Raw materials:

500g pork tenderloin with bone.

Clean water chestnut 80g.

Ketchup 60 grams

Curry sauce and sesame sauce 1g each.

4 grams of orange juice

System:

Stamp off most of the back bones of pork tenderloin, slice it, hit it three times with the back of a knife, cut it into strips with bones and meat, and slice it with water chestnut;

Ketchup, curry sauce, sesame sauce, monosodium glutamate, soup, orange juice and other seasonings are mixed into drunk juice;

Fry the tenderloin and horseshoe slices in the oil pan until golden brown, take them out and pour in the drunken juice.

Eggplant in curry sauce

Eggplant 500 grams

Minced pork100g

Onion 1 root

20 grams of ginger

3 cloves of garlic

Pepper 1 root

1 tbsp curry powder

2 tablespoons wine

3 tablespoons soy sauce

1 tablespoon sugar

Making:

(1) Cut the eggplant into 5cm-long pieces, fry in an oil pan for 2 minutes, and take out and drain the oil.

(2) All shallots, ginger, garlic and peppers are cut into fine powder for later use.

(3) Put two spoonfuls of oil into the pot, stir-fry the seasoning of the method 2, then stir-fry the minced pork, and finally put all the seasonings into the pot to boil.

(4) Put the eggplant stir-fried by the method of 1 into the pot, stir-fry evenly, and serve after serving.

Question 2: What can curry be used for? There are many kinds of dishes, depending on the curry, including Malay curry chicken, curry beef brisket, red curry meat slices, green curry meat slices, or green and red curry seafood, curry fried crab or shrimp, Indian curry beef, sheep and so on. I am good at cooking Southeast Asian food.

Question 3: What can curry do to eat curry beef?

Ingredients: 500g of beef and ham.

Accessories: 50 grams of onion, 50 grams of carrot and 50 grams of celery.

Seasoning/marinade: curry powder 15g, salt 3g, dry red wine 5g, soy sauce 5g, flour 20g, chicken soup 100g, oil 50g, a little pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper granules.

Production process (1) Dice beef, sprinkle with salt, fry until yellow, put in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper and salt, and stew for 2-3 hours with low fire until beef is crisp and rotten.

(2) Heat in a wok, stir-fry chopped green onion, celery, fragrant leaves and garlic paste, add flour and stir-fry until fragrant, add curry powder and stir-fry until fragrant, and add a little pepper noodles to make curry sauce.

(3) Boil the chicken soup in a frying pan, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the frying pan and stew it evenly.

Japanese curry beef

Materials:

About half a catty of beef, a big potato, Japanese curry, salt, oil, seasoning powder, raw powder, garlic, and a few slices of nine-story tower.

Exercise:

1. sliced beef, marinated with powder for no more than 15 minutes. After washing, mix well with salt for use, and pick the leaves of the nine-story tower and wash them for use;

2. Remove the oil and wok, fry the potatoes until cooked, and add Japanese curry pieces while frying until the curry pieces are completely dissolved into thick juice;

3. Transfer to a pot, add appropriate amount of water, and continue to cook until it tastes delicious. Be careful not to cook it too dry, just make it thicker and leave some curry juice for the rice.

4. If it is Thai curry, you can put some coconut milk, but because Japanese curry is already very sweet, I choose to add a proper amount of Chili powder/oil;

5, garlic began to stir fry, when the oil is hot, pour in beef and stir fry. When you see discoloration, turn off the fire when it is close to maturity. Pour in curry potatoes, fish them out, turn off the heat immediately, and sprinkle with nine-layer pagoda leaves to serve.

Indian curry rice

Materials:

Curry marinade, beef slices, potatoes, carrots and onions.

Seasoning:

Chicken essence, soy sauce, salt and wine (cooking wine)

Exercise:

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

2. Wait until it is fried and put it into the soup pot. At the same time, put some chicken essence monosodium glutamate and wine until potatoes and carrots can be pierced with chopsticks.

3. Turn down the heat, add some curry and soy sauce and continue to cook. The longer the better. Be careful not to let the salt water stick to the bottom of the pot.

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

Curry potato

Curry potato

All the cuisines they belong to

The characteristic color is golden red and spicy.

raw material

Potato 400g, clean onion 100g, peanut oil 500g (actual consumption 50g), butter 30g, curry powder 10g, pepper noodles 1g, refined salt 4g, spicy soy sauce 20g, garlic cloves 10g and shredded ginger/kloc-0g.

manufacturing process

1. Wash and peel potatoes, cut into pieces with the size of 1.5 cm, and dice onions with the size of 0.8 cm. 2. Put the pot on the fire, pour in peanut oil, heat it, add potato pieces and fry until yellow, and take out the clean oil. 3. Pour the butter into the pot and heat it. Add chopped green onion, garlic cloves and shredded ginger and fry until yellow. Add curry powder and stir-fry until fragrant (curry powder is easy to stir-fry, and stir-fry on low heat). Add a little boiled water, add salt, monosodium glutamate, spicy soy sauce and Chili noodles, then add fried potato pieces and cook for 10 minutes, adjust the taste and boil.

Curry Chicken

Bowls and dishes

Curry Chicken

trait

Bright yellow, slightly spicy, crisp and not sticky.

raw material

Fat and tender chicken 1.5 kg, peeled sweet potato 750 g, chicken soup 3 kg, cooking wine 60 g, refined salt 30 g, monosodium glutamate 7 g, sugar 15 g, soybean oil 2 kg (actually eaten 150 g), curry oil 250 g, onion 50 g and ginger 25 g.

manufacturing process

1, make curry oil first; Heat a wok, add 200g of soybean oil, add100g of chopped green onion when it is 60% hot, add 50g of garlic paste and 250g of curry powder when stir-frying, stir-fry evenly with low heat, add clear water after stir-frying, and mix well with a spoon. If curry oil needs to be thicker, mix well with proper amount of flour and water.

2. Select and clean the tender raw chicken, cut off the head, neck and tail feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the back bone, then cut it from the middle of the chicken leg and breast and cut it into 4 pieces. Peel and wash the sweet potato and cut it into diamond-shaped pieces.

3. Heat the wok and put it in ... >>

Question 4: What can curry powder do? Curry powder can make many dishes! Such as chicken curry, potato curry, curry beef, curry vermicelli and so on. . . . . When curry powder is used to make curry dishes, just pay attention to heating the pot, putting some oil, then adding curry powder to stir fry, and then adding other ingredients to stir fry! The curry dish fried in this way is fragrant and beautiful!

Question 5: Ask for help. What can curry do besides curry rice? Curry can be made into curry chicken, curry crab, curry potato stalk curry beef and so on.

You can also make soup, curry beef soup, curry vegetable soup and so on.

Curry can also be used as a pot for instant-boiled mutton.

Very useful. Everyone should explore.

Question 6: What is Curry? What else can I cook? Detailed introduction of curry practice and nutrition knowledge

Tips for use: about 20 grams of curry each time. Introduction: Curry is a transliteration from Tamil, which means seasoning. Compound seasoning with turmeric as the main raw material and various spices has a spicy and sweet taste and a special aroma. It is mainly used for cooking beef, mutton, chicken, duck, crab, potato, cauliflower and soup, and is a common seasoning in Chinese and western foods. Curry is an essential condiment in many countries in Southeast Asia. Nutritional analysis of curry: 1. The main components of curry are turmeric powder, pepper, star anise, pepper, cinnamon, clove and coriander seed, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and stimulate appetite.

2. Curry can promote blood circulation and achieve the purpose of sweating;

3. The American Association for Cancer Research pointed out that curcumin contained in curry can activate liver cells and inhibit cancer cells;

4. Curry can also help wound healing and prevent Alzheimer's disease. Supplementary information of curry: curry powder is mainly made of more than ten kinds of spices such as turmeric, pepper, star anise, cinnamon, pepper, white pepper, fennel, clove, Amomum villosum, coriander, licorice, mustard seed, dried ginger, cumin, nutmeg and fenugreek. , according to taste and hobby, add it when cooking. Its mixing ratio is generally 40% of fragrant spices, 20% of spicy spices, 30% of color matching, and other 10% (fresh hemp leaves and coconut juice are added during cooking).

Curry powder used in different places has different formulas, which are divided into hot curry powder and mild curry powder. The former increases the weight of pepper, pepper and dried ginger, while the latter increases the weight of licorice and coriander, while reducing these materials. The formula ratio of curry powder in the market is regarded as a trade secret, so the ingredients are not listed, or one or two main ingredients are kept secret. Curry is suitable for people: the general population can eat it.

Patients with gastritis and ulcer should eat less and should not eat during taking medicine. Curry exercise instruction: 1. Curry should be sealed to avoid volatile loss of aroma;

2. It can be used for cooking, stewing fish and shrimp, beef, chicken, etc. The practice of pomelo-scented curry beef introduces dishes and their functions in detail: home-cooked recipes.

Production materials of pomelo-scented curry beef: Ingredients: beef, potato, lemon, onion, butter, ginger, cooking wine, curry, coconut milk, leek, garlic, honey grapefruit tea, pepper, salt and sugar. Teach you how to make grapefruit-flavored curry beef and grapefruit-flavored curry beef. 1. Cut the beef into small pieces. Wash potatoes, peel them, cut them into hob pieces, and cut onions into small pieces. 2. Add butter to the wok, stir-fry ginger slices first, then add beef pieces, cook wine, and stir-fry until it changes color. 3. Add water to another pot, bring to a boil, add fried beef pieces, squeeze lemon juice, add salt, pepper and sugar, and stew for 30 minutes. 4. Add potatoes, boil over high heat and stew over low heat. 5. In another pot, stir-fry onion and garlic slices with butter, add curry and stir-fry, add coconut milk and pour beef and mix well. Turn off the heat, add honey grapefruit tea, mix well, sprinkle with chopped leek, pour the curry beef and rice together, and serve with a fork and spoon. The method of Thai curry lobster introduces the dishes and their functions in detail: home cooking recipes.

Production materials of Thai curry lobster: Ingredients: 750g Australian lobster, cucumber slices and carrot slices.

Seasoning: Thai curry sauce, water starch, curry oil. Teach you how to make Thai curry lobster, and how to make Thai curry lobster delicious 1. Australian lobsters are slaughtered to get meat, leaving the head and tail, replacing it with meat tissue fibers into large pieces, pulping, adding lubricating oil and seasoning and frying until it is mature. 2. Cucumber slices and carrot slices are made into ribs, and lobsters can be put in the plate. The key to the production of Thai curry lobster: the head and tail of lobster must be blanched until cooked. The practice of the original cage curry breast introduces the cuisine and its function in detail: home-cooked recipes

Technology: Steamed original cage curry breast beef Production materials: Ingredients: breast beef 300g, lotus leaf 1, shredded onion and shredded red pepper.

Seasoning: curry powder, salt, chicken essence, carved wine, spiced powder, fried rice flour, sesame sauce. Teach you how to make the original cage curry breast and how to make the original cage curry breast delicious 1. Wash and slice chicken breast, add seasoning and mix well; Wash lotus leaves. 2. Spread the lotus leaf into the bottom of the cage, arrange the cut breast meat neatly on the lotus leaf, sprinkle with shredded onion and shredded red pepper, and steam in the cage. The key to the production of curry beef brisket in the original cage: the beef brisket should be neatly discharged and steamed for not too long, otherwise the meat will be old. ......& gt& gt

Question 7: What can curry be used for? Green Curry In Japan, red curry is made directly into curry rice, or poured on eggs when making egg-wrapped rice.

Green curry is not commonly used. It can be used to stew beef, cut beef into pieces and stew it in curry. If you add some milk, the beef will be tender.

In Japan, it is also useful to stew small pieces of beef with green curry. You can make steamed bread after meals, commonly known as curry steamed bread in Japan.

Question 8: What's delicious about curry? Curry beef and chicken curry.

Curry beef practice:

Ingredients: beef, small potatoes, carrots, onions, Thai red curry sauce, coconut milk powder, salt, brown sugar and water starch.

Practice: 1, wash and peel small potatoes; (Potato skins contain toxic substances from agrokui, so be sure to peel them. )

2, carrots, small potatoes peeled and cut into hob blocks, onions cut into pieces;

3. Wash and cut the beef, put it in boiling water and drain it slightly, then remove it and wash it for later use; (The beef is a little thinner this time.)

4. Add a proper amount of oil to the pot, pour in small potatoes, onions and carrots, and stir-fry for fragrance;

5. Pour in the scalded beef, add a proper amount of Thai red curry sauce, stir fry evenly and smell curry;

6. Add boiling water covering all materials at one time, add 2-3 spoonfuls of coconut milk powder, appropriate amount of salt and brown sugar, and cook over high fire for 15 minutes. Turn to low heat and stew until beef is soft and rotten, add appropriate amount of water starch, and collect thick soup.

Intimate tip: 1, curry sauce is very important for cooking curry dishes. If you want the most authentic taste, you'd better choose authentic curry sauce. Curry sauces with different colors and different origins have different tastes and spicy degrees, so you can choose according to your own preferences.

2, beef should choose the best with less fat and more muscles. After the lean beef is cooked, the meat is too firewood and tastes bad;

3. It is best to choose potatoes with heavy powder flavor and more starch. Foreign friends can choose small potatoes as shown in figure 1, which are delicious, and the skin of potatoes contains a toxic substance of agrokui, so they should be peeled;

4, onions should be fried, beef should be drained of blood;

5. Coconut milk powder is also the key to make curry extremely fragrant and delicious, which can be replaced by original coconut milk;

6. Curry sauce itself will be salty, so the seasoning salt should be appropriate to avoid being too salty. Brown sugar can enrich the taste of curry.

Chicken curry:

Raw materials: chicken (about 250g), curry powder (5g) Ingredients: salt, monosodium glutamate, chicken essence, cooking wine, onion and ginger.

1. Chop the chicken into pieces 4 cm long and 3 cm wide, cut the onion into sections and slice the ginger;

2. Blanch the chicken pieces to remove blood;

3. Add oil to the pot. When it is 40% to 50% hot, put the chicken pieces in and smooth them with oil until they are 70% to 80% mature.

4. Put the base oil in the pot, add the onion and ginger slices and stir-fry until fragrant, then add the curry powder and stir-fry slightly, then add the chicken soup, cooking wine, salt, monosodium glutamate and chicken essence, and simmer over low heat;

5. When the chicken crisp is rotten, remove the onion and ginger and eat it when the juice is thick.

Serve with rice or pour on cooked pasta.

Question 9: What kind of dishes can curry blocks make? Except curry rice 1: raw fried chicken curry

Raw materials:

500g chicken leg meat, onion 150g, a little coriander leaves, a little pepper powder, turmeric powder, Gramashla powder, salad oil 150g, salt and monosodium glutamate.

Making:

1. Cut the chicken leg into squares of 1.5 cm, shred the onion and mince the coriander.

2. After the wok is on fire, add 100g salad oil, add shredded onion, stir-fry until golden brown, and then add Chili powder, turmeric powder and Gramash powder in turn. Stir well and add the chicken pieces. Stir-fry the chicken nuggets with low fire until the chicken nuggets overflow and suck up, then add a proper amount of chicken soup, bring to a boil, add salt and monosodium glutamate, and cook over medium heat until mature. Pour 50 grams of Ming oil and sprinkle with coriander powder before taking out the pot.

Features: Huang Liang color, wide soup, spicy heavy oil (skimming the surface oil of vegetables when eating, and using it for other purposes).

Second: chicken curry.

Raw materials:

Curry powder, flour, butter, onion, carrot, potato, chicken.

Making:

1 Cut the chicken into pieces, cook it with pepper water and pour it out for later use.

2 put the butter in a wok, heat it to melt, and then pour in the right amount of flour. (Better cover with butter) After a while, add curry powder.

In another pot, add salad oil, heat the oil, and pour in chopped onions. When it turns golden yellow, add the chicken pieces, stir-fry for several times, and then add the right amount of water.

4. After the water is boiled, add the chopped carrots and potatoes. Cover the pot and cook over medium heat 10 minutes. Add curry powder. Add appropriate amount of water and simmer for about 1 hour. Add salt and soy sauce before cooking.

Three: pineapple curry chicken

Features fresh, salty, sweet, palatable, with a strong curry flavor.

raw material

Pineapple 1, green pepper and red pepper 1, tender chicken 1/2, onion 1/4, dried onion 2, curry powder 1 tablespoon, coconut juice 1/2 cups. Marinade: 1 tbsp light soy sauce, 1/2 tbsp wine, a little pepper, 1 tbsp cornflour, 1 tsp salt, 2 tsp sugar, 1 cup clear soup, a little pepper and 1 tsp cornflour. It's all different

manufacturing process

(1) Cut the pineapple horizontally from the top, take out the pineapple meat and cut it into pieces.

(2) Wash and dice the dried onion. Wash onion, green pepper and red pepper respectively and cut into pieces. Wash and chop the tender chicken, add the marinade and mix well. Soak in boiling oil and take it out. Stir-fry shallots and onions in 2 tbsp oil, add curry powder, stir-fry chicken pieces thoroughly, add seasoning and cook for 10 minute.

(3) Put green pepper, red pepper and coconut juice into the above materials and cook evenly for about 4 minutes. Add pineapple, beat it into thin slices with raw flour and water, boil it and pour it into pineapple cup to eat. Fresh pineapple curry chicken \ Add a little fresh pineapple or canned pineapple to curry chicken.

Four: pineapple curry chicken

raw material

Chicken breast 120g, pineapple balls 3, pineapple (canned) 80g, decorative leaves 1, Cupid salad dressing 55g, lettuce 15g, curry powder 12g and grapes 7.

manufacturing process

1. Cook chicken breast in water, cool and dice.

2. Diced pineapple (05cm square)

3. Mix diced chicken, diced pineapple, curry powder and Cupid salad dressing for later use.

4. Wash the lettuce and put it at the bottom of the bowl, and put the mixed salad on it.

Five: chicken curry

Raw materials:

500g of tender chicken, 0/50g of potato/kloc-,and appropriate amount of yellow wine, refined salt, curry oil, monosodium glutamate, wet starch and lard.

Method:

1. Cut the chicken into 4 3 cm cubes. Dice the potatoes and put them in a 50% hot oil pan. Until it floats on the oil, take it out for use.

2. Put the wok on the fire, pour in the white soup, chicken nuggets and wine, and cook until it bubbles. Remove the foam to make the chicken clean, add salt and monosodium glutamate, bring it to a boil over high fire, cover the pot with water over high fire and stew for 25 minutes until the chicken is slightly separated from the bones, add curry oil and potatoes, mix the wet starch until it is thin, turn it over a few times, then add15g lard, and add it after stirring.

Key points: starch should be less drenched and the heat should be controlled well.

Six: aromatic curry chicken

Raw materials:

Red lentils 125g, coriander powder 2 teaspoons, fennel seeds 1 2 teaspoons, medium-strong curry powder 2 teaspoons, bay leaves 1 slice, lemon peel1slice, chicken soup or vegetable soup 600ml, peeled chicken legs 8, spinach/kloc-0.

Food Matching: Rice, Defatted Natural Flavor Yogurt

Method:

1, put red lentils ... >>

Question 10: What delicious food can be made with curry? Bananas! It's a secret weapon to thicken the sauce of curry rice quickly! Tell you to cook chicken rice with fruit curry. Materials 1: chicken breast, potato, carrot, onion, apple, banana.