Curry recipes (you can have more combinations according to your preference)
1. Beef and vegetable curry
Ingredients: 1 bowl of rice, 300g beef, 300g potato, 200g onion, several pumpkins, 5-6 green beans, 1 red pepper, 1 tablespoon oil (15ml), 500ml drinking water and/kloc-0.
Production:
(1) Cut beef into 2cm pieces, wash and drain; Peel potatoes and cut them into hob blocks; Wash red peppers and cut into triangles; Peel onion, wash it, and cut it into filaments; Wash green beans and cut into sections.
2. Heat the oil in the pot with medium heat. When it's 60% hot, add onion and stir-fry until fragrant. Then add the beef and stir fry for a while. Then add pumpkin slices, potato pieces, green beans and red pepper and stir-fry until the surface is slightly fried and discolored.
(3) Pour the drinking water into the pot, turn the fire to low heat 10 minute after the fire boils, and skim off the floating foam on the surface continuously.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the dish and pour the cooked beef curry on it.
2. Chicken curry
Ingredients: 1 bowl of rice, 300g of chicken breast, 300g of potato, 200g of onion, 1 carrot, 30g of oil, 500ml of drinking water and 1 box of MUBI curry.
Production:
(1), chicken breast cut into 2cm pieces, washed and drained; Peel potatoes and cut carrots into hob blocks; Peel and wash onions and cut into small pieces;
2. Heat the oil in the pot with medium heat. When it is 60% hot, add onion and stir-fry until fragrant, then add chicken and stir-fry for a while, then add potato pieces and carrots and stir-fry until the surface is slightly fried and discolored.
(3) Pour the drinking water into the pot, turn the fire to low heat 10 minute after the fire boils, and skim off the floating foam on the surface continuously.
(4) Turn off the fire first, break the Spasmondo curry into small pieces and put it into the pot, continue to cook on low heat for 5 minutes, and keep stirring with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked curry chicken on it.
3. Japanese seafood curry
Ingredients: 1 bowl of rice, 300g of seafood (squid, scallop, shrimp), 1 teaspoon of garlic (5g), 1 red pepper, 200g of onion, 1 carrot, a little string beans and 1 tablespoon of oil (.
Production:
(1) Wash the squid and cut it into squid flowers; Wash shrimps and scallops with clear water; Wash red pepper and cut into triangular pieces; Peel onion, wash it, and cut it into filaments; Peel carrots and dice them.
2. Heat the oil in the pot with medium heat. When the heat reaches 60%, add garlic and onion and stir-fry until fragrant, then add squid flowers, shrimps and scallops and stir-fry for a while. Add red pepper slices, green beans and diced carrots, stir-fry until the surface is slightly fried and discolored.
③ Pour the drinking water into the pot, and after the fire boils, turn it to low heat 10 minute.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked Japanese curry on it.
4. Parent-child sausage curry
Ingredients: 1 bowl of rice, 5-6 sausages, 200g potatoes, 100g onions, 1 carrot, a little string beans, 1 tablespoon oil (15ml), 500ml drinking water,/kloc-0.
Production:
1. Sausage slices; Peel potatoes and carrots and cut them into hob blocks; Peel the onion, wash it and cut it into filaments.
2. Heat the oil in the pot with medium heat. When it's 60% hot, add onion and stir-fry until fragrant, then add sausage slices and stir-fry for a while. Add potato pieces, green beans and diced carrots and stir-fry until the surface is slightly stirred and colored.
③ Pour the drinking water into the pot, and after the fire boils, turn it to low heat 10 minute.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked Japanese curry on it.
5. curry fried pork chop
Ingredients: 1 bowl of rice, 3 fried pork chops, 200g potatoes, 100g onions, 1 green pepper, 1 tablespoon oil (15ml), 500ml of drinking water, 1 box of MUBI curry.
Production:
(1) Cut the fried pork chop into small pieces; Peel potatoes and cut them into hob blocks; Peel onion, wash it, and cut it into filaments; Wash the green pepper and cut it into triangular pieces.
2. Heat the oil in the pot with medium heat. When it is 60% hot, add onion and stir fry until the surface is slightly fried and discolored.
(3) Pour the drinking water into the pot, turn to low heat for 8 minutes after the fire is boiled.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the dish, put the fried pork chop on it, and then pour the cooked Japanese curry on it.
6.celery shrimp curry
Ingredients: 1 bowl of rice, 100g shrimp, 3 celery, 5 lilies, 2 red bell peppers, 1 tablespoon oil (15ml), 500ml drinking water, 1 box of MUBI curry.
Production:
(1) Wash the shrimp with clear water; Wash red persimmon pepper and cut into triangular pieces; After removing leaves from celery, blanch with water, shred and cut into sections; Lily peeled off a petal.
(2) Heat the oil in the pot with medium heat. When the heat reaches 50%, stir-fry the shrimps a few times, then stir-fry the celery and lily to make the surface slightly stir-fry and color.
(3) Pour the drinking water into the pot, turn the fire to a low heat for 6 minutes after the fire is boiled.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked Japanese curry on it.
7. Reunion curry fish balls
Ingredients: rice 1 bowl, fish balls (tribute balls) 150g, potatoes 200g, carrots 50g, onions 100g, a little green beans, oil 1 spoon (15ml), drinking water 600ml, MUBI.
Production:
① Peel potatoes and carrots and cut them into hob blocks; Peel onion, wash it, and cut it into filaments; Wash the green beans for later use.
2. Heat the oil in the pot with medium heat. When it's 60% hot, add onion and stir-fry until fragrant. Then add potato pieces, green beans and diced carrots and stir-fry until the surface is slightly fried and discolored.
③ Pour the drinking water into the pot, add the fish balls, and turn to low heat 10 minute after the fire boils.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked Japanese curry on it.
8. refreshing and appetizing tomato curry
Ingredients: 1 bowl of rice, 200g chicken breast, 1 tomato, 200g potato, 200g onion, 200g sweet corn kernels, a little green beans, 1 tablespoon oil (15ml), 600ml drinking water and/kloc-0.
Production:
① Wash the chicken breast and cut it into 2cm pieces; Wash tomatoes and cut them into small pieces; Peel potatoes and cut them into hob blocks; Peel onion, wash it, and cut it into filaments; Wash sweet corn kernels and string beans for later use.
(2) Heat the oil in the pot with medium heat. When it's 60% hot, add onion and stir-fry until fragrant. Then add the chicken and stir fry for a while. Then add potato pieces, green beans and sweet corn kernels and stir-fry until the surface is slightly fried and discolored.
③ Pour the drinking water into the pot, bring it to a boil with high fire, add tomatoes, and turn to low heat 10 minute.
(4) First, turn off the fire, break a whole box of MUBI curry blocks into small pieces, put them into the pot, continue to cook on low heat for 5 minutes, and stir them evenly with a spoon.
⑤ Finally, put the rice into the plate, and then pour the cooked Japanese curry on it.
9. curry chicken udon noodles
Ingredients: udon noodles 200g, chicken 50g, onion 40g, salad oil 5g, soy sauce 7g, shredded carrot 15g, chicken essence 2g, 1 bag, drinking water 130ml, white curry 1 (6 tablets/box).
Production:
① Wash the chicken breast and cut it into 2cm pieces; Peel onion, wash it, and cut it into filaments;
2. Boil the drinking water, turn off the fire, add curry to dissolve, and add chicken essence, soy sauce and miso to taste.
(3) Heat the oil in the pot on medium heat. When it is 60% hot, add onion and stir-fry until fragrant, then add chicken and stir-fry until colored. Pour in the ingredients prepared in step 2 and cook for 8 minutes. Do not stop stirring with a spoon.
(4) Put the cooked udon noodles into a vessel, pour the cooked curry on it, and sprinkle with shredded carrots (add a little chopped green onion).