By the way, there are various short-term (1-3 days) cooking training courses in Bangkok, which are specially aimed at foreign tourists, and the fees vary. As an established hotel, Oriental Culture charges relatively high. Please refer to the latest edition of Lonely Planet or Bangkok Time for specific prices.
Let's start with the raw materials we need. 1. 12 fresh shrimp; 2. Volvariella volvacea10; 3.2 fresh citronella root; 4. Nanjiang (Alpinia officinarum) 1 small piece; 5. 1 green lemon; 6. 5 slices of fresh lemon leaves; 7.5 peppers; 8.5 onions, onions; 9. 5 teaspoons of fish sauce; 10. Coconut milk 1 small bowl; 1 1. Thai Chili sauce 1 spoon; 12. A little cooking oil; 13. Appropriate amount of water.
It would be better if there is coriander (note that it is not coriander). Add some before cooking, the soup will be more fragrant.
Get the ingredients ready and start cooking. The specific steps are as follows (ignoring the mess in my kitchen, the ingredients and kitchen utensils are absolutely hygienic. ):
1. Wash the spices for later use.
2, Chili sauce is best made in Thailand, and Korean Chili sauce must not be used. Thai Chili sauce is thick, sugary, sweet and spicy. In the local area, when you eat green mangoes, you will dip them. Coconut milk cannot be replaced by coconut milk. Although the raw materials are similar, coconut milk is made of pure coconut meat and is rich in coconut fat. Coconut juice is mixed with other ingredients. There is really no coconut milk, you can use coconut milk powder.
3. Wash the shrimps and cut off the shrimps; The body is separated from the head, and the shrimp line is pulled apart (it is not necessary to cut the shrimp body, and after turning around, the shrimp line has been exposed, so fresh shrimp can be sucked).
4. Wash straw mushrooms and cut them in half for later use.
5. The stems and leaves of citronella are separated and cut into small pieces; Cut the southern ginger into small pieces (hard); Tear lemon leaves in half; Cut the onion into small pieces; Cut a small mouth on the pepper; Count the raw materials again and we'll start cooking.
6, the pot is hot, put a little cooking oil; Pour 50% oil into the stems of scallion and citronella and stir-fry.
7. After the citronella and onion are fragrant, pour in the shrimp head and stir-fry until the shrimp sauce flows out and thickens. Add water and bring to a boil.
8. After the water is boiled, add the citronella leaves, southern ginger, lemon leaves and pepper. Turn to medium heat and stew 15 minutes or more until the sour and spicy taste become rich.
9. Add straw mushrooms and stew.
10, straw mushroom stew 10 minutes or so, add pepper sauce, pay attention to stir evenly until it is completely dissolved in the soup. If you don't want to be too spicy, you can skip the Chili sauce. Then add the shrimp.
1 1. When the shrimp changes color, add coconut milk and fish sauce and stir well. Finally, squeeze in the juice of a green lemon, taste it properly, and then serve.
There are several points to pay attention to in the production process.
1, the color of Dongyin Gong Tang is mainly produced by shrimp soup, and Chili sauce also plays a certain role (but it is also ruddy), not to mention tomatoes. Therefore, the color of Dongyingong soup without the step of frying shrimp heads is not pure. The red color of shrimp soup is mainly caused by shrimp paste, so it will float on the soup surface before adding coconut milk and lemon juice. After adding coconut milk and lemon juice, the colors will blend after stewing.
2, the pepper is already spicy, if you don't want to be too spicy, you can not add Chili sauce.
3. Nanjiang cannot be replaced by ordinary China ginger; Coconut milk cannot be replaced by coconut milk; Thai green lemon can't be replaced by yellow lemon.
If you don't use Chili sauce, you need to add some sugar, because Thai Chili sauce is sweet and spicy.
Fish sauce is tender and tasty, and it is salty, so there is no need to add salt in the soup.
Sawadee Krab, Dongyingong soup is ready. Do you want a bowl?