The original curry blocks have a mild spicy taste, such as raw pork, beef and mutton, shrimp and chicken, which can be used as side dishes of hot pot, and curry has a very good effect of removing moisture, nourishing stomach and increasing appetite, so it is really more delicious to catch up with relatives' loss of appetite or steam some white rice in winter and pour a spoonful of curry dishes.
Moreover, compared with many home-cooked dishes, in the process of making curry dishes, not only the meat dishes are fried with vegetable oil at first, but only a spoonful of soy sauce is added when the potato pieces are fried, and then the curry pieces are melted, so no other seasonings are needed.
This is very suitable for novices who have just left the kitchen. They are all lazy dishes suitable for wage earners. I happened to buy chicken wings at home, and they were especially tender and smooth after boneless slicing. Let's have a look ~ ~ The ingredients are prepared in advance: potatoes, carrots, chicken wings, 3 pieces of curry, 3 pieces of ginger, vegetable oil, rice wine, soy sauce and salt. Production steps:
Step 1: After cleaning the chicken wings, cut them from the bottom higher than all sections with kitchen scissors, and then separate the bones from the blood. I'll remove the chicken skin here, too, but I don't have to remove it. After cutting into pieces, add a spoonful of steamed fish soy sauce and half a spoonful of salt, fully grasp and marinate for 5min minutes.
Step 2: Peel and slice a potato and a carrot, and then cut three slices of ginger for later use. The curry blocks you buy are usually100g per box. Generally speaking, a family of three eats 1/3 pieces of curry, which is actually the amount of curry I usually use as ingredients.
If 5-6 people cook, half a box of curry pieces is more suitable. If you like curry with rich flavor, you can choose 2-5 different spicy degrees. Pour a small amount of vegetable oil into the wok, boil it, pour in the marinated chicken pieces, stir-fry and change color, and then serve. Excess oil in the wok can be fried with ginger slices, then potato chips and radish pieces, and a spoonful of soy sauce to taste.
Step 3, pour in warm boiled water 3cm above and below the raw materials, then cover and continue stewing 10min. This process can cook the ingredients. Time is up, add the chicken that was served before, put it into the curry block, and stir it gradually to make the curry block gradually melt. This process can be completed in 3-4 minutes.
Step four, make curry blocks. Never squeeze the juice dry. As shown above, this juice can be turned off. Because the juice will get thicker and thicker when it is cold, bibimbap with stone pot will be too dry and harmful to the taste. Bring white rice, let's eat.