When the weather turns cold, hot dishes are chosen by many families, including Thai hotpot with a spicy, sour and fragrant flavor. However, to have a pot of flavorful Thai hotpot water, housewives need to pay attention to combining ingredients and processing, seasoning and seasoning.
To make a delicious Thai hotpot, prepare 2 liters of bone broth; 5 - 6 lemongrass plants; 1 rieng; 8 - 10 Thai lemon leaves; 4 purple onions; 1 large garlic root; 3 - 5 fresh chili; 1 chilli.
For spices and colors, you will need 200gr of Thai hotpot or Tom Yum sauce; tamarind juice; fish sauce; sugar; cooking oil; star fruit; dieu thuy 2 tomatoes; 150gr of fresh shiitake mushrooms or straw mushrooms.
After fully preparing the above ingredients, wash the lemongrass thoroughly, remove the outer shell and beat, cut into 5 - 7cm long pieces. The remaining lemongrass trees were minced. Grind the shell, rinse, slice half thinly, crush half.
Peel the garlic and purple onions, minced. fragrant or sliced fresh orange. Sliced corn and tomatoes, washed and sliced areca nut. Remove the leg mushrooms, rinse. Wash Thai lemongrass leaves and let them dry.
Put a large pot into the stove, leaving the heat on. Add 2 tablespoons of cooking oil and 2 tablespoons of cashew oil and bring to a boil. When the oil is hot, add the purple onions, minced garlic, minced lemongrass and rieng and crush until golden brown and strong.
Next, add the chopped lemongrass, sliced ripe and chopped fresh chili and stir-fry quickly for about 1 - 2 minutes to release all the spices and essential oils.
Next, pour 2 liters of bone broth into the pot and turn over a large fire to cook. When the water boils, reduce the heat, wrap Thai hotpot spices (or Tom Yum sauce) and tomatoes with areca spices.
Stir well until the spices are mixed together. Add the mushrooms to the pot, boil them again, then reduce the heat, steep for about 10 - 15 minutes to let the broth be sweet and fragrant.
Add 3 tablespoons of tamarind juice to the pot, stir well and taste to get the desired sourness. Continue seasoning with 3 tablespoons fish sauce and 2 - 3 tablespoons sugar.
Stir and taste again to balance 4 flavors including sour (from tamarind), spicy (from chili, star fruit), salty (from fish sauce, hotpot spices), sweet (from bone juice, sugar).
Lightly steep 8 - 10 Thai lemon leaves in your hands and put them in a pot, add a little sliced chili and make them beautiful. However, housewives should note that they should not boil lemongrass leaves for long, as this will make the hotpot bitter.
Stirring together one last time and turning off the heat, there is a delicious pot of Thai hotpot water to enjoy during the monsoon days.
