Ingredients: rice and minced beef.

Accessories: potatoes, onions, carrots, butter, apples.

Seasoning: curry powder, salt, milk, starch, minced garlic and cooking oil.

Cooking method:

1. Wash, peel and dice potatoes, onions, carrots and apples, and marinate minced beef with oil, salt and curry powder for later use;

2. light the fire in the pot and add the butter. When the oil is hot, add minced garlic, diced potatoes and carrots, stir well, add diced onion and salt, and cook for a few minutes on medium heat. Put curry powder in a small bowl, add water, stir well, pour into the pot, cook until the potatoes are cooked, add minced beef, pour in a proper amount of milk, hook a little thin paste and pour it over the rice.

Curry powder is sold in the supermarket

The practice of curry rice

Materials:

Meat: Beef, pork and chicken can be cut into small pieces.

Dishes: potatoes-diced (smaller), carrots-diced, onions-cut into small pieces.

Ingredients: cooking oil, salt, curry powder.

Steps:

1, put oil in the pan and fry the meat.

2. Stir-fry vegetables with the meat in the pot. Pay attention to put more oil and proper amount of salt (you can also put it aside first, and then add salt after the curry is adjusted).

3, the dish is slightly cooked, add water to the dish, and cook on low heat.

4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry.

5. Continue to cook for 5 minutes.

6. Cook the rice separately and pour the dishes and soup.

The steps are as follows:

1) Cut the compacted beef into 2cm square pieces, or you can go to the supermarket to buy the cut beef, which is a little fat or gluten. (Note: What meat to put in curry rice depends entirely on personal preference. You can also put small rows and chicken wings, and the bones are delicious. At the same time, I was bored with a pot of rice. )

2) At the same time, cut potatoes into squares (the blocks must not be too big), carrots into round blocks (peeled to become bigger), and onions into thick shreds.

3) Put the right amount of oil in the pot and stir-fry the beef over medium heat (empty the water, or it will be awesome! ), take it out when you see the edge is hot.

4) Stir-fry carrots and shallots with the remaining oil, add beef and water, which is about as high as vegetables.

5) Boil the soup containing beef, onion and carrot with high fire until it boils. Turn off the fire and stand still 15 minutes.

6) Then add the curry block, and when it is completely dissolved (about 10 minute), add the potato (adding some coconut milk will make it more fragrant).

7) Cook on low heat (about 15 minutes), stir while cooking, and keep saying: Don't paste, don't paste … otherwise it will paste:)

8) When the potatoes are ripe, you can eat them. Note: potatoes must be cooked. Generally speaking, there is no need to put any seasoning.

Several problems that need attention:

1) Curry is a spicy seasoning, and students with bad stomachs must pay attention to it when eating it. In addition, rice should not be short of water and hard.

2) For two people, consider the following rations: one catty of beef (one box in the supermarket), one medium potato, one carrot, half an onion and half a box of curry. The meal depends on the couple's appetite:)

3) If you can't eat one meal, you can put it in the refrigerator first, and the second meal is better! But when the second meal is hot, you should pay attention to the fact that the solidified curry juice should be slowly melted, constantly stirred and muttered. ...

Authentic Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably black pieces, light pink), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to get salty later.

3。 Apples and tomatoes should also be cut into pieces and put in when the pot is boiling.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it thickens, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take out the pot and pour them on the rice.

Carrots, onions and potatoes are matched, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins and taste a little sour. Coupled with the sweetness just now, neither of them is obvious, but it neutralizes the spicy taste of curry slightly and tastes great. The key is balanced nutrition!

Beef can also be eaten like this. This method uses less oil and is not greasy.

The practice of Japanese curry beef rice

First of all, beef is not necessarily the most expensive. In fact, it is most appropriate to buy breast meat at the butcher shop. Curry made with some fat cows will smell good.

Beef must be watered. But it's best to start with cold water.

Using boiling water as soon as you get out of the pot will lock the flavor of the meat in the meat, so heat it slowly.

In the process of heating, remove the blood floating on the water surface, turn on the fire to a minimum of 1, cover the pot and cook slowly. You don't have to put anything. Really.

Want to eat rotten beef, cook for 2 hours, until it comes to an end 1 hour. This is the color of the cooked soup, isn't it good?

Now look at the size of the vegetables cut just enough for the entrance. Not too small, and there is no need to cut a lot of cooked brisket into pieces. It's badly cooked ~ ~ ~ so cut it quickly, or it will break.

The dishes should still be fried in oil, then add beef, water and beef soup, half and half, and let the total amount drown the dishes. Cook for a while.

The highlight, curry seasoning.

It is convenient to use Japanese curry seasoning. It tastes very good.

There are three kinds of spicy, medium spicy and extra spicy.

But neither of them will be very spicy.

About five or six small pieces will be enough. Whether it tastes good or not, you can taste it yourself.

But remember to have a small fire, very small. And keep stirring, the curry block will not melt by itself, cover it, and cook for another 20~~40 minutes on low heat.

It takes a long time to taste, not to taste anything else. If you want to eat quickly, cook the radish and potatoes.

Teach you how to cook Indian curry chicken rice

Indian curry chicken rice: curry chicken:

First of all, mix the chicken with salt, natural powder (just a little), China coriander powder, turmeric powder, sweet red pepper powder, Chili powder, curry powder and fragrant leaves (only one slice is enough for cooking at home) and marinate. Suggest a little thyme! (Personal opinion)! Then color the chicken in the pot! Put it aside. Next, stir-fry the onion (shredded or chopped) until it changes color, then add minced ginger and garlic and a little fresh or dried pepper to stir-fry until fragrant, then add natural powder, China coriander powder and curry powder to stir-fry until fragrant, and then add coconut milk to boil! After the ginger and garlic are fried, you can stir-fry some curry sauce until it is red oil! You can also use coconut milk to soak curry sauce directly)

Finally, just put the fried chicken in and stir it evenly (if the juice is too little, you can add less water), because the chicken is cooked better, so just put the chicken in and cook it for 5 minutes! Then adjust the mouth with chicken powder salt.

Note: 1. Don't put a lot of spices, just put a little at home, otherwise it will be very bitter!

2。 Curry powder is a little more than other seasonings, because it is curry after all!

3。 When eating, you can put some potatoes boiled in curry chicken, which will be delicious!

4。 When cooking, you can order a little sesame oil and put a little fresh China coriander in it!

The practice of barbecued pork:

Specific practices are as follows:

1) In a large fresh-keeping box, add minced garlic, sugar, yellow wine and a little water into the barbecued pork sauce.

2) Wash the barbecued pork slightly, absorb the surface moisture with kitchen paper, cut it into thick strips, put it into 1), mix well and marinate it, cover it and put it in the refrigerator for 3 days.

3) Take out the two shelves in the middle of the oven, bend the paper clip into a hook shape, hang the braised pork, hang it on the oven, put a big baking tray with water under it and drop the barbecue juice.

Bake at 325F for 30 minutes, turn on the oven, brush bacon juice on the barbecued pork and turn to high heat. Don't burn it at this time, about 5 or 6 minutes is almost enough.

In the past, when there was no oven, I used to barbecue with a fork, hence the name.

Ingredients: pork tenderloin

Ingredients: Lee Kum Kee barbecued pork sauce

Exercise:

1. Take a non-stick pan, add tenderloin and 1/4 bottles of barbecued pork sauce, castrate for two hours, turn the meat every half hour, and be careful not to add water.

2. Add a small amount of water directly into the non-stick pot for curing meat, and bring it to a boil. Keep stirring during the process, turn the meat over, add water when the juice is almost dry, and pour out a little when the juice is sticky for three times. Then, the juice is completely dry and the meat surface is slightly paste, so you can go out of the pot.

3. Cool the meat thoroughly, slice and plate it, and pour in the remaining marinade.

Guangdong-style grilled pork

1。 Cut the meat I bought into pieces. It's better to marinate the smaller meat than mine.

2。 Find a big bowl of bacon, add onion, ginger powder, garlic powder or minced garlic, a few spoonfuls of honey (if there is no sugar), soy sauce, salt, red food pigment, and some oyster sauce and spiced powder. To ensure the taste, I also put some barbecued pork sauce (because I don't have much experience, I'm afraid it doesn't look like it), and then blended it with cooking wine or low-alcohol wine. It's best to put meat in these seasonings in the main amount. Spread a bag? Hey? Hey? Huh? From detachment? Documents? What happened? Not good? Gray? Nonai? Kick? Hey? What are you doing? Put it slowly, it will be red enough.

3。 Cover and marinate in the refrigerator for two or three days.

4。 Before eating, roast the meat and put it on a baking tray. There is an iron rack inside, so that the juice will flow down. I used 180 degrees and baked it for 40 minutes. After the meat is put in, start mixing juice, several spoonfuls of honey and several spoonfuls of barbecued pork sauce. If the barbecued pork sauce is too thick, add a little wine to melt it, mix it to the consistency of honey, bake it for a while, then take it out and brush it with a small brush dipped in thick juice, put it back and bake it again, then take it out and turn it over. I was bored, so I brushed it again and again for three times, and the meat became more and more colorful and interesting.

Barbecued rice

1。 I'd better cook with pudding rice instead of rice that is very dry and has no moisture.

2。 Cut the pre-soaked mushrooms and scallops (salted fish with dried seaweed) into small pieces and put them in an electric cooker. Pour in the water of pickled mushrooms and scallops, then add two teaspoons of barbecued pork sauce, a little salt and oil (I probably put in the amount of fried vegetables once, so that the rice will be moist and shiny). If you want to put some darker soy sauce, I don't put it in the picture. Look at the color of barbecued pork sauce. I control salinity. A little salty. I pour juice when I eat it. I find it more appetizing. Then add enough water to steam.

3。 Stir the juice while steaming. Take a small pot, add barbecued pork sauce, sugar, soy sauce, salt, cooking wine, a little starch, add some water, put it on the fire, stir and boil to get a slightly thick juice.

4。 The food is casual. I made it with boiled white sauce. The clay pot rice borrowed from bobo's previous post was spread with barbecued pork slices for a while when it was almost cooked. Because my barbecued pork has skin and a few millimeters of fat, plus the ingredients in the rice, it tastes great after stewing.

5。 That's enough. Fill it with juice and you can eat it!

Fried rice with pineapple and crab meat

Usually, when steaming delicious white rice, I always want people to kill it all, because I don't want to leave it. But some rice doesn't think so, because sleeping in the refrigerator for one night can be made into all kinds of fried rice by skilled owners, which is not only delicious, but also looks great. Thus, another Cinderella story was staged.

Ingredients: pineapple, shrimp, green beans, raisins, cashew kernel, eggs and rice. Seasoning: salt, sugar, chopped green onion.

Exercise:

1. Dice the pineapple, wash the shrimps, and control the moisture;

2. Stir the eggs and put them aside.

3. Stir-fry chopped green onion in oil, stir-fry shrimps and green beans, and then add rice to stir-fry.

4. Stir-fry diced pineapple, raisins, cashews and seasonings.

Lotus leaf rice

Beggar chicken and Dongpo meat inspired us. It seems that lotus leaves are more suitable for eating tired meat. In fact, lotus leaves are also suitable for light practices, such as lotus leaf rice. The fragrance of lotus leaves can add fragrance to Daoxiang, which is really a pure taste experience.

Ingredients: 200 grams of rice, 50 grams of chicken breast, 3 mushrooms, 30 grams of Flammulina velutipes, 20 lotus seeds, lotus leaves 1 piece.

Seasoning: salt and oil.

Exercise:

1. Wash rice, shred chicken breast and mushrooms, cut Flammulina velutipes into sections, and shell lotus seeds.

2. Add salt to the above processed raw materials and mix well.

3. Put it in the lotus leaf, wrap it in a square bag and steam it in the pot.

skill

Lotus leaf has a strong "taste", and when it is used for cooking, it will permeate a lot of lotus leaf fragrance. Therefore, it is best to use ordinary rice for rice, and Thai fragrant rice will interfere with the absorption of natural lotus fragrance by rice itself.

Sausage and broad bean rice

Everyone loves sausage rice, even if nothing else is added, a single sausage and rice can cook a special fragrance. Add fresh broad beans here, just like sausages, and they are tender and tender, which is both nutritious and harmonious in taste. You must try.

Ingredients: 200g of rice, 0/00g of fresh broad bean/kloc-0, 50g of sausage.

Seasoning: salt and oil.

Exercise:

1. Taomi. Peel broad beans. Slice the sausage diagonally.

2. Add water, salt and oil to the above raw materials, adjust the taste, and cook in an electric cooker.

skill

Sausage with Cantonese sausage is very good. Friends who can eat spicy food can choose Sichuan spicy sausage. Mixing it with broad beans is another taste. Never use ham and sausage or anything like that.

Braised cuttlefish with rice

Cuttlefish is born with a cute little face. We always miss its freshness in hot pot, but its chubby white belly can't help but make people think-so fresh and tender, it may give the contents different freshness? Sure enough, the rice it cooks is fresh!

Raw materials: rice 100g, 7 cuttlefish larvae, 50g onion, green pepper and red pepper 1 each.

Seasoning: salt, oil, vinegar, cooking wine, onion and ginger.

Exercise:

1. Taomi. Wash onion and green pepper and dice.

2. Add salt and oil to the above raw materials and mix well for later use.

3. Mix cuttlefish larvae with onion, ginger, salt, vinegar and cooking wine, and marinate for 10 minute.

4. Fill the abdomen of the squid larvae with the mixed raw materials and steam them in a pot.

skill

You can't choose cuttlefish that is too small, and rice grains are not easy to fit in. Moreover, it can't be made of frozen cuttlefish, and the head and body are easily scattered and deformed when thawing. The ingredients in the rice can be matched by yourself, but it is best not to lose onions, which are used to deodorize squid larvae.

Rib rice

Rib rice is a masterpiece of casserole rice, and it is also a representative of the cooking method of "cooking first and then putting the ingredients". This cooking method is most suitable for red ribs with vegetarian dishes, and it is best to burn more juice. Because there is a big gap between the 70-80 mature rice grains, the juice can quickly penetrate into the taste.

Raw materials: rice 150g, glutinous rice 50g, ribs 100g, 2 shiitake mushrooms and 3 Chinese cabbage.

Seasoning: salt, oil, soy sauce, ginger and garlic.

Exercise:

1. Wash the rice and glutinous rice, add water and boil until it is 70% mature.

2. Stir-fry ginger and garlic, stir-fry ribs, stir-fry with soy sauce and salt, stir-fry rapeseed twice, pour it on rice and cook together.

skill

Pork ribs taste better when boiled. Add a little glutinous rice to the rice to increase the viscosity of the rice. A little more is according to everyone's hobbies. In addition, this kind of rice is especially suitable for casserole cooking.

Babao purple rice

This is a real delicious meal. Purple rice nourishes yin and kidney, improves eyesight and nourishes blood, and is a confidante. Beans have more benefits. Their nutritional value is comparable to that of meat, but there is no cholesterol in meat. Even fat is an unsaturated fatty acid-that is, you never have to worry about gaining weight by eating it.

Raw materials: purple rice150g, coix seed 50g, red bean 30g, mung bean 30g, black bean 30g, kidney bean 30g, flower bean 30g and sword bean 30g.

Seasoning: salt and oil.

Practice: Clean purple rice and all kinds of raw materials, mix in salt and oil, put it in a rice cooker and add water to cook. If you think it's no trouble to collect so many beans, you can buy the "eight-treasure porridge" set meal prepared by the supermarket directly.

Bacon glutinous rice

This used to be the staple food for the holidays in the south. When glutinous rice porcelain is cooked with lard, it is simply delicious. Preserved bacon at home is a delicious food that many people can't forget, not to mention its aroma permeates every mouthful of rice! Bamboo shoots are used to clear your mouth. Occasionally, taking a bite of pickled mustard tuber will make you unconsciously eat another bowl.

Ingredients: 250g glutinous rice, 0/00g bacon/kloc-,50g winter bamboo shoots, 50g mustard tuber and a little chopped green onion.

Seasoning: a little lard.

Exercise:

1. Soak glutinous rice in clear water 1~2 hours. Sliced bacon and winter bamboo shoots. Dice mustard tuber.

2. Put the above raw materials into a rice cooker, add water and lard, mix well and cook, and sprinkle with chopped green onion.

Tips:

Bacon and mustard tuber are salty, so there is no need to put salt in rice. In addition, glutinous rice must be fragrant with lard.

Seafood lotus leaf rice

In the 1920s and 1930s, some people wrapped chickens with lotus leaves and steamed eels with lotus leaves, which kept food fresh and not easy to deteriorate, especially in summer. Later, it developed into lotus leaf rice, and overnight rice was fried and steamed with lotus leaf bags and sold as snacks, which immediately became popular in tea houses. This kind of rice is cooked with Thai fragrant rice. Compared with domestic rice, it has obvious graininess, is not easy to swell after cooking, and looks better. Moreover, the ratio of new rice to old rice should be adjusted according to different practices, so that rice is a little sticky but not too sticky.

Practice: There are dried lotus leaves for sale in the market, but shopkeepers who pay attention to it will go to the countryside to buy fresh lotus leaves, cook and bake them themselves, and try to keep the fragrance of lotus leaves. Make the best Thai fragrant rice the night before, spread it out to dry, stir fry in the pot the next day, add seafood and prawns, wrap it in lotus leaves, and bake it in the oven for 5-6 minutes. The fragrance of lotus leaves permeates rice, which competes with the aroma of seafood between teeth and cheeks, and is especially loved by women. If ribs are used as raw materials, there is also a strong fragrance.