Authentic Niangjialesha pays attention to the delicious taste of coconut milk, the sweetness of fresh shrimp and the spicy taste of homemade Chili oil. The soup head is made of curry soup mixed with coconut milk, which is sweet, salty and spicy, which is the biggest feature; The ingredients are fresh clams, fried tofu, fish cakes, shrimps, bean sprouts, etc., plus fine white coarse rice flour, which is a bowl of delicious lesha.

Materials:

Oil bean curd 2 salad oil 1 tablespoon fresh shrimp 3 fish balls 3 noodles 150 grams of bean sprouts 10 grams of boiled eggs 1/2 red onion crisp a little nine-story pagoda leaves a little red pepper slices.

Seasoning:

A: 3 grams of dried shrimps with red onion 1 cloves of garlic 1 ginger 1 small pieces of dried citronella with a little red pepper 1/2 pieces of curry powder, 2 tablespoons of shrimp sauce and 2 tablespoons of salad oil.

B: chicken soup 500c.c coconut milk 200c.c salt and a little pepper.

Practice:

1. Beat seasoning A into mud with a blender for later use; Slice the oil tofu for later use.

2. Take a soup pot, add salad oil to the pot, stir-fry seasoning A prepared by 1 with medium heat, then add seasoning B to medium heat and stir the soup in the pot continuously.

3. After the soup is boiled, add fresh shrimp, tofu slices, fish balls and other materials and cook for about 2 minutes, then add noodles and cook together for about 1 minute, then turn off the fire and put them into a bowl.

4. Boil the bean sprouts for a few seconds, put them in the bowl of Method 3, then put the boiled eggs in, and finally sprinkle with crispy red onion, nine-layer pagoda leaves and pepper slices.

Essence soup:

Lesha comes from Malay pronunciation, which means coconut milk noodles in Chinese. The soup head is mainly composed of curry powder, shrimp paste and coconut milk, and its taste is quite special and mild. Materials:

Mud crab or soft-shelled crab 1 lb (450g)

4 tablespoons of flour (if soft-shelled crabs are used)

3 tablespoons vegetable oil

Garlic (chopped) 8 cloves

5 strips of fresh red pepper (chopped)

Eggs 1 grain

2 shallots (cut off)

Fresh tangerine or lemon (juice) 1 teaspoon

Coriander (coriander) 1 small tree

* Vegetable oil-used to fry soft-shelled crabs.

Seasoning:

Water 1 cup

5 tablespoons tomato sauce

Sugar (according to personal taste) 1.5 tablespoons-3 tablespoons

Corn flour 1.5 tbsp

Bean paste or miso 1 tablespoon

Salt 1/4 teaspoons

method of work

Heat the oil pan at high heat, then pour in the garlic and stir-fry for about one minute, then add the red pepper and stir-fry until it tastes good. If mud crabs are used, they can be poured into the pot and stir-fried until the crab shells begin to turn red. Then pour in the seasoning and stir well, cover it with a pot cover and cook until the crab shell turns red. Stir the eggs into egg liquid, pour it into the pot and cook, drizzle with sour orange juice or lemon juice, and add coriander (coriander) to serve. If soft-shelled crabs are used, cut them into four pieces, drain them, sprinkle them with flour, and then fry them until they are crispy and golden yellow. Use the above seasonings and stir it well. Add the seasoning into the soft-shelled crab and stir-fry it before serving.