Method for making curry sauce
Ingredients: 250g of curry powder, 75g of onion100g of garlic, 50g of ginger, 200g of peanut butter150g of tomato, 50g of coconut milk, 50g of salt, 25g of monosodium glutamate, 25g of chicken essence powder, 50g of sesame oil, 200g of salad oil and a proper amount of water.
Method: Peel onion, garlic and ginger, cut into fine powder, wash tomato, remove pedicle and cut into small pieces; Put the wok on fire, add salad oil and heat it to 60%, add Jiang Mo, minced onion and minced garlic, fry until golden and fragrant, add curry powder, stir-fry slowly with low fire, add tomato pieces and stir-fry juice, add peanut butter, coconut milk and salt, stir-fry evenly, add clear water, boil over low fire for about 2 hours to form a thin paste, and remove the pot from the fire to obtain curry sauce; After taking out the pot, put it in a clean container, pour in the cover of sesame oil, cover it and use it as you like.
= = = = = = = = = = = = = = = = = = = = = = = = = = = Next, the production of curry rice!
Homecooked curry rice
Ingredients: rice and minced beef.
Accessories: potatoes, onions, carrots, butter, apples.
Seasoning: curry powder, salt, milk, starch, minced garlic and cooking oil.
Cooking method:
1. Wash and peel potatoes, onions, carrots and apples, cut them into cubes, and marinate the minced beef with oil, salt and curry powder for later use;
2. Ignition in a pan, add butter. When the oil is hot, add minced garlic, pour in diced potatoes and diced carrots, stir well, add diced onion and salt, and cook for a few minutes over medium heat. Put curry powder in a small bowl, add water, stir well, pour it into the pan, cook until the potatoes are cooked, add minced beef, pour in appropriate amount of milk, hook a little thin paste, and pour it over rice.
(Milk must be less, less, less! ! ! ~)
Note: If it is too troublesome to make sauce, it is recommended to stir-fry curry powder with a small amount of oil, and be careful to use a small fire, otherwise it will paste the pot and put it in a bowl for later use after frying, so that it will taste good and will not have the traditional Chinese medicine taste of raw curry!
I hope I can help the landlord! ~