Tips of a delicious, mellow, Thai stir-fried menu🥰

"Soft Strand Thai Stir-Fried Tips Fragrance Fragrance Pan with Egg Wrap Techniques to Be Beautiful Grips"

This Thai stir-fry will emphasize the original mellow taste, which has three flavors (sour, salty, sweet), and the key trick is "sauce water."

🍯 Thai Fried Sauce Water Ingredients (Heart Important)

3 tablespoons of concentrated wet tamarind water

3 tablespoons of beep sugar

2-3 tablespoons fish sauce (taste as you like)

1 teaspoon cayenne pepper (add-reduce according to desired spiciness)

🍤 staple

Sandalwood (Soak the water soft and set aside) 1 handful

Fresh shrimp (sheep, shell, back slit) 3-5 each

2 tablespoons diced yellow tofu

1 tablespoon finely chopped chai

1 tablespoon well dried shrimp

1-2 chicken eggs

Lentil peas or pu peas (alley) and fresh sprouts

Gui leaves, slices.

New ground roasted peanuts

1 tablespoon chopped shallots

🍳 steps made

Grinding Machine: Set the pan, add a little oil, add the shallots and tofu to the sauté until the onset of fragrant yellow, followed by the shaipoo and dried shrimp.

Sauté shrimp: Put the fresh shrimp in, sauté just enough cooked (the meat is pink) and scoop it aside first so that the shrimp is not too hard.

Stir the strands: Put the sandals in the pan, add a little water to soften the strands, then pour in the prepared Thai stir-fried sauce water, stir the sauce to coat the strands until all over and the strands are beautifully colored.

Put the egg: Put the line next to the pan, hammer the egg down. When the egg starts to gently set and then cover the line down.

Mixing: Put the rest shrimp back down, followed by the sprouts and gui leaves, accelerate the heat and stir quickly (the sprouts will still be crispy)

Serving: Supplied to a plate, sprinkled with ground roasted peanuts, served with fresh lemons, plecks and bud leaves.

✨ Delicious tips

The line must not be messy: do not soak the line too long, and when stir-frying, if the line is dry, gradually carpet the water, do not single gods.

Fragrance Fragrance Pan: If using an iron pan and a strong light in the final step, it will give the Thai stir-fry a slightly burning aroma.