The original curry blocks, spicy food tastes milder, such as raw pork, beef and mutton, shrimp and chicken can be used as hot pot side dishes, and curry has a very good effect of removing moisture, nourishing the stomach and increasing appetite, so it is really more delicious to catch up with relatives' loss of appetite or steam some white rice and pour a spoonful of curry dishes in winter.
And compared with many home-cooked stir-fry, in the process of making curry dishes, not only the meat food is stir-fried with vegetable oil at first, but only a spoonful of soy sauce is added when the potato pieces are stir-fried, and then the curry pieces are added to melt, so that other seasonings are not needed.
This is very suitable for novices who have just left the kitchen, and they are all lazy dishes suitable for wage earners. I happen to have bought chicken wings at home, which are especially tender and smooth after being boned and sliced. Let's have a look ~ ~ The ingredients are prepared in advance: potato, carrot, chicken wings, 3 pieces of curry 1/3 pieces, ginger, 3 pieces of vegetable oil, rice wine, soy sauce and salt. Production steps:
Step 1: After cleaning the chicken wings, use kitchen scissors to cut them from the bottom higher than all the sections, and then separate the bones and blood. Here, I will also remove the chicken skin, but I can do it without removing it. After cutting into pieces, add a spoonful of steamed fish soy sauce and half a spoonful of salt, fully grasp and marinate for 5min minutes.
The second step is to peel and slice a potato and a carrot, and then cut three slices of ginger for reservation. The curry blocks you buy are usually100g in a box. Generally speaking, a family of three will take it, and only13 of the curry blocks will do. In fact, this is the amount of curry I use as my common ingredient.
If you cook for 5-6 people, half a box of curry blocks is suitable. If you like curry with strong flavor, you can choose 2-5 different spicy degrees. Pour a small amount of vegetable oil into the wok, boil it, pour in the pickled chicken pieces, stir-fry and change color, and then serve out. The excess oil in the wok can be put into ginger slices to saute, then put into potato chips and radish pieces, and pour in a spoonful of soy sauce seasoning.
In the third step, pour in warm water 3cm above and below the raw materials, and then cover it to keep simmering 10min above and below. This process can cook the ingredients. Time is up, add the chicken that was served before, put it into the curry block, and stir it gradually to make the curry block gradually melt. This process can be done in 3-4 minutes.
The fourth step is to make curry blocks. Never drain the juice. As shown in the picture above, this juice can be turned off. Because the juice will get thicker and thicker when it gets cold, it will be too dry to bibimbap in a stone pot, which is also very harmful to the taste. Serve white rice, and let's eat.