🥬🐟Giveaway mackerel formula🥬😋

Wake up to make a favorite menu. The "fried mackerel" menu is a health menu that is very easy to make. The fragrance is from Thai herbs, with the perfect taste of sour, spicy, salty, typical of Thai food.

This is a delicious and easy to make aromatic focused recipe and procedure.

🐟. Raw materials, get ready.

Steamed mackerel: 2-3 each (fried to crisp yellow and then unpacked to meat)

Bergamot Leaf Lemongrass: 3-4 Trees (Thin Alley)

Shallots: 5-6 Heads (Alley)

Parsley / peppermint leaves, spring onions, sauteed alley: as you like

2-3 dried chili peppers crushed to add fragrance also (add as you like)

Seasoning: Well Flavored Labré Powder, Sand Sugar, Good Flavor, Fish Juice, Nua Powder, Cayenne Pepper, Roasted Rice (Seasoning added for Nua)

👩‍🍳 steps made

Fry Fish: Fry the mackerel in hot oil until the yellow skin is crisp and delicious. Then rest a little and cool down and unwrap the meat into pieces. (Be careful of the cocking)

Cook the water: In a mixing bowl, add the fish sauce, lemon juice, nua powder, good taste, cayenne pepper, roasted rice, labe powder, and granulated sugar. Stir well. Taste to sour, salty, spicy, followed by a little sweet.

Put in the herb machine: Put the coriander onion, alley bergamot leaf lemongrass, and alley shallots into the yum, mingle the herb scent to start out.

Mixing: Put the fried mackerel meat that the sheep has put in it, gently mix it all over so that it doesn't mess up.

Fill the fragrance: Finish with alley parsley and peppermint leaves, ground dried peppers, put on a scoop, ready to serve.

Eat with beautiful rice, hot, fire, cold, chilly vegetables. 😋🥬🥒

💡 Delicious tips

Fish Must Be Crispy: Frying the mackerel to a soft outer frame in will keep the fish meat from smudging when mingling with yum juice.

Lemongrass must be thin: The thinner the alley, the more tender and fragrant it is to eat.

# Good female formula # Fish menu # Pla mackerel # Go to the kitchen, simple things # lemon 8 diary