Tom Yum Goong
1.
For pork bones or chicken, after the water is boiled, let it boil for a few minutes, then pour out the blood water, rinse it, and start boiling the soup again with cold water.
2.
Mushrooms belong to the category of fungi. Wash them first, then soak them in salt water for two hours, and then rinse them to clean the sixties. The car white is also soaked in salt water and the squid must be cleaned, cut one by one and set aside.
3.
Dispose of the long beards and sharp corners of the head, separate the head and body of the shrimp, and remove the shrimp thread
4.
Lemongrass, lemon leaves, southern ginger slices, you can’t buy fresh ones, just buy them dry online. They taste the same after cooking. Wash these three kinds of green onions and leave the green onions for later use. Cut them into small slices of chili peppers 1 cm long. Wash it up and set it to use. There is no photo on this part. The picture on the top is Thai chili paste. Below the coconut milk is lemon leaves, ginger slices, and lemongrass.
5.
After the preparations are finished, start to cook Tom Yum Goong. Add the oil, fry the shallots to give the fragrance, put the shrimp heads, fry until it turns red, add the broth and boil, put the lemongrass, lemon leaves, southern ginger slices, and Chaotian pepper with scissors Cut a small piece and cook for about 10 minutes
6.
During the period, you can boil another pot of water. After the water is boiled, put the various mushrooms down. Put the squid whiskers when they are almost open. Pass the water and rinse with cold water. At this time, the soup is almost ready. Put the squid whiskers and the mushrooms. In the soup, boil for 15 minutes and then add Thai chili paste, 1 to 2 spoons, try this for yourself (the chili paste must be Thai, it is thicker, sweet and spicy, suitable for cooking Tom Yum Goong)
After putting the chili paste in the soup, be sure to stir it evenly, and then put the car white, then the shrimp body, and the spines. Cook until the car is white, the spines open and the shrimp body changes color, then you can add coconut milk, fish sauce, and taste When it's suitable, just squeeze a lime juice down
7.
It’s done, the tom yum gong must be warmed before it is delicious, so remember to scald the bowl for tom yum gong with hot water before serving, and then I will clean the fire boiler directly, blanch the hot water, and then Put the cooked tom yum goong in a fire boiler and eat it
Tips:
For chili paste, you must choose Thai coconut milk and coconut milk. The important thing is said three times. Don’t buy coconut milk. Coconut milk can’t be used up at one time. You can save boiled sago milk and eat it as dessert after a meal.
