shaomai fish sauce:

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Material:

6 cucumbers

1/4 apples

1 ginger

3 garlic

Seasoning:

.

2) Peeling and coring apples, grinding them into mud, and grinding ginger and garlic into mud;

3) after the cucumber is soft, drain the water;

4) Put 2) into the container and mix well. Add fish sauce, Chili powder and cucumber and mix well. After a short period of time at room temperature, it can be moved to the refrigerator for storage.

note 1) Chili powder and fish sauce can be bought in Korean food stores;

2) A grinder can be used for tools without mud grinding;

3) You can eat it immediately after making it, and it will taste better the next day.

How to make leek kimchi

The leek kimchi pickled with clear fish sauce and Chili powder is one of the most delicious kimchi in summer. This kind of fresh-mixed kimchi tastes quite good, but it still needs to be pickled until it is ripe before it can ferment into a special flavor.

ingredients: 1 handful of leek, 1 onion, 1/2 cup of clove fish sauce, 1 tablespoon of sesame, and a little shredded red pepper.

Pickle marinade: 1/2 cup of Chili powder, 4 tablespoons of minced garlic, 1 tsp of sugar and 2 tablespoons of Jiang Mo.

Practice:

1. Treat vegetables: prepare fresh green and tender leeks, remove hard leaves, then cut off the roots of leeks with a knife and treat them well, and cut them into small pieces of 4-5 cm. Wash and shred onions.

2. Wash and drain the leek: Wash the processed leek with water and put it in bamboo sticks to drain the water.

3, drench with fish sauce: put the leek in a large bowl, evenly drench with fish sauce by putting a layer of leek in a layer of fish sauce, and marinate for about 2 minutes. Remember not to marinate the leek for too long, so as not to taste too old.

4. Pour out the fish sauce: When the leek is almost pickled, pour out the fish sauce for later use.

5. Pickle marinade preparation: add a proper amount of Chili powder into the poured fish sauce and mix well, then add minced garlic, Jiang Mo and sugar to make the marinade.

6. Mix the marinade evenly into the leek: mix the leek marinated in the fish sauce with shredded onion, then pour the marinade in the method 5, and gently stir it evenly with your hands to avoid the smell of grass.

7. Sprinkle sesame seeds and shred pepper: Sprinkle sesame seeds and shred pepper on thoroughly seasoned leeks. In summer, you can eat

Tom Kha Kai (coconut chicken soup) by pickling it for one night

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Practice:

Put half of coconut milk, ginger root, lemon citronella and lemon leaves in a deep pan, and cook with fire. When the soup boils, add chicken, fish sauce and sugar, and cook with slow fire for about 4 minutes or until the chicken is cooked, then add the remaining coconut milk and heat until it boils. Put lime juice and Chili sauce into a soup bowl, then pour the cooked soup into the soup bowl, stir it and decorate it with coriander and crushed Chili.

preparation materials:

2 cups of coconut milk (5 ml) 25 of chicken breast and 1/4 cup of coriander (coriander root removed)

6 slices of tender ginger root, 5 tablespoons of fish sauce and 5 Thai green peppers (crushed)

2 lemongrass, cut into several sections, 2 tablespoons of sugar

5 slices of fresh green lemon leaves, and tear them into two halves. Chop 1 teaspoon of Chili sauce slightly

Tom Yam Kung

Practice:

Heat the broth over medium heat, bring it to a boil, then add lemon leaves, ginger roots, lemongrass and shallots, then add mushrooms and peppers, and cook for 2 minutes with slow fire, then add grass shrimp and heat it 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:

3 cups of water (75 ml) or 2 lemongrass in chicken stock, using the lower 1/3 part, cut into 2.5cm long, slightly crushed

25g of grass shrimp (shelled and ribbed) 5 fresh Thai peppers, slightly chopped (depending on personal taste)

5 green lemon leaves. Slightly crush 1 tablespoon of Chili sauce

3 slices of fresh/dried ginger root, 1/2 cup of chopped mushrooms, 1 tablespoon of chopped coriander leaves

1 cup of fish sauce, 1/4 cup (6 ml) of lime juice

Kaeng Khiao Wan Nuea

Practice:

Stir-fry the beef in an exothermic pan until it emits aroma, and then pour in 1 cup. Heat some oil in a saucepan over low heat, then add the green curry sauce, cook until the fragrance is dispersed, then add 1/2 cup of coconut milk and stir gently. Remove the oil floating on the top layer of beef soup, continue to stir until it is fully blended, then add the curry sauce in the pan to the beef soup pot, then add the cooked potatoes, eggplant and small green eggplant, continue to stew until it is cooked, finally pour 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:

45g of beef slices and 1 potato, peeled and cooked, cut into small pieces, 2 tablespoons of fish sauce

3 cups of coconut milk, 1/2 cups of small green eggplant, 1 tablespoon of fragrant coconut sugar

3 tablespoons of vegetable oil, 4 slices of lime leaves, shredded 1 1/2 cups of beef soup

1/2 cups of green curry sauce and 5 red peppers, obliquely cut

.

preparation materials:

1/2 cup chopped raw pepper, 2 tablespoons vanilla seed, 4 tablespoons peeled garlic, chopped

1/2 cup chopped green pepper, 1 tablespoon fennel, chopped 1 tablespoon coconut sugar

2 tablespoons ginger root, 1/2 tablespoons pepper, 5 tablespoons peeled shallot, and sliced

4 tablespoons lemon citronella. Chop 2 teaspoons of salt

Phat Phak Ruam Mit

Practice:

Stir-fry garlic in an oil pan until fragrant, then add cabbage, cauliflower, peas, carrots, asparagus, mushrooms, green peppers, corn shoots, fungus, oyster sauce, thin soy sauce and bean sprouts, stir-fry until cooked, and add them to a plate.

preparation materials:

1 1 /2 cups of carrot, cut into small pieces of 3 mushrooms, sliced with 2 teaspoons of chopped garlic

6 cauliflowers, cut into small pieces of 1 1 1/2 cups of green pepper and 4 tablespoons of red pepper, edible oil

1 peas, Remove 4 corn shoots, 1 tablespoon oyster sauce

1 slices of carrot, 1/4 cup of auricularia auricula, 2 tablespoons of thin soy sauce

2 asparagus, 1/2 cup of bean sprouts and a small amount of ground pepper

Yam Nuea (Thai beef salad)

Practice:

Roast the beef first, then slice it as you like, and chop the garlic and 2 chopped parsley leaves.

preparation materials:

45g tender beef tenderloin, 2 teaspoons fresh mixed vegetables with lime juice

2 garlic bulbs, a small amount of ground pepper

6 fresh coriander leaves, 2 shallots, and finely chopped

1/4 cup sugar, 6 fresh red peppers

2 teaspoons fish sauce and mint leaves

Po Pia Thot (spring rolls)

. Stir-fry until the pork is cooked, add carrots, celery, sauce, sugar and pepper, stir-fry at high temperature for one minute to evaporate the sauce and juice, set aside to let the stuffing cool after finishing, add bean sprouts, put the cake skin into a diamond shape, with one corner facing yourself, dig 2 spoons of stuffing into the cake skin with a spoon, roll the cake skin from one corner, brush a little egg yolk on the top layer of the cake skin, wrap it up and roll it into a spring roll, and weigh it again. Heat the oil to 18℃ and fry the spring rolls until the skin turns golden brown. Eat spring rolls with sweet and spicy sauce.

preparation materials:

2 tablespoons of cooking oil, 1/4 cup (6 ml) of fish sauce, 2 rolls of skin

1 teaspoon of chopped garlic, 1 tablespoon of delicious sauce, 2 egg yolks, 25 grams of ground pork, 2 tablespoons of sugar, 3 cups (75 ml) of cooking oil, and 1/2 cups of shredded carrots for fried spring rolls.

preparation materials:

5 tablespoons of sugar, 4 tablespoons of Liu Ding juice, 2 tablespoons of vinegar

1 cup of water, 1/2 tablespoons of salt, 1/2 tablespoons of red pepper, chopped

2 tablespoons of garlic, chopped

Phathai (Thai fried noodles)

Practice:

Put garlic and onion in a pot to saute until fragrant, and serve as onions. 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 should be removed to decorate and add flavor), stir-fry until cooked, pour into a plate, and sprinkle with some crispy peanuts, Chili powder, bean sprouts, a slice of lime and the rest.

preparation materials:

4 shrimps and 3 cups of noodles (Sen Lek), first soaked in warm water until elastic

2 eggs, 1 teaspoon chopped shallot or onion, 2 tablespoons tamarind juice (which can be replaced by vinegar)

1/3 cup tofu, cut into small pieces, 1 teaspoon red pepper powder, 1/2 cup bean sprouts

1 tablespoon pickled radish. Dice 4 tablespoons sugar 1/3 cup shallots

1/2 cup cooking oil 4 tablespoons fish sauce 1 lime (for decoration)

1 teaspoon chopped garlic 2 tablespoons vinegar 2 tablespoons peanut beans

Sa Te

Practice:

Cut the chicken breast into about 1 1/2 inches. Put coriander, pepper, turmeric, curry, ginger root, lemon citronella, salt and garlic into a blender and stir fully, then pour it into coconut milk, add sugar and vegetable oil and stir evenly, add chicken slices and soak for about 2 hours, then string the chicken into kebabs, pour the sauce into a pot and heat it until it rolls to make satay sauce, then bake the chicken kebabs on a carbon stove, and 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 chopped lemon citronella sticks

1/4 teaspoon of vanilla seed powder 1 tablespoon of salt 3 slices of ginger

1/4 teaspoon of pepper 5 slices of garlic bulbs 2 tablespoons of sugar

1/4 teaspoon of turmeric root powder 1 cup of coconut milk 2 tablespoons of cooking oil

1/2. 2 cups of coconut milk and curry sauce are put into a pot and heated over medium heat. When the coconut milk thickens, pour the remaining 1 1/2 cups of coconut milk, add sugar, chopped flowers or peanut butter, stir evenly, then add lime juice or tamarind juice, and turn off the fire after stirring.

preparation materials:

5 tablespoons mussaman curry sauce 1 1/2 cup coconut milk 4 tablespoons chopped flowers or peanut butter

1 1/2 teaspoon salt 5 tablespoons sugar 2 tablespoons cooking oil

cucumber sauce method:

boil water and sugar over medium heat, when the sugar melts, add vinegar and salt, stir evenly, set aside to cool, and add cucumbers.

preparation materials:

5 tablespoons of sugar, 1 1/2 teaspoon of salt, 1 cup of hot water

1 cup of cucumber, sliced 2 shallots, chopped 1 tablespoon of red pepper, and cut into ring-shaped

2-3 coriander leaves

Khao Phat

Practice:

Heat vegetable oil in the pot, and add chicken.

Preparation materials:

3 tablespoons of peanut oil or corn oil, 4 cups (75g) of rice, 1 teaspoon of white pepper

2g of boneless chicken breast, cut into small pieces, 1 tomato, 8 small pieces, 2 eggs

1 tablespoon of chopped garlic and 1 onion. Chop 1 teaspoon of fish sauce

chop 1 ordinary onion into 2 teaspoons of white soy sauce

Thot Man Pla (Thai curry fish cake)

Method:

Stir shallot, garlic, lemongrass, coriander root, ginger root, dried pepper, chopped lime peel, shredded dried pepper, salt and shrimp paste fully, and put the fish into an electric blender and mix. Pour the prepared fish curry sauce into a large bowl, mix it with chopped green beans, dig a spoonful of fish sauce at a time to make a flat round fish cake, pour oil into the pan and heat it, fry the fish cake into golden brown, and dip it in cucumber sauce after eating.

Preparation materials:

1/2 kg boneless fish steak, minced 1/4 cup chopped lemon citronella, 1 tablespoon shrimp sauce

1/4 kg fresh green beans, chopped 1/2 tablespoon chopped coriander root, 5-1 dried peppers, seeded, soaked and shredded 1 egg. Break up 1/2 tablespoon chopped ginger root 1/2 tablespoon salt

1/4 cup chopped shallot 1/2 teaspoon pepper 1 cup vegetable oil

1/4 cup chopped garlic 1/2 teaspoon chopped lime peel

Kai Yang (Thai roast chicken)

Practice:

Mix all the ingredients into a sauce, together with coconut milk. Or it is better to eat it with green papaya salad and glutinous rice. Boil the remaining sauce and spread it on the chicken when roasting chicken.

preparation materials:

1/2 kg boneless fish steak, 1/4 cup chopped lemon citronella, 1 tablespoon shrimp sauce

1/4 kg fresh green beans, 1/2 tablespoon chopped coriander root, 5-1 dried peppers, seeded, soaked and shredded

1 egg, and 1/2 tablespoon chopped.