Curry is divided into three grades, the first grade is slightly spicy, which is also commonly known as ordinary spicy; The second grade is medium spicy, suitable for people who can tolerate spicy food a little; The third grade is heavy spicy, suitable for people who like spicy food. For most people in China, the most common mild spicy is the most suitable.

Now, I want to introduce two kinds of curries developed according to different ingredients. As long as the taste is adjusted and the raw materials are preliminarily processed, curry dishes acceptable to China people can be made in five minutes, which are sold in many high-end restaurants. Update professional recipes every day to help chefs grow! Welcome to the "red kitchen")

This curry tastes smooth, with fresh spices such as fresh fragrant leaves and fresh citronella added, and tastes more fragrant.

The cost of this curry is higher than that of Cantonese curry next door, and it is more suitable for high-grade seafood.

Raw materials:

200g of stir-fried onion rice, 50g of stir-fried garlic, 50g of stir-fried ginger, 3g of dried red pepper, 5g of fragrant leaves, 20g of fresh thatch, 5g of clove, chopped black pepper10g, and thyme10g.

Seasoning:

2 cans of coconut milk (small canned), 2 cans of Sanhua light milk (small canned), 50g of yellow curry powder, butter curry 100g (Miaoduo brand), 50g of chicken powder, 40g of salt, crystal sugar 100g, olive oil 100g, and 5000g of broth (also available).

Making:

Boil on low heat for 2.5 hours, then remove the residue, and finally thicken with custard powder 100g.

note:

Add chopped black pepper and thyme 10 minutes when cooking, or it will affect the color of curry emperor.

Raw materials:

200 grams of silver cod, 4 fried steamed buns.

Seasoning:

Material A (salt 3g, monosodium glutamate 5g, onion ginger 5g, cooking wine 10g).

Indian curry emperor 200g, custard powder 10g.

Making:

1. Marinate the silver cod with material A, pat it on custard powder, fry it in a non-stick pan until both sides are golden, and shovel it out for later use.

2, from the pot, put the curry emperor to boil, add the fried silver cod, simmer for about 8 minutes, take out and plate, the original soup leaks slag, boil over high fire, thicken the silver cod.

3. Eat with fried steamed bread.

Curry itself has a strong taste, and the addition of sanhua milk and coconut milk can make the taste more mellow, smooth and creamy. Adding spices such as cardamom and Lee Kum Kee bean paste makes it easier to cover up the fishy smell of raw materials.

This curry is suitable for cooking beef, chicken and other meat ingredients.

Raw materials:

Fried rice with onion 150g, fried ginger with garlic 100g, cinnamon 10g, cardamom 30g and licorice 5g.

Seasoning:

50g of Thai yellow curry powder, butter curry (Miaoduo brand) 100g, scallop essence 10g, thirteen spices 10g, 2 cans of three-flowered light milk (355ml per can), 2 cans of coconut milk (355ml per can) and 65438 chicken powder.

Making:

Boil all the raw materials and seasonings with low fire until 5000 grams remain, and then slag can be discharged.

Raw materials:

Head of bighead carp (also known as silver carp) in the reservoir 1000g, 4 slices of baked salty bread.

Seasoning:

Cantonese curry sauce 500g, black pepper 10g, flour 15g, water starch 10g.

Making:

1, split the fish head from the middle, rinse the mucus with running water, remove the black film in the fish head, and add appropriate amount of salt, monosodium glutamate, onion ginger and cooking wine to taste.

2. pat a little flour on the fish head, add oil to the pot, and fry the fish head thoroughly until both sides are golden. Put it aside.

3. Take the pan, add Cantonese curry sauce to boil, add the fried fish head, add black pepper, simmer for 15 minutes, take out the fish head and put it on a plate.

4. Take all the original soup, separate the residue with a colander, then boil it, thicken it with water starch, pour it on the fish head, and serve it with baked salty bread.

Key:

1, the fish head should be washed with mucus, and the black film inside should be removed, otherwise the fishy smell will be heavy.

2. The more curry is cooked, the more fragrant it becomes. Therefore, it is necessary to cook 15 minutes on low heat, so that the curry flavor will completely melt into the fish head. If the time is too short, the mellow taste of curry will not stand out.

3, the soup should first use a colander to leak slag, and then thicken. Otherwise, the dregs in the soup will affect the production.