Fresh shrimp with materials; Onions; Curry powder; Coconut milk; Salt; Sugar; Lemon juice method

Prepare the ingredients, go to the shrimp line and wash it for later use; Cut the onion into small pieces, and take some and chop it up.

When the pot is hot, pour an appropriate amount of cooking oil and stir-fry the chopped green onion in the pot.

Pour the dried shrimps into the pot at one time and stir-fry over high heat.

When the surface of shrimp is completely discolored, add two spoonfuls of curry powder.

Pour in the prepared coconut milk.

Stir-fry over high heat until the curry and coconut milk are completely blended.

According to the taste, add the right amount of curry powder, a little salt and sugar and stir fry. After the pot is boiled, turn to low heat for 3-5 minutes to let the shrimp taste.

Add onion pieces and stir well.

When the onion softens slightly, pour in a little lemon juice to improve the taste, and turn off the heat and take out the pot.

Serve a plate and decorate it a little.

Warm curry beef brisket pot in winter

500 grams of beef brisket; 2 carrots; 2 potatoes; Half an onion; 3 pieces of Japanese curry sauce; Coconut milk 150ml (it must be coconut milk with rich milk flavor, not coconut milk beverage); Two fragrant leaves; One octagonal; A few peppers; Ginger slice method

Peel the potatoes and cut them into pieces (if you don't cook them for a while, please soak them in cold water to avoid turning black), wash the carrots and cut them into hob pieces, slice the onions and cut the brisket into large pieces.

Wash the beef brisket after blanching.

Put it in a pressure cooker, add boiling water, fragrant leaves, star anise, pepper and Jiang Mo, and press for 20 minutes after SAIC (you can extend the time appropriately if you like beef soft and rotten).

Pour a small amount of oil into the wok. When it is 80% hot, add potatoes, carrots and onions. Stir-fry until the surface shrinks slightly, and take it out for later use.

Put the beef brisket and the fried vegetables in a saucepan, add the broth that has just cooked the beef brisket and soak the ingredients. When the fire boils, add three pieces of curry sauce.

Stew for 20 minutes on medium-low heat, then pour in coconut milk and mix well. Turn off the heating. In the meantime, you can taste the taste and decide whether to add salt and sugar according to everyone's taste (salt and sugar are not added in the phrase, because the curry sauce has enough flavor)