Curry meatballs(ka li rou wan )

Curry meatballs

Introduction:

"I don't need to host the program this week. I just need to review the manuscript and film. It should be easier. Curry is really a good thing. It not only tastes good, but also is very simple when cooking. It can make delicious food almost without other seasonings. Like today's Curry meatballs. "

Production steps:

Step 1: put the meatballs into the pot with cold water, put a spoonful of cooking wine and ginger slices into the pot, and then rinse them out for use.

Step 2: pour cold water into the pot again, add ginger slices, a spoonful of cooking wine, add meat balls and bring to a boil.

Step 3: add the curry and bring to a boil. (the amount of curry depends on the ingredients. I only put down a small piece because there are only a few balls.)

Step 4: collect the juice over high heat until the soup is thick.

Materials required:

Meatballs: right amount

Curry: moderate

Ginger: moderate amount (or curry powder)

Cooking wine: moderate

Note: PS: 1. The purpose of ball blanching is to remove froth, add cooking wine and ginger slices to remove fishiness. 2. I didn't add any other spices, because I think curry is delicious enough. If you like, you can also mix soy sauce, vinegar, chicken essence and so on. 3. Stir the curry to prevent sticking. It's simple. It's delicious. Curry meatballs.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Rou Wan