As soon as the weather was cold, I wanted to eat hot pot and drink hot soup, and my heart was thinking about the taste of the spices, so I pumped my nerves and patted my thighs, and decided to do a tom yin gong! Sour and spicy stomach, coupled with the umami taste from shrimp and fish sauce, drinking a bowl when it is cold is really addictive.
Royalties
Fresh shrimp
8-10 pieces
straw mushroom
6-8 pcs
citronella
3 articles
Small peppers
3-4 bars (if you especially like to eat spicy friends can add a little more)
Southern ginger
80g
Small tomatoes
6 (optional)
Small onions
3 capsules
Lemon leaves
7 tablets
Lime
1 pcs
Tom Yin Gong hot sauce
2tbsp (the taste of different brands will be different, Xiaobian used lobo this time)
Fish sauce
1tbsp (after tasting the taste, decide how much to like)
Coconut milk
60ml
Water or chicken soup
5 cups
Coriander
A little (for decoration)
Cut the mushrooms in half, and if they are larger, they can be cut into thick slices. Cut the southern ginger into thick slices, if the outer skin is too dirty, remove the skin first. Remove the small peppers, pat them slightly flat, and use the tip of the knife to slightly stab the peppers to help produce the flavor. If you choose to use the method of cutting into chili rings, you can reduce the amount to two strips.
Thai onion peeled after one
Open six, the lemongrass to the head and tail to the outermost layer, with a knife to slightly loosen to help out the taste, and then cut obliquely knife.
The lemon leaves are torn horizontally a few times, and the lime is opened four times. The small tomatoes are destemmed and cut in half, and the large ones are four.
Cut off the head of the shrimp and set aside, use a knife or scissors to open the back of the shrimp, and then remove the shrimp intestines.
Put a little oil in the pan and then pour in the shrimp head and fry the red shrimp head oil, which can make the color of the soup look more beautiful and more umami
。 Pour in a little water or chicken broth, cook for 2 minutes on medium heat, then add the shrimp head, add the ginger, small pepper, mushrooms, lemongrass, and the remaining water or chicken broth, cover the pot and cook for 5 minutes on medium-low heat.
Use clear chicken soup with shrimp heads to make the soup base, and the whole soup will become more umami.
Add lemon leaves, tom yin gong sauce, cook for half a minute, then add shrimp meat, cover and cook until the shrimp meat is completely red, about 1-2 minutes, depending on the size of the shrimp
。 Try to taste, add fish sauce and coconut milk as appropriate and stir.
* Tom Yin Gong, salty, sour, spicy, sweet 4 flavor balance is the key, therefore, the first time to do, from the addition of seasonings, you must continue to try the taste, Tom Yin Gong sauce, fish sauce, lime juice, put more and less need to try slowly, until it meets their appetite.
Turn off the heat and add the small tomatoes.
* Small tomatoes are too early to peel and melt away and are not beautiful.
Drizzle into a lime juice and stir well.
* Lime juice is the source of the sour taste of this sour and spicy soup, but remember to cook it well and put it off before putting it on, otherwise the sour taste will be reduced and there will be a little bitterness.
Decorate the shrimp head and coriander that you used to cook the soup base.