Raw materials:

500g of beef and ham, 50g of onion, 50g of carrot, 50g of celery, 3g of curry powder15g, 3g of salt, 5g of dry red wine and soy sauce, 20g of flour, 0g of chicken soup100g, 50g of oil, 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 it in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper and salt, and simmer for 2-3 hours until the meat is crispy at noon.

(2) Heat oil in a wok, add chopped green onion, celery, fragrant leaves and garlic to stir fry, add flour to stir fry until fragrant, add curry powder to 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 in cooked beef and simmer for a while.

Thai curry chicken

Raw materials:

Two sticks and legs

Onion 1

Two potatoes

Carrots 1 strip

20g minced garlic

Water1500ml

Seasoning:

Indian curry powder 25g

2 tablespoons salad oil

Boiled rice wine 1 tablespoon

4 laurel leaves

50g ketchup

2 tablespoons coconut milk

2 tablespoons fish sauce

White pepper 1 teaspoon

1 tbsp fine sugar

Production process:

1. Peel onions, potatoes and carrots, and cut into pieces with a length of 3 cm and a width of about 3 cm for later use.

2. Cut the stick leg into 4 sections for later use.

3. Heat the pan, turn to low heat, pour in salad oil, stir-fry minced garlic and Indian curry powder for 3 minutes, stir-fry the sticks for 5 minutes, and then add the ingredients made by 1, rice wine, bay leaf, tomato sauce, coconut milk, fish sauce, white pepper, sugar and water, and stir-fry over high fire.

4. After boiling, simmer on low heat15min, then add appropriate amount of white powder to thicken, and cook for 5min.

Cauliflower curry shrimp

Materials:

2 teaspoons of vegetable oil, 2 slices of garlic, Jiang Mo 1 teaspoon, curry powder 1 teaspoon, 3 slices of chives, cauliflower 1 flower, light coconut milk 1 can, fresh lemon 1 slice, cooked shrimp 1 package.

Production method:

1. Heat 12 inch wok, add garlic, ginger and curry powder, stir-fry for 1 min;

2. Continue to add onion, cauliflower, salt and 2 teaspoons of water into the pot, mix well, cover the pot and stew for 4-5 minutes until cooked and soft;

3. Add coconut milk and lemon slices, stir well and boil;

4. Finally, add the cooked shrimp and cook for 1 min.

Curry potato chicken wings

Materials:

Chicken wings and potatoes

Seasoning:

Pepper, star anise, ginger, curry powder, pepper, seasoning: salt, chicken essence, sugar, cooking wine, vinegar.

Production method:

1. Cook the chicken wings to remove the froth, peel the potatoes and cut into pieces.

2. When the oil is hot, stir-fry the chicken wings, add cooking wine, and add ginger slices, star anise and pepper.

3. Add a little vinegar, soy sauce and two bowls of hot water, cover the pot and stew for 5 minutes, add salt and chicken essence.

4. After 5 minutes of medium heat, add potatoes, curry powder and pepper and cook for 5 minutes. Add sugar until the soup thickens.