In recent years, Thai food has taken off around the world, gaining popularity in the West and East Asia, and a variety of Thai restaurants have sprung up. Why is Thai food so hot?
First, it is simple to make, so it is not necessary to practice the knife skills for ten years or eight years. Second, the unique flavor of spices and hot and sour characteristics are favored; Third, it is healthier and less greasy. Sour and spicy Thai food will not make people fat. Interested friends can try to do it!
1. Green papaya Salad
Main and auxiliary materials:
Green papaya, tomato, chopped cooked peanuts, fish sauce, lemon juice, white sugar, salt, garlic cloves
Practice:
1. Shred or slice the tomatoes and put them in a dish; Finely chop the garlic cloves, chop the chilli and set aside.
2. Peel and shred green papaya.
3. Add chili, garlic, fish sauce, sugar, salt and squeezed lemon juice into juice, pour into green papaya shreds, mix well, sprinkle peanuts on top.
2. Stewed Soup with Curry Beef brisket
Main and auxiliary materials:
Fresh pho, Onion, garlic, beef brisket, salad oil, silver bud, curry powder, water, salt, chicken powder, granulated sugar, coconut milk, white water
Practice:
1. Cut the noodles into wide strips, peel and set aside; Peel, wash and shred the onion; Wash and chop garlic; Cut the beef brisket into small pieces and simmer in boiling water for about 1 minute. Remove and set aside.
2, hot pot, pour a little salad oil, to practice 1 onion silk and small hot fragrant garlic puts in the pot, add curry powder and stir evenly, add 1 beef brisket and 1000 cc of water, turn the fire boil, change a small heat for about an hour and a half to the flank soft rotten, add salt, chicken powder, sugar, coconut milk and stir, then the etheric white water 芶 thicken into brisket sauce.
3. Add a little salad oil into another pot and heat it up. Then add the flour in 1 and stir fry over high heat.
3. Tom Yam Goong Soup
One of the most classic dishes in Thailand, in Thai, “Tom Yam” means hot and sour, and “Gong” means shrimp, which together makes Tom Yam Goong soup.
Main ingredients:
Prawns, large clams, fresh mushrooms, tomatoes.
Auxiliary materials:
Citronella (lemongrass), green lemon, young eggplant, nine layers of tower, mint leaves, ginger, small red pepper, coriander, lemon leaves, coconut milk and light cream, a bottle of fish sauce, olive oil.
Practice:
1. Wash everything. Cut 2 pieces of citronella into segments, 3 pieces of green lemon, 8 pieces of eggplant, sliced ginger, a pinch each of nine layers and mint leaves, and 7-8 small red peppers into small circles. Slice the mushrooms and dice the tomatoes.
2, shrimp cut off the head, to the sand line. The clams are hot until they open.
3. Put a little olive oil in the wok, stir fry the shrimp head and body together until they change color, remove and set aside.
4. Add appropriate amount of oil into the wok, stir fry small red pepper, ginger, citronella, tomato and mushroom together, add appropriate amount of water, then add shrimp head, lemon slices, nine layers of ta, mint leaves, bring to a boil, add coconut milk and light cream, stir well, change to low heat, cook for 20 minutes. (Can add more coconut milk and light cream according to taste, more fragrant)
5. When cooked, add salt and two tablespoons of fish sauce to taste.
6. Finally, add the prawns and blanched clams to the seasoned soup and gently cook, adding a little coriander.
4. Thai pandan Leaf Wrapped Chicken
Main and auxiliary materials:
Chicken leg meat, Thai tomato sauce, Thai fish sauce, oyster sauce, white pepper, white sugar, Thai Sweet and spicy Sauce, chicken powder, Thai Pandan leaves, salad oil.
Practice:
1. Remove the bones from the chicken legs and cut them into pieces weighing about 30 grams each.
2. Marinate the cut chicken in tomato sauce, Thai fish sauce, oyster sauce, white pepper, white sugar and chicken powder for 30 minutes, taste and set aside.
3. Wrap the marinated chicken legs one by one in a triangle shape with Thai pandan leaves.
4. Add salad oil into the wok and cook until 50% hot. Fry the wrapped chicken on medium heat for 4 minutes until cooked.
5. Thai Curry Crab
Main and auxiliary materials:
Meat Crab, egg, oil curry, onion, green pepper, red pepper, chives, coconut milk, fish sauce, chili oil, butter, milk, salt, starch
Practice:
1. Slice the onion and pepper and cut the green onion into sections.
2, crab shell, one is divided into four.
3. Sprinkle salt on the surface of the crab, mix well, sprinkle starch and mix well.
4. Heat the oil in the pot, fry the crab for about 2 minutes, put it up and set aside.
5. Leave the bottom oil in the pot and melt the butter in the pot.
6. Add ginger, garlic, onion and scallion segments and stir fry until fragrant.
7. Add the oil curry and stir fry until fragrant.
8. Stir fry the crabs together, then add coconut milk, fish sauce and cook.
9. Stir-fry green pepper, red pepper and chili oil for half a minute before starting the pot. Stir in an egg and stir well.
6. Stewed prawns with Thai Red Curry
Main and auxiliary materials:
Shrimp, Thai red curry paste, green onion, milk, green pepper, starch, pepper, cooking wine, cooking oil
Practice:
1. Marinate the prawns with cooking wine and pepper powder for 15 minutes, and shred the onion.
2. Put a spoonful of starch into the marinated prawns and mix well.
3. When the oil is heated to 70%, put the shrimp into the pot, fry until it changes color, and then leave the pot for use.
4. Add half a spoon of oil to the hot pot. Put the scallions when they are 80 percent hot.
5, stir-fry several times, add Thai red curry paste, milk, green pepper, add 50ml water, change the heat to medium boil.
6. After boiling for 3-5 minutes, add a little thicken sauce (starch and water), turn off the heat and leave the pot.
7. Thai Mint shrimp
Main and auxiliary materials:
Prawns, onion, garlic, coriander, mint leaves, apple, spicy millet, lemon juice, white sugar, fish sauce, salt
Practice:
1, prawns off the shell, shrimp line, back open for use.
2. Blanch and cool the prawns.
3. Chop onion, garlic, coriander, mint leaves and millet. Rub apple into paste, add fish sauce, sugar, lemon juice, a little salt, make sour, sweet, spicy, salty sauce.
5. Put the processed prawns into the sauce and mix them evenly.
8. Thai Mango Sticky Rice
Main and auxiliary materials:
Mango, glutinous rice, coconut milk, salt, sugar
Practice:
1. Soak glutinous rice overnight, drain and steam for 20 minutes.
2. Steam the glutinous rice for about 15 minutes, then you can start cooking the coconut milk. It is best to use the freshly stirred coconut milk.
3. Heat the coconut milk over medium heat. When the coconut milk is hot, add 1 TBSP sugar and 1/4 TSP salt, stirring constantly. Once the sugar and salt have melted and the coconut has thickened, you can turn off the heat.
4. Boil the coconut milk (about five minutes) and steam the glutinous rice. Take a wad of hot glutinous rice and put it on one side of the bowl. Pour a few tablespoons of the boiled coconut milk over the glutinous rice and let it sit for five minutes to soak it up.
5. Place chopped mango on the other side of the bowl. Add a few tablespoons of coconut milk before eating.
