Curry vegetables, seafood soup
By VicentaLakin
A bowl of hot curry soup, not to mention the beauty of the cold days. We usually eat curry that is especially thick, but if we make soup, it doesn't have to be so thick, so we can put more water in it, have some soup and rice alone, or make some noodles, with soup and water。
Recipe Recommendations
- prawns appropriate amount
- fish tofu appropriate amount
- crab sticks appropriate amount
- Crispy sausage appropriate amount
- Longli fish appropriate amount
- mutton slices appropriate amount
- gluten appropriate amount
- bean skin appropriate amount
- Fresh bean skin appropriate amount
- fresh peas appropriate amount
- crowndaisy chrysanthemum appropriate amount
- oil wheat appropriate amount
- white jade mushroom appropriate amount
- curry block appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Curry vegetables, seafood soup
1
A boiler of water, relatively unsophisticated food under cold water。
2
When the water's out, put the rest of the food。
3
Put two curry pieces, mix them evenly, and make curry curry blends。
4
I'll have some soup, some rice, some soup, some food。