Practice 1

Food preparation

Dongyingong sauce 1.5 tablespoons, fresh prawns, fresh straw mushrooms, galangal, citronella, green lemon, mint leaves, fragrant leaves, red pepper, fish sauce, olive oil, coconut milk and a little salt.

Production step

1.Wash shrimp and straw mushroom, wash and chop red pepper, citronella and galangal, and slice green lemon;

2. Take the oil pan, put the prawns in olive oil and fry until pink;

3. Add 6 cups of water to the original pot, then add 1 spoonful of salt and 2 spoonfuls of coconut milk. Put the crushed citronella, red pepper, green lemon slices, mint leaves and fragrant leaves into the water and boil;

4. Add straw mushroom, cook for 3-4 minutes on slow fire, add fish sauce and fresh lemon juice to taste, then take out the pot, and then put it in the refrigerator for 3-4 minutes.

Practice 2

Eight fresh shrimps, chicken soup 1 L, citronella 1 L, 50g of ginger, coriander 1 tree, 200g of straw mushroom, appropriate amount of fresh pepper, 5 tablespoons of Dongyingong sauce 1.5, 5 tablespoons of lime juice, 3 tablespoons of coconut milk and 2 tablespoons of fish sauce.

1, shrimp washed and shelled (without shelling).

2. Wash the straw mushrooms and cut them in half.

3, ginger is loose, citronella is loose and cut into sections, and coriander is washed.

4. Pour the chicken soup into the pot and add ginger, citronella and coriander heads.

5. Boil the soup and add the straw mushroom.

Practice 3

Ingredients: shrimp, clam, straw mushroom, morning pepper, winter yin gong sauce, citronella, ginger, sugar, coconut milk, fish sauce and white pepper.

Practice:

1. Shrimp is shelled to remove shrimp lines, clams are put in light salt water to spit sand for half an hour, and the treated shrimps and clams are washed and drained after flying in water.

2. Slice Volvariella volvacea, wash and drain after flying water to remove the smell of grass, and take two or three peppers and cut them into small pieces for later use.

3. Lemongrass and ginger slices are boiled in boiling water for about 30 minutes, giving off fragrance. Then filter out the lemongrass and ginger slices. No, leave the soup.

4. Boil the remaining soup, add the cooked straw mushrooms, shrimps, clams, cut peppers and Dongyingong sauce, and add a small amount of fish sauce, salt (which can be added according to the saltiness at last), sugar and white pepper, stir well and remove the foam.

5. Squeeze a proper amount of lemon juice into the soup being boiled.

6. Boil for about 15 minutes, pour in coconut milk and mix well, take off the pot and turn off the heat.

Practice 4

Ingredients: fresh mushrooms, lobster

Accessories: citronella, lemon leaf and lemon.

Seasoning: ginger, instant Dongyin soup ingredients, pepper (red, small), fragrant incense, olive oil, coconut milk, salt and fish sauce.

Practice:

1, there are many ingredients, please prepare as appropriate. Volvariella volvacea cut 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 cooking for about 20 minutes, remove the ingredients.

3. Add straw mushrooms and cook together. Add the peeled shrimps.

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.

note:

The method of picking the mud sausage: pull off the small fin of the shrimp tail, cut the shrimp shell from the tail to the head with scissors, and pick the 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 the shrimp tail with a toothpick.

Shrimp must be cooked, stir-fried quickly, and the shrimp meat will get old after a long time, which will affect the taste and taste.

The cooked mushrooms should be refrigerated in the refrigerator so as not to lose nutrition.

Don't throw away the water for soaking mushrooms, many nutrients are dissolved in water.

Soak mushrooms in water and tap them gently with chopsticks, and the sediment will fall into the water.

If the mushrooms are clean, just rinse them with clear water, so as to preserve the delicate flavor of the mushrooms.

Dongyin Gong Tang (Tom yum or tom yam) is a distinctive soup with hot and sour taste in Thailand and Laos. Also called Dongyan Decoction, it is very common in Thailand. The main ingredients are lemon leaves, citronella, shrimp and so on.

Thai 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.

In the name of this soup, "Winter Yin" means hot and sour, and "Gong" means shrimp, which is actually a hot and sour shrimp soup when translated. Dong Yin Gong Tang is very spicy, and there is a lot of curry in it, but many people will be greedy for it after getting used to it.

Tom Yum

/kloc-During Thailand's swallowing of Li Wu dynasty in the 8th century, Chinese King Zheng Xin was in power, and Princess Miao Yun was ill and didn't want to eat anything. King Zheng Xin asked the chef to make some appetizing soup for the princess. Unexpectedly, after the princess drank this bowl of soup, she felt comfortable and her condition eased. Zheng Xinwang named it Dongyin Gong Tang and named it "Guo Tang".

There are mainly lemon leaves, citronella, peppers and shrimp unique to Thailand, and the soup is a combination of sour, hot, sweet and salty and strong spice flavor. This soup is not troublesome to cook, but to cook it, you need several raw materials 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 like soy sauce, also known as fish soy sauce. It is a common seasoning in Guangdong, Fujian and other places. It is a common aquatic seasoning in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It originated in Fujian and Chaoshan, Guangdong, and was spread to Vietnam and other East Asian countries by early overseas Chinese. The source of spicy taste in soup is Thai morning pepper, which is one of the hottest peppers 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 is served on the table, both spicy and delicious, and its taste is tender and smooth. This soup is sour, hot, spicy, fragrant and sweet, which can be said to be five flavors.