Curry Fish Balls with Chaoshan hand-beaten fish balls as raw materials, by the curry juice boiled into the flavor, the texture of the popping teeth crispy, fresh and flavorful, is a very representative of Hong Kong, a snack, as long as the selection of the right raw materials, homemade in fact, it is very simple Oh.

In the travel guide about Hong Kong, curry fish ball as a very representative of Hong Kong and local characteristics of a snack, is bound to be mentioned. The traditional Chaoshan hand-beaten fishballs as raw materials, by curry juice boiled to taste, the texture of the popping teeth crisp, fresh and flavorful, so not only in Hong Kong, in the Guangdong region are very popular, young and old people enjoy the street snacks.

Curry fish balls delicious or not, and the choice of raw materials has a lot to do with the practice of fish balls is to remove the head of the sea fish to remove the bone, the fish meat patting and stirring, plus the ingredients made of pills. Bad fishballs have a large amount of powder and no elasticity, which can seriously affect the taste.

Here's how to make Michelin curry fish balls:,

Michelin uses a brand of fish eggs that is Four Seas Fish Eggs, which is really good, but the price is really not cheap ah

Materials: Fish eggs (i.e., fishballs) of about 1kg, 1,500ml of water, 5 tablespoons of oil curry, 10 grams of salt, 10 grams of sugar

1, electric heated pot into the Boil water and add fish ball

2. Scoop 5 tablespoons of oil curry. (One tablespoon is about 40g)

3. Pour the curry into the pot, then add salt and sugar and stir well.

4: Cook for about 10 minutes, the fish eggs will expand with heat during cooking, so don't use too small a pot.

5, 10 minutes after the fish eggs cooked, the electric heating pot to 60 degrees to keep warm.

6, it is best to keep warm for half an hour after the start of the sale

7, the sale of the fish eggs into a paper bowl, and dripping into the less curry sauce

8, the last dripping into the curry sauce is the practice of curry sauce from the pot to take curry juice and chili powder, modulation, modulation ratio of 1:6 chili 1, curry 6