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TaeTamJai🌈👇👇
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Recommended menu, zucchini flower

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... Read moreถ้าใครเสิร์ชหา “หมกดอกแค” แล้วอยากได้แนวทำกินเองที่บ้านแบบไม่ยุ่งยาก เมนูนี้ทำได้ง่ายมากค่ะ ฉันทำบ่อยเวลามีผักเหลือๆ เพราะหมกเป็นเมนูที่ “รวมของในตู้เย็น” ได้ดี แถมกินแล้วไม่เลี่ยนด้วย วัตถุดิบที่ฉันชอบใช้ให้กลิ่นหอมและรสนัวคือ ดอกแค + บวบ แล้วเติมชะอมกับแมงลักปิดท้าย (ถ้ามี) ส่วนที่ทำให้หมกหอมแบบอีสานจริงๆ คือ “น้ำใบย่านาง” ใส่แล้วกลิ่นจะละมุนขึ้น ไม่ฉุน และได้สีสวยๆ ด้วย ทริคสำคัญของหมกดอกแคให้ไม่ขม: ดอกแคบางบ้านจะขมเล็กน้อย ฉันจะเด็ดเกสร/ไส้กลางออกก่อน แล้วล้างให้สะอาด พักให้สะเด็ดน้ำ ถ้าอยากลดขมอีกนิดสามารถลวกเร็วๆ แล้วสะเด็ดน้ำ (แต่ไม่ต้องนาน เดี๋ยวเละ) ส่วนเครื่องตำ ฉันจะตำ “พริก + หอมแดง + ข้าวเบือ” พร้อมกัน ตำให้ละเอียดหน่อย ข้าวเบือช่วยให้เครื่องแกงข้นและเกาะผัก ทำให้หมกออกมาเป็นแบบขลุกขลิกน่ากิน ไม่แฉะเกินไป ขั้นตอนผัด/หมกแบบหม้อ (ทำง่ายที่สุด): ใส่บวบกับดอกแคลงหม้อ ตามด้วยเครื่องตำ เติมน้ำใบย่านาง “แค่พอขลุกขลิก” อย่าเทเยอะเพราะบวบจะออกน้ำอีก จากนั้นปรุงรสตามชอบ—ฉันจะใส่น้ำปลาร้านิดหน่อยให้นัว แล้วแตะน้ำปลาเพิ่มปลายๆ (กันเค็มเกิน) ใครชอบรสกลมๆ อาจใส่รสดี/ผงชูรสนิดเดียวก็ได้ คนให้เข้ากัน ปิดฝา รอให้ผักสุก ก่อนยกลง ฉันจะใส่ชะอมกับแมงลักเป็นอย่างสุดท้าย แค่ให้โดนไอนิดๆ ก็พอ จะได้หอมและสีเขียวสวย เสิร์ฟยังไงให้อร่อย: หมกดอกแคเข้ากับข้าวเหนียวสุดๆ หรือกินกับข้าวสวยก็ได้เหมือนกัน ถ้าชอบเผ็ดค่อยเติมพริกเพิ่มตอนตำ หรือทำแจ่วเล็กๆ ไว้จิ้มเพิ่มก็ฟินค่ะ

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