Ingredients: carrots, potatoes, mushrooms, onions, curry (spicy in taste) and a bottle of Great Wall dry red.
Ingredients: Broiler.
1, cut the potatoes into pieces.
2, diced carrots and mushrooms, onion pieces
3. Take out the potatoes after skipping the oil, pour the chicken pieces with good water into the oil pan for frying, and add red wine to remove the fishy smell of chicken.
4. Pour potato pieces, onions, carrots and mushroom slices into the pot in turn and fry together.
5. Cover the lid and simmer for a while.
6. Take out the curry and put it into the pot. According to your personal taste, add salt and chicken essence and continue stirring.
7. Chicken curry is cooked!
8. Pour chicken curry into the steamed rice in advance, and you're done.
Second, the practice of curry juice
The ingredients are curry powder, onion, ginger, garlic, pepper, salt, monosodium glutamate and oil.
Curry powder is mixed with water to make a paste, fried into curry paste, and mixed with soup to make juice, which is yellow and salty.
Ingredients: dried red pepper100g, fragrant leaves10g, clear water 20g, citronella100g, nutmeg powder100g, curry powder100g and clove powder100g. 75g of onion, 20g of garlic, 20g of ginger rice, 20g of dried onion, 45g of refined salt, 300g of flour, 40g of sugar, 50g of concentrated lemon juice, 750g of crude oil and 6500g of light soup.
Method: firstly, soak the fragrant leaves with clear water, then remove the residue and leave water; Cut the citronella into pieces and grind it into velvet with a juicer; Dry that shrimp cake in wok with slow fire and stir-frying; Then pour the oil in a wok, while putting down the chopped onion, garlic, ginger rice and dried chopped onion, and then add the chopped citronella, geranium water, dried red pepper, etc. to saute; Finally, add coconut minced meat, turmeric powder, curry powder, oil curry and cardamom powder, and shovel with a trowel. When the spicy taste is shoveled, add the remaining seasoning and shrimp cake, mix well and boil. Hold it in a steel basin and cover it with oil for later use.
Note: 1, curry juice will turn black if it is exposed for too long without oil cover.
2. "Curry powder" is made by grinding turmeric powder and adding spices such as white pepper, coriander (coriander) seeds, fennel, cinnamon, ginger, star anise (anise) and pepper (Sichuan pepper). It is turmeric in color and spicy and fragrant. Because "curry powder" is slightly bitter, when it is processed into sauce, we must use more onion, garlic and other materials to stir-fry and stir-fry, and then the curry flavor can be better brought out.
However, there is a ready-made curry in the supermarket. Cook it with broth, preferably chicken soup, which is curry juice. The consistency depends on your preference. If you want to make your own curry, I suggest giving it up, because its ingredients and technology are beyond our own ability. Also, if possible, it's best to use Japanese curry. Among the imported products, Japanese curry is good, with good purity and taste. China's own production doesn't feel very good. This is not a worship of foreign things. Japan is a country that likes curry, and it's normal that its curry is better than ours.