The hotel Latitude restaurant has a special Thai food learning course for tourists. I heard that I immediately signed up and asked the Thai master to learn to make the original Thai cuisine. The Thai-style black tiger shrimp sauce combines the unique sweet and sour tastes of southern Thailand. The black tiger shrimp is full of flesh, and the bright orange and red shrimp shells shine with a seductive luster. With a strong horn sauce, it is unique. The skin of Thai horn is thin and crisp, and the pulp is red and brown. In flavor, the Thai horn is more complex, showing a sweet and sour compound flavor. It is mixed with sugar, fish sauce, red pepper and other materials, forming a sweet and sour Thai horn sauce, and the compact and delicious shrimp meat has a wonderful chemical reaction. The sweet and sour taste comes from the sour horn sauce, which both relieves the greasy and adds a rich flavor level. Gaoliang ginger color is white, ginger buds appear slightly red, spicy and slightly sweet. Bird eye chili can be said to be the embodiment of the top spicy flavor, it is red around the body, small like a bird eye, is the spicy source of seafood hot and sour soup. The oyster and the bird eye chili are perfect match CP, its other alias "crust" may be more familiar, Thai cuisine used in the coriander is large leaf coriander, after high temperature cooking, its color is still green and evergreen. Although it is turned into Chinese lemon leaves, it is more accurate called mad scorpion leaves, which are the leaves of Thai lemons. However, Thai lemons have a brain circuit-like appearance, and the surface is dark green, which is different from the yellow lemons seen in general. It is also one of the indispensable spices of hot and sour seafood soup. #True Thai food #Global food not to be missed #Food Xunweihui #Food on the road #My Chef Diary

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