Seafood winter shade
By VicentaLakin
If you want to make a good winter shade, it's far from enough. You need to keep salting, sour, spicy fragrances, and shrooms with scintillated shrubs, which are just in the heat of the fire. If you put in a combination, it'll really taste good. And the drawings of the entrance shall be smooth, and a simple meal shall be full, and there shall be no food left, except for the cuisine. This time I'm still visiting my old friend A. She's a strange but wonderful Thai chef, and she's a Chef at the Simply Thai of the IFC, so I called Chefa. She cooks Thai food, which is my standard for good Thai food, and every time she talks so highly, she teaches so well, let's see how the winter shade is born. Taste is a characteristic of Thai food, and the mix of sauce and spices is very clear, all of which come from complex sauces, which may be difficult to prepare, but don't worry about trying to fix the sauce with other foods, such as cuisine with shrimp cream, seafood with fish truffles, etc. Try to start thinking, change the mix, start with this seafood winter shade, and make your own good taste。
Recipe Recommendations
- prawns 2 only
- tilapia meat
- cuttlefish 4 tablets
- qingkou 2 only
- red pepper 2 only
- lime leaves 5 pieces
- small lime of 3
- citronella 3 only
- nanjiang 10 tablets
- straw mushroom of 4
- fish sauce 1 tablespoon
- prawn cream 2 tablespoons
- nam phrik 2 tablespoons
- cream 1 tablespoon
- chicken soup 400 grams
- coriander 2 branches
- hot and sour
- burn
- half an hour
- simple
Steps for Seafood winter shade
1
Shrimp goes to head saps, black wires, grass mushrooms cut in half, lemons cut in half, peppers flatten, ginger slices high, fragrances flat
2
Pour chicken soup in the pot, put in the sauerkraut and the ginger until it boils
3
Put them in shrimp, fish chips and squid, wait till the shrimp gets red, put them in mushrooms and peppers, and then put them in green leaves
4
When seafood is essentially ripe, it is put into fish draughts, shrimp ointment and Thai spicy sauce (or twig sauce), squeezed into lemon juice, and finally filled with a spoon of cream, and you can enjoy it with a cuisine plate
5
Completed