Ingredients: ribs, potatoes, onions and garlic.
Ingredients: butter curry cinnamon powder salt chicken refined peanut oil
Exercise:
1: Cut the potatoes into appropriate sizes, then cut the ribs and wash them (blanch them again to remove the floating foam).
Shredded onion and garlic are sandwiched into minced garlic with garlic clips.
2: Mix the ribs with cinnamon powder, marinate for 30 minutes, then fry them in butter and take them out for later use.
3: Wash and heat the wok, add peanut oil, fry the potatoes after the oil is hot, and pick them up.
Heat a small piece of butter in a frying pan, stir-fry garlic and onion, and then pour into the frying pan.
Pour in ribs and potatoes at the same time.
4: Add salted chicken curry and water, and simmer over low heat until cooked.
Curry pork rice
Ingredients: meat: beef (both pork and chicken), cut into small pieces: diced potatoes (smaller), diced carrots, and chopped onions. Seasonings: cooking oil, salt, curry powder.
Steps:
1, put oil in the pan and fry the meat;
2. Stir-fry the vegetables in the pot with the meat, pay attention to putting more oil and a proper amount of salt (you can put it aside first, and add salt after the curry is adjusted);
3. After the dish is cooked, add water to the dish and cook it on low heat;
4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry. If you like, you can also add some spices such as dried tangerine peel and star anise.
5. Continue to cook for 5 minutes. Stewed to the extent that "the beef is cooked and the potatoes melt at the touch", the essence of curry will penetrate into the beef and potatoes;
6, the rice is cooked separately, and a spoonful of stewed curry potato beef is poured on the white rice, and the aroma floats.
Stir-fried pork with red curry.
Southeast Asian cuisine
Pork is the main raw material
Practical speculation
Other flavor types
Cai Cheng hot dishes
Yuanxiang enjoys Thai cooking
Authentic Bangkok cuisine. This curry is dry, red in color, without coconut milk, pure in taste and rich in food, which is different from other curry dishes.
Weight: 4 ~ 6 people
Cooking time: 15 ~ 20 minutes
material
Ingredients: 300g of pork, 6 ~ 10g of white beans, 2 slices of lemon juice, 2 strings of fresh peppers, 2 slices of red peppers 1, 2 slices of garlic, gold 10g, and 2 tablespoons of raw oil.
Seasoning: 2 tbsp red curry sauce, fish sauce 1 tbsp, 65438+ 0 tsp sugar.
prepare
(1) Wash and slice pork; Wash the white beans and cut them into 5 ~ 6 cm long segments.
(2) Chop garlic and slice red pepper.
(3) Heat the wok with cooking oil, add garlic and stir-fry, add red curry sauce, and pour pork slices and white beans.
(4) Add clean water (65,438+0.5g), fish sauce and sugar, then add fresh pepper skewers, red pepper slices, lemon leaves and gold, stir well, and make butterflies.