Materials required:
Seafood sauce, pork roast sauce, curry powder, ginger powder, dried tangerine peel, dried onion (small onion), dried Chili, garlic, salt and sugar.
Detailed steps of production
1. First, mix the sauce, add a spoonful of pillar sauce to the bowl, add 2/3 spoons of seafood sauce, and finally add half a spoonful of barbecued pork sauce.
2. Flatten the garlic and chop it. Chop the dried onions in the same way and put them in a bowl for later use.
Dried Chili peppers are also chopped with scissors and packed in another bowl for later use. Because garlic and dried Chili peppers are fried at different times, they can't be packed together. There are chopped peppers at home, and you can also use Chili noodles. The spicy degree can be added according to your own taste, but you can't help it.
Scrape the white capsule with a knife from the soaked tangerine peel, because the white capsule is bitter and astringent, otherwise it will affect the taste of curry sauce. (Traditional and authentic curry sauce is indispensable to pepper and dried tangerine peel. The purpose of adding dried tangerine peel is to increase the fruit flavor, and in addition, it can neutralize the pepper and make its spicy taste less overbearing. )
3. Blanch the bought fried fish eggs with water in order to remove the excess oil on the surface and make curry fish eggs. Fish eggs are unrestricted. But you can't buy too bad, cheap fish eggs have no taste. (The fried fish and eggs sold in the market are divided into three grades: A, B A.B.C, and only the A-grade ones are refreshing.)
4. Stir-fry the chopped garlic and chopped green onion slowly with a small fire, and then add the dried Chili to continue to stir fry.
Then add the three sauces just prepared and stir fry for a while.
At this time, curry powder and galangal powder can be added, but remember to stir-fry with low fire. It will be easier to paste after adding curry powder and galangal powder, so stir-fry with low fire all the time. The ratio of curry powder to ginger powder here is 10: 5g (I have tried several kinds of curry powder, and only the delicious curry flavor is the best, just10g a pack).
You are not far from success by frying all the talents like this. At this time, I can already smell the rich Hong Kong-style curry fish eggs floating in the street.
Finally, add about 1 liter of water, and then add 3 spoonfuls of sugar and a little salt, because the sauce is salty, and you can add a little soy sauce to color it if you are afraid of insufficient color.
After the water boils, add the fish eggs that have just been blanched, and cook them with strong fire, which proves that the fish eggs are cooked when they float.
Add cornstarch and water before taking out of the pan and thicken it, so that it can be hung on the fish eggs.
The consistency of curry sauce is like this, just slow down the flow rate.
Ok, a traditional and authentic Hong Kong-style curry fish egg is ready. The taste is refreshing, and the rich curry sauce is slightly spicy and fruity, and it is sweet at the end. This taste is very delicious, which really makes you memorable.
The remaining curry juice after eating curry fish eggs can be reused in fresh-keeping boxes. Curry juice can also be used to cook squid, noodles and tofu … and it is also very delicious.
Ok … that's all for today's Hong Kong-style curry fish eggs.
(PS:1.The curry fish eggs made in this way don't need to be eaten with various dipping materials, because the curry juice is delicious enough. 2. The traditional curry juice must contain Chili and dried tangerine peel. 3. There is no need to put coconut milk and light milk in the authentic curry sauce. 4. It is absolutely no problem to learn today's curry fish eggs and go out to set up a stall. Just kill the so-called Hong Kong-style curry fish eggs outside)