🎀魷魚不韌的秘訣|咖哩沙茶魷魚,豬皮,魚蛋|Squid,pork skin,fish balls w/curry sauce

食譜 Recipe： 1 1/2磅 lb(680克g) 水浸魷魚 soaked squid 1安士 oz(28克g) 豬皮 pork skin 12安士oz (340克g) 魚丸 fish balls 適量薑 some ginger 2湯匙 Tbsp 廚用酒 cooking wine 薑1片 乾蔥頭1粒 蒜頭2瓣 1 slices of ginger 1 pc. of scallions 2 cloves of garlic 混合醬 sauce mix： 1 1/2湯匙 Tbsp curry paste 1 1/2湯匙 Tbsp barbesue sauce 1湯匙 Tbsp barbesue sauce oil 1/2湯匙 Tbsp 海鮮醬 hoisin sauce 1/4茶匙 tsp 黃薑粉 turmeric powder 粟粉水 : Cornstarch water : 2 湯匙Tbsp 水 water 1 湯匙Tbsp 粟粉 cornstarch 🎀如何浸發魷魚乾連接 How to soak dried squid link    • 🎀如何浸發魷魚乾|獨家貼士去除鹼水味和魚腥味|可以用吊片浸|How to ...   🎀寶寶滋味館所有影片連接 BoBo kitchen all videos links youtube.com/c/BobosKitchen寶寶滋味館