Curry fish balls(ka li yu wan )

Curry fish balls

Introduction:

"It seems that there are many steps, but it's actually very simple. The main purpose is to make it easier for people to learn this dish ~ ~"

Production steps:

Step 1: food composition diagram

Step 2: dry the pan, heat the oil, heat the oil, stir fry the garlic for a few seconds, then add the chopped onion and stir fry

Step 3: stir fry the fish balls until the fish balls are slightly discolored, and pour them into the boiling pot (you can also add water directly, because the soup of curry balls made in this way is thicker, I think it's more convenient, I don't want to wash the pot ~)

Step 4: add proper amount of water and bring to a boil

Step 5: Boil the water and put in 3 curry pieces (the actual amount depends on the amount of fish balls. If there are more fish balls, you can put more fish balls. The boiled soup can be eaten with rice. It's very fragrant and has a good appetite ~ ~)

Step 6: add some coconut milk, stir well, simmer for 1-2 minutes, the soup will become thicker and thicker

Step 7: the cooked fish balls can be eaten immediately, or they can be eaten after 1 or 2 hours. Oh ~ I don't like hot ones. If I eat them cold, they will be very chewy~~

Materials required:

Cuttlefish balls: 1 bag

Curry: 3

Coconut milk: right amount

Onion: right amount

Garlic: right amount

Oil: right amount

Soy sauce: right amount

Oyster sauce: right amount

Sugar: right amount

Note: in the past, we used to use curry powder, so when we eat it, we always have the feeling of card powder, which is uncomfortable. This time, we use curry block, which is not bad. Moreover, curry block is a good flavor, so we don't need to eat anything. The soup of curry fish balls made in this way is also very delicious. Most of the fish balls are under the powder, which depends on personal taste. I like to eat the original fish balls You can put the original kind of HA, fish tofu can also do so ~ because I like it here, I use ink bucket fish balls. It doesn't taste powdery and chewy

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Ka Li Yu Wan