Method for making curry juice
Ingredients: 500g of ginger, 500g of garlic, 750g of onion, 30g of green cardamom, 40g of nutmeg, 25g of dried tangerine peel, 20g of licorice10g, 20g of osmanthus fragrans, 700g of curry powder, 0g of clove10g, and 0g of star anise10g.
Method: Put garlic, ginger and onion into the pot in turn, and cook until the onion is dehydrated, add spices, cook for about 2 hours, then add curry powder to make it, then add water and cook for about 2 hours. Take a proper amount of boiled curry juice, add three-flower milk, coconut milk and a little curry powder and boil.
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.
Method for making curry oil
Ingredients: 25g of curry powder, 50g of onion, 25g of ginger, 50g of garlic, 5 slices of fragrant leaves and 300g of peanut oil.
Method: Peel and cut onion into small pieces, peel and slice ginger, peel and slice garlic, wash fragrant leaves, put the wok on fire, add peanut oil to heat it, add ginger slices and onion pieces to fry until fragrant, add garlic slices, curry powder and fragrant leaves, stir well, and take out ginger, garlic, onion and fragrant leaves when fragrant, so as to obtain spicy and delicious curry oil with Huang Liang color.
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These curry juice, curry sauce and curry oil can be used with any kind of dishes. Compared with what I said upstairs, I prefer to add curry before the dishes are put into the pot. If it is a food that needs a small stew, it is best not to add water, but to add some coconut milk (no coconut milk, just buy a bottle of coconut milk for 2 yuan) instead of water. The curry cooked in this way will taste particularly good .......