Curry this taste, versatile, super under the rice
By Lin Xiuming
<h2>Royalties</h2>
Curry 100g
Potatoes 200g
Hollandaise beans 150g
Carrots 50g
Broccoli 50g
Coconut oil 30g
Light cream 40g
Stir-fried small fish balls 80g
Shimizu 1000g
<h2>Practice steps</h2>
1. Family portrait Potatoes peeled and cut into pieces, carrots peeled and sliced, other vegetables washed and set aside
2: Pour coconut oil into a pot and heat
3: Stir-fry potatoes, carrots and beans for 1~2 minutes
4: Add 1000g of water to the pot and bring to a boil. The amount of water is only approximate, a little more does not matter much, and the juice is finally collected
5: Add the curry cubes and stir to melt
6, add fish balls, turn the heat down, cook for about 5 minutes, then add broccoli, cook for about 3 minutes on medium and high heat to collect the juice, if the water is too much, delay the time when the broccoli is put in, increase the time to collect the juice.
7, plate, delicious curry ✅ fried sauce fish balls so cooked after the flavor Oh, better than the curry fish eggs sold outside
<h2>Tips</h2>
1. Curry is versatile, you can add any vegetables and meat you want. 2. The order of all ingredients is according to the characteristics of the ingredients themselves, and the ones that are resistant to cooking and not easy to cook are put first, and the easy to cook after. 3. I like the taste of coconut milk, so I replaced the cooking oil with coconut oil, and also added light cream to increase the flavor of the curry. People who don't like it can use general cooking oil directly, and the cream can also be left alone.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.