Materials?

Fat beef slices150g

Haomengduo Japanese Curry Block 100g

Half an onion

Potatoes 1

Carrots 1

20-50g coconut milk (according to personal taste)

Practice?

Boil a pot of boiling water, put the fat beef slices in, skim the blood foam, cook for one minute and remove them for later use.

Put oil in the pan and stir-fry onions over medium heat until translucent.

Add chopped potatoes and onions and stir fry.

Pour enough water, without adding ingredients, cover the lid after the fire is boiled, and simmer for about five minutes. Add curry cubes and coconut milk (coconut milk can be kept, and the soup will be thicker and more spicy when put in) and stew for 5 minutes. Be careful not to burn the pan with a small fire.

At this time, curry and vegetables are fully integrated, and potatoes and carrots are soft. Add the cooked beef slices and cook for 1-2 minutes. Be careful not to burn the pot during the whole process. In addition, the best viscosity depends on personal preference. If you like thicker, evaporate more water.

skill

Japanese curry is usually served with beef and chicken nuggets. I just tasted it at home and it's delicious. Thick curry juice is really an artifact. If you like other ingredients, you can put mushrooms, green peppers and so on. Everything is delicious. I bought a curry block, which is slightly spicy, but I don't feel spicy. Try adding some pepper next time.