Thai seafood salad

1

Shrimp leaves the shell with a back knife to get the black wire; sips cold water through the unfreeze (or fresh green mouths need to be pulled off the side of the shell); squid cuts the squares to the skin; tomatoes cut half to the ground; celery, onions cut, onions cut

2

I'm going to take the shrimp

3

All you have to do is be transparent

4

The cyanide, the squid, the cyanide, is already ripe, so all we need is a high-temperature killer

5

Finally, with fresh, hot water, the wood is cooked and cooled

6

Puts red peppers, garlic, fish troughs, coconut sugar to shreds and squeezes out the lemon juice with a tune

7

even mix

8

Taste the sour sauce and make the last taste, and then fall into the mixing bowl

9

将海鲜放入搅拌碗中，even mix酱汁

10

And then the tomatoes, celery, onions, onions, spices

11

It's fully mixed and even, and it's good to have a plate

Seafood should be blanched separately according to their different cooking times. Protein hardening is the main reason seafood loses its elasticity and moisture, which is caused by high temperatures and prolonged heating. The key to judging doneness is to observe the translucency; the seafood is perfectly cooked when it becomes just opaque. The water from blanching the seafood is excellent for making miso soup. Just add kombu and miso—you know the drill. Squid must be peeled; otherwise, it will become tough and difficult to chew after a quick blanch. When buying celery, select younger, more tender stalks. For raw consumption, a crisp and tender texture is crucial. Additionally, ensure you scrub the crevices between the stalks thoroughly when washing, cleaning them one by one. The salad will taste better if chilled in the mixing bowl for about 10 minutes before serving. However, it should not be refrigerated for more than 4 hours to prevent bacterial growth. One takeaway from the sauce is that combined flavors are more appealing than single-note seasonings. For instance, the saltiness comes from fish sauce, which also brings umami, while the acidity from lime offers a fragrant sourness. Try using individual or compound ingredients for seasoning. It might be a bit more complex, but the results are significantly better. With a little consideration, it's not that difficult to achieve! Measurement units: 1 tablespoon = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup