national soup of Thailand. Dongyin means hot and sour, and Gongtang means shrimp. I like to drink Dongyin Gong Tang, like its sour and spicy taste, like the fragrance of coconut milk, and like the wonderful collision of various spices. In fact, the practice of Dongyin Gong Tang is not difficult. As long as you buy all the raw materials, you can cook it at home as delicious as a Thai restaurant, or even better.

There's also a arugula salad, and the dessert is sweet dumplings with rose sauce's vanilla juice.

ingredients:

ingredients: 12 sea white shrimps, 1 decapitated squid, half a bag of fried fish balls (about 1.21g), 5 small tomatoes and 251g straw mushrooms.

auxiliary materials: half citronella, 5 lemon leaves, 1 green lemon, 2 millet peppers, 5-6 southern ginger and 1 coriander.

seasoning: 3 tablespoons of Dongyingong sauce, 5-6 tablespoons of coconut milk, 1 tablespoons of fish sauce, 1 tablespoons of sugar and 1 tablespoons of cooking oil.

soup base: 411g chicken rack, 4-5 slices of ginger.

Supplement: If there is no such vegetable market near your home, you can consider buying Dongyingong sauce and coconut milk online. There should be fish sauce in the supermarket. If there is no fresh citronella, you can buy it online. Southern ginger and lemon leaves can be omitted.

Practice:

1. Wash the chicken bones bought for two yuan, put them in a casserole and boil them in cold water, skim off the excess oil and foam, and then add ginger slices to cook for two hours as the soup base.

2. After washing the sea white shrimp, cut off two whiskers, the thorn on the shrimp head and the foot under it, and cut off the shrimp back to pick out the sand line.

3. Wash the bought straw mushroom, cut off the pedicle with a knife, cut it in half and blanch it with boiling water for later use.

4. Cut small squares evenly on the squid body with a knife, but you can't cut them off. Then cut them into large pieces, blanch them with boiling water, roll them and take them out.

5. I don't think there is any trick to cutting squid rolls, but I need a sharp knife and patience.

6. The spices used to make Dongyin Gong Tang, and the leaves of Nanjiang, Citronella and lemon to enhance the fragrance.

source of acid: green lemon.

spicy source: Xiaomi spicy.

In fact, the "Tom Yam paste" bought in the market is sour and spicy, but I have a heavy taste, so I added green lemon and millet spicy.

Cut the root of citronella into pieces with an oblique knife. Citronella has a very special fragrance, and I like it very much. Every time I accidentally meet it when I drink Dongyin Gongtang, I will bite it with my teeth because I miss his taste. But my dad doesn't like its taste. He says it smells like soap. Haha ~

Southern ginger is sliced. If you can't buy this flavor, you can use ordinary ginger at home instead.

Lemon leaves are a kind of vanilla that I like very much. After being rubbed by hand, it will give off a refreshing lemon flavor, which is not necessary.

Slice the millet, and take the juice from the green lemon.

7. The preparations are almost done. Make a pot on the stove. After the pot is slightly hot, pour in a small amount of oil, cook in the slices of citronella and ginger and stir fry.

8. Add three tablespoons of Dongyingong ginger and stir fry.

9. Pour in the boiled chicken soup, half-cut tomatoes, prawns and fish eggs.

11. Add the lemon leaves that have been rubbed by hand.

11. blanched straw mushrooms.

12. Taste the soup after it is boiled, adjust the salty taste with fish sauce, and add a spoonful of sugar to taste.

13. Just add coconut milk before leaving the pan.