跑了趟中和華新街,買了泰式料理必備的香茅.檸檬葉.蝦醬.魚露.椰漿等
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來做泰式料理囉!!
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好吃的松阪豬果真是油花均勻,難怪要先預約才買得到!
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先以泰式醃料至少醃個3.4個小時,再以平底鍋煎熟切片
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製做沾醬時,擠檸檬汁時滿室的檸檬香就讓人心情好胃口開
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先依照食譜的比例調出醬汁,再調整試味道,試到最合自己口味的沾醬,
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一整個泰式風味就出來啦!
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其它香茅做什麼好呢? 來試試貓兒教的香茅茶吧!!
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