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Materials:

6 cucumbers

Apple 1/4

Ginger 1

3 garlic

Seasoning:

2 tablespoons Chili powder

2 teaspoons of salt

Fish sauce 1 tablespoon

working methods

1) Wash cucumber, remove both ends, peel a little, cut into hob blocks, add salt and mix well;

2) Peeling, coring and grinding apples into mud, and grinding ginger and garlic into mud;

3) after the cucumber becomes soft, drain the water;

4) Put 2) into a container and stir evenly. Add fish sauce, Chili powder and cucumber and mix well. Leave it at room temperature for a short time and then move it to the refrigerator.

Save;

Note 1) Chili powder and fish sauce can be bought in Korean food stores;

2) The grinder cannot use tools for grinding mud;

3) You can eat it immediately after cooking, and it will taste better after the next day.

Method for making leek pickle

Leek pickle pickled with fish sauce and Chili powder is one of the most delicious pickles in summer. This fresh-mixed pickle tastes good, but it still needs to be pickled until it is cooked before it can be fermented into a special flavor.

Ingredients: a handful of leek 1 root, onion 1 root, clove fish sauce 1/2 cups, sesame 1 tablespoon, and a little shredded red pepper.

Pickle marinade: Chili powder 1/2 cups, minced garlic 4 tablespoons, sugar 1 tablespoon, Jiang Mo 2 tablespoons.

Exercise:

1, processing vegetables: prepare fresh green, thick and tender leeks, remove the hard leaves, then cut off the roots of the leeks with a knife and cut them into small pieces of 4-5 cm. Wash and shred onions.

2. Wash and drain the leeks: wash the processed leeks with clear water and drain them with bamboo sticks.

3, fish sauce: put the leek in a large bowl, put a layer of leek, a layer of fish sauce, evenly pour the fish sauce, marinate for about 20 minutes. Remember not to marinate leeks for too long, lest they taste too old.

4. Pour out the fish sauce: When the leek is almost pickled, pour out the fish sauce for later use.

5. Making kimchi marinade: Add appropriate amount of Chili powder into the poured fish sauce and mix well, then add minced garlic, Jiang Mo and sugar to make marinade.

6. Mix the marinade evenly into the leek: mix the leek marinated in fish sauce with shredded onion, then pour the marinade in method 5 and gently stir it evenly by hand to avoid the smell of grass.

7. Sprinkle sesame seeds with shredded pepper: Sprinkle sesame seeds with shredded pepper on thoroughly seasoned leeks. You can eat it in summer as long as you marinate it for one night.

Chicken soup with coconut milk

http://www.tattpe.org.tw/hot/index.php? Page = food-3. htm (picture)

Exercise:

Put half of coconut juice, ginger root, lemongrass and lemon leaves in a saucepan and cook over high heat. When the soup is boiling, add chicken, fish sauce and sugar, and cook for about 4 minutes or until the chicken is cooked, then add the remaining coconut milk and heat it to boiling. Put the lime juice and Chili sauce into the soup bowl, then pour the cooked soup into the soup bowl, stir it, and decorate it with coriander and chopped Chili.

Preparation materials:

2 cups coconut milk (500 ml) 250 chicken breast 1/4 cups coriander (coriander root removed).

6 slices of tender ginger root, 5 tablespoons fish sauce and 5 Thai green peppers (crushed)

2 lemongrass, cut into pieces with 2 tablespoons sugar.

5 fresh green lemon leaves, torn in half 1/2 cups (125ml) of lemon juice.

5 Thai peppers, slightly chopped 1 teaspoon Chili sauce.

Dongyin Gong (Thai Hot and Sour Shrimp Soup)

Exercise:

Heat the broth on medium fire, bring it to a boil, add lemon leaves, ginger root, citronella and shallot, then add mushrooms and peppers, cook for 2 minutes with slow fire, add grass shrimp, and heat until the shrimp turns red, but not more than 1 minute. Prepare a soup bowl, add lime juice and Chili sauce, then pour the soup into the soup bowl, stir well, and finally add coriander to decorate.

Preparation materials:

Chicken soup with 3 cups of water (750 ml) or 2 lemongrass, with the lower part of 1/3, cut into 2.5 cm long and slightly crushed.

250g grass shrimp (shelled and deboned) 5 fresh Thai peppers, slightly chopped (according to personal taste).

5 green lemon leaves, 2 shallots shredded, slightly crushed 1 tbsp Chili sauce.

3 slices of fresh/dried ginger root 1/2 cups of chopped mushrooms 1 tablespoon of chopped coriander leaves.

1 cup fish sauce 1/4 cups (60ml) of lime juice.

Qing curry beef

Exercise:

Stir-fry beef in an exothermic pot until the flavor is released, then pour in 1 cup of coconut milk and cook it with low fire to make beef soup. Heat a little oil in a saucepan over low heat, then add the green curry sauce and cook until the fragrance disappears, then add 1/2 cups of coconut milk and stir gently. Take out the oil floating on the top of the beef soup, continue to stir until it is completely blended, then add the curry sauce in the pot to the beef soup pot, add the cooked potatoes, eggplant and small green eggplant, continue to stew until it is cooked, finally pour in the remaining coconut milk, and then add fish sauce, sugar, lime leaves, peppers and sweet basil leaves until the soup boils. The amount of seasoning can be adjusted according to personal preference.

Preparation materials:

Beef slices 450g 1 potato, peeled and cooked, cut into small pieces of 2 tbsp fish sauce.

3 cups coconut milk 1/2 cups small green eggplant 1 tablespoon coconut sugar.

3 tbsps vegetable oil, 4 lime leaves, shredded 1 and 1/2 cups beef soup.

1/2 cups of green curry sauce and 5 red peppers, cut diagonally.

1/2 eggplant, cut into pieces 1 cup sweet basil leaves.

Green curry sauce practice: prepare a bowl or blender, put all the ingredients in and beat until uniform.

Preparation materials:

1/2 cups of chopped raw peppers, 2 tablespoons of rapeseed, 4 tablespoons of peeled garlic, chopped.

1/2 cups chopped green pepper 1 tablespoon fennel, chopped 1 tablespoon coconut sugar.

2 tablespoons ginger root 1/2 tablespoons pepper 5 tablespoons shallots peeled and finely chopped.

4 tbsp lemongrass 1 tbsp shrimp paste

1 tbsp lime peel, finely cut 2 teaspoons of salt.

Phat Phak Ruam Mit (fried assorted vegetables)

Exercise:

Stir-fry garlic in an oil pan, then add Chinese cabbage, cauliflower, peas, carrots, asparagus, mushrooms, green peppers, corn shoots and fungus, add oyster sauce, thin soy sauce and bean sprouts, stir-fry until cooked, add a little pepper and put on a plate.

Preparation materials:

1 and 1 /2 cups of cabbage, 3 mushrooms cut into small pieces, 2 teaspoons sliced, garlic chopped.

6 cauliflower, cut into small pieces 1 and 1/2 cups of green pepper and 4 tablespoons of red pepper cooking oil.

10 pea, with four corn shoots removed at the end, 1 tbsp oyster sauce.

10 slice of carrot 1/4 cups of auricularia auricula, 2 tablespoons of diluted soy sauce.

2 asparagus 1/2 cups of bean sprouts with a little pepper.

Cold Thai beef salad

Exercise:

Roast the beef first, and then slice it according to your preference. Stir chopped garlic, 2 chopped coriander leaves, sugar, fish sauce, lime juice, salt and black pepper evenly, then add beef and stir for a few minutes. When finished, pour into a plate and sprinkle with some peppers, parsley, onions and mint leaves for about 4-6 people.

Preparation materials:

450g tender beef tenderloin, 2 teaspoons fresh mixed vegetables with lime juice.

2 garlic and a little pepper.

6 fresh coriander leaves and 2 shallots, finely cut.

1/4 cups of sugar and 6 fresh red peppers.

2 teaspoons of fish sauce and mint leaves

Po Pia Thot (spring rolls)

Exercise:

Heat a skillet, pour in oil, garlic and pork, stir-fry until the pork is cooked, add carrots, celery, sauce, sugar and pepper, stir-fry at high temperature for one minute, let the sauce and juice evaporate, then set aside to let the stuffing cool, add bean sprouts, put the cake crust into a diamond shape with one corner facing itself, dig 2 spoons of stuffing into the cake crust with a spoon, and roll the cake crust up from one corner and put it on the top cake. Heat the oil to 180℃ and fry the spring rolls until the skin turns golden yellow. Eat spring rolls with sweet and spicy sauce.

Preparation materials:

2 tablespoons of cooking oil 1/4 cups (60ml) of fish sauce and 20 rolls of skin.

1 teaspoon minced garlic 1 tablespoon delicious dew 2 egg yolks, break up.

250g minced pork, 2 tablespoons sugar, 3 cups (750ml) of cooking oil for fried spring rolls.

2 cups shredded carrots 1/8 teaspoons of white pepper.

2 cups chopped celery 1 cup bean sprouts

Sweet and spicy sauce practice:

Put all the ingredients in a pot and heat them for about 20 minutes on medium heat, stir them evenly and turn off the heat.

Preparation materials:

5 tablespoons sugar, 4 tablespoons Liu Ding juice and 2 tablespoons vinegar.

1 glass of water 1/2 tbsp salt 1/2 tbsp red pepper, chopped.

2 tablespoons garlic, chopped.

Thai fried noodles

Exercise:

Stir-fry garlic and onion until fragrant. When the onion is golden yellow, add shrimp, pickled radish and tofu. Stir-fry a few eggs in a pan, add sugar, fish sauce, vinegar and tamarind juice, mix well, add noodles and stir fry, add shallots and 3/4 cup bean sprouts (the head and tail of bean sprouts need to be decorated and flavored), stir fry until cooked, pour into a plate, sprinkle with some crispy peanuts, Chili powder, bean sprouts, a slice of lime and the rest.

Preparation materials:

Four shrimps and three cups of fine noodles (senli) are soaked in warm water until elastic.

2 eggs 1 teaspoon chopped chives or onions 2 tablespoons tamarind juice (vinegar can be used instead).

1/3 cups of tofu, cut into small pieces 1 teaspoon of red pepper powder 1/2 cups of bean sprouts.

1 tablespoon pickled white radish, cut into 4 tablespoons sugar 1/3 cups onion.

1/2 cups of cooking oil, 4 tablespoons of fish sauce 1 lime (for decoration)

1 teaspoon chopped garlic 2 tablespoons vinegar 2 tablespoons peanut beans

Sartre (Satay)

Exercise:

Cut the chicken breast into about 1 and 1/2 inches. Stir coriander, pepper, turmeric, curry, ginger root, lemongrass, salt and garlic in a blender, then pour into coconut juice, add sugar and vegetable oil, stir well, add chicken slices and soak for about 2 hours, then string chicken into kebabs, pour the sauce into a pot and heat it until it rolls into satay sauce, then bake the chicken kebabs on a charcoal stove, turn over and coat the sauce until the chicken is cooked. Dip in Satay sauce and cucumber sauce.

Preparation materials:

1 and 1/2 pounds of chicken breast 1/2 tablespoons of chopped lemongrass sticks.

1/4 teaspoons of rapeseed powder 1 tablespoon of salt 3 slices of ginger.

1/4 teaspoons of pepper, 5 slices of garlic and 2 tablespoons of sugar.

1/4 teaspoons of turmeric root powder 1 cup of coconut juice 2 tablespoons of cooking oil.

1/2 teaspoons curry powder

Satay sauce practice:

Put the cooking oil, 1/2 cups of coconut milk and curry sauce into a pot and heat it over medium heat. When the coconut juice becomes thick, pour the remaining 1 and 1/2 cups of coconut juice, add sugar, chopped flowers or peanut butter, stir well, add lime juice or tamarind juice, and turn off the heat after stirring.

Preparation materials:

5 tablespoons mussaman curry sauce 1 and 1/2 cups of coconut milk, 4 tablespoons of chopped flowers or peanut butter.

1 and 1/2 teaspoons of salt, 5 tablespoons of sugar and 2 tablespoons of cooking oil.

Cucumber sauce method:

Boil water and sugar over medium heat. When the sugar melts, add vinegar and salt, stir well, set aside to cool, add cucumber, onion and red pepper, and sprinkle with some coriander.

Preparation materials:

5 tablespoons sugar 1 and 1/2 teaspoons salt 1 cup of hot water.

Cut 2 shallots in 1 cup cucumber, chop up 1 tablespoon red pepper, and cut into rings.

2~3 leaves of coriander

Khao Phat (Thai fried rice)

Exercise:

Heat vegetable oil in a pot, add chicken and garlic, stir-fry for about 1 min, then add onion, stir-fry for about 1 min, beat 1~2 eggs, then add white rice and other materials, stir-fry for about 2 minutes, then pour into a plate, add cucumber slices and whole onion without tail.

Preparation materials:

3 tablespoons of peanut oil or corn oil, 4 cups (750g) of rice 1 teaspoon of white pepper.

200g boneless chicken breast, 1 tomato cut into small pieces, 2 eggs cut into 8 small pieces.

1 tablespoon minced garlic 1 minced onion 1 teaspoon fish sauce.

1 ordinary onion chopped 2 teaspoons of white soy sauce.

Thai curry fish cake

Exercise:

Stir shallot, garlic, citronella, coriander root, ginger root, dried chilli, chopped lime peel, shredded dried chilli, salt and shrimp paste, put the fish into an electric blender to stir with the prepared curry paste, add the broken eggs, pour the prepared fish curry paste into a big bowl, mix it with chopped green beans, dig one tablespoon of fish paste at a time to make a flat and round fish cake, and pour the oil into a pot.

Preparation materials:

1/2kg boneless fish steak, chopped 1/4 cups chopped lemon grass 1 tablespoon shrimp paste.

1/4 Jin of fresh green beans, chopped 1/2 tbsp chopped coriander root 5~ 10 dried pepper, seeded, soaked and shredded.

1 egg, scattered 1/2 tablespoons chopped ginger root 1/2 tablespoons salt.

1/4 cup chopped onion 1/2 teaspoons pepper 1 cup vegetable oil.

1/4 cup chopped garlic 1/2 teaspoons chopped lime peel.

Yang Kai (Thailand Roasted Chicken)

Exercise:

Mix all the ingredients into a sauce, pour into a bowl filled with coconut milk, add fish sauce, oil and sugar, stir well, marinate the chicken for at least 2 hours, roast the chicken until golden brown with low heat, then serve on a plate and pour with sweet and sour sauce. Or it is better to eat it with green papaya salad and glutinous rice. When roasting chicken, boil the remaining sauce and spread it on the chicken.

Preparation materials:

1/2kg boneless fish steak, chopped 1/4 cups chopped lemon grass 1 tablespoon shrimp paste.

1/4 Jin of fresh green beans, chopped 1/2 tbsp chopped coriander root 5~ 10 dried pepper, seeded, soaked and shredded.

1 egg, scattered 1/2 tablespoons chopped ginger root 1/2 tablespoons salt.

1/4 cup chopped onion 1/2 teaspoons pepper 1 cup vegetable oil.

1/4 cup chopped garlic 1/2 teaspoons chopped lime peel.

Test bird (glutinous rice)

Exercise:

Wash the raw glutinous rice, soak it for about 5 hours, drain the water, pour the glutinous rice into a cotton steamer, stir it evenly and cook it for about 40-50 minutes. Glutinous rice is usually eaten with roast chicken, beef or pork, or green papaya salad or other cold and spicy salads.

Preparation materials:

2 cups of raw glutinous rice, 4 cups of water.

Som Tam (green papaya salad)

Exercise:

Peel the green papaya, rinse it under the tap, remove the seeds and plan it into shredded papaya for use. Mash garlic cloves and peppers in a bowl, then add papaya and other materials, and stir all the materials evenly with a pestle and spoon. It is best to eat them with glutinous rice.

Preparation materials:

1 4 garlic heads of medium-sized green papaya 1/2 cups of green beans, cut into 1 cm long.

2 tomatoes, cut into 8 slices 1/2 tablespoons coconut sugar 1/4 cups (60ml) of lime juice or tamarind juice.

2 tablespoons anchovy sauce and 6 Thai green peppers.

Mi Krop (Thai crispy noodles)

Exercise:

Boil the rice noodles with water, drain them immediately, pour the oil into the pot and heat them with medium heat. After the oil is hot, divide the rice noodles into several portions, fry them in a pot until crisp, then put them aside to cool, beat 2 eggs, slowly pour half of the egg juice into the original pot until crisp and golden, drain the oil and put them aside. Spoon 3 tablespoons of oil from the pan into the pan, heat it over medium heat, add shallots and garlic until fragrant, then pour the remaining egg liquid and all the ingredients into the pan, stir-fry until all the ingredients are dry, turn off the heat, and stir-fry the fried rice noodles together evenly. Put it on a plate, and then put fried egg slices, coriander leaves and shredded pepper on it as decoration.

Preparation materials:

2 cups of rice noodles, soaked, washed and drained 1/4 cups of tofu, chopped 5 tablespoons of sugar.

3 cups of cooking oil, 2 tablespoons of lobster sauce, 2 tablespoons of fresh orange juice and 2 tablespoons of fresh tamarind juice.

2 tablespoons shallots, peeled and chopped; 2 tablespoons pickled garlic 1/2 tablespoons orange peel, chopped.

1 tbsp garlic, peeled and chopped 1 tsp chilli powder coriander leaves for decoration.

2 eggs 1 tbsp fish sauce 2 tbsp pepper, shredded.

Rose fried chicken with black bean sauce

Food ingredients

Materials: new grass chicken 1 bird (about 1250g).

Seasoning: rose wine 150g, light soy sauce 500g. 750g of special rice wine, 5g of dried chili, 4g of fragrant leaves, 75g of Thai fish sauce, 20g of pepper 1 g, 20g of ginger, 5g of monosodium glutamate, 50g of rock sugar, 45g of lobster sauce, 200g of celery and 20g of onion.

Gourmet practice

1. Put dried peppers, fragrant leaves and fermented beans into a cloth bag, soak them in100g of water for a while, and then steam them with celery, onion and ginger for 20 minutes.

2. Take out the steamed cloth bag, celery, onion and ginger. Leave the juice in the pot and add light soy sauce, rice wine, fish sauce, rock sugar, monosodium glutamate and pepper. After boiling and cooling, add rose wine to make rose soy sauce.

3. Wash the chicken and cook it in a boiling water pot for 20 minutes. Take it out after cooking. Remove the neck, cut the chicken into four pieces, soak it in rose soy sauce for 7-8 hours, and change the knife to plate when eating.

Gourmet special

The meat is tender, the skin is crisp and delicious. Fried chicken with lobster sauce and rose is a distinctive cold dish in Cantonese cuisine, which is very suitable for the taste of Shanghai residents, so it sells well. There are many ways to make lobster sauce chicken, each with its own merits.

The key to food

Chicken varieties are good, but don't boil them: prepare rose soy sauce.

Coriander mixed with cabbage

Ingredients: cabbage, coriander, pepper

Seasoning sauce: vinegar 1 tsp, salt, sesame oil 1 tsp, fish sauce 1 tsp (it doesn't matter if there is none). The amount of sauce can be increased according to the amount of cabbage!

Exercise:

1, clean coriander and cut into small pieces of 1 cm, and cut pepper into oblique pieces for later use.

2. After the cabbage is washed, tear small pieces by hand, put them in boiling water and blanch them.

3. Finally, add the prepared sauce and mix well.