Fish balls with curry radish(ka li luo bo yu wan )

Fish balls with curry radish

Introduction:

"On cold days, I always want to eat something warm. I remember when I went to Guangzhou, there were curry fish balls on the streets, which was very popular. It's easy to make your own. A small bowl of warm and fragrant snacks is suitable for such a day without heating. There's just half a radish in the refrigerator. It's cut into small pieces and stewed in curry. It's soft and fragrant. It's not inferior to fish balls. "

Production steps:

Step 1: raw material: fried fish balls, white radish, onion and curry

Step 2: peel and wash the white radish and cut it into small pieces of equal size.

Step 3: cut onion into pieces about the size of radish.

Step 4: heat in a stone pan and add a little peanut oil.

Step 5: after the oil is hot, add the onion and saute until fragrant.

Step 6: add radish and stir fry until the four sides of radish are transparent.

Step 7: add water over radish and heat over high heat.

Step 8: put the fish balls into the water after boiling, and continue to heat over high fire.

Step 9: Boil the water again and put in the curry.

Step 10: when the fish balls are floating and the curry pieces are all melted, cover and cook over low heat for more than half an hour

Step 11: the longer I cook it, the better it tastes. I didn't eat it immediately after I cooked it. I soaked it all night. When I ate it, the radish was completely soaked in curry, which was very fragrant.

Step 12: Fragrance~~~

Step 13: the fish balls with stuffing are very fragrant~~~

Materials required:

Fried fish balls: right amount

White radish: right amount

Onion: right amount

Curry: moderate

Precautions: 1. If you use the fish balls wrapped in the heart, the balls will be shrunken and not very good-looking. If you like to have a round appearance, use the fish balls that are not wrapped in the heart. 2. As shown in the figure (a small bowl of fish balls and half a white radish), I used two curry pieces in total. The saltiness is just right, and there is no need to add salt. If the mouth is heavy or light, adjust it according to the taste. 3. During the heating process, the fish balls will expand to 2 to 3 times of the original size, so the pot should reserve a certain space, otherwise the fish balls will be squeezed to death in the pot. 4. The stone pot is smaller, and the stewed balls and radish soup are less. Leave more soup, a bowl of soup, even soup and meatballs to eat together feel very good.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Ka Li Luo Bo Yu Wan