Materials
"Beef slices 200g", "Long rice 2 cups", "Bean sprouts 60g", "Potatoes, "Chives 60g", "Onion 1/2", "Egg 1", "Curry powder packet 1 packet", "Sesame oil 1 tbsp", "Rice wine 1 tbsp",
Practice
1:Walking to a neighborhood Allianz supermarket, all the ingredients are prepared very convenient! Cut the onion into thin strips and the leek into pieces and set aside.
2:The first great thing about Queen Curry is that it's individually packaged and pre-ground! Because it's individually packaged and pre-ground into a fine powdered curry, it can be used extensively in the marinade, making the meat more flavorful and tasty in a short period of time!
3:Take 4 tbsp of the curry powder packet (plus 1 tsp of the spice packet for those with a taste for spice), the marinade, and 1 tbsp of the egg mixture and mix well.
4:Heat a wok with a small amount of oil (a casserole dish or a soup pot will do) and stir-fry the sliced beef with curry flavor until 5 minutes of cooking time
5:In the same wok, stir-fry the shredded onion, leeks, bean sprouts, and 1 tbsp of curry powder packet to bring out the aroma.
6:Half-finished beef slices are already very tempting :)
7:Pour 450ml of water and soup packet into the pot.
8:The paste of the soup packet dissolves very quickly! It takes less than a few seconds for the soup to turn into a full-flavored soup base.
9:Pour the washed long rice into the soup and cook for 9 minutes on medium heat with the lid on.
10:The broth will be absorbed into the cooked rice until it reaches 90%.
11:Open the lid of the pot and sprinkle 1 tbsp of curry powder packet, then place the fried vegetables and meat slices on top of the rice, drizzle 1 tbsp of sesame oil and water on top.
12: Cover the pot and cook on medium-high heat for 2 minutes, then turn off the heat and simmer for 15 minutes.
13: Open the pot and pour the remaining egg sauce over the rice and mix well, the rich curry flavor of beef pot rice is complete, is not it very different from the general imagination of the curry rice? Rice adsorbed full of curry aroma, meat and vegetables in the final stage of the pot back to the smothered together until cooked, so a variety of ingredients are cooked just right, the rice Q meat juicy flavor soft, vegetables can eat the crisp texture, really very tasty
Practice two,
Materials
Beef, potatoes, 3 cups of rice, 1/4 cup butter, 1/4 cup of gluten flour, 1 and 1/2 cups of chicken, 1 and 1/2 cups of flour, 1 and 1/2 cups of flour, 1 and 1/2 cups of flour, 1 and 1/2 cups of flour, 1 and 1/2 cups of chicken, 1 and 1/2 cups of flour, 1 and 1/4 cups of flour, 1 and 1/2 cups of flour. 1 and 1/2 cups chicken broth, 1/4 teaspoon rosemary, 1 teaspoon salt, 3 cups diced cooked chicken, 1 can mushrooms, drained, 1/3 cup crushed green peppers, 1 (57 grams) can sweet peppers, wine, ginger
How to do it
1. Prepare cooked rice, preferably freshly cooked, not overnight.
2. Prepare a chicken, pluck the feathers and remove the skin and wash it, then cut into pieces, put it into a pot with water, boil it over high heat and then switch to low heat and continue simmering for 4-5 hours, add the right amount of salt, as well as ginger, cooking wine and so on to season. Pour out the chicken broth and set aside, and take out the chicken and put it at room temperature to cool naturally,
3. Clean the green pepper and chop it up.
4. Open the can of mushrooms, pour out the sliced mushrooms, drain and set aside.
5. Preheat the oven to about 175 degrees Celsius and moisten a 3-liter capacity casserole dish with fat.
6. Pour three bowls of rice into the prepared casserole dish and, with the bottom of the house pan, rattle it slightly so that it fits snugly between the rice and the casserole dish, with no large gaps.
7. Heat the butter in a saucepan over medium heat until the butter melts, then pour the flour into it and cook, stirring the flour consistently, for about 2-3 minutes until bubbles form, then add the chicken broth, rosemary, and a good pinch of salt to the saucepan, and continue to cook for about 5 minutes or so, until the broth mixture begins to turn into a thick sauce, add the prepared chicken, drained mushrooms, bell peppers and pepper into the sauce and stir, continue to cook for about 2 to 3 minutes or until the chicken is warmed through, then pour the chicken mixture over the top of the rice, stirring slightly.
8. Bake the casserole in the preheated oven for about 30 minutes or so, until cooked through and the rice is very tender.