shrimp soup(dong yin gong tang )

shrimp soup

Introduction:

"Dongyingong soup, also known as Dongyan soup, English for Tomyum or tomyam, is a distinctive hot and sour soup in Thailand and Laos. The main ingredients are lemon leaf, citronella, shrimp, etc. Dongyingong soup is very popular in Thailand. Restaurants and ordinary people often drink this soup, thus becoming the representative of Thai cuisine. In the name of this soup, "Dongyin" means hot and sour, and "Gong" means shrimp, which translates into hot and Sour Shrimp Soup. During the tunburi Dynasty of Thailand in the 18th century, Chinese king Zheng Xin was in power. Princess Miao Yun was sick and didn't want to eat anything, so he asked the imperial chef to make some appetizers for her. Unexpectedly, after drinking this bowl of soup, the princess was relieved. King Zheng Xin named it "dongyingong Decoction" and named it "Guotang."

Production steps:

Step 1: main material

Step 2: seasoning

Step 3: add the right amount of olive oil in the pot, heat, pour in the onion and ginger, stir fry

Step 4: stir fry scallion and ginger, pour in fresh shrimp and stir fry

Step 5: when the shrimp shell turns red, pour in the mushroom and stir fry a little

Step 6: pour in the soup, bring to a boil, and add the dongyingong sauce

Step 7: pour in the clam

Step 8: add a little shellfish sauce

Step 9: add lemon slices and 1 teaspoon sugar

Step 10: let the soup boil again for about 5 to 7 minutes, pour in half a can of coconut milk

Step 11: boil and turn off

Step 12: ready to use

Materials required:

Fresh shrimp: 10

Mushroom: 150g

Pleurotus eryngii: Half Root

Clam meat: moderate

Onion and ginger: right amount

Lemon: 3 slices

Dongyingong sauce: 1 Pack

Olive oil: right amount

Fresh shellfish sauce: right amount

Coconut milk: half can

Sugar: 1 teaspoon

Note: Xiaoji broken read: 1, because did not buy citronella, so the taste is still slightly less than a chip. If you have any, you can add citronella after pouring the soup. 2. My soup is made on a chicken rack, skimming the foam and oil on the top. 3. Because my parents don't like to eat too spicy, dongyingong sauce itself contains a certain amount of spicy, so I didn't put extra pepper. If I like spicy, I can add some Chaotian pepper. 4. The fungus in the soup is very casual. You can add it according to your own taste. It's better not to use mushrooms and other bacteria with unique smell, and the others are OK. 5. I've seen other people's practice before, saying that coconut milk can be put or not, but I personally prefer to add coconut milk, which will make the flavor of the soup more mellow. 6. Dongyingong sauce can be bought in the imported food section of supermarkets and on Taobao.

Production difficulty: simple

Technology: pot

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Dong Yin Gong Tang