Curry fish balls - automatic cooking pot recipe(ka li yu wan zi dong peng ren guo shi pu )

Curry fish balls - automatic cooking pot recipe

Introduction:

"It's a hot and cold snack. With the unique pungent flavor of curry, the delicious smell of fish balls and the taste of slightly elastic teeth, it's very good to serve with rice or as a snack when it's cool."

Production steps:

Step 1: thaw the fish balls and cut the green and red persimmon peppers into pieces;

Step 2: put the processed main material, seasoning and water into the pot;

Step 3: close the lid of the pot, start the [h · dryup cooking] function, and the cooking program will be executed automatically;

Step 4: after cooking, stir the ingredients in the pot evenly.

Materials required:

Fish balls: 400g

Green persimmon pepper: 20g

Red persimmon pepper: 20g

Curry sauce: 50g

Sugar: 6 g

Coconut milk: 50 ml

Oil: 10 ml

Fish sauce: 5ml

Water volume: 100ml

Note: 1. This dish can be strung up with bamboo sticks as a cold dish.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: Curry

Chinese PinYin : Ka Li Yu Wan Zi Dong Peng Ren Guo Shi Pu