泰式酸辣锅
材料
"6只虎虾","10粒车厘茄 (切半)","6-8粒草菇","汤底材料","15-20只虾连虾头","5-6片青柠叶","2个青柠(榨汁)","20克芫荽(切碎)","10克泰国姜(切片)","3束香茅","2只红辣椒仔(切片)","2瓣蒜头","500毫升水","调味料","3汤匙泰式冬荫功酱","3汤匙泰式辣酱","1汤匙鱼露"
做法
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1:把车厘茄及草菇切开一半
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2:把香茅切成幼粒
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3:洗净虾,并在平底锅炒香,然后加入500毫升水。煮沸后再煮20分钟
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4:中火烧热浅身平底锅,加入蒜头丶泰式冬荫功酱丶泰式辣酱丶红辣椒仔及青柠叶炒香
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5:然后加入虾汤(可以在上菜前把虾加回汤内)丶青柠汁丶鱼露丶姜丶香茅及芫荽
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6:把汤煮沸,然后加入车厘茄丶草菇煮10-15分钟
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7:加入虎虾,多煮10分钟直至虎虾熟透
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8:最后倒进上菜锅子内,趁热享用