Ingredients: frozen fish eggs, oil curry, coconut milk, salt, sugar, chicken powder and water.
Exercise:
1, stir-fry curry;
2. Add hot water to boil, then add appropriate amount of salt, sugar and chicken powder and mix well;
3. Pour the fish eggs into the fire and cook for 10 minutes. Finally, pour a small amount of coconut milk and mix well, then cook for 1 min and turn off the heat.
If you want to know how to quickly freeze fish eggs, here are some.
The raw materials are bighead carp 1 (gross weight is about 700g), 6 raw salted eggs and preserved eggs 100g. 5 grams of seasoning salt, 2 grams of sugar, 5 grams of monosodium glutamate, 5 grams of pepper, 5 grams of white vinegar, 5 grams of cooking wine, 6 grams of soy sauce, 30 grams of Geely powder, 5 grams of ginger, 5 grams of onion and 6 empty eggshells (eggshells should be complete).
manufacturing method
1. After the bighead carp is slaughtered, it is cut from the abdomen, cleaned after eviscerating, the head and tail are cut off, and the fish is sliced along the middle bone, and the middle bone is reserved; After the salted egg is shelled, take out the yolk for later use; After the preserved eggs are shelled, they are washed and cut into small pieces.
2. Put the fish head, fish tail and fish bone into the pot, add 1000g water to boil, simmer for 40 minutes with low fire, take out and filter for later use.
3. After cleaning the clean fish, add salt, sugar, monosodium glutamate, pepper, white vinegar, cooking wine, onion, ginger, etc. and marinate for 30 minutes until it tastes delicious. Take it out and steam it in a cage for 5 minutes. After taking it out, put it into an iron box evenly; Put the sliced preserved eggs and salted egg yolk into the empty eggshell for later use.
4. Put the pot on fire, pour the fish soup, Geely powder and soy sauce, then simmer with low fire, take out a part and pour it into the prepared salted eggshell. When the soup freezes, peel it off, put it on a plate, and put the remaining soup into an iron box containing fish. After cooling, take it out and cut it into pieces 6 cm long and 3 cm wide. Features salty and delicious, hand-refined.