Seafood in winter(hai xian dong yin gong )

Seafood in winter

Introduction:

"If you want to make delicious dongyingong, only dongyingong sauce is far from enough. You need to continue to add fresh salty, spicy and sour, spicy and fragrant, and match it with assorted seafood with just right heat and straw mushroom with tender and smooth taste. As long as the combination is in place and the materials are solid, it will be really delicious after simple cooking. The entrance map is refreshing and hearty, which makes a simple meal more wonderful. There is really no rice left, only soup. This time, I still went to visit my old friend a, a very strange but wonderful Thai chef. She works as a chef in simply Thai of IFC, so I called chefa. The Thai food she cooks is just my standard for delicious Thai food, and every time I talk about it very high and teach it very carefully, let's see how Dongyin Gong in her hand was born! Rich seasoning is the characteristic of Thai cuisine. The collocation level of this dish is very clear. The sauce and spices match each other. All the flavors come from the compound seasoning. There will be some trouble when preparing the sauce, but don't worry. You can try to use suitable seasoning when cooking other dishes, such as stir frying vegetables with prawn paste, Cooking Seafood Noodles with fish sauce, etc . Try to use your brain, change different collocations, and make your own good taste with this seafood Dongyin skill. "

Production steps:

Step 1: remove the head sandbags and black thread of prawns, cut straw mushroom in half, cut lime in half, flatten red pepper, slice galangal, and flatten citronella

Step 2: in the pot into the chicken soup, add citronella and galangal until boiling

Step 3: first add shrimp, fillets and squid, wait for the shrimp to turn red, then add straw mushroom and pepper, and then add lime leaf

Step 4: when the seafood is basically cooked, add fish sauce, prawn paste and Thai chili sauce (or dongyingong sauce), squeeze in lime juice, add a spoonful of cream and serve with coriander

Step 5: complete

Materials required:

Prawns: 2

Tilapia: 2 pieces (or cod, snapper, etc.)

Cuttlefish: 4 pieces

Qingkou: 2

Red pepper: 2

Lime leaf: 5 pieces

Lime: 3

Citronella: 3

Ginger: 10 pieces

Straw mushroom: 4

Fish sauce: 1 tbsp

Prawn paste: 2 tbsp

Thai chili sauce: 2 tbsp

Cream: 1 tbsp

Chicken soup: 400g

Coriander: 2 sticks

Precautions: * when blanching seafood, it can be put into the pot according to different sizes to ensure that the heat will not be too high, which will cause the seafood to harden. *If you are interested, you can taste the flavor of each ingredient used for seasoning, and see whether it is salty, sour, spicy or sweet. In this way, you can try to use ingredients or compound sauces in other dishes to make ordinary dishes more brilliant. But please pay attention not to over seasoning, the same can be simple. *It is easier for citronella to release fragrance after flattening. At the same time, please do not boil for more than 5 minutes. The fragrance of citronella will dissipate with the high temperature. *Weighing unit: 1 tbsp = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Hai Xian Dong Yin Gong