Fresh mackerel tom yum, spicy flavor, delicious food, fragrant herbs, easy to make, delicious, delicious
history
Tom Yum Mackerel, spicy flavor, is it interesting? It's very nice to eat because most of the people don't do it in spite of this menu. The mackerel is very easy to find. Maybe because some restaurants Not popular with tuna Most of the time I go to restaurants to eat Tom Yum Talay, Tom Yum Kai, and Tom Yum Pork. Very few restaurants sell Tom Yum Pla Mackerel even though the cost is not expensive at all. Tom Yum Pla Mackerel has been eating since childhood. Because Grandma likes to eat mackerel very much. Go to Grandma's house
Tom Yum Mackerel menu always Until I grow up, I want to eat it, so I find out how to make it and it's like making any other Tom Yum soup. The procedure is just replacing the meat instead. Add tom yum mackerel menu as a great menu at home right now. Eat and drink Tom Yum soup, it's delicious. The spicy taste of mackerel is very fragrant in this menu. Let's see how to make spicy mackerel tom yum better to see if you like any chef or home cook.
Ingredients for making Tom Yum Mackerel
- 2 Mae Klong Mackerel
- Fresh chili, crushed 1 shot
- Tamarind juice 1 tablespoon
- 2 tablespoons of lemon juice
- 3 tomatoes, halved
- Red onion, cut into 4 halves, 3 heads
- Lemongrass, Soi 1 tree
- 1 cup sliced straw mushrooms
- galangal soi 1 head
- 4 - 5 kaffir lime leaves
- Parsley, coarsely chopped 2 tablespoons
- 1 pot of pork bone broth
- How to make Tom Yum Mackerel
How to make Tom Yum Mackerel
- Bring the mackerel to boil again. To make the fish cooked and to reduce the salinity of the mackerel as well Then take the mackerel out and set aside before the mackerel boiling water and discard it.
- Boiling the bone broth Must have a sweet and mellow soup. Start by adding herbs, galangal, lemongrass, kaffir lime leaves to boil first. The secret here is to boil them over low heat to give the aroma and essential oils of the herbs. come out fully Many people want it to be done quickly. Then bring it to a boil in boiling water, like this: Tom Yum Kha, galangal, lemongrass and kaffir lime leaves.
- When the aroma is attainable, add straw mushrooms, tomatoes and shallots, along with the mackerel fillets to boil in a boiling pot.
- Season with fish sauce, tamarind juice and fresh chili. This step is important. Because mackerel has a flavor that makes Tom Yao taste change, add tamarind juice and fresh chili first. Then taste the flavor of the curry. whether the salinity is suitable or not Then gradually add fish sauce to taste.
- Turn off the heat, then season the sour with lemon juice and parsley leaves to make it smell good. Served in a bowl with ready-to-eat food.
Tips for making Tom Yum Mackerel
- Mackerel meat, choose large mackerel, fresh mackerel, Mae Klong mackerel, confused face, broken neck, and big mackerel, bring the mackerel to a boil until cooked again. give the fish meat a salty taste
- use of fire for boiling It is the secret to the delicious taste of Tom Yum. During strong heat, boil galangal, lemongrass, kaffir lime leaves with low heat to give full herbal aroma. Then gradually increase the power to be stronger.
- Kaffir lime leaves, the curry in the middle of the leaves will make the taste bitter, remove the core of the leaves. will have a fragrance that is not bitter
- Lemon juice is the last step of seasoning, when the heat is off, because if it is cooked while the water is boiling it will make the soup bitter.
- Lemon granules should not be put in tom yum juice because lemon zest will give a very bitter and bitter taste.
- Shallots should be turned thick because if sliced thinly, the shallots will be crumbly. no shallot unappetizing
how to make tom yum fish side dish The secret to the deliciousness of Tom Yum lies in the cooking of herbs and seasonings because the mackerel meat is salty. The seasoning is different from other Tom Yum dishes. Be careful not to be too salty.
story source
image source
.jpg)
Comments
Post a Comment