Represents the perfect combination of spicy, sour, salty and sweet.

This is the signature taste of Lao cuisine.

Colorful and delicious salad,

The first bite, maybe you will be fascinated by it!

Step 1: Wash papaya, cut it in half, remove seeds, and cut it into filaments with a tool planer or knife.

Step 2: Wash the millet and cut off the top, cut the lime into wedges, and cut the cherry tomatoes in half for later use.

Step 3: put garlic, pepper, salt and sugar in a mortar, mash and mix.

Step 4: Add shredded papaya and cherry tomatoes, then continue to mash with a pestle and stir evenly.

Step 5: Pour the mashed and evenly mixed ingredients into the salad bowl, pour the fish sauce, squeeze into the lime juice, and mix well to serve! It will be more delicious if it is refrigerated for a certain period of time and then marinated for a while! )

Isn't green papaya a ripe fruit papaya? Don't! Don't! Don't! They are completely different varieties. Green papaya belongs to vegetable papaya. Compared with fruit papaya, it is rich in papain and papain and has a very strong beauty effect.

I remember when I was in college, I learned that papaya can have the effect of breast enhancement and beauty. I ate fruit papaya for a month. Even later, when I saw papaya, I felt like running away immediately. I couldn't wait to see it again! This time, in the process of searching for Lao cuisine, many people recommended this hot green papaya salad, and the suggestion must not be disappointed.

Oh? Why are you in class?

Green papaya salad is a creative product of Lao people. This hot salad originated in Laos, and was introduced to central Thailand with Lao immigrants working in Bangkok, and then spread to other countries. In Laos, they call green papaya salad Tam Maakhong. In Thailand, Cambodia, Vietnam and western countries, they usually call it som tam by its Thai name. On 20 1 1 year, CNN Go selected TOP50 as the most delicious food in the world, among which green papaya salad ranked 46th.

Papaya itself tastes mild and slightly bitter, but it is a good medium to convey the taste. It gathers all kinds of flavors around it, such as spicy, sour, sweet and salty, and transmits them to people's taste buds through its unique crisp and chewy texture. At this time, you will only feel its hot and wild, and forget its original taste.

There are many ways to make green papaya salad, and the taste is different. You can increase or decrease the amount of pepper according to how spicy you like, and squeeze more lime juice if it is sour. In the choice of side dishes, Laos and Thailand also have cowpeas or peanuts, depending on the person who makes this dish.

But unlike other salads, the essence of green papaya salad lies in the combination of ingredients and mortar. Tam Maakhong stands for "papaya paste" in Lao; Even in Thailand, naming still follows the custom of Laos, and som tam means "acid saccharification". Papaya has a delicate reaction with the ingredients in the mortar because of its anti-smashing characteristics, and finally presents a wonderful taste. No wonder some people say that you can't make a real green papaya salad without a good mortar and pestle!

I think the mortar will definitely thank this green papaya salad in Laos for giving it a chance to turn over and let it be the protagonist. It is necessary to constantly beat with a wooden pestle, and the process of doing it is enjoyable, and the finished product has not lived up to its reputation. Most locals eat glutinous rice or fresh rice noodles, but when we get to the countryside, we eat white rice according to our own customs. Hot and sour taste, very suitable for table, instantly bare bottom!

Do something new tonight!

Good luck! !

It's over! Goodbye!

ヾ(￣￣)Bye~Bye~

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