Sauerkraut in Thai style(tai shi suan cai xiang ba bang )

Sauerkraut in Thai style

Introduction:

"Canadian elephant clam"

Production steps:

Step 1: cut off the siphon of the elephant clam, cut it vertically, remove the soft part, and then cut it into thin pieces.

Step 2: wash red millet and spicy, change knife, wash Yunnan coriander, change inch, slice lemon.

Step 3: add water to the wok and bring to a boil. Put the clam slices into the wok and immediately remove them for use.

Step 4: take a large bowl of various raw and auxiliary materials and mix them well.

Materials required:

Canadian elephant clam: 300g

Red millet: 150g

Yunnan coriander: 20g

Lemon: 180g

Ginger slices: 10g

Garlic slices: 10g

Onion: 30g

Mustard: 0.5g

Salt: 15g

MSG: 15g

White vinegar: 20g

Thai chili sauce: 10g

Note: provided by Xing Liang, executive chef of Chongqing Shunfeng 123 catering Co., Ltd

Production difficulty: simple

Process: casserole

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Tai Shi Suan Cai Xiang Ba Bang