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Dongyin Gong Tang, also called Dongyan Tang, or English Dongyin Gong or Dongyin Gong, is a distinctive hot and sour soup in Thailand and Laos. The main ingredients are lemon leaves, citronella, shrimp and so on. Dongyin Gongtang is very common in Thailand. Large and small restaurants and ordinary people often drink this soup, thus becoming the representative of Thai cuisine. At the same time, it is also a very popular dish in other Southeast Asian countries, such as Malaysia, Singapore and Indonesia.
Chinese name Dong Yin Gong Tang
The main ingredients are lemon leaves, citronella, pepper and shrimp.
Classified soup
The taste is sour, spicy, spicy, fragrant and sweet, which can be said to be all five flavors.
catalogue
1 Introduction
name
One legend is that ...
raw material
2 making
one
two
three
four
3 tips:
1 Introduction
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name
In the name of this soup, "winter shade" means hot and sour, and "palace" means shrimp, which is actually a hot and sour shrimp soup. But Dongyin Gong Tang is extremely spicy, with a lot of curry in it, but after getting used to it, many people will be greedy.
One legend is that ...
/kloc-During the annexation of Wu Li Dynasty by Thailand in the 8th century, King Zheng Xin of China was in power, and Princess Miaoyun was sick and didn't want to eat anything. King Zheng Xin asked the chef to cook some appetizing soup for the princess. Unexpectedly, after drinking this bowl of soup, the princess felt comfortable and her condition eased. Zheng named it Dongyin Court and named it "Tang Guo".
raw material
There are mainly lemon leaves, citronella, pepper and shrimp unique to Thailand. The soup is a combination of sour, spicy, sweet and salty.
Winter yin meat
Winter yin meat
Strong spice flavor. This soup is not troublesome to make, but it needs several ingredients unique to Thailand.
The most important ingredient is Thai lemon, which is a unique seasoning fruit in Southeast Asia. Another seasoning is fish sauce, which is a typical seasoning in southern Thailand. Actually, it's like soy sauce. The source of spicy taste in soup is Thai morning pepper, which is said to be the hottest pepper in the world. Other seasonings include curry sauce, lemon grass, shrimp sauce and fish sauce, ranging from mild to extremely spicy.
A bowl of soup served on the table is spicy and delicious, and its taste is tender and smooth. This soup is sour, spicy, spicy, fragrant and sweet, which can be said to be all five flavors.
2 making
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one
Food preparation
Dongyingong sauce 1.5 tbsp, fresh prawns, fresh straw mushrooms, galangal, citronella, green lemon, mint leaves and fragrant leaves.
Gourmet-Dongyin Gong Tang
Gourmet-Dongyin Gong Tang (17)
Red pepper, fish sauce, olive oil, coconut milk, a little salt.
Production steps
1. Wash shrimps and straw mushrooms, wash and chop red pepper, citronella and galangal, and slice green lemon;
2. Take the oil pan and fry the prawns in olive oil until pink;
3. Add 6 cups of water to the original pot, add 1 tablespoon salt and 2 tablespoons coconut milk, and put the crushed citronella, red pepper, green lemon slices, mint leaves and fragrant leaves into water to boil;
4. Add straw mushroom, simmer for 3-4 minutes, add fish sauce and fresh lemon juice to taste, then take out the pot and put it in the refrigerator for 3-4 minutes.
two
Food preparation
Eight fresh shrimps, chicken soup 1L, citronella 1, ginger 50g, coriander 1, straw mushroom 200g, appropriate amount of fresh pepper and appropriate amount of winter shade.
Winter yin meat
Winter yin meat
1.5 tablespoons of sauce, 5 tablespoons of lime juice, 3 tablespoons of coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of sugar and a small amount of chicken essence.
Production steps
1, shrimp washed and shelled (without shell).
2. Wash straw mushrooms and cut them in half.
3, ginger is loose, citronella is loosely cut into sections, and coriander is washed.
4. Pour the chicken soup into the pot and add ginger, citronella and coriander head.
5. Boil the soup and add straw mushroom [1].
three
[2] Materials: Shrimp, Clam, Volvariella volvacea, Capsicum annuum, Dongyingong sauce, citronella, ginger, lemon, sugar, coconut milk, fish sauce and white pepper.
Exercise:
1. Shelled shrimps are removed, clams are put into light salt water to spit sand for half an hour, and the treated shrimps and clams are washed and drained.
2. Slice Volvariella volvacea, wash and drain it after flying, and cut two or three peppers into small pieces for later use.
3. Boil citronella and ginger slices in boiling water for about 30 minutes, giving off fragrance. Then filter out the citronella and ginger slices. No, leave the soup.
4. Boil the remaining soup, add the cooked straw mushrooms, shrimps, clams, cut peppers and Dongyin Gong sauce, then add a small amount of fish sauce, salt (which can be added according to the final salinity), sugar and white pepper, stir well, and skim off the foam.
5. Squeeze a proper amount of lemon juice into the boiled soup.
6. Cook for 15 minutes, pour in coconut milk and mix well. Turn off the heat. [2]
four
Ingredients: fresh mushrooms, lobster.
Accessories: citronella, lemon leaf and lemon.
Seasoning: ginger, instant Dongyin soup ingredients, pepper (red and small), fragrant incense, olive oil, coconut milk, salt and fish sauce.
Winter yin meat
Winter yin meat
Exercise:
1, there are many ingredients, so please prepare them as appropriate. Cut straw mushroom in half for later use.
2. Add 700ml of water to the pot, and add citronella, ginger slices, lemon leaves and French incense to boil water. Add millet pepper and Dongyingong soup, or use Dongyingong sauce instead. After boiling for about 20 minutes, remove the ingredients.
3. Add straw mushrooms and cook together. Add peeled shrimp.
4. Add fish sauce. Add coconut milk (10g coconut milk powder +20ml water).
5. finally squeeze half a green lemon. Add lemon juice and serve.
3 tips:
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The method of selecting mud sausage: pull out the small fin of shrimp tail, cut the shrimp shell from the tail to the head with scissors, and pick it with a toothpick, and the mud sausage will be picked out.
When shrimp is processed, it is easy to pull out the sand line before picking the penultimate section of shrimp tail with a toothpick.
Shrimp must be cooked and fried quickly. Shrimp meat will get old after a long time, which will affect the taste and taste.
Cooked mushrooms should be refrigerated in the refrigerator to avoid nutrient loss.
Don't throw away the water for soaking mushrooms, many nutrients are dissolved in the water.
Soak mushrooms in water and pat them gently with chopsticks, and the sediment will fall into the water.
If the mushrooms are clean, rinse them with clear water, so as to keep the fresh flavor of the mushrooms. [3]