When cooking curry dishes, you can add your favorite vegetables, usually use potatoes, but it is too plain, and not easy to cook, or use croton is good. The croton has small seeds in it, and it's best to cook it until the seeds soak up the curry sauce. The secret of cooking curry is that the material must be mixed with the curry, so that it is flavored, the two things a separate, absolutely can not cook a good curry dishes
About the curry dishes
1. open a small fire (to be very small), add olive oil, the ginger and garlic (two kinds of end of the amount of the amount of a little bit more, do not not want to put it) poured into the slow frying, fry for a little while more, frying the aroma and then sautéed for a while.
2. Add curry powder and stir-fried ginger, garlic and stir-fry, keep the fire small (do not waste gas, how expensive ah), copied to the curry and ginger, garlic and fusion together, exudes a curry, ginger, garlic, three flavors in one of the incense.
3. Add coconut milk (supermarkets sell, do not take the coconut milk as coconut milk), increase the fire a little, while stirring while simmering.
4. Add ginger powder, its flavor and color.
5. Simmer a little more and remove from the pot. For the record, do not put your nose close to this curry sauce, as the aroma may be too heavy and lead to fainting.
6. And then do a variety of main ingredients, love to eat what to do (I myself prefer chicken, shrimp, onion mix), do 8 minutes cooked to add the curry sauce, sautéed together, out of the pan, on the plate, into the mouth.
Beef curry
Main material:
500 grams of beef shank
Specialty:
Golden color, curry flavor, beef crispy delicious
Materials dosage:
Scallions, carrots, celery, 50 grams each, 15 grams of curry powder, salt 3 grams of dry red wine, soy sauce 5 grams each, flour 25 grams, 100 grams of chicken broth, 50 grams of oil, chili powder, monosodium glutamate, coriander, garlic, pepper grains, a little each
Method of production:
1, cut the beef into cubes, sprinkle with salt, fry in oil until yellow, put it into a crockpot, add water, dry red wine, soy sauce, shredded scallions, sliced carrots, coriander, pepper grains, salt, and simmer it in a small inflammation for 2-3 hours, until the beef is crispy.
2, with a frying pan will be hot, put the diced scallions, celery, parsley, garlic stir fry, add flour stir fry flavor, and then add curry powder stir fry, put a little chili powder, made into curry sauce sheng out.
3, frying pan put chicken broth boil, put curry sauce, salt, monosodium glutamate seasoning, and then the cooked beef into the frying pan, braised and stewed a little, out of the pan into the plate.
How to make apple chicken curry
Materials:
3 chicken thighs (weighing about 910 grams), 1 apple (peeled and cored) sliced, 1 teaspoon of ginger chopped, 1 tablespoon of garlic, 2 tablespoons of curry powder, 1 tablespoon of eggplant juice. (can be adjusted according to your taste)
Marinade:
1/3 tsp salt, a pinch of pepper, 2 tbsp oil.
Seasoning:
Half a spoon of salt, half a spoon of sugar, 1? cups of water. A little chicken essence.
How to do:
1. Wash the chicken thighs, remove the bones, wipe out the water, cut thick slices and marinate with marinade for 15 minutes.
2. Heat 1 tablespoon of oil in a pan and sauté the apples for a few minutes.
3. Add 3 tablespoons of oil, stir-fry the chicken until half-cooked, then stir-fry the ginger and garlic, add the curry powder and eggplant juice and stir-fry for a few minutes, then bring to a boil and cook for about 5 minutes, then cook the apples to a boil to thicken the sauce. Do not cover the pot when cooking, this dish juice is more thin.
Curry chicken practice a
Raw material recipe Chicken 100 kg yellow wine 150 kg flour 450 grams of refined vegetable oil 20 kg fried flour 8.5 kg curry powder 3.75 kg turmeric 500 grams of paprika 50 grams of salt 3.85 kg onion minced 4 kg minced garlic 3.5 kg monosodium glutamate 575 grams of sugar 2.25 kg fresh water 100 kg of minced ginger 2.5 kg
Method of production 1. Raw material processing: (1) cut the processed chicken body and legs into 4 × 4 cm pieces. Separately placed, the neck and wings by deep-frying and then chopped into small segments of no more than 4 centimeters.
(2) Onion, ginger and garlic: processed onion, ginger and garlic were grinded twice each with a grinder with an 8-mm bore grinding plate.
(3) Frying flour: fry until light yellow and then sifted through a sieve (8.5 kg).
(4) Curry powder, pepper powder, red chili powder and turmeric powder are sifted through a sieve with 224-250 mesh.
2. deep-fried: chicken pieces first with yellow wine, refined salt 450 grams mixed well, then add flour (450 grams of raw flour) mixed well (wings and head, neck, chicken body, chicken legs separate mix). Refined vegetable oil (or chicken oil) heated to oil temperature 180 ~ 210 ℃ for deep-frying, time about 45 ~ 90 seconds until the surface of the chicken was light yellow removed. The yield chicken 80%, chicken legs 85%, neck and wings for 90%.
3. curry sauce production: the oil heated to 180 ~ 210 ℃ when removed, in turn, rushed to the bucket containing onion, garlic, ginger, stirring and frying until fragrant. Fried flour, refined salt (3.7 kg), sugar first water into a batter, filtered through a sieve, the water used in the ingredients deducted. Then the mixture of fried minced onion, minced garlic, minced ginger and vegetable oil into the sandwich pan, add water, while the turmeric powder, red chili powder, curry powder, monosodium glutamate gradually added, stirring well, heated to a boil and then add the flour quickly stirring to concentrate for 2 to 3 minutes to prevent the flour from agglomerating, the control of the amount of gain is 145 to 150 kg.
Curry chicken practice two
Materials: two potatoes (I drop potato is a smaller drop kind), carrot half, chicken wings three, green bell pepper a
Marinade: soy sauce, cooking wine, ginger (a piece of)
Seasoning: soy sauce, a teaspoon of sugar, curry powder a tablespoon of salt to taste Tail: Fresh Milk
Methods: 1, potato Dice the potatoes, carrots, and green bell peppers
2. Chop the chicken wings into cubes and marinate them in the marinade for 10 minutes
3. Add oil to the pot and sauté the potatoes and carrots for a while. 50g of raisins, 150g of apples, 50g of scallions, 40g of flour, 500g of chicken broth. Seasoning: 75 grams of lard, 5 grams of refined salt, 15 grams of curry powder, 25 grams of ginger, 25 grams of garlic, a little pepper
Method of production:
Pork washed and sliced, sprinkled with refined salt, pepper and mix well marinated for a while; the green onion, ginger, garlic cleaned and cut into minced; apple peeled in addition to the core of the small slices; raisins, washed, and standby.
Heat the pan and add 25 grams of lard, until melted, put ginger, garlic, 30 grams of green onions fried until yellow, add flour fried flavor, put the curry powder fried flavor, pour chicken broth and stir into the sauce, standby.
Heat the pan and add 50 grams of lard, when melted, put the pork slices fried, poured into the seasoning fried with a warm fire simmer for 20 minutes, add apples, raisins, 20 grams of minced scallions, mix well and simmer for another 20 minutes, add salt to taste can be adjusted. When starting with rice
Potato chicken curry
Materials: 1 chicken thigh cut (thigh with calf) or 2-3 chicken thighs or 4 chicken wings cut
Spices: green onion, ginger, garlic, soy sauce, salt, sugar, butter, curry paste, coconut milk, milk, chicken, beef extract, beef extract (if not, forget it)
1. The same as in the ingredients with salt and ginger aman 20-30 minutes (more salt, otherwise the chicken will be in the soup into the soup salty taste into the soup)
2. a very small potato diced (as small as possible cut as small as possible)
3. 2 small onions diced, a very large potato cut into cubes, a carrot cut into cubes
4. a small pot, on high heat, butter
5. put in a small pot of butter, and put it in a small pot, and put it in a small pot.
5. Add the diced onions and sauté
6. Add the potatoes, salt and water. Cover the lid and start to simmer
7. On another stove, fry the onion, ginger and garlic in a frying pan (throw them away after frying)
8. Add the chicken pieces and stir fry (but keep an eye on the side of the pan)
9. Stir fry the chicken pieces until they are halfway done, then add the potato cubes and continue to stir fry. At this time the soup base pot into the curry sauce (sauce than curry powder flavor is stronger) coconut flour soy sauce water stir well and cover and continue to simmer
10. soup base simmering well into the chicken and potatoes that have been fried and cut up pieces of radish
11. add sugar (a little bit of it is good to enhance the flavor only) and chicken and beef essence scallion strips (the green section of white popping the aroma of it) and then pour in the water until it floods! chicken pieces taste a taste of the lack of flavor, you can put a spoonful of soy sauce (not too much Oh) cover stew stew until the juice thick Turn off the fire to add one-third of the milk and stir well!
/art/2005-08-02/110612837.shtml Charming curry to teach you to adjust (Figure)
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curry rice to create their own home version of the three ways to do
The first: the most formal version
Curry brine practice
Ingredients: 1 box of curry (supermarkets are sold), 3 carrots, 2 potatoes, half an onion, 1 piece of beef shank
Ingredients: sugar, beer, milk
Making:
I. Peeled and diced the carrots and potatoes, diced the beef, and julienned the onion
Second: put the pot of cold water and carrots, potatoes, and then add the onion. Boil, and then put the onion
three, with a small fire a few minutes, and then put the beef, pour a little beer
four, wait for the boil and skim the foam floating on the top
five, with a small fire until the beef is crispy, and then pour into the curry block mixing, and then pour into the milk a number of sugar a number of
six, and then a little bit of the soup to collect a little bit of dry, then you can eat
curry rice
curry rice
curry rice
curry rice
curry rice
curry rice
Supermarkets sell curry brine like chocolate chunks, domestic called Golden Lion brand about 10 yuan, divided into several flavors, Taoxiangcun also sells, imported more than 20 yuan (Beichen sells, Galleria and other supermarkets also have).
Beef, carrots, potatoes, onions, diced spare, according to their own taste to add ingredients.
Hot pan in the oil put beef fried, put carrots, potatoes fried, add water.
If you like more juice, you must add more water, wait for these things are cooked and then put the curry marinade, let it slowly dissolve until sticky, and then put the onions and finally turn off the fire.
Mouth light can no longer add salt, and then left over a plate of rice a mix, fragrant!
Basically, there are Indian, Southeast Asian and Japanese schools of curry. The Indian school is said to be the most authentic, rich, spicy, with a heavy sour flavor. The Southeast Asian school tends to cook with coconut milk in order to moderate the spiciness of the curry, and fish sauce and garlic are not excessive when used in curry. The Japanese school is highly modernized, and simply put, it has all the flavors. My personal favorite is the version with a lot of butter and some cheese, because I'm not afraid to add some fat to it to make it feel tangy.
Third: Southeast Asian version
Plus coconut milk stew is also very tasty, simple practice is as follows:
1, chicken thighs / pork ribs / beef brisket, onions, carrots, potatoes, are cut into 1 centimeters and a half of the block, celery cut into 2cm or so of the small section.
2, a pot of boiling water, respectively, the vegetables are blanched, and then quickly with cool water over again as soon as possible to fish out and wipe dry, with the original pot of water, add some wine and a little salt, the meat cooked for 1 minute, and then fish out and wipe dry.
3, deep pan heat, put a small amount of butter or peanut oil, put all the ingredients into the high heat back to stir fry know all cooked, add coconut milk until no more than 3cm of raw materials, add the Thai curry paste moderate, boil, add the right amount of evaporated milk and cheese.
4, taste the soup, it should be slightly salty, if the soup has been enough less or not enough flavor, add curry paste, if the curry paste is not there, add fish sauce, if the fish sauce is not there, add salt it. Avoid using hot new rice, the best rice should be overnight slightly heated or hard new rice put warm.
Third: Indian curry chicken rice
Raw materials: whole boneless chicken a number of, will be the yangjia shredded, potatoes, carrots cut small pieces of garlic a few cut
Seasoning: curry powder, a few pieces of coriander, fennel a little, salt, cheese (or milk), butter (or lard), ketchup, peanut butter (or sesame seed paste)
Practice: raw materials with water and boiled for an hour, fish out of the water, and then boiled for an hour, then boiled for a year. hours, fish out the chicken cut into small pieces and put aside. Add seasonings continue to boil and then simmer for an hour, add chicken continue to simmer on the 15 minutes, depending on the soup in the pot, adjust the wheat flour thickening, into the MSG or chicken that is complete. Eat with the first half bowl of rice, will be appropriate curry chicken dishes poured on top of the rice can be. This is the authentic Indian way.
Seafood curry and rice
Materials:
5 seaweed, 3 shrimp, 40g of soy sauce, 15g of green pepper, 15g of red pepper, 1/4 apple, 1/4 onion, 80g of rice
Marinade:
A. 1 tsp of cornflour, 2 tsp of water
Methods:
1. Wash and cut red and green bell peppers; wash and chop onions; wash and chop apples; wash and chop shrimp; soak melon seeds in water for 2 hours; wash and cut pumpkin seeds into rings.
2. Seasoning A is made into cornstarch water.
3. Heat a frying pan, sauté the curry powder over low heat, add the red bell peppers, green bell peppers and apples from Method 1 and sauté slightly, then add 200 milliliters of water and continue to cook until the red bell peppers, green bell peppers and apples are all softened, then add papaya seeds, shrimp and soy sauce and sauté, then when the papaya seeds are cooked to the point of opening add salt and cornstarch to thicken the gravy and then serve, pouring it on top of the white rice.
Braised Pork Curry Rice
Materials:
6 small pieces of braised pork
2 bowls of rice
Apple 1
Onion half
1/3 carrot
Seasoning:
Curry 20 grams
Preparation:
1, put the curry in a pot and add 1 cup of lukewarm water. Add 1 cup of lukewarm water to the curry and heat while stirring until the curry melts.
2. Peel and shred the onion, then sauté in a frying pan.
3. Peel the apples, shape them into balls with a spoon, wash the carrots, peel them and cut them into cubes.
4: Add the roast pork, onion and carrot to the pot, add the curry sauce and bring to a boil, then add the apple balls and cook for 1 minute until the aroma of fruit comes out, then pour over the rice.
Curry rice (home version of the three practices)
Raw materials: Goodwill curry 1 box (Oriental Shopping Mansion underground supermarket, shopping malls and Lane Crawford underground "Supermarket Supermarket", Auchan supermarkets and so on are sold), carrots 3, potatoes 2, onions half, beef flank 1 piece Ingredients: sugar, beer, milk
Making:
One will be the carrot and potato, peeled, cut into pieces, beef cut into pieces, and then cut into pieces, the carrots and potatoes. Peel and dice the carrots and potatoes, cut the beef into cubes, and shred the onion
Second, put cold water, carrots and potatoes in a pot and bring to a boil, then add the onion
Third, smother over low heat for a few minutes
Fourth, then put in the beef and pour a little bit of beer
Fifth, wait for it to boil to get rid of the foam
Sixth, smother over low heat, and then when the beef is crispy, pour in the curry and mix it up, and pour in some milk and some sugar
Make it with milk, and then pour in some sugar, and then add some milk. Pour in some milk, some sugar
seven, wait for the soup a little dry a little, can be used [/size]
Thai curry crab practice
Main ingredients: crab
Supplementary ingredients: pineapple, vermicelli
Seasoning: green onion, ginger, garlic, red chili peppers, curry powder, coconut milk, milk, butter, salt, chicken broth, sugar, satay sauce, Cooking oil
Practice:
1, the crab slaughtered clean, fans with warm soak, pineapple, red pepper, onion, ginger, garlic cut into dices;
2, casserole pour cooking oil and appropriate amount of butter, oil hot under the green onion, garlic, ginger, red pepper, pineapple granules stir-fried, add curry powder, stir frying and pour into the crab pieces, add the right amount of coconut milk, milk, salt, chicken essence, sugar and a small amount of water, then pour the crab pieces, add the right amount of coconut milk, milk, salt, chicken essence, sugar and a small amount of water. Then pour the soaked vermicelli into the pot, boil for 5 minutes, collect the juice and then take off the pot.
Curry Shrimp)
I love curry seafood over rice. The shrimp is so flavorful this way! Recommended!
How to make curry prawns, very simple, foolproof dish.
Shrimp intestines, hot oil onions (must be onions), the next shrimp, 2 minutes or so, put the curry sauce, I used Lee Kum Kee's curry sauce, mix well, and then add two spoons of pond, a little salt. When the shrimp is cooked, let it simmer for 2 minutes. The flavor is delicious, there is a strong aroma of curry, pay attention to this dish do not boil the soup dry, with a little thick curry soup, and shrimp together on the rice, the taste is super good.
tips: it is best to put sugar, if you like the sweet taste, be sure to put a little more.
If you don't have ready-made curry sauce seasoning, is to use curry powder, then sprinkle into 2 spoons of curry powder must put some thick milk or coconut milk, so that the curry will have a creamy aroma
Specialty curry seafood pot
Raw materials in the shrimp, the scallops of 150 grams, 150 grams of boneless fish, croquetas 115 grams, tomatoes 2, dry onion (grated) 4 Curry sauce 1 cup, water 2 cups ......
Basic Ingredients 150g each medium shrimp, scallop, 150g boneless fish, 115g croquetas, 2 tomatoes, 4 green onions (grated), curry sauce 1 cup, water 2 cups
Seasoning: ? tsp salt, ? tsp soy sauce green, ? tsp sugar; Marinade: ? teaspoon salt, 2 teaspoons corn starch
How to make:
①Shell and remove intestines from Chinese shrimp, rinse and drain, cut double fly.
②Scallops washed, fish washed and sliced.
③Shrimp, scallops and fish with marinade mix, put into the boiling water slightly hot and put aside.
④Wash the string beans, peel the tomatoes and cut into pieces.
5 2 tablespoons of oil and stir fry the dried onion and curry juice, add water to boil, add all the ingredients and seasonings, cook until it rolls
/user1/15/archives/2006/4724.shtml single meals - fried pork chop curry rice, there are pictures of the
curried squid practice ingredients:
/blog_anjing319.com/blog_anjing319.htm blog_anjing319/p/60527.html curry seafood, there are pictures of oh ~~~~
Through the coconut flavor of the curry scrambled eggs
/article/htm/tid_8075.html when the Australasian curry touched the Chinese fish glue - detailed illustrated practice
Pineapple curry chicken
Features Fresh, salty and sweet, with a strong curry flavor
Ingredients
1 pineapple, 1 green pepper, 1 red pepper, 1/2 tender chicken, 1/4 onion, 2 dried scallions, 1 tablespoon curry powder, 1/2 cup coconut milk. Marinade: 1 tablespoon light soy sauce, 1/2 tablespoon wine, pinch of pepper, 1 tablespoon cornstarch. Seasoning: 1 teaspoon salt, 2 teaspoons sugar, 1 cup broth, pinch of pepper, 1 teaspoon cornstarch. All different.
Making Process
(1) Cut the pineapple from the top and remove the pineapple flesh, cut into pieces. (2) Wash and dice dry onion. Wash and cut onion, green pepper and red pepper into pieces. Wash and chop tender chicken, add marinade and mix well. Soak in boiling oil and fish out. Sauté dried onion and onion in 2 tablespoons of oil, add curry powder, stir fry chicken pieces, add seasoning and cook for 10 minutes. (3) Put green pepper, red pepper, coconut milk into the above ingredients and cook well for about 4 minutes, add pineapple and beat it with raw flour water to make a thin paste, then pour it into the pineapple cup when it boils and then serve.