What soup does curry rice go with?
If it is Japanese-style curry rice, it is best to match it with some mild western-style soups, such as chicken mushroom soup and crispy clam soup. If you choose a sour curry with strong Indonesian flavor, it is best to match it with garlic seafood soup, broccoli and vegetables. In addition, because curry rice, meat and curry are very strong, and there are no vegetables, if you want to balance, you can have a light vegetable soup.
What's good with curry rice?
Yellow curry rice is suitable for dishes without much soup. If vegetables are properly added, consider stir-fried shredded beef, mapo tofu, diced Chili chicken, black bean curd with lobster sauce and stir-fried celery.
The soup of yellow curry rice is simple and not greasy. Such as spinach soup, egg yuba soup and so on.
Yellow curry rice should be put in a lunch box alone, not mixed with vegetables. One is that curry rice will have a mixed taste of vegetables, and the other is that there will be more or less vegetable soup in the dish. Soaking vegetable soup in curry rice will affect the taste of yellow curry rice.
Yellow curry tastes sour and slightly spicy, which is very suitable for Asian tastes. Such as curry chicken, curry cow, curry sheep, curry vegetables, curry seafood and so on.
The practice of curry rice
Ingredients: potatoes, carrots, chicken breast, fresh mushrooms, peas, tomatoes, curry pieces, black pepper, salt and oil.
Exercise:
1, peeled potatoes and carrots, washed evenly and diced; Wash chicken breast, cut into pieces, and drain; Wash mushrooms and cut into pieces, wash peas and peel tomatoes for later use.
2. Pour oil into the pan, add diced chicken and stir fry, add shredded ginger and a little cooking wine to remove the fishy smell, and serve.
3, another pot, pour oil, burn to 50% heat, add beans and diced carrots and stir fry; Stir-fry mushrooms and peas in turn; Add chicken and stir well; Finally, cut the peeled tomatoes into pieces and put them in the pot.
4. After stir-frying, pour boiling water less than one finger wide on the surface, add curry blocks and black pepper, stir well, cover the lid, and simmer for 15 minutes.