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Chinese dessert, wild liquid

A thick mixture of wild liquid to fish, aromatic herbs, eaten with the most Chinese snacks.

Raw Material For 4-5 Person Medium Pot

500 grams of tilapia or shotfish, boiled, cooked sheep, with meat.

200 grams of fish meatballs

1 lump of chicken blood, sliced.

1.5 litres of water

4-5 tablespoons cooked boiled clavicle

2 tablespoons fish sauce

A little powder, if you like.

Curry

10 large dried peppers soaked in water

10-15 pills of dried jinda peppers, adding spiciness

10 cloves garlic

8 shallots

Old Kha Sliced 5 Glasses

Three lemongrass alley trees.

10-root male

5 ripped bergamot leaves

Sprinkled vegetables

Sliced onion

1 clenched jellyfish leaf

The trick is thick.

Pounded fish meat in curry peppers: This is the most important. The more fish meat is worn, the thicker it is.

Little Water: Don't add a lot of water. Wild remedy must be thickened, not clear like curry.

No Coconut Milk Water: Authentic Wild Liquid Won't Add Coconut Milk, Purely Fish Concentration

Soft fire simmer: After putting on a curry machine and simmering for a while, the water will draw and thicken.

Scoop topped Chinese dessert, eat with fresh vegetables, lentils, lettuce, boiled eggs, spicy many 🌶️

You want a chicken foot recipe or cayenne pepper, I can tell you.

# Star Creator Mission # Chinese dessert

5/1 Edited to

... Read moreน้ำยาป่าคือหนึ่งในน้ำยาขนมจีนที่คนไทยชื่นชอบมาก เพราะมีรสเผ็ดร้อน และกลิ่นหอมของสมุนไพรไทยหลากชนิดอย่างเข้มข้น สูตรที่นำเสนอนี้เน้นความข้นคลั๊กๆ จากเนื้อปลานิลหรือปลาช่อนที่ใช้โขลกรวมกับเครื่องแกง ทำให้อร่อยและแตกต่างจากน้ำยาป่าที่ใส่น้ำมาก ๆ ซึ่งมักจะจืดไป สำหรับคนที่ชอบรสจัด ผมแนะนำให้เพิ่มพริกจินดาแห้ง เพราะจะช่วยเพิ่มความเผ็ดและมิติของรสชาติอย่างชัดเจน นอกจากนั้น การใช้ปลาร้าต้มสุกและเลือดไก่ในสูตรยังช่วยเพิ่มความกลมกล่อมและความหอมความนัวแบบบ้าน ๆ ที่ลงตัวมาก ผมเองชอบเพิ่มผงนัวเล็กน้อยเพื่อเพิ่มรสชาติให้กลมกล่อมขึ้นอีกขั้น ตัวน้ำยาป่าแท้ ๆ จะไม่ใส่น้ำกะทิ ความข้นและกลิ่นหอมจึงมาจากเนื้อปลาและเครื่องแกงที่โขลกรวมกันอย่างละเอียด เทคนิคสำคัญคือการเคี่ยวไฟอ่อนเพื่อให้น้ำซุปงวดและข้นขึ้น และไม่เติมน้ำมากเกินไป เพื่อให้ได้ความคลั๊กเหนียวหนืดที่เหมาะกับการราดขนมจีนพร้อมผักสด เช่น ถั่วฝักยาว ผักกาดดอง ใบแมงลัก และต้นหอม ซึ่งเพิ่มความสดชื่นและความแตกต่างของรสสัมผัสเวลาได้ลิ้มลอง สำหรับใครที่ชอบสูตรที่แตกต่างจากสูตรแนะนำนี้ สามารถลองเพิ่มตีนไก่เพื่อความแปลกใหม่ หรือเติมพริกป่นเพื่อเพิ่มความเผ็ดร้อนตามใจชอบได้เลย น้ำยาป่านี้เป็นอาหารที่ให้ความรู้สึกบ้าน ๆ แต่เต็มไปด้วยรสชาติและกลิ่นหอมของสมุนไพรไทยแท้ ๆ ที่ไม่ว่าจะได้ลิ้มลองเมื่อไหร่ก็รู้สึกถึงความสุขความอบอุ่นของมื้ออาหารแบบไทยแท้ๆ

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