Hao Shi pai Bai MUBI curry kuai (No.2 slightly spicy) 3 kuai.

Sparerib right amount

Half a potato

2 tablespoons of coconut milk soup

Half an onion

2 garlic.

The practice of curry ribs rice?

One person eats only half of the potatoes and onions. There are few kinds of materials because I am picky about food, hehe ~ I don't eat carrots and green peppers, so the finished products are not as colorful as others. Taurus ~ Starting from practicality, it's ok not to take the fancy route if it's delicious.

Saute the sliced onion and garlic first ~?

(Put only half the onion, and leave half for the back.)

Smell the smell of garlic and onion, throw the cleaned ribs in and stir-fry them in twos and threes ~ this step is to make the ribs mature in eighty-nine

It's OK to see the meat turn white ~, remember that the meat would rather be undercooked than cooked to the point of being burnt.

Then put the diced potatoes in, add about 300ml of water, turn on medium heat ~ cover and cook for 10 minute.

Turn off the heat ~ put down 3 pieces of curry and stir until dissolved. Then cover the lid and start to cook with low fire for 30~50 minutes. During this period, be careful to turn it over from time to time, so as not to know that the curry is deposited at the bottom of the pot.

When it is boiled for about 20 minutes, add the other half of onion slices, add 2 tablespoons of coconut milk (if coconut milk is added, it will be more fragrant and smooth), then boil it on medium heat, and then turn to low heat to start stewing. Time controls itself ~?

(This step only makes the ingredients taste and soften, and the curry juice is thick, so adjust the time according to your own taste.)

OK~ I cooked 1 hour, perfect to cry. The ribs are so tender that some flesh and blood are separated ~ the curry juice is just thick ~

Finished product ~ dish! As a chicken shooter who is too busy to cry to wipe tears, I cooked my Taurus curry ribs rice in the company ~ let my colleagues envy and hate it! ! !

After 8 minutes, use a picture to prove how delicious it is!

Tips

1. Preparation of ribs:?

Because I am too lazy, there is no step to pickle the ribs, so I just wash them and throw them away. It turns out that nothing will be treated, and finally the taste of the ribs will not be weak, because the saltiness depends on the time of cooking curry juice later to adjust the consistency and flavor. ?

2. When adding water:?

I'd rather have less than others, because the amount of water directly affects the consistency of curry juice. I bought this brand of curry, and the instructions say 400ml of water +6 pieces of curry, but my experiments prove that 300ml of water is just right for 3 pieces. My small pot of curry juice can serve two people. ?

3. potato pieces:?

If you like to eat potato pieces, be careful not to cut them too small, otherwise, in the end, because of the stew for 1 hour, the potatoes have dissolved a lot ~ when you serve them, you won't get anything. ?

4. Why do you put onions twice?

At step 1, only half of the onion was put in to stir-fry with garlic, and the other half was left until step 7, because I didn't expect that I couldn't see the onion when I finally served it ~ because the stewing process would make all the onions in front dissolve in the soup. ?

5. stew:?

I've been stewing on low heat for 1 hour, so I have to turn it over from time to time at this time, because curry is easy to precipitate at the bottom of the pot, and it will get burnt accidentally during stewing, so I can't take it lightly during stewing for 30~60 minutes. ?

6. taste:?

Children who like to eat spicy food can add sliced peppers together in the first step of frying the fragrant materials, or choose a more spicy curry block. Today, I used the No.2 slightly spicy type, which may be due to the addition of potatoes and coconut milk. The curry juice is not spicy at all ~