Sunbathing my family's dinner, there are seafood and meat, the method is simple and nutritious, adults and children love to eat! "Three dishes and one soup" Thai fried spring roll crisp and refreshing, seafood cold mix refreshing without burden! After entering the frost, it is often disheveled, Nanyang cuisine is good at using spices into dishes, such as rich curry, common fish sauce with dipping ingredients, or coconut milk that can enhance the flavor, all of which add a lot of color to the meal, and now you don't have to go out, you can easily make a table of Nanyang style food at home.
Speaking of Southeast Asia, cold seafood is the first impression of most people, a collection of delicious seafood into the pot of boiling, including grass shrimp, rolls and half-shell mussels, etc., in order to increase satiety, add winter powder as the base, hot winter powder taste Q bomb, let people taste endlessly. If you want to make a delicious "Thai seafood cold sauce", "Special sauce is the key!" Combine coconut sugar and fish sauce in a 45:35 (ml) ratio, simmer over low heat and stir constantly to avoid stickiness, so as to nurture the authentic flavor." Mix well with delicious seafood and winter flour for a more delicious upgrade.
<h1 class="pgc-h-arrow-right" > Thai seafood cold mix
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material:
5 grass shrimp, 2 small rolls, 6 half-shell mussels, 100 grams of winter flour, 5 small tomatoes, 3g minced garlic, 1 slice of celery, 5 grams of chili pepper, 5 slices of red onion rings, a little ground peanuts, a little coriander, and 80 ml of Thai sauce
Thai Sauce:
200 g of coconut sugar, 100 ml of fish sauce, 150 ml of lyme juice, 10 g of garlic kernels, 20 g of coriander, 10 g of chili pepper
method:
Bring the coconut sugar and fish sauce to a 45ml:35ml ratio, add the Lyme juice, fish sauce, chili pepper, coriander and garlic, mix in a 1:1 ratio and stir, put in the juicer and stir well
1. Grass shrimp shelled and left tail open back, small rolls cut into circles, small tomatoes cut in half, celery sliced
2. Boil water, add seafood and winter powder and blanch and take out
3. Stir well with all the Thai sauces
4. Place on a plate and garnish with parsley, ground peanuts and garlic crisp
If you love fried food, don't miss the classic "Thai Fried Spring Roll", chicken is marinated with curry spices, and fried over a small fire to add flavor, with carrots, cabbage, winter powder and other condiments, rich layering. Xiaobian shares a little tip for you: "Many people make spring roll dishes, and the frying often occurs in the next pot, mainly because the filling is wrapped too much, and the glue to the spring roll skin is not tight enough, which will cause the filling to separate from the crust." 」 It is recommended to taste the original flavor first, the entrance crust is crisp and vigorous, the curry chicken filling is full of aroma, lined with refreshing winter powder to enjoy, the taste is unforgettable, and then dipped in chili, pineapple and garlic to make the sauce, sweet and spicy is very enjoyable.
<h1 class="pgc-h-arrow-right" > Thai spring rolls</h1>
5 grams of garlic flakes, 200 grams of winter flour, 200 grams of cabbage, 50 grams of shredded radish, 70 grams of oyster sauce, 10 grams of sugar, 2 grams of white pepper powder, 2.5 grams of curry flavor, 50 grams of diced chicken, 5 slices of spring roll skin
1. The chicken will be marinated with curry spices for 15 minutes, fry on low heat and then dice; soak the dry winter powder in water for 2 hours
2. Sauté the garlic slices first, add the carrots and stir-fry until fragrant, add the cabbage, add all the spices and then add the winter powder
3. Add the diced chicken after the filling has cooled
4. Wrap the ingredients in spring roll skin (about 50 grams of filling per crust)
Fry at 5.180 degrees for 5 minutes
Spring roll sauce:
30 grams of red pepper, 200 grams of pineapple, 50 grams of garlic, 200 grams of white vinegar, 250 grams of sugar, 50 grams of water
1. Crush the chili peppers, pineapples and garlic
2. Add sugar in order and stir-fry over low heat to color, then add vinegar and water, and finally put in recipe 1 sauce and cook for 15 to 20 minutes
<h1 class="pgc-h-arrow-right" > fried chicken wings with shrimp sauce
8 chicken wings, 50 grams of shrimp paste, 35 grams of oyster sauce, a little sesame oil, a little white pepper, 5 grams of sugar, 1 egg, 100 grams of corn flour
1. Bring the shrimp paste to a boil with a little hydration, add sesame oil, sugar, white pepper and oyster sauce and mix well
2. Put the chicken wings in the sauce and marinate and refrigerate for more than 2 hours
3. Add the eggs and stir well, then add the corn flour to mix
4. Put in a pot with oil temperature 180 degrees, fry and cook for 5 minutes to finish
Dessert must taste "poplar manna", Xiaobian chooses Jinhuang mango as the ingredient, fresh and tender mango flavor sour and sweet, mixed with sago, grapefruit, rock sugar fresh milk and coconut milk seasoning, want to taste better, can be pre-made into the refrigerator refrigeration, the next day enjoy the flavor is excellent, poplar manna color golden, the first taste of fruity aroma in the mouth bursting, after some slight acidity finishing touch, you can eat grapefruit meat and mango diced, people are very satisfied.
<h1 class= "pgc-h-arrow-right" > poplar manna
1 golden mango, 200 g grapefruit, 100 ml coconut milk, 3 00 ml fresh milk, 5 g sago, 50 g rock sugar
1. Peel the grapefruit, peel the meat and refrigerate for later
2. Heat the fresh milk, add rock sugar and let it cool for later
3. Bring 1000cc of water to a boil, put in raw sago to reduce heat, remember to stir continuously to avoid the paste base
4. Cook for 10 minutes and then 5 minutes, until the sago is transparent, add cold water to rinse and drain, and finally stir in rock sugar milk to refrigerate
5. Peel the mango, cut some of the pulp into cubes and set aside, add a little water to beat the juice and set aside
6. Mix the remaining rock sugar fresh milk, coconut milk, sago dew and mango juice, and then add the grapefruit meat and diced mango and stir evenly to complete