The method of curry, potato and beef
material
Potato, beef, green pepper, curry, vegetable oil, sugar, soy sauce, starch, cooking wine, salt and onion.
working methods
1。 Potatoes, green peppers and beef are cut into small pieces, and the beef is marinated with a little soy sauce, cooking wine and starch.
2。 Take the oil pan, add onion and stir-fry until fragrant, then add beef and stir-fry.
3。 Stir-fry the beef until it is half-cooked. Add potatoes and green peppers and stir fry.
4。 Then add boiling water, add a little soy sauce, salt and sugar.
5。 Cover and simmer for about half an hour on medium heat. After removing the lid, try the potatoes with a shovel. They can be easily separated and added with curry.
6。 When the curry is completely melted and the juice is almost collected, stir well and turn off the heat.
curry rice
material
Ingredients: chicken leg 1 piece, potato 1 piece, carrot, onion, persimmon pepper 1/4 pieces, and appropriate amount of rice.
1 spoon seasoning wine, half a spoonful of light soy sauce, 2 pieces of curry, and proper amount of vegetable oil.
working methods
1, the drumsticks are washed, boned and cut into pieces;
2. Cut potatoes, carrots, onions and sweet peppers into small pieces;
3, hot oil in the pot, add chicken leg meat and stir fry until it changes color, then add cooking wine and soy sauce to continue stir fry;
4. Add potatoes, carrots and onions and stir well;
5. Pour a proper amount of boiling water and simmer for 10- 15 minutes until the potatoes are soft;
6. Add 2 pieces of curry, add green pepper, mix well, continue to stew for 7-8 minutes, and take out the pot after collecting the juice.
7. When eating, pour the prepared curry on the cooked rice.
skill
1, pour boiling water without eating too much food.
If it feels light, you can add a little salt to taste.
Remember to cook a pot of rice at the same time when making curry.
Rice with Curry Chicken
material
Ingredients: chicken breast, potatoes, onions, carrots,
Accessories: salt, soy sauce, chicken essence, curry block.
working methods
1. Dice chicken breast, potatoes and carrots with a hob (don't cut them too big, it's better to cut them moderately, because the chunks are not ripe), and cut onions into sections, just moderately!
2. Boil the water, blanch the diced chicken, remove it and dry it for later use.
3. Put the right amount of oil in the wok. When the oil is 80% hot, add curry blocks and stir fry a few times. Add onion and stir fry. Add potatoes and carrots. Finally, add diced chicken and water and stir-fry until the potatoes and carrots are completely cooked. At this time, you can add some salt or chicken essence according to your own taste, but not too salty.
4. Cover the lid and keep it stuffy for 3-5 minutes, and the taste will be better.
5. Steamed rice is served on a plate with curry chicken.
Barbecue curry squid
1
Grind onions into a paste.
2
Garlic chopping
three
Mix onion, garlic, curry sauce, soy sauce and sugar.
four
Sprinkle with 1 tbsp oil and mix well.
five
Put the squid in a dense bag.
six
Add curry sauce and mix well.
seven
Put the dense bags in the refrigerator and marinate overnight.
eight
Cook squid over medium heat until golden brown.
The origin of curry name
Curry, pinyin pronunciation: gālí；; ; The phonetic notation of the revised edition of The New Chinese Dictionary in Taiwan Province Province is gā lǐ. Curry is a transliteration of Tamil, which means seasoning. "Curry" has two meanings. It can refer to the condiment "curry" or various foods cooked with curry (such as curry rice).
Curry's proper name evolved from "kari", and its Hindi name is kuri. In the English-speaking area of India (that is, southern India), ku rly is spelled in English, while in Tamil Nadu province in southern India, ku rly is spelled as KALRI, which is gravy or sauce with rice or bread as the staple food. There is also a saying that this word exists in the cooking literature of Old English14th century, and it is spelled KULY and comes from French kuile (literally translated as cooking).
Curry in Tamil refers to a kind of sauce, which is a combination of various dishes in South India. It is made of vegetables or meat and is often eaten with rice. The word curry has been widely used, especially in the western hemisphere. Almost any dish with spices and sauces or dishes with South and Southeast Asian styles is called curry. This loose umbrella word is mainly left over from the British rule. This is a common misunderstanding that all dishes made with curry powder or various meat and vegetables are curry. In fact, the word curry is rarely used in India. Most dishes containing lentils are called "Dahl", which means that it is a kind of standby spice. Dishes made of meat or vegetables also have specific names to distinguish cooking methods or special spices. However, the names of dishes of North Indians and Pakistanis are indeed called Kulry or Khadi- which includes yogurt, ghee and Indian ghee.
Blent Thompson, the authoritative writer of Curry, once wrote a passage about Curry: In India, the word kulry is not really used as we know it, unless you mean that it is ubiquitous in India and only classified by the British. Soups or stews boiled with ginger, garlic, onion, turmeric, pepper and oil are mostly yellow, red, oily, spicy and thick. Pepper is called mirch in Hindi, red is called lal, and green is called Harry. Only red is used to cook curry, but not only red, but also yellow, green, orange, brown and so on. Today, curry is generally defined as fresh or dried spices fried in oil and cooked with onion paste, garlic and ginger. Among them, spices are not limited, mostly pepper, fennel, coriander and turmeric.
The historical origin of curry
Curry originated in India. The word "curry" comes from Tamil, which means "many spices are cooked together". Indian folklore says curry was created by Buddha Sakyamuni. Curry is used to help Indians who don't eat pork and beef because its pungent taste can help mask the fishy smell of mutton. In Tamil, "Kali" means "sauce". Early India was ruled by Magnum, a Mughal empire founded by Mongols. During this period, the eating habits brought from Persia (present-day Iran) influenced the cooking style of Indians until now.
Curry is the crystallization of various spices. This is because the main meat in India was mutton with a very strong smell at first, and a single spice failed to remove its smell, so it was cooked with thick juice made of a variety of dry spice powders, but the effect was surprisingly good. This is the origin of Tamir Curry. "Cali" means "sauce made of different spices"-now translated as "curry" by China people.
India, Indonesia and China were the first countries to produce spices, among which India was the best. India's great achievements in spices benefit from the hot and humid climate in South Asia all the year round. Hot weather not only greatly reduces people's appetite, but also makes food easy to deteriorate and breed bacteria. Adding spices to food can not only increase the color and taste of food, but also promote the secretion of gastric acid, greatly increase appetite and make food more durable, which is suitable for the climate in India.
Curry first spread in South Asia and Southeast Asia. In the17th century, when European colonists came to Asia, they brought these spices to Europe and then spread all over the world. Curry combines different food cultures around the world and has evolved into different styles of curry eating.
Later, spices and curries were introduced to European countries where meat was the staple food, and nobles regarded them as treasures. Some people even say that a large number of ships were built to facilitate the import of more spices and promote the development of shipping. It was at that time that different spices, the raw materials of dry curry, became more popular. Spice powder is still popular because it is exported in the form of dry goods when transported by ship to avoid deterioration. With the progress of the times, it has become more and more convenient to make curry. It used to be dried and ground, and then stirred and seasoned.
Since the 20th century, solid curry blocks and even packaged curry that can be heated and eaten can be seen everywhere, and curry has become a convenient, economical, fast and healthy food.
20 13 1.6. A restaurant in Lincolnshire, England, launched a curry called "the hottest in the world" earlier, which attracted many diners to challenge. However, only 55-year-old doctor Ian roswell managed to finish the whole curry. Because curry is so spicy, roswell even hallucinated during the challenge.
This world's hottest curry is as spicy as 6 million high beer units (spicy units), and its production materials include 20 peppers which are the second hottest in the world. Chefs need to wear goggles and masks when making curry.
Roswell ate all the curry in an hour. In the middle of the challenge, he even had hallucinations and ran into the street. Roswell climbed Mount Kilimanjaro, the highest peak in Africa, but he said that it was far more difficult to finish Curry than to climb Mount Kilimanjaro. Since the advent of this curry, more than 300 diners have come to challenge it, but only Roswell can eat the whole curry. Most challengers took a few bites and surrendered.