Vanilla curry

By VicentaLakin

Vanilla curry
Qingdao Chef Quantao Food Company Ltd

Recipe Recommendations

  • mud carp paste 500G
  • onion ginger water 30g
  • Curry sauce seasoning 10g
  • fish sauce 10g
  • dried raw flour 30g
  • cowpea grains 80g
  • shredded lemon leaf 30g
  • Fresh shredded citronella 8g
  • edible oil appropriate amount
  • lettuce leaves appropriate amount
  • jinbuhuan appropriate amount
  • shredded carrots appropriate amount
  • Sour fish sauce appropriate amount

Steps for Vanilla curry

  • 1
    Snacks (which can be replaced by other low-cost freshwater fish such as grassfish) are cut to the ground
  • 2
    Every 500 grams of fish mud mixed with onions of onions of 30 grams, chefs of curry sauce of 10 grams, fish truffles of 10 grams, dried powder of 30 grams, with 80 grams of beans, 30 grams of lemon leaves and 8 grams of fresh sauerkraut mixed into about 30 grams of fish each. Cake
  • 3
    In hot pots, cold oil is put into vanilla fish cakes, half-fried to the bottom of the fire, leached out of the tar and ploughed, brought together with raw leaves, gold, carrots and sour fish。

    • Vanilla curry Make Tips

    Acid fish decomposition: 20 grams of fish deprecated into 5 grams of lemon juice

    Recipe Categories

    Recipe recommendation