1. How to make potato curry chicken nuggets:
1. Wash the chicken and drain it and set aside.
2. Cut the chicken into pieces, drain and drain.
3. Cut potatoes into cubes and onions into cubes and set aside.
4. Put oil in the pot, fry the potato pieces until golden brown on both sides, take them out and set aside.
5. Leave oil in the pot, add chopped onions and ginger slices and sauté until fragrant.
6. Add potatoes and chicken pieces and stir-fry evenly. Add 2 tablespoons of light soy sauce, half a tablespoon of sugar, an appropriate amount of salt, a tablespoon of cooking wine, melt the curry powder or curry paste with water, pour it into the pot and stir-fry evenly.
7. Add water to cover the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes.
2. How to make curry rice:
1. Wash the beef.
2. Cut the beef into evenly sized pieces. Cut the beef into small dices of about 1.5 grams.
3. Blanch the beef with water and pour in the marinade.
4. Pour some more water. Don't pour too much water. Follow the ratio on the packaging bag. It's best to have time for a beating process, which takes ten minutes.
5. Mix the water and marinade and add it to the diced beef. Mix evenly and marinate for half an hour. Then put it in a plastic bag, pack it and put it in the refrigerator. Second It will be ready for use at noon.
6. Prepare some carrots, onions, potatoes and other ingredients.
7. Cut them into small dices. Put the beef, potatoes, and carrots into a pan and fry them first. Pour an appropriate amount of oil into the hot pan, stir-fry the diced onions until fragrant, and add the marinated diced beef. Stir fry until cooked through.
8. Then add water, just enough to cover the raw materials.
9. Just drain the juice. If there is too much water, add some starch to drain the juice. Add diced vegetables and an appropriate amount of water, and simmer over low heat for 35 minutes.
10. When the potatoes become soft and sandy, and the juice becomes sticky, it can be eaten with rice.