In Thai, "Dong Yin" means sour and spicy, and "Gong" means shrimp. As for whether it is Dong Yin Gong or Dong Yin Gong, there are people who are using it, and there is no way to study it. Let's just say that it can be transliterated. Delicious is the last word.
Thai cuisine pays attention to the balance of five flavors: sweet, sour, bitter, spicy and salty, mainly salty and sour, supplemented by sweet and bitter, sometimes not.
Take this Dongyingong soup as an example. It is salty and salty, sour with lime, citronella, lemon leaves, spicy with Dongyingong sauce and southern ginger. The addition of coconut milk can make the soup base more mellow and rich, and add a little sweetness if there is nothing.
The special flavor of Dongyin Gong mainly comes from citronella, southern ginger, lemon leaves and nine-story pagoda. It is said that people who like spicy food will also add Thai morning pepper and curry.
If you don't have so much pursuit of spicy taste, in fact, simple Dongyingong sauce can be replaced, just like me, adding my favorite Pleurotus eryngii, perfect.
Although Dongyingong sauce is composed of citronella, southern ginger, lemon leaves, Thai hot sauce and so on. However, if you want to make it at home, you'd better prepare some fresh spices.
For example, citronella and ginger are also less commonly used seasonings, so buy them in advance.
In addition, in the preparation of ingredients, Nanjiang is hard, so when cutting, you must pay attention to safety.
In addition to the nine-story pagoda, citronella, southern ginger, lemon leaves, shrimp, coconut milk, fish sauce and so on, you can put anything you want into one pot.
What I want is a refreshing feeling, full of color, elated and sweaty, which can describe my feeling of eating Dongyin Gongtang.
Tom Yum
List of ingredients:
Pleurotus eryngii 200g/fresh shrimp 200g/Dongyingong sauce 1 00g/coconut milk180ml/green lemon1each/2 citronella.
Cooking oil 30ml/southern ginger15g/fish sauce15ml/6 slices of lemon leaves/appropriate amount of basil leaves/appropriate amount of salt/a little of mint leaves.
Cooking steps
- step 1 -
Wash Pleurotus eryngii and cut into hob blocks for later use, and cut citronella into oblique sections for later use. Citronella is one of the common herbs, and it is also called lemongrass because of its lemon fragrance.
- step2 -
Cut the green lemon into pieces, and cut the southern ginger into small pieces for later use. The southern ginger will be a little hard, so pay attention to safety when cutting. Nanjiang, also known as reed ginger, is mainly used to remove fishy smell and enhance flavor.
- step3 -
Separate the shrimp head from the body and unplug the shrimp line. Heat the oil in the pot, pour the shrimp head into the pot and fry until it is red oil. The layer of red oil on the head of Dongyin Gong soup is the shrimp paste that comes out after the head of shrimp is boiled.
- step4 -
If you don't like the shrimp head, you can take it out after frying, but in order to make the soup more pure, it is recommended to leave it in the soup, then stir the shrimp and Pleurotus eryngii directly, and then add a proper amount of boiling water.
- step5 -
After boiling, skim off the floating foam, add Dongyingong sauce, citronella and ginger and boil again, then add green lemon pieces and lemon leaves to boil.
- step6 -
After boiling, skim the floating foam again, then season, add fish sauce and coconut milk, add appropriate amount of salt, and cook for about 1 minute.
- step7 -
After boiling, prepare to take out the pot, sprinkle basil leaves before taking out the pot, and simply stir twice to serve.
- step8 -
Hot and sour, delicious, appetizing and delicious Thai Dongyingong soup can be eaten, decorated with mint leaves, which is cooler.
Delicious presentation
The natural unadorned taste and the rich aroma of all kinds of immortal ingredients make the taste buds of Dongyin Gong experience like an explosion, which is sour, spicy and delicious.
Agatha story
Dongyingong Soup is the 630th delicious dish Cooking by Agatha's sister. In Thailand, restaurants and ordinary people often drink this soup, and it is also a very popular dish in other Southeast Asian countries, such as Malaysia, Singapore and Indonesia.
In our country, there are also many loyal fans. That's the charm of food. You can enjoy it regardless of national boundaries.
A bowl of soup is served on the table. It is spicy, appetizing, tender and full of five flavors. Please try it at home and don't miss it. Food is worth sharing, and life needs to be recorded. Agatha Food Story will go with you.