About five years ago, a friend invited her tenant, an Indian student, to teach us how to make Indian curry. Curry is delicious, and none of the restaurants we have eaten are as delicious as his. After I went back, I cooked it for my family according to the method he taught me, and they all liked it, which became my unique secret. Last year, my second aunt, who was far away from Canada, returned to China and I cooked it for her. My second aunt was full of praise and recorded the curry in detail. Unfortunately, I can't find it when I go back, so I especially want to write another article for her. My second aunt also has her unique skill-secret barbecue. I did it twice, and it was basically successful, but it took a lot of effort. Meat should be marinated in the refrigerator for three days, and it is rare to cook it once. My son remembered that delicious barbecue and asked me to cook it again. Today, I will give you a barbecue. You can try it if you are interested.

? Curry practice (6-8 people)

Ingredients: 4 tomatoes (medium size, diced)

? 2 onions (medium size, diced)

? Cream 1 box (250ml)

? A bag of yogurt (original)

? One end of garlic (chopped)

Shrimp (can be made into curry shrimp, shelled and dried)

Mutton (can be made into curry mutton and chopped)

Practice: Heat the wok and pour in vegetable oil, peanut oil or soybean oil, which is relatively large. After the oil is hot, pour in the chopped onion, stir-fry for a long time, stir-fry until the onion becomes less and yellow, smell it with your nose, then add the chopped garlic, stir-fry together, add the diced tomatoes, and stir-fry until the tomatoes are cooked and soft, and basically no diced tomatoes can be seen. Next, if you want to eat curry shrimp, add peeled shrimp. If you want to eat curry mutton, add chopped mutton stuffing and continue cooking. I usually cook two kinds, and curry shrimp is more popular.