1. Japanese curry chicken rice.

(1) prepare ingredients. 5g of chicken, curry, 8ml of milk, 1 potato, appropriate amount of carrot and appropriate amount of broccoli.

(2) Cut the chicken into small pieces and marinate it with cooking wine, onion ginger and starch.

(3) Dice carrots and potatoes.

(4) Put a little oil in the pot, stir-fry the diced potatoes and carrots until the potatoes are golden, and set aside.

(5) Pour cold water into the pot, and all the ingredients are not used. Water opens curry. Cook on low heat for about 1 minutes.

2. Baked potatoes in cheese curry.

(1) prepare ingredients. 2 large potatoes (about 5g), appropriate amount of salt, appropriate amount of cheese powder, appropriate amount of curry powder, 2 tablespoons of edible oil and 2 tablespoons of Thai chutney.

(2) Peel the potatoes, cut them into pieces with a thickness of about 2cm, put them on a baking tray covered with tin foil, brush both sides of the potatoes with oil, and evenly sprinkle with salt, cheese powder and curry powder.

(3) Turn on the chestnut potato cooking function in the oven to preheat at 2 degrees, and then put it in the middle layer of the oven to bake for 4 minutes until the surface is crispy.

3. Shrimp curry.

(1) prepare ingredients. 2g of shrimp, 25g of onion, 3g of carrot, 15g of curry, 4g of minced garlic, 2g of salt, 4ml of milk and 2g of chicken essence.

(2) Shrimp is shaved, onion is diced and carrot is diced.

(3) Put the cooking oil in the pot, and pour in the minced garlic and diced carrots, which is very hot and fragrant.

(4) Add curry, milk and shrimp and stir well.

(5) add salt, chicken essence and diced onion and stir fry.