Curry fish balls(ka li yu dan )

Curry fish balls

Introduction:

"A few days ago, I heard a friend talk about Taiwan's snacks, which reminds me of Hong Kong's fish and eggs. That year, he took his son back to Hong Kong to visit his relatives. What impressed him most was the eggs and curry fish eggs in the street stalls. He was a real eater! Hehe... Yesterday, on my son's birthday, I made a curry cauldron, which my son and daughter like. My brother and sister enjoyed it

Production steps:

Step 1: peel the potatoes, cut into hob pieces and soak in water for 10 minutes.

Step 2: peel carrot and cut into hob pieces. You can put more carrots

Step 3: cook the whole quail egg and shell it.

Step 4: thaw the fish balls and rinse them with water.

Step 5: put potatoes and carrots into a casserole, add 800ml water, add curry and 2 tbsp curry powder, cook over high heat until water boils.

Step 6: put in the fish balls and simmer for about 20 minutes.

Step 7: add quail eggs and continue to cook for 10 minutes.

Step 8: children like to eat in a string.

Materials required:

Cuttlefish balls: 300g

Quail eggs: 20

Big potatoes: 2

Carrot: 1

Cod balls: 300g

Curry: 1

Curry powder: 2 tsp

Clear water: 800ml

Precautions: 1. Soak the potatoes and cook them again, so that they won't be too powdery. 2. The curry has been seasoned, so it is unnecessary to add salt when cooking. I like to add a little more curry powder to make the curry taste stronger. 3. After the fish balls are cooked, soak them for 1-2 hours before eating, which makes them more delicious.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Ka Li Yu Dan