What are the ways to make Thai hot pot? Let’s find out together.

Method 1: Hot and sour hot pot

Traditional Thai hot pot is famous for its hot and sour taste. Most of them are hot and sour seafood pot, with many natural spices added, such as lemongrass, Galangal, lemon leaves, chili peppers, etc. make the soup slightly golden in color, taste sour and sweet, and have a refreshing taste. However, in recent years, there have also been improved Thai hotpots. The soup is lighter in color and taste. It is made from old hens and white radish. The broth is clear and sweet, and the white radish has the function of reducing heat. . As for hot pot ingredients, Thailand has a lot of seafood, mainly seafood. Vegetables, enoki mushrooms, and corn are also suitable.

Method

1. Break off the heads of the shrimps, remove the intestines, and cut the shrimp bodies in half

2. Pour some oil into the pot , add ginger slices and dried onions and fry the shrimp heads until fragrant, then add lemongrass and galangal and stir-fry until fragrant, then add tomatoes and stir-fry slightly (add a little sugar to enhance the umami flavor)

3. Add appropriate amount of water, add two small spoons of hot and sour sauce, bring to a boil and simmer over low heat to make a fragrant soup base

4. Remove the soup residue (except the shrimp heads), and add some lemon juice and fish sauce

5. Finally, add the straw mushrooms and shrimp, cook them and season with salt, then sprinkle with minced coriander and rice pepper

Cooking experience

1. Don’t add too much lemon , no more than two is best, otherwise it will cover up the spiciness. In addition, there must be various spices to support the scene.

2. Apart from the vegetarian dishes, there are only two kinds of seafood. There is no oil, so it is still a bit sparse to eat. From this point of view, the fat beef served in the restaurant is such a heroic figure for the people.

3. The soup seems a little thin. In addition to adding too much lemon, the main reason is that there is no stir-fried base to save trouble. You should first stir-fry the original soup in the pot, add a portion of butter curry, and add an appropriate amount of soy sauce to adjust the color.

Method 2: Tom Yum Goong Hot Pot

Tom Yum Goong soup is a famous Thai soup, a typical Thai dish, and one of the top ten famous soups in the world. In Thai, "winter" "Yin" means hot and sour, and "Gong" means shrimp. Together they become hot and sour shrimp soup. Tom Yum Goong soup is made by putting the auxiliary ingredients into a bucket and simmering until the flavor is released, and then adding prawns, fish sauce, straw mushrooms, flower milk, coconut milk, etc. to stew together. It has a sour and delicious appetizer. This soup is full red in color, fragrant and delicious, and full of spiciness. Therefore, some people improved it into hot pot, and over time, Tom Yum Kung hot pot also appeared.

Instructions

1. To remove the shrimp threads from live shrimps, the first step is to use a toothpick to pass between the penultimate section and the penultimate section of the shrimp body. Step 2: Break the shrimp thread upwards, then pinch the broken thread end and stretch out the shrimp thread. Heat the pan, add oil, add the shrimps and fry until the surface turns red, remove and set aside. (Shrimps will die if left for a long time. Process them while they are still fresh. It is too early to leave the meal, so there is nothing you can do.)

2. Add a little oil to the pot, add millet and chili seeds and stir-fry until fragrant. Then add the split straw mushrooms (just use mushrooms if you can’t buy them) and stir-fry evenly.

3. After the spiciness has dissipated, add the cut tomatoes, add the tom yum sauce, and pour in plenty of boiling water. (Lemon juice will evaporate quickly during the heating process. The purpose of adding tomatoes is to maintain the acidity of the soup base and make it more mellow as it cooks)

4. Add the herb packet (galangal, lemongrass, (lemon leaves), add some shrimps, add a little salt and a little more sugar, add fish sauce and bring to a boil, cover, cook over high heat for about 10-15 minutes, then add some fish sauce, squeeze in lime juice, pour in coconut Slurry, garnish with coriander, and serve as soup base.

5. You can choose the side dishes according to your own preferences, and just put them in the pot when you eat.

Expansion: Introduction to Thai hot pot

Thais and Chinese have similar eating habits - they both like to eat hot pot. Especially when the weather is cold, Thai hot pot with sour and spicy taste can bring warmth and has the effect of strengthening and warming the stomach. Thai hot pot can be said to be the representative of Nanyang style hot pot. The most famous feature is the addition of natural plant spices. There are rich soup bases that are similar to Thai food, mainly sour and spicy, and there are also improved versions based on special spices and dipping sauces. Light taste.

The Thai hot pot with soup base or dipping sauce as the main flavor can be matched with any food, especially the rich and hot and sour soup base, which is not outstanding if it uses seafood or beef as the main ingredient. Eating Thai hot and sour hot pot is more like eating a big bowl of hot and sour seafood soup. The whole pot is cooked before being served. It is different from the usual way of eating in Taiwan where the ingredients are cooked in a soup base. The spicy and sour taste of Thai hot pot is appetizing in summer and warm in winter. After eating, drink a glass of cool annealed coconut juice or a bowl of colorful momo chat. The sweetness can offset the taste in your mouth. The hot and sour taste is so refreshing, so refreshing. The fragrant curry hot pot has a strong aroma of coconut milk, which is a wonderful combination of coconut milk, curry and other spices.

For people who like to eat hot pot, it is difficult to change their spicy taste habits. This Thai hot pot can not only satisfy your spicy food taste, but also The spicy and sour taste will make you want to eat more.

That’s it for today’s sharing, I hope it can help everyone.