Ingredients: 10 wonton skin, 2 pieces of meat stuffing, 5 pieces of shrimps and 4 pieces of mushrooms.
Seasoning: raw flour, wine, salt, fish sauce, pepper, sesame oil.
Exercise:
Cut off the corners of 1 wonton skin and trim it into an octagonal skin (it will be lace-shaped). Wash and dry the shrimps, leaving 10 complete shrimps, and cut the rest and mushrooms and mix them into the meat stuffing.
2. Mix all seasonings and meat stuffing together to make a small sesame seed cake stuffing, wrap it in wonton skin, pinch the wrinkles in the middle, and then put a shrimp on it, hehe ~ ~ make a small sesame seed cake stuffing.
3 put in a steamer and steam for 8 minutes ~ ~
Thai curry chicken
Ingredients: chicken leg meat, carrots, potatoes.
Seasoning: salt, sugar, cooking wine, curry powder (turmeric powder), lemon leaves, basil, fish sauce and coconut milk.
Practice: If you pay attention, you can boneless all the chicken legs. I was lazy, so I just chopped it for use. Of course, the customary cooking wine, salt and sugar are marinated first (at least 2 or 3 hours). Next, slice the potatoes and carrots, preferably as big as the chicken pieces, for later use.
Pour in a little olive oil (other oils will do), and pour in the marinated chicken pieces and stir fry. Wait until it is almost completely discolored, and you can cook it.
Add coconut milk, water and curry powder. When the water boils, add some salt and lemon leaves, then add potatoes and carrots. Stir slowly until the water boils again, and put down the fried chicken. At the same time, turn the heat down and cover it. About 20 minutes, add sugar and sprinkle some nine-story tower powder (you can buy fresh nine-story tower if you are interested, don't be so lazy like me). Serve with a little fish sauce.
Thai hot and sour shrimp soup
Nutritionist's recommendation: Shrimp is rich in protein and calcium, and mushrooms can improve immunity, which are nutrients that women need very much. What is recommended here is the legendary Thai "national soup"-Dongyin Gongtang. "Winter Yin" means hot and sour, and "Palace" means shrimp. Next time you eat Thai food, you will know what is going on.
Ingredients: prawn, mushroom, ginger, citronella, green lemon, mint leaves, fragrant leaves, red pepper and coconut juice.
Seasoning: olive oil, fish sauce, curry sauce, shrimp sauce.
Exercise:
1. Wash shrimp and mushrooms, chop red pepper, citronella and ginger, and slice green lemon.
2. Take the oil pan, put the prawns in olive oil, fry until pink, and remove them for later use.
3. Add water, salt and coconut juice (juice) to the pot, put the crushed citronella, red pepper, green lemon slices, mint leaves and fragrant leaves into the water, boil and cover for a while.
4. Add mushrooms, cook for 3-4 minutes, add fish sauce, shrimp sauce, curry sauce and fresh lemon juice to taste, and serve.
Casserole shrimp porridge
Ingredients: fresh shrimp, unique ingredients, rice.
Ingredients: shredded ginger, celery, shredded mushrooms, fried garlic, fried square fish, fried onion oil, fish sauce, Tianjin winter vegetables.
Practice: first make the ingredients, and then cook a pot of rice porridge with an open fire in a casserole. When the porridge is gelatinous, that is, when it is seven-ripe, add shrimp and unique ingredients and cook for another 5-6 minutes.
Key points: the main thing is to be able to match the ingredients. Stir-fried garlic, onion oil and fried square fish in the ingredients should be cooked by themselves before cooking porridge. Garlic, onion and square fish (also called "native fish") should be diced and fried, and onion oil should be left in the frying pan. The most difficult thing to find at home is fish sauce, which is a specialty of Chaozhou. It is difficult to filter out fish oil and cook it with fresh fish, but it is difficult to cook it at home. The master suggested using ordinary salt instead.
Double pepper fish sauce is made of Thai fish sauce, red pepper sauce, wild pepper and oyster sauce. The sauce is bright and fragrant, and it is very popular with foodies when cooking.
Ingredients: 500g of Chili sauce, 200g of pickled pepper, 200g of pickled pepper water, 75g of Thai fish sauce1000g, 75g of oyster sauce, 300g of cooked vegetable oil, 50g of onion, appropriate amount of ginger rice, garlic, cooking wine, refined salt, monosodium glutamate and chicken essence, and a little sugar.
Method: remove the pedicle of pepper and chop it; Chop the red pepper sauce; Peel and chop onions. Put a wok in medium fire, heat vegetable oil, add chopped green onion, ginger rice and garlic to saute until fragrant, then add pepper sauce and chopped pepper to fry red oil, cook wine, add pepper water and fish sauce to boil, add refined salt, monosodium glutamate, chicken essence, oyster sauce and white sugar, simmer slowly and collect juice.
Key points: after frying enough, you can dip in the sauce and fry; When cooking, the spoon should be pushed and stirred constantly to avoid licking the bottom of the pot and affecting the taste.
Usage: This sauce can be used for seasoning dishes such as roasting, steaming and stewing. Examples are as follows:
Double pepper potato stew:
Ingredients: 500g pork belly with skin, 200g potato, green bell pepper 1, appropriate amount of onion, appropriate amount of chopped green onion, appropriate amount of ginger, appropriate amount of Jiang Mo, appropriate amount of cooking wine, appropriate amount of refined salt, monosodium glutamate and sesame oil, a little pepper and aniseed, and 750g refined oil (about 100g consumption).
Methods: 1. Scrape the hair residue and dirt on the pork belly skin, put it in a clear water pot, add onion, ginger slices, cooking wine, pepper and aniseed, remove floating foam after boiling, cook until it is 70-80% mature, take it out and cool it, and change the knife into long slices; Peel potatoes, wash them, cut them into 0.2cm thick slices, wash them twice with clear water, and control the moisture; Remove seeds and tendons from green persimmon pepper, and cut into diamond-shaped pieces for later use. 2. When the wok is on fire, when the refined oil is injected and burned to 50% to 60%, the potato chips are fried until golden and transparent, and the oil is filtered with a colander; Temper the wok with base oil, add chopped green onion and Jiang Mo for fragrance, add pork belly slices and stir-fry until the oil becomes a lamp nest, add fish sauce, double pepper sauce and persimmon pepper slices and stir-fry until the color is the highest, add potato slices and stir-fry evenly, pour sesame oil, and take the pan and plate.
Features: bright red color, fat but not greasy, spicy and delicious.
Cooking points: ① Hard pork belly must be selected, that is, under the chest and ribs; (2) The meat slices need to be stir-fried with hot oil until the oil is curly, and then shredded and fried.
Fish sauce and crab with double peppers:
Raw materials: 2 live sea crabs (about 500g), 200g of water-soaked vermicelli, 75g of fish sauce and double pepper sauce, proper amount of cooking wine, dried fine starch, Jiang Mo, minced garlic, refined salt, monosodium glutamate and pepper, sesame oil10g, fresh soup 750g, salad oil100g (about.
Methods: 1. First, clean the live sea crabs, then cut into pieces, mix well with cooking wine and dry fine starch, fry them in an oil pan heated to 70% until golden brown, and drain the oil with a colander. 2. Leave the bottom oil in the pot and rekindle the fire. Saute ginger and garlic until fragrant. Add crab pieces, boil wine, add fresh soup, add vermicelli, salt, pepper and fish sauce. When cooked and tasty, add monosodium glutamate, chicken essence and sesame oil, push the pan evenly, pour it into the preheated casserole, and cover the table.
Features: The crab meat is tender, spicy and delicious.
Cooking points: ① Dry starch must be evenly adhered to the knife edge of crab block; (2) If you choose water-made vermicelli, you should control the water and add it before cooking.
Fish sauce and pork ribs with double peppers:
Ingredients: 750g fresh ribs, 50g fish sauce and double pepper sauce, spiced rice flour 100g, onion, ginger slices, cooking wine, refined salt and monosodium glutamate, a little sugar, soy sauce, pepper, chopped green onion and fragrant lai, fresh soup 100g, 75g cooked peanut oil and a little thirteen fragrant powder.
Methods: 1. Cut the fresh ribs along the seam, cut them into 6 cm long segments, wash them twice with clear water, put them in cold water, add onion segments, ginger slices and cooking wine, cook them until they leave the bones, and take them out to control the water. 2. Put the ribs in a small pot, add salt, monosodium glutamate, sugar, soy sauce, pepper, spiced rice flour, thirteen spices powder and fresh soup and mix well, then add fish sauce and 25g cooked peanut oil and mix well, put them in a plate, put them in a cage and steam for about 25 minutes until they are soft and rotten, take them out, remove chopped green onion and coriander, and pour them with extremely hot cooked peanut oil, then serve.
Features: the meat is rotten and fragrant, delicious, spicy and sticky.
Cooking points: ① Cook ribs with low fire, as soon as the meat leaves the bones; (2) Don't add too much fresh soup, so as to avoid the taste juice being too thin and not sticking to the raw materials.
Fish sauce and eggplant cake with double peppers:
Ingredients: 1 eggplant strips, 150g pork fat and lean meat, 75g fish sauce and double pepper sauce, 3 eggs, 75g dry fine starch, a proper amount of refined salt, monosodium glutamate, ginger rice, chopped green onion, water starch, sesame oil, 10g wet starch, 150g fresh soup, a little.
Methods: 1. Peel the long eggplant and cut it into clamping blades with a diameter of 5cm and a thickness of about 0.5cm; Chop pig fat and lean meat into mud, add refined salt, monosodium glutamate, ginger rice, wet starch and half an egg liquid, and stir in one direction for later use. 2. Separate eggplant clips, fill in a proper amount of meat stuffing and flatten to obtain green eggplant cakes; Beat the eggs into a bowl, add dry fine starch and a little salt, and stir well to form a starch egg paste. 3. The wok is on fire, and the refined oil is injected to heat it to 50% to 60%. The eggplant cake is hung in the egg paste and put into the oil pan. Fry until golden brown. When cooked internally, take out the oil control and put it neatly on the plate. 4. Temper the pan with base oil, stir-fry fragrant garlic rice, add fish sauce and double pepper sauce, stir-fry slightly, add fresh soup, add refined salt, monosodium glutamate and soy sauce, pour in starch, stir-fry, add 25g hot oil and sesame oil to stir-fry juice, pour it on the fried eggplant cake and sprinkle with chopped green onion.
Features: bright red in color, tender in the outside.
Cooking points: ① The meat stuffing should not be too thin, otherwise it is not convenient to operate. 2 the flavor juice should be thin and thick, and if it is too thick, it will get tired.
The Practice of Chaozhou Spring Cake
Ingredients: 36 pancake skins, pork150g, mung bean 300g, raw garlic 300g, wet mushroom 25g, shrimp skin 25g, peanut oil 750g (dosage100g).
Ingredients: monosodium glutamate, refined salt, fish sauce, pepper powder, sugar and flour.
Practice: 1, decapitate, undress, wash and chop raw garlic for later use. Then soak the mung bean slices in water, shell them, wash them, steam them, take them out and dry them, and add raw garlic, dried shrimps (chopped), mushrooms, fish sauce and monosodium glutamate and mix well to make stuffing.
2. Peel the pork, cut it into strips, and add pepper, sugar and salt for curing.
3. Spread 1.5 pancake skins (half as the bottom) on the chopping board, add 30 grams of stuffing and 5 grams of pork, wrap them into a pillow shape, bond the joints with batter, heat peanut oil with a tripod, and when the oil temperature is 60% to 70%, add spring cakes and fry until golden brown.
Features: crispy skin and salty stuffing.
Kirin perch strips
Raw materials:
1 perch, 1 bamboo shoot, 5 mushrooms, 4 shallots and 4 slices of ginger.
Accessories:
1 tbsp wine, 2 tbsp fish sauce, 1 tbsp sugar, a little pepper, 1/2 tbsp salad oil.
Exercise:
1 Wash the fish, first cut off the fish head, cut it open, remove the big bones of the fish, remove the fish, and then cut the fish into thick slices.
2. Soak the mushrooms until soft, remove the pedicels, and make 3 pieces for each piece; Cook bamboo shoots, soak them in cold water and slice them.
3 put a piece of mushroom and a piece of bamboo shoot in the middle of each fish, then mix the seasonings evenly, pour them on the fish, spread 2 onions (cut into pieces) and 2 slices of ginger, and steam in the pot for 10 minute.
4 Another 2 shallots and 2 slices of ginger are shredded and soaked in water.
When the fish is steamed and taken out, first remove the onion and ginger slices, and then add the drained onion and ginger.
Tips:
1. Because the fish sauce in the steamed fish sauce is very salty, it can't be seasoned with salt or soy sauce. In order to make the fish tender, you don't need to marinate it first, just steam it directly.
2. You can also add China ham for color matching and seasoning, but the ham should be cooked first to remove part of the salty taste, so as not to be too salty, and the fish sauce can no longer be used. You can use a little soy sauce instead.
Method for frying prawns with plums
Material: Vietnamese bighead shrimp
Ingredients: sour seeds, shredded onion, eggplant sauce, fish sauce, a little sugar, etc.
Exercise:
1. Heat the oil pan to 70℃-80℃, fry the prawns in the oil pan until they are golden brown, and turn off the fire. Soak prawns in hot oil for about 15 minutes, then take out and drain the oil for later use.
2. Fry the dried shredded onion in an oil pan, add acid juice and a little sugar, and cook until it is thick to make a sauce;
3. Add the sauce and stir well with the shrimp.
Key points: Vietnam is rich in bighead shrimp, which is famous for its delicious meat. It is difficult to buy authentic Vietnamese bighead shrimp at home, so you can choose Loki shrimp which is easy to buy in the market instead.
The prawns in this dish should not be heated all the time, but should be picked up immediately after frying, otherwise the shrimp skin will turn white and the appearance will not look good.
cold noodles with sauce
(figure)
1. Boil some water, soy sauce, sugar and essence, let it cool, and put it in the refrigerator with fish sauce and ice.
2. After the clear water rolls down, turn off the heat after the noodles roll again, and cook for about 2 ~ 3 minutes without hardening. Wash the noodles with ice water after cooking. Take the cold noodle soup out of the refrigerator when eating. If it is not cold enough, you can add ice, noodles, chopped green onion, shredded cucumber, egg skin and shredded kimchi. If you like spicy food, add some Chili sauce and a bowl of delicious cold noodles will be ready.
Korean cucumber pickle
(figure)
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
(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, 1/2 tablespoons of chopped coriander roots, 5~ 10 dried peppers, 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, 1/2 tablespoons of chopped coriander roots, 5~ 10 dried peppers, 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 parts and fry them in a pot until crisp. After picking it up, put it aside to cool, beat 2 eggs, and slowly pour half of the egg liquid into the original pot until it is crisp and golden yellow. Pick up the drained oil and put it 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 juice 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.