What's to eat this holiday? Coconut milk sauce homemade without sophistication. 😉

How to Make "Coconut Milk J Solution" Use Bhutanese Mushroom Blender + Instant Curry Chili

· Bhutan mushrooms

· Instant curry chili (J-type)

· Coconut milk (box or can type)

· Water: 2 cups

· Vegetables as they like: such as lentils, mangled leaves, lettuce, sprouts and other mushrooms (such as straw mushrooms).

· Condiments:

· J soy sauce: 1-2 tablespoons (or using salt meal)

· Beep sugar (or granulated sugar)

Making steps

1. Prepare Mushrooms: Wash Bhutan Mushrooms thoroughly, scalding them ripe. Put them in a blender with a little water. Blend until fine into a creamy texture.

2. Set the pot: Turn on the central light. Put the coconut milk in the pot, followed by the finished curry pepper. Gradually, one gives the curry pepper to melt and smell in coconut milk, until the oil starts to leave a little.

3. Stir the machine: Put the spun part of the Bhutanese mushroom and stir it together with the curry pepper. Then add the remaining coconut milk along.

4. Boil liquid: When the water starts to boil, add straw mushrooms, J meatballs.

5.Seasoning: Add J soy sauce and peep sugar. Taste as you like. (Should be salty, spicy and slightly sweet)

6. Serving Arrangement: Scoop topped with Chinese dessert lines. Eat with fresh vegetables, side dishes as you like.

More tips

· Choosing curry peppers: Use red curry peppers, choose one that says "curry peppers" to ensure no animal seasoning.

· Concentration: If you like a thickener, you can increase the amount of mushrooms.

· Without Bhutan Mushrooms: Use straw mushrooms, other mushrooms instead, because they have a similar texture.

Add ripped cotton fluffy mushrooms to taste like "crab liquid."

Have fun making and delicious meals! 🌱

# Coconut milk solution # Chinese sweets mushroom # Wigan food