Thai lemon sauerkraut
By VicentaLakin
Mussel, also known as Qinggu, is the most well known of New Zealand, following strict breeding standards and a reputation for “environmentally friendly seafood”. New Zealand is full of flesh and meat, and it is the pet of a good eater. Thailand has perfected four tastes of acid, spicy, sweet, salty, and, through vanilla and spices, has developed a sophisticated chemical reaction that brings strong odor shocks and deep tastes of personality jumps. We have chosen to cook New Zealand's green mouths with a Thai twilight style, fragrances, lip teeth, wind, etc., with lemon mackerel, lemon leaves, South Ginger, sweet Roller, etc., which are locally grown in Thailand。
Recipe Recommendations
- mussels of 10
- lime 1/2
- lemongrass appropriate amount
- nanjiang appropriate amount
- lime leaves appropriate amount
- sweet basil appropriate amount
- fish sauce appropriate amount
- Green hot sauce appropriate amount
Steps for Thai lemon sauerkraut
1
The pan is boiled with a pan full of ginger, lemon leaves, lemon saffron and secret sauce。
2
The sauce is boiled and turned into fire, the mouth is added, the lore leaves are placed on the mouth, and the lid is covered for 10 minutes. Then quickly added lemonade and shut the cap on the pan for two minutes。
3
It's good to have a plate and a secret sauce。Thai lemon sauerkraut Make Tips
Loretta's gonna take it off. Lemon leaves need to be torn. Lemonade needs to be squeezed out in the bowl. It is suggested that it be boiled with open water, that it reduce the salty smell and that it be boiled out of its stomach。