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Give out the recipe for a crying tiger, Mom.

🌟 Give out the great recipe! "The tiger cried. Mother's recipe." Deep, juicy, fragrant to the machine. 🌟

The tiger cries, everyone can do it, but if you want the "tiger to give up," you have to have a formula, Mom! Roast the fragrant to three houses, eight houses, soft, non-sticky, beautiful face, charred gold, dabble and dabble is the best!

🥩 Giveaway Mother's Own Crying Tiger Fermentation Recipe (500 grams of meat)

* Beef, tiger part, cry (stick to it) 500 grams (1.5-2 cm thick)

* [Deep Scented Tips] Three Gaels (Coriander Root, Garlic, Black Pepper) Fresh Fine Pounded 1 Tablespoon

* 1 tablespoon good fish sauce

* 1 tablespoon soy sauce

* [Ruffle Tips] 1 tablespoon oyster sauce

* 1 / 4 teaspoon ground salt

* [Beautiful Color Tips] Coconut Sugar or 1 teaspoon of Beep Sugar (for beautiful color when grilling and cutting flavor to mellow)

* [Juicy Hydrating Tips] 1 teaspoon vegetable oil (help coat the meat to be juicy, not hard dry)

* Cilantro (for sprinkles) and side vegetables

🔥 How to make and grill tips like mom (very important!)

* Marinate the meat: Mix all the seasonings with the meat, gently massage the meat, marinate in the fridge for at least 3 hours (overnight the better!)

* Before grilling: Bring out the meat to rest at a normal temperature (Room Tempt)

* Grill: Grill with a relatively strong medium fire. To "Sear" the surface to be beautifully charred (as pictured), grill until modestly ripe (recommend Medium Rare to Medium inside is juicy pink).

* [Most Important Tips] Resting: When you finish grilling, don't slice it immediately! Rest the meat for 5 minutes so that the water lining in the meat will spread back. This menu will be very soft and juicy!

* Sliced: Sliced into slices thin enough words. Supplied with a dish sprinkled with coriander.

🌶️ Giveaway the Mae Noo Formula (Signature)

* [Noo Signature] 2 tablespoons Premium Grade Boiled Fish Juice

* 1.5 tablespoons of concentrated wet tamarind water

* 1 tablespoon fresh lemon juice

* 1 teaspoon coconut sugar

* 1-2 tablespoons self-roasted cayenne pepper (as liked)

* [Scented Signature] 1 Tablespoon Fine New Roasted Rice

* Alley shallots, alley parsley, alley scallions

How to Make Glowing: Mix Gourd Juice, Wet Tamarind Juice, Lemonade and Coconut Sugar to Melt, Add Cayenne Peppers and Roasted Rice, Stir Well, Sprinkle with Shallots, Parsley and Scallions

Very delicious! Try to eat it. Or if you want a Combo worth the picture, order "Tiger Set Crying + Mom Claude" to eat with "Pum Pum Pum Sao Mae" (as seen in the picture), nover until you can't stop!

# Mom # Mother formula # Give out free recipes # Give away recipes # Tiger crying# Tiger Cry Mother's Formula # Dip Soothing # Glowing # Roasted Rice # Yum Soothing # Delicious Tell on # Foodporn # thaifood

3/29 Edited to

... Read moreเสือร้องไห้ถือเป็นเมนูเนื้อย่างที่ได้รับความนิยมในวงการอาหารไทยและอีสาน ด้วยความหอมของเครื่องเทศและความนุ่มของเนื้อที่ถูกย่างจนสุกพอดี สูตรแม่จ๋านี้ใช้เทคนิคการหมักด้วยสามเกลอที่โขลกละเอียด ทั้งรากผักชี กระเทียม และพริกไทยดำ ทำให้ได้กลิ่นและรสชาติที่เข้มข้นอย่างมีมิติ นอกจากนี้การเลือกใช้เนื้อส่วนเสือร้องไห้ที่ติดมันเล็กน้อยยังช่วยคงความชุ่มฉ่ำของเนื้อหลังจากย่าง สำหรับการย่าง การใช้ไฟกลางค่อนข้างแรงเพื่อให้ผิวเนื้อเกิดการ "Sear" หรือเกิดกลิ่นหอมจากการเกรียมผิวเนื้อ จะช่วยเพิ่มความน่ากิน และไม่ควรทิ้งให้ย่างสุกเกินไป ควรรักษาความสุกระดับ Medium Rare ถึง Medium เพื่อความนุ่มฉ่ำสะใจ เทคนิคสำคัญที่ช่วยคงความนุ่มฉ่ำของเนื้อ คือการพักเนื้อหลังย่างประมาณ 5 นาที เพื่อให้ Juices กลับกระจายซึมเข้าเนื้อ ไม่ไหลออกมามากเมื่อหั่น ช่วยให้เนื้อไม่แห้งแข็ง เกิดความชุ่มฉ่ำทุกคำที่กิน สำหรับน้ำจิ้มแจ่วปลาร้า สูตรแม่จ๋าใช้ปลาร้าต้มสุกเกรดพรีเมียม น้ำมะขามเปียก น้ำมะนาวสด และน้ำตาลมะพร้าว เพิ่มพริกป่นคั่วและข้าวคั่วคั่วใหม่ละเอียด เติมกลิ่นหอมของหอมแดง ผักชีฝรั่ง และต้นหอมซอย ทำให้ออกมารสจัดจ้านนัวอร่อยเต็มคำ สร้างความสมดุลของรสเปรี้ยว เค็ม หวาน และเผ็ดลงตัว นอกจากนี้กินคู่กับ "ยำข้าวปุ้นซาว" ที่มีรสชาติเปรี้ยวหวานนัว ช่วยตัดเลี่ยนและเพิ่มความหลากหลายในการรับประทาน เหมาะสำหรับสุภาพชนและคนชื่นชอบรสชาติอาหารอีสานที่จัดจ้าน ตัวสูตรนี้เหมาะสำหรับทำทานในบ้านหรือจัดเลี้ยงเล็กๆ เพื่อแบ่งปันความอร่อยแบบฉบับแม่จ๋า จากประสบการณ์ส่วนตัว การใช้ส่วนผสมที่สดใหม่และเลือกใช้ซอสหอยนางรมเกรดดี น้ำปลาดีจริง รวมถึงการควบคุมอุณหภูมิและเวลาย่างอย่างเหมาะสมเป็นกุญแจสำคัญในการทำเสือร้องไห้ให้อร่อย ในทุกขั้นตอนต้องใจเย็นและพิถีพิถัน จะทำให้เนื้อออกมารสชาติดีสมใจ ยิ่งถ้าลองหมักเนื้อข้ามคืนในตู้เย็น กลิ่นหอมและรสชาติเข้าถึงในเนื้อยิ่งขึ้น ทำให้เสือร้องไห้ของคุณนัวลึกจนคนที่ได้ชิมต้องร้องว้าวแน่นอน

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