3 drumsticks, yellow curry 1 piece, 2 tablespoons red curry sauce, 2 potatoes, onion 1 piece, appropriate amount of salt, appropriate amount of raw flour and appropriate amount of cooking wine.

working methods

1, potatoes and onions are cut according to the figure, chicken legs are boned and cut into small pieces, and marinated with raw flour, salt and cooking wine for later use.

2, hot pot hot oil, add onions and stir fry, stir fry potatoes.

3. Add yellow curry pieces (yellow curry paste) and red curry paste.

4. After melting, mix well and pour in water 10 minute (stir at any time to prevent sticking to the pot).

5, add chicken leg meat, cook for 8 minutes (stir at any time to prevent sticking to the pot), turn off the fire.

Second, Thai curry shrimp

600g prawn, potato 1, 3 slices of ginger, appropriate amount of garlic cloves, 2 spoonfuls of curry sauce, carrot 1, 250ml coconut juice, and appropriate amount of salt and oil.

1. Prepare the above ingredients, remove the feet of prawns, remove the shrimp line, and drain the water with kitchen paper.

2. Heat the oil in the pan and fry the shrimp until golden brown.

3. Leave a proper amount of oil in the pot, heat it, add garlic and ginger, add two spoonfuls of curry sauce, stir-fry red oil, and pour coconut juice to boil.

4. Add carrots and potatoes and cook for 10 minutes.

5. Pour in the shrimp and add a little salt to boil. If the soup has not submerged the shrimp, add a little water and stir-fry the soup over high fire to thicken it.

Third, curry hillbilly beans

Soybean 200g, seafood soy sauce 50g, sugar 50g, curry 15g.

1, wash soybeans and soak them in cold water for more than 2 hours. When soybeans become big and full, they are soaked and easier to cook after soaking. If you cook in a pressure cooker, you don't need to soak it.

2, add the right amount of water to the pot, add the soaked soybeans, boil on high fire, and cook slowly on low fire.

3. Remove the cooked soybeans and prepare other ingredients.

4. Put the seafood soy sauce in the pot, and add the cooked soybeans and sugar.

5. Simmer for about 20 minutes until there is no foam.

6. Add curry and continue to cook for 3-5 minutes. Turn off the fire and get out of the pot.

Four, curry shrimp tofu

1 box of fat tofu, 6 shrimps, appropriate amount of broccoli, appropriate amount of blending oil, 1 spoon of cooking wine, a little salt, a little white pepper, and 2 small pieces of curry.

1. Take the tofu with internal fat out of the box and cut it into small pieces.

2. Cut the shrimp into small pieces.

3. Cut the broccoli into small pieces.

4, oil pan, shrimp oil, color can be out of the pot.

5. Leave the bottom oil in the pot and fry it in tofu.

6. Add the right amount of water and curry pieces and mix well.

7. After boiling, add shrimp.

8. Add broccoli and mix well. Serve.

Five, curry roast chicken wings

8 chicken wings, 5g curry powder, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, a little salt.

1. Wash the chicken wings, drain the water, and punch holes in the chicken wings with toothpicks, so that they can be pickled and eaten faster. Prepare oyster sauce, soy sauce, salt and curry powder.

2. Pour all the prepared seasonings into the chicken wings, put on disposable gloves and grab the chicken wings evenly.

3. Stir evenly and marinate for about half an hour (if time is enough, you can seal it with plastic wrap and then put it in the refrigerator for 2 hours. If the pickling time is enough, it will be more delicious.

4. Preheat the oven for 230 degrees 10 minute.

5. Spread tin foil on the baking tray, put the marinated chicken wings on the baking tray and bake them in the oven at 230 degrees 15 minutes. There is marinade in the bowl where the chicken wings are pickled.

6. Bake for 15 minutes, take out the oven, brush the marinade, brush the chicken wings on both sides, and then bake at 230 degrees 15 minutes.