Yum Kun Chiang canned fish

The menu "Yum Kun Chiang Canned Fish" is a combination of "kitchen goods." The fun is the combination of completely different flavors and textures, the crunchy sweetness of fried Kun Chiang and the softness and sweetness of canned fish. When you come across a spicy yum juice, tell me that this dish is not enough steamed rice or boiled rice!

It only takes 10-15 minutes to make, and the menu is very good at making yum juice.

What to prepare (for 1-2 persons)

Main raw material

1.Canned fish: 1 can (separate the meat and sauce water)

2.Gunchiang: 1 strand (slice obliquely into slices fit words)

3. Shallots or onions: 2-3 heads (thin alley)

4.Tomato: 1 ball (slice)

5.Celery: 1 tree (slice)

6. Chopped chili peppers: as you like (spicy according to the level of swaying)

Yum juice seasoning

1. Lemonade: 2 tablespoons

2. Fish sauce: 1 tablespoon (Don't add a lot, because Kun Chiang and the fish are already salted)

3. Sugar: 1 / 2 teaspoon (if Gun Chiang is already sweet, may not need to put)

4.Canned fish sauce water: 1 tablespoon (for ruffles)

Step-by-Step

1. Fry Kun Chiang to crisp the outside, soft in

- Water Fry Technique: Set the pan, add a little water and Kun Chiang to it, stir until the water is dry and the oil from Kun Chiang comes out. This method will cook Kun Chiang all over and not burn easily.

- Fry until Kun Chiang is pretty colored and starts a little charred edge. Scoop up, rest for the oil flak (Kun Chiang will crisp up when cooled)

2. Cook yum juice, great charm

- In a mixing bowl, add chili pepper, lemon juice, fish sauce, sugar and canned fish sauce water.

- All ingredients are melted together, taste three flavors, sour, salty, spicy, and then sweet.

3. Mixing the deliciousness

- Put shallots, tomatoes and celery into a bowl of yum juice, lightly mingle, and the vegetables start to hit the yum.

- Put canned fish meat (scoop mana meat) and fried goon chiang in it.

- Use a spoon to gently slog together (Be careful not to be so strong that the fish meat is messy.

Tips for newbies

Kun Chiang needs to stay cool: If you add a hot Kun Chiang immediately, the vegetables will be depressed and the yum will not look refreshing.

Sweet-cut sour: Kun Chiang is usually chick-sweet, so the yum should focus on "sour lead" to keep eating, not greasy.

Beautiful: Make a dish with canned fish meat on top and sprinkle it around. It looks as delicious as you ordered.