Ingredients: minced meat, rice

Ingredients: diced vegetarian ham, diced carrot, diced potato and cabbage.

Seasoning: 2.5 tbsp curry powder, appropriate amount of oil, 2.5 bowls of broth, soy sauce 1 tbsp salt 1/2 tbsp.

Practice:

1. Stir-fry curry powder slowly in a dry pan with low heat, and set aside.

2. Pour oil into the pan, add minced meat and plain ham and stir fry, then add soy sauce and stir fry.

3. Add vegetables such as carrots, potatoes, cauliflower, etc. and stir-fry, then pour in curry powder and stir-fry, then pour in the prepared broth and stew slowly.

Boil all the ingredients until the water remains 1 cup and a half.

4. Add salt and thicken with flour before taking out the pot.

5. Mix well with steamed rice.

Curry rice

1. Shell the shrimp and remove the shrimp line (if you don't pick the shrimp line, you will feel awkward).

2. Remove the bones from the chicken leg with skin and cut it into the size you think is appropriate (as long as it is not too big).

3. Two carrots are peeled and cut into pieces, and two potatoes are peeled and cut into pieces.

Production method:

First, put oil in the pot, not too much, and saute garlic.

Second, put the chicken in and fry it, mainly to stir up the oil under the skin.

Third, stir-fry carrots. Then add the shrimps. When the shrimps turn red, add the potatoes and fry them together.

Fourth, add water without all the materials, then cover the pot and simmer. You can throw in an octagonal at this time.

5. After the potatoes and carrots are stewed, throw the curry pieces in, and then stir them clockwise with a shovel until the curry is completely melted.

6. Then simmer for a while to make the curry taste melt into the material. Pay attention to stirring frequently to avoid touching the bottom of the pot. To do this, the most important thing is to master the amount of water. With more water, curry is thin and tasteless, while with less water, it is dry.

Seven, people with heavy taste should put the right amount of salt before the curry comes out of the pot, but not if the taste is light.

Take a small bowl and fill it with rice, then pour it upside down on the plate and pour the curry.

Banana curry rice

Materials:

Chicory 1 serving (American celery can be replaced by 1), banana 1 root orange 1 stick fruit 1 spoon onion 1 root cooked rice 1 serving.

Practice:

1, after processing chicory, cut it into long strips (first select a few intact pieces and put them aside). After peeling the banana, cut it into oblique slices. Cut the orange in half, squeeze half into orange juice, peel the other half and dice it. Chop the fruit roughly. Wash the onion, then cut it into chopped green onion (part of it is reserved first).

2. Stir the rice with chicory, banana, diced orange, drupe and chopped green onion. Mix salad dressing, orange juice, sugar, curry, salt and pepper to make salad sauce and mix well. Leave 2 tablespoons of sauce first and pour the rest on the salad rice.

3. Spread curry rice on the previously reserved chicory leaves, then pour the remaining 2 tablespoons of sauce, and finally sprinkle with chopped green onion.

Japanese curry chicken rice

Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, light powder tastes a little weak), salt.

Practice: 1. Cut the chicken breast into pieces, put a little oil in the soup pot, and stir-fry until it is 8 minutes cooked.

2。 Dice potatoes, carrots and onions. Add water directly to the soup pot, and put the potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to be salty later.

3。 Apples and tomatoes should also be cut into pieces, and put them in when the pot is boiled.

4。 Because the potato starch content is high, there is no need to thicken it separately. When it is thick, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take them out of the pot and pour them on the rice.

Carrots, onions and potatoes match, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins, and taste a little sour. Together with the sweetness just now, neither of them is obvious, but it slightly neutralizes the spicy taste of curry and tastes cool. The key is a balanced nutrition!

Beef can be eaten in the same way. This method uses little oil and is not greasy.

The practice of curry beef rice

Raw materials: beef, vegetables (potatoes, carrots and onions are essential, and other vegetables can also be added), curry powder.

Step 1: Beef

Beef must be watered. But it is best to start with cold water.

Using boiling water as soon as you get out of the pot will lock the smell of meat in the meat, so heat it slowly.

In the process of heating, the blood floating on the water surface is removed.

After boiling, remove the water, rinse the beef with cold water and rinse it clean. Add boiling water to the pot. The water doesn't have to cover the beef so much that it won't dry in the end. Put the cleaned beef brisket in, bring it to a boil, then bring it to a minimum, cover the pot and cook it slowly. You don't have to put anything.

If you want to eat rotten beef and cook it for 2 hours, it will be 1 hour if it will hardly come apart.

Take out the cooked beef and put the boiled beef water aside for later use.

Mix minced garlic and onion with salt and curry powder, and add a little soy sauce and black pepper (a little, a little, or it will become black pepper beef). If it is too dry to mix, you can add a little water. Put it aside when it's mixed.

Now step two: vegetables

Cut potatoes, onions and carrots into small pieces, put a little oil into the wok, put the cut vegetable pieces into the wok and stir-fry for a few minutes. The spices are curry leaves, fennel, fennel, citronella and so on. Put the cooked beef into the wok, stir-fry for one minute, then add the boiled beef water, cover the vegetables and beef, boil over high fire and pour the coconut sauce.

Step 3: curry

After boiling, turn off the fire, add curry powder, stir slowly until the curry dissolves, fire, boil over high heat, and simmer for about half an hour, stirring constantly in the middle to prevent the pot from sticking. Well, turn off the fire, take out the curry and pour it on the rice.

Tasty curry chicken rice

Main ingredients:

Chicken breast, potatoes, onions, carrots.

Seasoning: salt, soy sauce, chicken essence, curry block.

Method:

1. Dice the chicken breast, cut the potatoes and carrots with a hob (don't cut them too big, it's better to cut them moderately, because the chunks are not cooked well), and cut the onions into pieces, just moderately!

2. Boil the water, blanch the diced chicken, remove it and dry it for later use.

3. Put a proper amount of oil on the wok. When the oil is 80% hot, add curry blocks and stir fry for 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. After finishing, 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 and served with chicken curry.