Approximately 220g (17 fish balls) of fish eggs (i.e., fish balls), 250g of water, 1 tablespoon of oil curry, 2g of salt, 2g of sugar

How to make it:

One: Pour water and fish eggs into the rice cooker.

2. Scoop 1 tablespoon of oil curry. (With the usual soup spoon, the specific weight I did not weigh, if it is a block of curry is about 20 grams, depending on personal taste, a little more or a little less does not matter.)

Three, pour the curry into the pot, then add salt and sugar, stirring well.

Four, press the cook button on the rice cooker, cover the cooker and cook for 10 minutes. The fish eggs will expand with heat during cooking, so don't use a pot that's too small.

Fifth, 10 minutes after the fish eggs are cooked, lift the button up to enter the heat preservation state.

Sixth, in the heat preservation state soaked more than half an hour can eat. (I ate a few before I remembered to take a picture, so they look a bit small haha.)

Gulls tips:

One, the choice of fish eggs is very important, I bought hand-beaten Chaoshan fish balls in the market, and beef balls, beef tendon balls cooked in the same way is also very tasty. Teochew fish/beef meatballs are very elastic, if they are not elastic at all after cooking, or very powdery, the taste will be seriously affected. Raw fishballs/beef meatballs can be frozen and cooked directly from the refrigerator without defrosting in advance.

Two, curry I have used the boxed block curry and bottled oil curry, the former is seasoned, do not need to add salt and sugar, the taste is relatively heavy, the latter taste is lighter, you need to add salt and sugar seasoning. Overall the difference won't be too great, but be careful not to use that kind of ready-to-eat curry.

Three, with the rice cooker to cook convenient, cooked if not immediately eat can also be plugged in to keep warm. If you use a regular pot to cook, medium heat can be heated.

Four, boiled fish eggs are best soaked for a period of time before eating, so more flavorful. You can also dip them in ketchup or chili sauce.