The winter shade means hot and sour, and the industrial meaning means shrimp, so this dish cannot be separated from shrimp. Sour and spicy, appetizing and boring.
Today, Bian Xiao also tried to make a simple Dongyin Gong Tang, which was very convenient to make and delicious. Friends who like Southeast Asian tastes may wish to have a try!
Materials:
Portunus crab, Loki shrimp, abalone, clam, razor clam, coconut milk, Dongyin Gong soup, Thai shrimp sauce, fish sauce, tomato, citronella, green lemon, southern ginger, lemon leaves and millet pepper.
Exercise:
Brush the swimming crab once. Brush the black substance on the surface of abalone with a brush. Both clam and razor clam spit sand, so you don't need to soak in water to spit sand after you buy it, just wash it directly.
Clean the rock shrimp directly. If you don't like rock shrimp, you can also use prawns. If you choose prawns, you'd better remove the shrimp line, otherwise it won't taste good.
Cut tomatoes into small pieces; Wash citronella and cut into small pieces; Cut the green lemon in half; Lemon leaves and ginger are dry, so rinse them clean.
Pour water into a pot, and add citronella, lemon leaves, southern ginger and millet pepper. Add two pieces of Dongyin Gong Tang and bring to a boil.
After the water in the pot is boiled, add diced tomatoes, add Thai shrimp sauce and fish sauce and stir well.
Pour in coconut milk and stir well. Add Portunus trituberculatus and shrimp, then add razor clam and clam, and finally add abalone. Don't put abalone too early, the meat will get old too early. )
When the pot is boiling, when the clams and buds are all open, squeeze in lemon juice and stir well, then take out the pot.
This Dongyingong soup is ready, sour and spicy, appetizing and simple.
If you want the soup base to be more fragrant, you can add shrimp soup without water, and the taste will be more delicious.
It can also be served with some straw mushrooms, which will taste fresher.
Here comes the luxurious version of Dongyin Gongtang, which contains Canadian arctic fish, mussels and lobsters. This soup is really bold and fresh. Seafood really goes well with hot and sour Dongyin Gong Tang. Hot and sour and delicious, it tastes particularly cool.
My family often uses Dongyin Gong Tang to rinse the hot pot at the bottom of the pot. Brushing fat beef, konjac, tofu, fungus, lotus root and potatoes are all delicious. But Dongyin Gong Tang is not suitable for rinsing green leafy vegetables, because the soup is too sour, which will cause the leaves to turn yellow.