Tom Yum Kung seafood soup

Tom Yum Kung seafood soup

Introduction:

"I can't forget the taste of dongyingong in banana leaves since I tried it long ago. Although you can say it's just a bowl of hot and sour seafood soup, but the entrance is a kind of arrogant and domineering feeling, which stimulates all the senses, and then makes your long aftertaste unforgettable. It's probably the feeling of a gourmet meeting a bowl of soup with equal quality. "

Production steps:

Step 1: all kinds of condiments are ready.

Step 2: remove the beard and feet of the shrimp, and clean the rest.

Step 3: first find half a pot of water, put citronella lemon leaf, Shajiang coriander stem into the pot, boil it, turn to low heat, boil it for half an hour, and then soak it aside, so that the flavor of seasoning can fully exude.

Step 4: put oil in the pot, stir fry the Pleurotus eryngii and kelp. When you want to put pepper, you can also stir fry them together.

Step 5: add a little salt, spice water, and chicken soup concentrate. Bring to a boil. Add crab sticks and octopus balls.

Step 6: bring to a boil, add fresh shrimps and remove the froth. Add the squid and bring to a boil.

Step 7: add dongyingong sauce, basil, lemon juice and pepper, and drop a little fish sauce.

Step 8: bowl, sprinkle coriander, done.

Materials required:

Fresh shrimp: 300g

Squid roll: 100g

Pleurotus eryngii: 300g

Kelp: 100g

Octopus balls: 5

Crab sticks: 5

Coconut juice: 2 tins

Concentrated chicken soup: one

Coriander: a little

Dongyingong sauce: one pack

Lemon leaf: 5 pieces

Citronella: 5

Shajiang: 2 tablets

Basil: a little

Lemon juice: right amount

Pepper: right amount

Fish sauce: a few drops

Precautions: 1. Dongyingong sauce is indispensable. It can at least guarantee that your soup has the shadow of Thai restaurant. 2. Citronella, lemon leaves and Shajiang are indispensable soul. Generally speaking, they are also in dongyingong sauce. If you add some other flavor, it will be more rich. It's ok if you don't have it. 3. Only bought the common small Pleurotus eryngii, straw mushroom is not easy to preserve, so it is not very common in the nearby market, so use the Pleurotus eryngii to replace it, if there is straw mushroom, it is perfect. 4. If you always serve lemons at home, you can use half of them. Because lemons are often used a little, and many of them are wasted, so you prepare a bottle of baolangji's green lemon juice at home. If you have fresh lemons, half a slice of them will boil in the soup. 5. Shrimp is best fresh, sweet and elastic, the rest of the seafood can be matched according to their own preferences, there are squid, crab sticks and octopus balls in the refrigerator, just a little. 6. Finally, let's talk about the soup. It's better to put chicken soup and coconut milk, but these things are not very common at home. When I put the chicken soup, it's very delicious. I feel much better than soupy soup. In addition, coconut milk is usually sold in the imported food cabinet of the supermarket, which is more fragrant and can make the soup look thick and delicious. No, let's put in two bottles of coconut juice. I usually replace it like this, and it tastes good. 7. And fish sauce, which is a kind of stinky seasoning, but it has a special flavor when put into this soup. Because there are children to eat, so there is no special pepper, like spicy, you can add some fresh red rice pepper, more stimulating sensory oh.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy