Ingredients: 1 block of tofu, 80g of fried crunchy peanuts, 600g of oil. Sweet and sour sauce ingredients: 14 cups of water, 1 tablespoon of sugar, 2 teaspoons of lime juice, 1 teaspoon of diced red pepper.

How to make:

1. Boil the sweet and sour sauce: Bring the water to a boil, add the sugar, and cook over low heat until it becomes a paste, then add the lime juice and red pepper.

2, fried crunchy peanuts with a knife until finely chopped.

3. Wipe tofu with salt, press off water, cut into strips, place in boiling oil, deep fry over high heat until golden brown, remove oil.

4, fried tofu on a plate, sprinkled with peanuts, mixed or dipped in sweet and sour sauce to eat.

Tips: Lime juice can be replaced by lemon juice, peanuts in a pan on a slow fire, remove the peanut shells into the fried crunchy peanuts.

Thai hot and sour shrimp soup

Ingredients:

200 grams of shrimp

Seasoning:

5 slices of lemongrass

3 slices of lemon leaves

5 large slices of ginger

mushrooms

2 lemons

2 chili peppers cut into rings

Pinch of cilantro

Chicken broth

1 tsp of mirin (or fish sauce)

2 tbsp of coconut sugar

300ml of stock

How to make this soup:

1. Wash the shrimp, then remove all the mud from the back of the shrimp.

2. Wash and set aside all kinds of green leafy seasonings; wash and juice the lemon.

3. Put the stock in a casserole dish and add all the seasonings and cook for about 5 to 7 minutes. Add the cleaned shrimp and bring to a boil.

This soup is the most critical is the choice of seasoning and dosage, the best choice of fresh, authentic seasoning, fresh lemongrass leaves, southern ginger, Ajiro can be found in large supermarkets, only the ingredients are full, in order to cook the soup of Thai hot and sour soup flavor.

Steamed fish with Thai lemon

Ingredients:

1 new sea bass (or tilapia)

Seasoning:

2 green and red chili peppers each

Some cilantro

Garlic 2 cloves

Lemon 2 pcs

Coconut sugar 3 tsp

Chicken broth 1 tsp

Miso 1 tsp

Methods;

1. Scale and gut the sea bass and wash it; wash and cut the small chili pepper into small circles; chop the cilantro and garlic; wash and squeeze the lemon into juice.

2. First, put the washed fish in a steamer and steam it over high heat for about 7 to 8 minutes until it is cooked.

3. In a separate pot, put a little water, green and red pepper rings, garlic and other seasonings together in the pot to burn a little.

4. Pour the cooked sauce over the steamed fish.

The fish must first fresh live fish, long time fish steamed out of the fresh flavor. The amount of various seasonings can be based on personal taste, if you like spicy can add more chili.

Chicken with vanilla leaves

Ingredients:

Chicken thighs 300g

Seasoning:

Vanilla leaves 5 (chopped)

Small onion 1 (chopped)

Garlic 3 cloves

Thai curry powder

Meiji chili sauce 6 tbsp

Chicken essence 1 tsp

Oyster sauce 1 tbsp

Chicken essence 1 tbsp

Steamer sauce 1 tbsp

Steamer sauce 1 tbsp

Steamer sauce 1 tbsp

Oyster sauce 2 tbsp

Some cornstarch

How to make it:

1. Wash vanilla leaves, scallions, and garlic, cut into small pieces, add a little water and put them in a blender.

2. Wash the chicken thighs and cut them into small pieces, then mix them with the sauce, Thai curry powder, chili sauce, chicken broth and oyster sauce in recipe 1.

3. Cover and marinate overnight in a cool, airy place (about 8 hours).

4. After marinating, wrap the chicken pieces in vanilla leaves, tie the mouth with a thin string, and slowly deep-fry them in 80% hot oil.

Vanilla leaves are abundant in Thailand, a kind of herb, with it cooked into the food, have the unique fragrance of the vanilla leaves, if you can not buy vanilla leaves, you can also change to do the reed leaves or tin about, wrapped and then deep-fried, the flavor is also good.

Thai pineapple meat pine fried rice

Materials: 400 grams of white rice, 1 egg, 80 grams of shrimp, 80 grams of Thai sausage. 2 tablespoons each of diced carrots and green beans, 2 tablespoons of meat floss, 1~2 pineapples. (Depends on personal taste)

Marinade: 1~4 teaspoons of salt, a little sesame oil and pepper each, 1~4 teaspoons of cornstarch.

Seasoning: 1~3 teaspoons of salt, 1 tablespoon of water, 1 tablespoon of fish sauce, 2 tablespoons of Thai sweet and sour chicken sauce.

Method: Remove black intestines from shrimp, rinse and mix well with marinade. Add the pineapple to the marinade. Dice the pineapple and soak in lightly salted water, reserving the pineapple shells for later use. Slice the Thai sausage and add the diced carrots and green beans to the marinade and dry them out. Heat 1 tablespoon of oil, stir fry the shrimp. Heat another 2 tablespoons of oil, scramble the eggs, then add the rice and mix well, add all the ingredients and seasonings. Add all ingredients and seasoning. Serve the rice in pineapple shells and sprinkle with meat floss.

Features: Sweet pineapple and soft Thai sausage, with meat floss and rice, how a cool word

Thai Curry Noodles

Raw materials: rice noodles, curry sauce, fresh shrimp, greens. Practice: Cook the rice noodles, pour the fried vegetables and fresh shrimp on top of the rice noodles, and sprinkle the curry sauce and seasonings according to personal taste.

Thai beef curry

Raw materials: brisket 300 grams of potatoes 200 grams of green and red pepper pieces 15 grams of onion pieces 20 grams of ginger, green onion, refined salt, yellow wine, monosodium glutamate, sugar, chicken powder, Indian curry paste, coconut milk, broth, red oil, butter, salad oil, each appropriate amount

Measurement:

1. brisket washed, blanched into a pot of boiling water, nabe. Add ginger, scallion, yellow wine, steamed in a cage and removed, and then cut into small pieces; potatoes peeled, cut into pieces of hobnail, into the hot frying pan fried to the surface of the color is golden, fish out of the oil, Na bowl, add a little salt, monosodium glutamate mix, into the cage to steam.

2. net pot on the fire, put a little salad oil and butter hot, into the ginger, scallions, green and red pepper pieces, onion pieces, curry paste stir-fried flavor, pour into the beef, potatoes, cooking wine, mixed into the soup, with refined salt, monosodium glutamate, chicken powder, sugar seasoning, turn to a small fire burning taste, collect the soup, dripping with the right amount of red oil, coconut milk, pot to plate, that is complete.

Features: curry flavor, aftertaste slightly spicy.

Thai curry crab

Main ingredient: crab

Accessories: pineapple, vermicelli

Seasoning: green onion, ginger, garlic, red chili, curry powder, coconut milk, milk, butter, salt, chicken essence, sugar, salsa, cooking oil

Practice:

1, will be slaughtered and washed clean, vermicelli with a warm soak, pineapple, red pepper Onion, ginger, garlic diced;

2, casserole pour cooking oil and moderate butter, oil hot under the onion, garlic, ginger, red pepper grain, pineapple grain fried incense, add curry powder, stir-frying, pour into the crab pieces, add appropriate amount of coconut milk, milk, salt, chicken essence, sugar and a small amount of water, and then soaked fans poured into the pot, burn for 5 minutes, after collecting the juice can be up.

Features: strong aroma, fresh crab flavor, glutinous and soft vermicelli.