2. First, Thai eggplant raw materials: slender eggplant, onion seasoning: Thai sweet and spicy sauce (Lee Kum Kee), garlic spicy sauce (Lee Kum Kee, basically available in supermarkets), tomato sauce, soy sauce, and sugar onions are shredded. Eggplant can be cut without falling to the end, as shown in the figure, and then divided into several sections.
3. When the oil is hot but does not smoke, put in the eggplant section and oil it. When the eggplant becomes soft, take it out and drain it. It is best to use kitchen paper to absorb oil.
4. Mix a small bowl of fruit juice with Thai sweet and spicy sauce, garlic spicy sauce, tomato sauce, soy sauce and sugar.
5. Proportion depends on personal preference.
6. Less soy sauce, just a spoonful.
7. If the mouth is heavy, add a little salt.
8. Put a little base oil in the pot. When the oil temperature is high, turn to high fire, add onion and stir fry until fragrant. Then pour the prepared juice into medium heat, stir fry for a few times, and then add eggplant, so that the eggplant can thoroughly inhale the soup.
9. Thai-style sweet and spicy chicken breast material: a piece of chicken breast, one green pepper and one red pepper, a little mango, Thai-style sweet and spicy sauce chicken breast washed and cut into pieces, marinated with a little salt for a while.
10. Cut the green pepper into appropriate sizes, and dice the mango for later use.
1 1. When the oil in the pan is hot, stir-fry the marinated diced chicken until slightly burnt, and take it out for later use.
12. Add a little oil to the pot, heat it, pour in diced green and red peppers, add a little salt, then pour in diced chicken and stir well.
13. Add two spoonfuls of Thai sweet and spicy sauce, add diced mango and stir well.
14. Thai squid tube materials: fresh squid tube, fresh shrimp, fresh lemon leaves (not dried, fried in cold water before burning), fish sauce, Thai sweet and spicy sauce, and coriander.
15. Practice: cut the squid barrel into small pieces, with the size of 4cmX2cm (shrink after over-cooking). Wash squid and shrimps with mud tendons and blanch them quickly with boiling water.
16. If it is not directly burned, it will produce a lot of water.
17. Add oil to the pan, heat it, add squid and shrimp and stir-fry a few times, add fish sauce and sweet and spicy sauce, and immediately add lemon leaves. This dish mainly depends on the taste of lemon leaves.
18. We must cook the taste of lemon leaves before shrimp and squid get too old.
19. Add coriander for the third time and cook for one minute.
20. Note: Fish sauce is very salty, just the right amount, no need to add salt.
2 1. People who like heavy taste can add more sweet and spicy sauce.
22. This dish is watery, and soup can be eaten with bibimbap.
23. Thai sweet and spicy sauce risotto materials: rice, garlic, potatoes, onions, mushrooms, shrimps, dried mussels, Chinese cabbage, tomatoes, Thai sweet and spicy sauce.
24. Wash and drain rice, soak mushrooms and mussels, and cut potatoes and other materials into pieces.
25. Put oil in the pot, saute garlic, add rice and stir fry. After the rice absorbs oil, pour in the sweet and spicy sauce and stir well.
26. Add potatoes, onions, mushrooms and other materials and stir fry for a while. Add seasoning such as salt and chicken essence.
27. Move everything into the rice cooker and add water (usually used for cooking) to cook.