Curry rice originated from India, but after being introduced to other countries, it has changed due to the taste preferences of each country.

Indian curry rice

Ingredients: curry stew, beef slices, potatoes, carrots, onions

Seasoning: chicken MSG, soy sauce, salt, wine (cooking wine)

Method:

1. Stir-fry the cut beef slices, potatoes, carrots and onions with oil and add a little salt.

2. After frying, put it in the soup pot. At the same time, add some chicken MSG and wine and cook until the potatoes and carrots are so soft that they can be pierced with chopsticks.

3. Reduce the heat, add appropriate amount of curry brine and soy sauce and continue cooking. The longer the better. Be careful not to stick the marinade to the bottom of the pot.

4. Put white rice on the plate, cover it with curry and eat together!

Banana curry rice

Ingredients: 1 chicory (can be replaced with 1 handful of American celery) · 1 banana · 1 orange · 1 tablespoon of nuts · 1 green onion, cooked 1 serving of rice·1 tablespoon of salad dressing·1 teaspoon of sugar·2 teaspoons of curry·salt and pepper

Method:

1. Process the chicory and cut it into long strips (choose first Set aside a few whole slices). Peel the banana and cut into diagonal slices. Cut the orange in half, squeeze half of it into juice, peel the other half and cut into cubes. Roughly chop the nuts. Wash the green onions, then chop them into small pieces (reserve some first).

2. Stir the rice with the chicory, banana, diced orange, stone fruit and chopped green onion. Mix salad dressing, orange juice, sugar, curry, salt and pepper to make salad dressing and mix well. Leave 2 tablespoons of the sauce first and pour the rest over the salad rice.

3. Spread the curry rice on the reserved chicory leaves, then pour the remaining 2 tablespoons of sauce, and finally sprinkle with chopped green onion, and it's done.

Advice for office workers: Before eating, put the salad in a sealable box and refrigerate it to keep it fresh.

Japanese Chicken Curry Rice"

Preparation:

(1) Chicken breasts (about 3 taels), buy them, freeze them in the refrigerator, take them out and cut them into pieces Make it into cubes and marinate it with cooking wine, soy sauce meat, green onion, ginger, moss, and water starch. Stir frequently with your hands during the process to make the meat more flavorful.

(2) One carrot (larger one). , one potato (large one), also cut into cubes of the same size, add oil in the pot, stir-fry the two dices until the color changes, take out and drain.

( 3) Cut the onion into cubes and set aside. Heat the oil in the pan and stir-fry the marinated chicken. Add the onion and stir-fry a few times. Add the stir-fried potatoes and carrots and stir-fry a few times. Then add the sugar. , salt and chicken crystals, it is better to just finish cooking.

(4) Cut the curry stew into small pieces and put them in (subject to the amount you accept, the one I introduced). The seeds themselves have small pieces like chocolate, you can choose two small pieces.) After mixing well, turn down the heat and cook for about 5 minutes. At this time, taste it according to your preference. After a while, season it appropriately (or spicy or spicy). Choose a plate to put the freshly cooked rice on, spread it out and put the dish on it before eating.

Key points: Curry is now easily available, packed in quantities It is also introduced above. Don’t think that curry is a very spicy food. In fact, it is not spicy. You will know after trying it.

Features: Both vegetables and rice are available, and the taste is rich. It is the best in winter. Good food, complete nutrition.