Thai hot pot cuisine
As a Sichuan person, in principle, I should love Sichuan spicy hot pot, but I am picky about taste, recently I fell in love with Thai hot pot, there are a few Thai hot pot dishes in Chengdu, the taste is good, but the people are also very much, every time a little later (the so-called a little later, it is also much earlier than the normal meal time, it is about 5 o’clock) to go, then two words “queue”! Ya, you say queue up, queue up for 2 hours, you can endure it in summer, winter is simply deadly, basically my colds all year round, they are all in line (of course, someone must say that since there is a queue at 5 o’clock, then go at half past 4). This is a good suggestion, but who will finish eating at afternoon tea time? ）。 After a few bloody lessons (a bad cold), and after my deliberate (actually a whim), I decided to try making Thai hot pot at home. Of course, the ingredients in the program are definitely much more complicated than making Sichuan spicy hot pot, but vegetarian, at least there is no queue, and the dishes can be added according to your own preferences (well, the point is not to queue). I just tried to do it, I never expected it, I never expected that the taste would be the same as what I ate in the store, it was simply a national jubilation, and the ancestral grave was smoking (the point is that there is no queue anymore)
How to cook Thai hot pot dishes
Step 1
Tom Yum Sauce (LOBO brand), lemongrass, ginger, lemon leaves, lemon juice (lime), fish sauce, shrimp paste, dried chili peppers, coriander, shrimp (for hanging soup), mushrooms (for hanging soup), coconut flour, milk, etc., prepare these ingredients first)
Step 2
(Side dish picture) 1. Wash the mushrooms and shrimp and put them away 2. Rinse the dried spices with cold water and put them in a bag (in order to avoid the ugly color of the soup, I went to a traditional Chinese medicine store to buy a disposable bag of decoction, just put the medicine residue, put all the spices in, and tie the bag tightly) 3. Melt the coconut flour, the specific steps are, first scoop out 30g of coconut flour, then add about 70ml of cold white powder, and then stir vigorously until it is stirred (don’t add cold or warm water, don’t ask me why, you definitely don’t want a lot of weird white ball powdery substance floating in your pot). Stir until it is stirred, then add the milk prepared in advance, stir well and set aside.
Step 3
(Side dish picture) I forgot the most important lemon juice, this must use lime, believe me, the juice squeezed out of the yellow lemon tastes definitely not as good as the lime. Because I didn’t buy a big lime, I replaced it with two small ones.
Step 4
Here are the real steps: 1. Put the pot away, plug it in, turn on the heat, pour the cold water prepared in advance, and then put in Tom Yum sauce, Knorr sauce, spice bags, shrimp paste, and cook for about 10 minutes. 2. Then add shrimp and mushrooms and cook for about 3 minutes. 3. Add coconut milk (just the coconut flour mixed with water and milk), fish sauce and lemon juice (I squeezed 1 and a half, this can be increased or decreased according to personal taste), stir and stir, and cook for another 2 or 3 minutes. 4. Cut the coriander (Sichuan people call this thing coriander) into small pieces and put it into the soup. 5. Taste it, if it is not salty or bland, put some salt, I didn’t put it, because the ingredients are quite salty.
Step 5
As for what dish to cook, it depends on your personal preference, choose by yourself
Step 6
(Side dish)
Step 7
(Side dishes) The above side dishes are basically enough for two people, and the appetite of the shoveling officer and I is not particularly good, and it tends to be at the level of normal people, which can be used for reference.
Step 8
Barabala, all of the above are ready, you can eat it.
Cooking techniques for Thai hot pot cuisine