Mother's cooking practice

Authentic Niangjialesha pays attention to the delicious coconut milk, the sweetness of fresh shrimp and the spicy of homemade Chili oil. The soup head is curry soup mixed with coconut milk, which is sweet, salty and spicy, which is the biggest feature; The ingredients are fresh clams, fried tofu, fish cakes, shrimps and bean sprouts. , plus white coarse rice flour, is a bowl of delicious lesha.

Materials:

Oil tofu 2 salad oil 1 tablespoon fresh shrimp 3 fish balls 3 noodles150g bean sprouts10g boiled eggs 1/2 slices of red onion, a little bit of basil leaves and a little bit of red pepper.

Seasoning:

Answer: 3 grams of dried shrimps, red onion 1 cloves of garlic 1 slices of ginger 1 slices of citronella, a little red pepper 1/2 pieces of curry powder, 2 tablespoons of shrimp paste and 2 tablespoons of salad oil.

B: Chicken soup 500c.c, coconut milk 200c.c, salt and a little pepper.

Exercise:

1. Beat seasoning A into paste with a blender for later use; Slice the oil tofu for later use.

2. Take a soup pot, add salad oil to the pot, stir-fry seasoning A with the method of 1 over medium heat, then add seasoning B over medium heat, and constantly stir-fry the soup in the pot.

3. After the soup is boiled, add fresh shrimp, tofu slices, fish balls and other materials to cook for about 2 minutes, then add noodles to cook for about 1 minute, turn off the fire and put them in a bowl.

4. Boil the bean sprouts for a few seconds, put them in the bowl of Method 3, then add the boiled eggs, and finally sprinkle with crispy red onions, nine layers of pagoda leaves and pepper slices.

Essence soup:

Lesha comes from Malay pronunciation, which means coconut milk noodles in Chinese. The soup head is mainly composed of curry powder, shrimp paste and coconut milk, and its taste is quite special and mild. Materials:

Mud crab or soft-shelled crab 1 lb (450g)

4 tablespoons flour (if soft-shelled crabs are used)

3 tablespoons vegetable oil

Garlic (chopped) 8 cloves

5 strips of fresh red pepper (chopped)

1 egg

2 shallots (cut)

Fresh orange or lemon (juice) 1 teaspoon.

Coriander 1 small tree

* Vegetable oil-used to fry soft-shelled crabs.

Seasoning:

Water 1 cup

5 tablespoons ketchup

Sugar (according to personal taste) 1.5 tablespoons -3 tablespoons

Corn flour 1.5 tbsp

Soy sauce or miso 1 tablespoon

Salt 1/4 teaspoons

working methods

Heat the oil pan with high fire, then add garlic and stir-fry for about one minute, then add red pepper and stir-fry until it tastes good. If you use mud crabs, you can pour them into the pot and stir fry until the crab shells start to turn red. Then pour in seasoning and stir well, cover the pot and cook until the crab shell turns red. Stir the eggs into egg liquid, pour into the pot and cook, pour lime juice or lemon juice, and add coriander (coriander) to serve. If soft-shelled crabs are used, cut them into four pieces, drain the water, sprinkle with flour, and then fry them until crisp and golden. Stir well with the above seasoning. Add seasoning to soft-shelled crab, stir-fry and serve.