Chicken curry is a special dish with exotic flavor. The raw materials are curry, chicken, potatoes and carrots. It has a strong flavor and is used in western food, which is appetizing. Curry is a condiment made up of various spices, which is common in Indian food, Thai food and Japanese food. It is often cooked with meat, and the fragrant curry juice is still a good food for fishing. To cook curry dishes, curry paste is used in curry paste and curry powder, because its taste is more fragrant and smooth. After heating, curry paste not only quickly becomes curry juice, but also tastes more curry when cooked with chicken. It is mainly produced in India, spicy and full of excitement. In summer, it can help to volatilize excessive water in the body and supplement the needed salt. In winter, it can accelerate the blood circulation in the body and make the body feel warm, which is very popular among gourmets all over the world. There are many styles of dishes cooked with curry, among which chicken curry is the best. At present, hot pot bottom materials in hot pot restaurants include bone soup bottom materials, fish soup bottom materials and chicken soup bottom materials.

Bone soup hot pot has a strong aroma and high nutritional content; Fish soup base material, fish, eyesight, fish soup has nourishing effect; The bottom material of chicken soup is clear, fragrant and not easy to get angry. There are also some hot pot bottom materials specifically for women, such as pigeon soup bottom materials, which have the function of nourishing yin.

The raw materials used to make the chafing dish are butter, clear oil, lard, chicken oil, onion, ginger, garlic, lobster sauce, rock sugar, various spices, bean paste and pickled peppers. There are many ways to make hot pot bottom materials on the Internet, and the production methods are similar, but the weight requirements of each material need to be controlled. The key to the taste of hot pot bottom material lies in the selection of materials, the proportion of spices and the mastery of heat. For example, if you choose low-priced butter, the taste of the fried hot pot bottom material will be very different. This taste is not fragrant, there are all kinds of strange smells, and it is easy to bubble when you rinse vegetables. If the proportion of spices is not good, it will affect the taste of hot pot and the fragrance is not right. If the cooking temperature of the chafing dish bottom material is not well mastered, the fragrance of the chafing dish bottom material will be bad and it will not be easy to be emitted.