"Fresh peppers and tomatoes are grilled over a fire, and the purpose of this step is to use the flame to burn off the hard wax on the surface of the two vegetables, so that they can be peeled and the flesh can ripen later. On the other hand, roasting can also evaporate the excess water of fresh peppers and tomatoes, further enriching the taste of the vegetables themselves, and giving colleagues a burnt flavor. The instructor of the Thai Cooking Experience Class explained while putting the vegetables on the stove.

There were all kinds of apron-clad students in the hall, all of whom were tourists visiting Chiang Mai, and a group of three people from the death team who had escaped the Muay Thai gym. Erina Nagikiri listened carefully to the instructor's explanations, and from time to time she also recorded some key points in a small notebook that she carried with her, and Queen Distant Moon, who is respected as the rising star of the Japanese food industry and the leading figure, is taking notes with the attitude of a good student.

Jiang Yunfeng looked at Erina Nagi who put the peppers and tomatoes on the fire according to the instructor's demonstration, and the corners of his mouth twitched and asked, "Miss, this kind of open class is for interested tourists, you just listen to it, why bother so much." ”

"The ancients said: There is a road in the book mountain, and there is no end to the hard work of learning the sea. He also said: There must be a teacher for a threesome. The cooking skills shown by the instructor are not familiar to me yet, and it is worth learning seriously, so if you don't want to listen, just be quiet and don't disturb me! Erina Nagi quoted the scriptures and reprimanded Jiang Yunfeng together.

Jiang Yunfeng, who was bored with himself, touched his nose, and left the stove to sit down on the bench next to the classroom, being a quiet beautiful man.

"The surface of the vegetable is in a carbonized state, you can take it away from the fire source, and the cold water washes off the ash on the surface, and the violent temperature difference also makes the skin of the vegetable and the fruit separate, and then peel off the skin." The instructor on the podium showed the peeled peppers and tomatoes to the audience, and then threw them into a bamboo tube with Lao Nan, heated the garlic that had been roasted before, sprinkled with salt and sugar, squeezed in the juice of half a lemon, and took a wooden mallet to mash the ingredients in the bamboo tube.

After pouring it out, a bowl of vermilion paste was obtained, and the instructor tried the taste and said to the tourists with a smile, "This is the Lambi sauce dipping sauce in the Thai lemongrass roast pork neck that I taught you to make today, the taste is sour and spicy and sweet, and you can also add or decrease the ingredients for dipping according to your preference." ”

Instead of putting the garlic with the skin on the fire and roasting it like her mentor did, Erina Nagi is pounding the water and adding fresh garlic. Picking up a little bit of the murmur dipping sauce with her little finger and tasting it, her eyebrows fluttered, and Erina Nagikiri was clearly pleased with the effect of the slight changes.

Once the dipping sauce is made, set aside for later use, the pork neck with the skin on begins to be processed. The instructor uses a sharp kitchen knife to cut a slice of meat about two millimeters thick, and unfolds it to shine the light on this piece of Thai fragrant pork, and the uniform texture of fat and thin can be seen at a glance, and the beautiful marbling pattern can be compared to the precious A5 grade snowflake Kobe Wagyu.

The slices of meat don't need any seasoning, just layer by layer with the same thinly sliced citronella stalks in a staggered manner in a barbecue clip, and then cover the clip and extend it directly to the fire to grill. The rich fat layer of pork neck melts and drips off during the grilling process, and the charcoal fire ignites the fat and rises, and the smoke becomes smoked.

The fat becomes transparent, and the lean meat has a dark red rock texture, which means that the pork neck is grilled, and the lemongrass that has no edible value is picked and placed neatly on a banana leaf. The instructor took out an unripe green mango from the fruit basket next to the cooking table, peeled off the peel, cut the flesh into thin strips, and mixed it with freshly cut shredded onions, fish sauce, sugar, and lemon juice and piled it up next to the pork neck.

The addition of some mam dipping sauce in a small wooden bowl heralds the completion of this traditional Thai dish, with no high-end cutlery and accessories, and the main course side dishes and dipping sauce are all made of emerald green banana leaves, which gives the dish a raw and casual feel.

Considering that the classes are attended by tourists who are interested in Thai cuisine, most of them are newcomers who have not even been exposed to cooking. Therefore, the instructor of the lecture deliberately made the amount of demonstration dishes very large, which was basically enough for the whole class to taste.

Even so, there are still some people who have successfully completed their own lemongrass roasted pork neck, including Erina Nagikiri. Her creations are several times more elaborate than her mentor's primitive and casual demonstrations, with slices of meat fanned in the center of banana leaves, no edible lemongrass slightly altered to become a plate decoration, and the way the green mango salad is stacked and the angle of the lanami dipping water has been adjusted, and the dipping sauce scattered on the banana leaves is the finishing touch.

Blessed with the aesthetically pleasing art of French plating, Erina Nagikiri's artistic presentation gives the dish a delightful artistic atmosphere that is served directly to the guests at the fine dining restaurant.

Naturally, the gorgeous transformation has also attracted the attention of other tourists, and the camera is constantly looking for the perfect position, trying to freeze the beautiful and eternal moment in this moment. The instructor was also impressed by Erina Nagikiri's plating.

No matter how beautifully presented the food is, it is meaningless not to be eaten by diners, so the tasting continues. The instructor showed everyone the correct way to eat this Thai dish. A tender shiso leaf is topped with a tender shiso leaf, followed by roasted pork neck slathered with a dipping sauce. Then add an appropriate amount of green mango salad to your liking, and finally wrap all the food in the bottom lettuce leaf and put it whole in your mouth.

Jiang Yunfeng wrapped the pork neck meat in the way taught by the instructor, stuffed it into his mouth and began to chew. The first thing you taste after a bite is the fatty aroma of pork neck and the flavor of oil smoke and roasting, and the special lemon-like aroma of lemongrass makes the aroma of Thai fragrant pork more obvious.

Such a large slice of barbecue must be accompanied by a heavy greasy feeling, the sour, spicy and refreshing Ranmi dipping sauce and the refreshing green mango salad neutralize the oiliness very well, and the crispness of the lettuce sweeps away the remaining oiliness.

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