Curry recipes (you can have more combinations according to your preference)
1. Beef and vegetable curry
Ingredients: rice 1 bowl, beef 300g, potato 300g, onion 200g, pumpkin slices, green beans 5-6, red pepper 1 piece, oil 1 spoon (15ml), drinking water 500ml and MUBI.
Production:
(1) Cut beef into 2cm pieces, wash and drain; Peel potatoes and cut them into hob blocks; Wash the red pepper and cut it into triangles; Peeling and washing onion, and cutting into filaments; Wash the green beans and cut into sections.
2. Heat the oil in the pan over medium heat. When it is 60% hot, add the onion to saute until fragrant. Then add the beef and stir-fry for a while. Then add the pumpkin slices, potato pieces, green beans and red peppers and stir-fry until the surface is slightly fried and colored.
(3) Pour the drinking water into the pot, bring it to a boil with high fire, and then turn it to low fire for 10 minute, during which the floating foam on the surface is continuously skimmed.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked beef curry on it.
2. Chicken curry
Ingredients: rice 1 bowl, chicken breast 300g, potato 300g, onion 200g, carrot 1 root, oil 30g, drinking water 500ml, Bai MUBI curry 1 box.
Production:
(1), chicken breast cut into 2cm pieces, washed and drained; Peel potatoes and cut carrots into hob blocks; Peel and wash onions and cut into small pieces;
2. Heat the oil in the pan over medium heat. When it is 60% hot, add the onion to saute until fragrant, then add the chicken and stir-fry for a while, then add the potato pieces and carrots and stir-fry until the surface is slightly fried and colored.
(3) Pour the drinking water into the pot, bring it to a boil with high fire, and then turn it to low fire for 10 minute, during which the floating foam on the surface is continuously skimmed.
(4) Turn off the fire first, break the Haoshibai MUBI curry into small pieces and put them into the pot, and continue to cook for 5 minutes with low fire, without stopping stirring with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked chicken curry on it.
3. Japanese seafood curry
Ingredients: rice 1 bowl, seafood (squid, scallop and shrimp) 300g, garlic 1 teaspoon (5g), red pepper 1 piece, onion 200g, carrot 1 root, a little green beans, and oil/kloc.
Production:
(1) washing squid and cutting into squid flowers; Rinse shrimps and scallops with clear water; Wash the red pepper and cut it into triangular pieces; Peeling and washing onion, and cutting into filaments; Peel the carrot and cut it into dices.
2. Heat the oil in the pan over medium heat. When the heat reaches 60%, add garlic and onion to saute until fragrant, then add squid flowers, shrimps and scallops and stir-fry for a while. Add red pepper slices, green beans and diced carrots, stir-fry until the surface is slightly fried and colored.
③ Pour the drinking water into the pot, bring it to a boil with high fire, and then turn to low fire for 10 minute.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked Japanese curry on it.
4. Parent-child sausage curry
Ingredients: rice 1 bowl, sausage 5-6, potato 200g, onion 100g, carrot 1 root, a little green beans, oil 1 spoon (15ml), drinking water 500ml and MUBI.
Production:
1. Slice sausage; Peel potatoes and carrots and cut them into hob blocks; Peel and wash onions, and cut them into filaments.
2. Heat the oil in the pan on medium heat. When it is 60% hot, add the onion to saute, then add the sausage slices and stir fry for a while. Add potato pieces, green beans and diced carrots and stir-fry to make the surface slightly stir-fry and color.
③ Pour the drinking water into the pot, bring it to a boil with high fire, and then turn to low fire for 10 minute.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked Japanese curry on it.
5. Fried pork chop curry
Ingredients: rice 1 bowl, 3 fried pork chops, 200g potatoes, onion 100g, green pepper 1 piece, oil 1 spoon (15ml), 500ml drinking water, and MUBI curry/kloc-100.
Production:
(1) changing the fried pork chop into small pieces; Peel potatoes and cut them into hob blocks; Peeling and washing onion, and cutting into filaments; Wash the green peppers and cut them into triangular pieces.
2. Heat the oil in the pan over medium heat. When it is 60% hot, add the onion to saute until fragrant, then add the potato pieces and green peppers and stir-fry until the surface is slightly fried and colored.
(3) Pour the drinking water into the pot, bring it to a boil with high fire, and then turn to low fire for 8 minutes.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the plate, put the fried pork chops on it, and then pour the cooked Japanese curry on it.
6. celery and shrimp curry
Ingredients: rice 1 bowl, shrimp 100g, 3 celery, 5 lilies, 2 red bell peppers, oil 1 spoon (15ml), 500ml of drinking water, and 100 MUBI curry 1 box.
Production:
(1) Rinse shrimps with clean water; Wash the red persimmon pepper and cut it into triangular pieces; After removing leaves from celery, blanch with water, shred and cut into sections; Lily peeled off a petal.
(2) Heat the oil in the pan over medium heat. When the heat reaches 50%, stir-fry the shrimps a few times, then stir-fry the celery and lily to make the surface slightly stir-fry and color.
(3) Pour the drinking water into the pot, bring it to a boil with high fire, and then turn to low fire for 6 minutes.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked Japanese curry on it.
7.reunion fish ball curry
Ingredients: rice 1 bowl, fish balls (tribute balls) 150g, potatoes 200g, carrots 50g, onions 100g, a little green beans, oil 1 spoon (15ml), drinking water 600ml.
Production:
① Peel potatoes and carrots and cut them into hob blocks; Peeling and washing onion, and cutting into filaments; Wash the green beans for later use.
2. Heat the oil in the pan over medium heat. When it is 60% hot, add the onion to saute until fragrant. Then add the potato pieces, green beans and diced carrots and stir-fry until the surface is slightly fried and colored.
③ Pour the drinking water into the pot, add the fish balls, bring to a boil on high fire, and then turn to low heat for 10 minute.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked Japanese curry on it.
8. refreshing appetizing tomato curry
Ingredients: rice 1 bowl, chicken breast 200g, tomato 1 piece, potato 200g, onion 200g, sweet corn 200g, a little green beans, oil 1 spoon (15ml), drinking water 600ml, and MUBI curry.
Production:
① Wash the chicken breast and cut it into 2cm pieces; Wash tomatoes and cut them into small pieces; Peel potatoes and cut them into hob blocks; Peeling and washing onion, and cutting into filaments; Wash sweet corn kernels and green beans for later use.
(2) Heat the oil in the pan over medium heat. When it is 60% hot, add onion and saute until fragrant. Then add chicken and stir-fry for a while. Then add potato pieces, green beans and sweet corn kernels and stir-fry until the surface is slightly fried and colored.
③ Pour the drinking water into the pot, bring it to a boil with high fire, add the tomatoes, and turn to low heat for 10 minute.
(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.
⑤ Finally, put the rice into the dish, and then pour the cooked Japanese curry on it.
9. Chicken curry udon noodles
Ingredients: udon noodles 200g, chicken 50g, onion 40g, salad oil 5g, soy sauce 7g, shredded carrot 15g, chicken essence 2g, miso 1 packet, drinking water 130ml, and Bai MUBI curry 1 block (6 pieces/box).
Production:
① Wash the chicken breast and cut it into 2cm pieces; Peeling and washing onion, and cutting into filaments;
2. Boil the drinking water, turn off the fire, add the curry to dissolve, and add chicken essence, soy sauce and miso to taste.
(3) Heat the oil in the pan over medium heat. When it is 60% hot, add onion to saute until fragrant, and then add chicken to fry and color. Pour in the ingredients prepared in ②, and cook for 8 minutes, without stopping stirring with a spoon.
(4) Put the boiled udon noodles into a vessel, pour the cooked curry on it, and then sprinkle with shredded carrots (add a little chopped green onion).