When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it's too common to cook, so it's better to use croissants. There are small seeds in croissants. Cook until the seeds are full of curry juice, which is the best. The secret of cooking curry is that ingredients must be mixed with curry to make curry delicious. Once these two things are separated, you will never make a good curry.
About curry dishes
1. Turn on a small fire (very small), add olive oil, add Jiang Mo and minced garlic (both are big, don't be reluctant to put them) and stir-fry slowly for a while, then stir-fry for a while, then stir-fry for a while.
2. Add curry powder and stir-fry minced ginger and garlic, stir-fry with low heat (don't waste natural gas, it's expensive), and copy until curry and ginger and garlic are mixed, giving off the fragrance of curry ginger and garlic.
3. Add coconut milk (sold in supermarkets, don't treat coconut milk as coconut milk), slightly increase the fire and cook while stirring.
4. Adding turmeric powder can improve the taste and color.
5. Cook for a while. Solemnly declare: don't put your nose near this curry juice, it may faint because of the strong aroma.
6. Then make all kinds of main ingredients, do as I like (I prefer the mixture of chicken, shrimp and onion), add curry juice for 8 minutes, stir fry together, take out the pot, serve and eat.
Curry beef practice
Main materials:
500g of beef and ham
Special color:
Golden color, rich curry flavor, crisp and delicious beef.
Material dosage:
50g of onion, 50g of carrot, 50g of celery, 3g of curry powder15g, 3g of salt, 5g of dry red wine and soy sauce, 20g of flour, 50g of chicken soup100g, 50g of oil, a little of pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper.
Production method:
1. Dice beef, sprinkle with salt, stir-fry until yellow, put in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper and salt, and stew for 2-3 hours with low fire until beef is crisp and rotten.
2. Heat in a wok, add chopped green onion, celery, fragrant leaves and mashed garlic and stir-fry, add flour and stir-fry until fragrant, add curry powder and add a little pepper noodles to make curry sauce.
3. Boil the chicken soup in a frying pan, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the frying pan and simmer it with low heat.
Making method of apple curry chicken
Materials:
3 chicken beards (weighing about 9 10g), 1 slice of apple (peeled and pitted), 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic, 2 teaspoons of curry powder and 1 teaspoon of tomato juice. (you can adjust it slightly according to your own taste)
Marinade:
1/3 tbsp salt, a little pepper, 2 tbsp oil.
Seasoning:
Half a spoonful of salt, half a spoonful of sugar and 1 cup of half water. A little chicken essence.
Exercise:
1. Wash chicken moustache, remove bones, dry water, cut into thick slices, and marinate with marinade 15 minutes.
2. Heat the pan, add 1 tbsp oil, put down the apples and fry for a while, then serve.
3. Add 3 tablespoons of oil, put down the chicken and stir-fry until it is half cooked, add ginger and garlic and stir-fry until fragrant, add curry powder and tomato juice and stir-fry for a while, then boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, this vegetable juice is rich and thin.
Chicken curry method 1
Raw material formula chicken 100 kg yellow rice wine 150 kg flour 450 g refined vegetable oil 20 kg fried powder 8.5 kg curry powder 3.75 kg turmeric powder 500 g red pepper powder 50 g refined salt 3.85 kg onion powder 4 kg garlic powder 3.5 kg monosodium glutamate 575 g sugar 2.25 kg clear water 100 kg ginger powder 2.5 kg.
Production method 1. Raw material treatment: (1) Cut the processed chicken body and drumsticks into 4×4 cm pieces. Place them separately, fry the neck and wings, and then cut them into small pieces no more than 4 cm.
(2) Onion, ginger and garlic: the washed onion, ginger and garlic are respectively ground twice with a grinder with an aperture of 8 mm.
(3) Stir-fry flour: stir-fry until it is light yellow, and then sieve it with a sieve (8.5 kg).
(4) The curry powder, pepper powder, red pepper powder and turmeric powder are all sieved with a 224-250 mesh sieve.
2. Frying: First, mix the chicken pieces with 450g of yellow wine and refined salt, then add flour (450g of raw flour) and mix evenly (chicken wings are mixed with the head, neck, chicken body and chicken leg respectively). Heat refined vegetable oil (or chicken oil) to the oil temperature of 180 ~ 2 10℃ and fry for about 45 ~ 90 seconds until the surface of chicken is light yellow. The yield of chicken is 80%, the yield of drumsticks is 85%, and the yield of chicken necks and wings is 90%.
3. Making curry sauce: take out the oil when it is heated to 180 ~ 2 10℃, and then pour it into the barrel containing chopped green onion, minced garlic and Jiang Mo in turn, and stir until the fragrance is overflowing. Stir-fried flour, refined salt (3.7 kg) and sugar are mixed with water to make batter, then filtered with a sieve, and the water used is deducted from the ingredients. Then put the mixture of fried chopped green onion, minced garlic, Jiang Mo and vegetable oil into a jacketed pot, add clear water, and gradually add turmeric powder, red pepper powder, curry powder and monosodium glutamate, stir evenly, heat until boiling, and then quickly stir and concentrate the flour for 2-3 minutes to prevent the flour from caking, and control the yield to 145- 150 kg.
Chicken curry method 2
Ingredients: two potatoes (my potato is a drop), half a carrot, three chicken wings and a green pepper.
Marinade: soy sauce, cooking wine, ginger (one slice)
Seasoning: soy sauce 1 tbsp, sugar 1 tbsp, curry powder 1 tbsp, and salt. Tailing bell: fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it and put it into the marinated chicken wings and stir fry until the chicken is golden yellow. Add potatoes, carrots and green peppers, stir-fry, add seasonings, add a bowl of water, cover the pot and cook until the juice is collected, then add fresh milk and stir-fry a few times.
Method for making curry, apple and pork slices
Ingredients: 750g pork leg, 50g raisin, 50g apple150g onion, 40g flour and 500g chicken soup.
Material dosage:
Ingredients: 750g pork leg, 50g raisin, 50g apple150g onion, 40g flour and 500g chicken soup. Seasoning: 75g lard, 5g salt, 15g curry powder, 25g ginger, 25g garlic and a little pepper.
Production method:
Wash and slice pork, sprinkle with salt and pepper, mix well and marinate for a while; Wash onion, ginger and garlic and cut into powder; Peel, core and cut apples into small pieces; Wash raisins for later use.
Heat the pan, add 25g lard, 30g ginger, garlic and onion and stir-fry until yellow, add flour and curry powder and stir-fry until fragrant, then pour chicken soup and stir-fry evenly to make sauce.
Heat the pot, add 50g lard, add pork slices and stir-fry until cooked, add stir-fry and stew for 20min, then add apples, raisins and 20g chopped green onion, mix well and stew for 20min, and add salt to taste. Serve this dish with rice.
The method of curry potato chicken
Material: 1 chicken leg (thigh and calf) or 2-3 chicken legs or 4 chicken wings.
Seasoning: onion, ginger, garlic, rice, soy sauce, salt, sugar, butter, curry sauce, coconut powder, milk, chicken essence and beef essence (forget it).
1. Choose one of the ingredients and marinate with salt and ginger for 20-30 minutes (add more salt or the chicken will be salty in the soup later).
2. Dice a very small potato (even though it is small)
3. Dice two small onions, a big potato and a carrot.
4. Take a small pot and boil a small piece of cremation butter.
5. Add onion and fry in Ding Bai.
6. Add salt water from potatoes. Put the lid on and start cooking soup.
7. Another stove, stir-fry shallots, ginger and garlic in the oil pan (throw them away after fragrance).
8. Add chicken pieces and stir fry (but still pay attention to the pot next to it)
9. Stir-fry the chicken pieces until they are half cooked, then add the potato pieces and continue to stir-fry. At this time, add curry sauce (sauce is thicker than curry powder) to the soup base pot, stir well, cover and continue cooking.
10. After the soup base is boiled, add fried chicken and potato pieces and cut radish pieces.
1 1. Add sugar (just a little to improve the taste), chicken essence and beef essence onion strips (the green one is fragrant), and then pour water until the chicken pieces are submerged. If you taste it, you can put a spoonful of soy sauce (not too much), cover it and stew until the juice is thick. Turn off the heat, add one third of the milk and mix well!
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Three Methods of Making Home Curry Rice
The first type: the most formal version.
Curry brine method
Ingredients: 1 box of curry (sold in the supermarket), 3 carrots, 2 potatoes, half an onion, 1 piece of beef and ham.
Ingredients: sugar, beer, milk
Production method:
1. Peel and dice carrots and potatoes, dice beef and shred onions.
Second, put cold water, carrots and potatoes into a pot, bring to a boil, and then add onions.
Third, simmer for a few minutes, then add beef and pour some beer.
4. After boiling, skim off the foam floating on it.
5. Simmer the beef until it is crispy, pour in the curry block and stir, and pour in some milk and sugar.
6. When the soup is slightly dry, you can eat it.
Curry rice:
Curry bittern like chocolate bars is sold in supermarkets, and the domestic one is called Golden Lion brand probably 10, which is divided into several flavors, and it is also sold in Daoxiang Village, with more than 20 imports (both supermarkets such as Beichen and Carrefour sell it).
Dice beef, carrots, potatoes and onions for later use, and add materials according to your own taste.
Put oil in a hot pan, stir-fry beef, stir-fry carrots and potatoes, and add water.
If you like more juice, you must add more water. When these things are cooked, add the curry marinade and let it melt slowly until it becomes sticky, then add the onion and turn off the heat.
Don't add salt to your mouth, and then leave a plate of rice to stir. It's delicious! ! !
The schools in Curry are basically India, Southeast Asia and Japan. The Indian school is said to be the most authentic, rich, spicy and sour. In order to alleviate the spicy taste of curry, Southeast Asian factions often cook with coconut milk, and it is not too much to use fish sauce and garlic in curry. Japanese school is a highly modern school, which is everything in a nutshell. Personally, I prefer the version with a lot of butter and some cheese, because I'm not afraid to add fat and feel more fragrant.
The third type: Southeast Asia Edition
Coconut juice stew is also delicious. The simple method is as follows:
1, chicken legs/ribs/brisket, onions, carrots and potatoes are all cut into small pieces of 1.5 cm, and celery is cut into small pieces of about 2cm.
Blanch the vegetables in a pot of boiling water, then quickly remove them with cold water and dry them as soon as possible. Use the original pot water, add some yellow wine and a little salt, cook the meat for 1 min, then take it out and dry it.
3. Heat a deep pot, put a small amount of butter or peanut oil, add all the raw materials, stir-fry until all are cooked, add coconut milk until the raw materials are 3cm, add a proper amount of Thai curry sauce, bring to a boil, and add a proper amount of light milk and cheese.
4. Taste the soup. It should be slightly salty. If the soup is enough, add curry sauce. If the curry sauce is gone, add fish sauce. If there is no fish sauce, add salt. Avoid hot rice. The best rice should be heated slightly overnight, or heated with hard new rice.
The third kind: Indian curry chicken rice
Ingredients: whole boneless chicken, shredded yam, potato and carrot slices, minced garlic.
Seasoning: curry powder, a few fragrant leaves, a little fennel, salt, cheese (or milk), butter (or lard), tomato sauce, peanut butter (or sesame sauce).
Practice: Boil the raw materials in water for one hour, remove the chicken and cut it into small pieces for later use. Add seasoning and continue to cook, then stew for another hour, add chicken and continue to stew for fifteen minutes. Depending on the soup in the pot, thicken the wheat flour and add monosodium glutamate or chicken essence. When eating, fill half a bowl of rice first, and pour the appropriate curry chicken dishes on the rice. This is an authentic Indian practice.
Nanyang flavor-seafood curry rice
Materials:
5 melon seeds, 3 shrimps, soaked in water 40g, green pepper 15g, red sweet pepper 15g, apple 1/4, onion 1/4, and rice 80g.
Marinade:
A. 1 tsp corn flour and 2 tsp water.
B 1 tbsp curry powder, 200ml water, 1 tbsp salt and1tbsp olive oil.
Exercise:
1. Wash red sweet pepper and green pepper and cut into pieces; Wash onion and cut into fine powder; Wash and dice apples; Wash shrimps and remove intestinal mud; Soak melon seeds in clear water for 2 hours to spit sand; Rinse thoroughly and cut into rings for later use.
2. seasoning a is made into corn flour water for later use.
3. Heat the oil pan, stir-fry curry powder with low fire, add red sweet pepper, green pepper and apple with the method of 1, stir-fry slightly, add 200ml of water, continue to cook until the red sweet pepper, green pepper and apple are completely soft, add melon seeds and shrimps, stir-fry thoroughly, and add salt and corn flour when the melon seeds are cooked to the mouth.
Braised pork curry rice
Materials:
Braised pork 6 small pieces
two bowls of rice
Apple 1
Half an onion
Carrots 1/3
Seasoning:
Curry is about 20 grams
Exercise:
1, put the curry into a pot and add 1 cup of warm water, while heating and stirring until the curry melts.
2. Peel and shred the onion, fry it in the oil pan until soft, and take it out.
3. Peel the apples, dig them into balls with a spoon, wash the carrots, peel them and cut them into pieces.
4. Add braised pork, onion and carrot into the pot, add curry sauce to boil, add apple balls and cook for 1 min until the fruit is fragrant, and pour it on the rice.
Curry rice (three methods for home version)
Ingredients: Shi Hao curry 1 box (sold in underground supermarkets, shopping malls and supermarkets in Oriental Commercial Building and Auchan supermarket in Lane Crawford), 3 carrots, 2 potatoes, half onion, beef ham 1 block Ingredients: sugar, beer and milk.
Production method:
1. Peel and dice carrots and potatoes, dice beef and shred onions.
Second, put cold water, carrots and potatoes into a pot, bring to a boil, and then add onions.
Third, suffocate for a few minutes with a small fire.
Fourth, then add beef and pour some beer.
5. After boiling, remove the foam.
Simmer with low heat, and when the beef is crisp, pour in curry pieces and stir, and pour in some milk and some sugar.
Seven, if the soup is slightly dry, you can use [/size].
The method of Thai curry crab
Ingredients: crab
Accessories: pineapple, vermicelli
Seasoning: onion, ginger, garlic, red pepper, curry powder, coconut, milk, butter, salt, chicken essence, sugar, sand tea sauce and edible oil.
Exercise:
1. Wash crabs, soak vermicelli in warm water, and dice pineapple, red pepper, onion, ginger and garlic;
2. Pour cooking oil and proper amount of butter into a casserole, stir-fry onion, garlic, ginger, red pepper and pineapple, add curry powder, stir-fry, pour crab pieces, add proper amount of coconut, milk, salt, chicken essence, sugar and a little water, then pour the soaked vermicelli into the pot, burn for 5 minutes, and take out the pot after collecting juice.
Features: Strong aroma, fresh crab meat and soft vermicelli.
Curry shrimp)
I like curry and seafood mixed rice. Shrimp smells delicious. Do this! Recommended!
The method of curry shrimp is very simple, a fool's version of the dish.
Eviscerate the shrimp, fry the onion (it must be onion) with hot oil, add the shrimp, and add the curry sauce after about 2 minutes. I use Lee Kum Kee's curry sauce, mix well, then add two spoonfuls of soup and a little salt. After the shrimp is cooked, stew for 2 minutes. It's delicious and smells of curry. Be careful not to dry the soup. Bring some thick curry soup and pour it on the shrimp rice. Super delicious.
Tip: It is best to put sugar. If you like sweetness, you must put more.
If there is no ready-made curry sauce seasoning, use curry powder, and then sprinkle some thick milk or coconut juice on 2 spoonfuls of curry powder, so that curry will have a creamy aroma.
Practice of seafood pot with special curry
Raw materials are shrimp and scallop 1 50g each, boneless fish150g, croton15g, 2 tomatoes, 4 dried onions (ground),1cup curry juice and 2 cups of clean water. ...
The basic materials are shrimp and scallop 150g, boneless fish 150g, croissants 1 kloc-0/5g, 2 tomatoes, 4 chopped dried onions, curry juice1cup, and 2 cups of water.
Seasoning: half a teaspoon of salt and sauce green, 4 teaspoons of sugar1; Marinade: half a teaspoon of salt and 2 teaspoons of corn flour.
Exercise:
① Remove the shell and intestines from the shrimp, wash and absorb water, and cut into two wings.
② Wash the belt and slice the fish.
③ Mix shrimp, scallop and fish with marinade and blanch in boiling water for later use.
④ Wash and peel croissants and cut tomatoes into pieces.
⑤ Add 2 tablespoons of fried dried onion and curry juice, add water to boil, then add all the ingredients and seasonings and boil.
/user115/archives/2006/4724 shtml single product-fried pork chop curry rice with pictures.
Curry squid method raw materials:
/blog _ anjing319/p/60527.html curry seafood with pictures ~ ~ ~
Fried eggs with coconut curry
/article/htm/tid_8075.html When Australian curry meets China fish glue-detailed illustration.
Chicken curry with pineapple
Features fresh, salty, sweet, palatable, with a strong curry flavor.
raw material
Pineapple 1, green pepper and red pepper 1, tender chicken 1/2, onion 1/4, dried onion 2, curry powder 1 tablespoon, coconut juice 1/2 cups. Marinade: soy sauce 1 tbsp, wine 1 2 tbsp, a little pepper, cornstarch1tbsp. Adjustment: 1 teaspoon salt, 2 teaspoons sugar, 1 cup clear soup, a little pepper, 1 teaspoon cornflour. It's all different
manufacturing process
(1) Cut the pineapple horizontally from the top, take out the pineapple meat and cut it into pieces. (2) Wash and dice the dried onion. Wash onion, green pepper and red pepper respectively and cut into pieces. Wash and chop the tender chicken, add the marinade and mix well. Soak in boiling oil and take it out. Stir-fry shallots and onions in 2 tbsp oil, add curry powder, stir-fry chicken pieces thoroughly, add seasoning and cook for 10 minute. (3) Put green pepper, red pepper and coconut juice into the above materials and cook evenly for about 4 minutes. Add pineapple, beat it into thin slices with raw flour and water, boil it and pour it into pineapple cup to eat.
Interviewee: Prada _ SJ- Magic Tutor 1 1 Grade 7-8 10:33
Revision reply: prada_sj, the reply you want to revise is as follows: the integral law is closed.
Curry itself has no calories (curry powder), but that kind of oil curry has a lot of calories because there is a lot of oil in it. Don't put too much oil when cooking (under normal circumstances), there will be no problem, especially curry is spicy, which will speed up metabolism! ! ! But curry is a side dish, so it is much easier to eat. Especially the juice soaked rice is great! But there is a lot of oil in juice, so the calories are naturally high. Try not to eat juice if you are afraid of being fat. I think yellow curry is delicious, red and green are very spicy, and my personal taste is good!
Skills of cooking curry dishes
When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it's too common to cook, so it's better to use croissants. There are small seeds in croissants. Cook until the seeds are full of curry juice, which is the best. The secret of cooking curry is that ingredients must be mixed with curry to make curry delicious. Once these two things are separated, you will never make a good curry.
About curry dishes
1. Turn on a small fire (very small), add olive oil, add Jiang Mo and minced garlic (both are big, don't be reluctant to put them) and stir-fry slowly for a while, then stir-fry for a while, then stir-fry for a while.
2. Add curry powder and stir-fry minced ginger and garlic, stir-fry with low heat (don't waste natural gas, it's expensive), and copy until curry and ginger and garlic are mixed, giving off the fragrance of curry ginger and garlic.
3. Add coconut milk (sold in supermarkets, don't treat coconut milk as coconut milk), slightly increase the fire and cook while stirring.
4. Adding turmeric powder can improve the taste and color.
5. Cook for a while. Solemnly declare: don't put your nose near this curry juice, it may faint because of the strong aroma.
6. Then make all kinds of main ingredients, do as I like (I prefer the mixture of chicken, shrimp and onion), add curry juice for 8 minutes, stir fry together, take out the pot, serve and eat.
Curry beef practice
Main materials:
500g of beef and ham
Special color:
Golden color, rich curry flavor, crisp and delicious beef.
Material dosage:
50g of onion, 50g of carrot, 50g of celery, 3g of curry powder15g, 3g of salt, 5g of dry red wine and soy sauce, 20g of flour, 50g of chicken soup100g, 50g of oil, a little of pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper.
Production method:
1. Dice beef, sprinkle with salt, stir-fry until yellow, put in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper and salt, and stew for 2-3 hours with low fire until beef is crisp and rotten.
2. Heat in a wok, add chopped green onion, celery, fragrant leaves and mashed garlic and stir-fry, add flour and stir-fry until fragrant, add curry powder and add a little pepper noodles to make curry sauce.
3. Boil the chicken soup in a frying pan, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the frying pan and simmer it with low heat.
Making method of apple curry chicken
Materials:
3 chicken beards (weighing about 9 10g), 1 slice of apple (peeled and pitted), 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic, 2 teaspoons of curry powder and 1 teaspoon of tomato juice. (you can adjust it slightly according to your own taste)
Marinade:
1/3 tbsp salt, a little pepper, 2 tbsp oil.
Seasoning:
Half a spoonful of salt, half a spoonful of sugar and 1 cup of half water. A little chicken essence.
Exercise:
1. Wash chicken moustache, remove bones, dry water, cut into thick slices, and marinate with marinade 15 minutes.
2. Heat the pan, add 1 tbsp oil, put down the apples and fry for a while, then serve.
3. Add 3 tablespoons of oil, put down the chicken and stir-fry until it is half cooked, add ginger and garlic and stir-fry until fragrant, add curry powder and tomato juice and stir-fry for a while, then boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, this vegetable juice is rich and thin.
Chicken curry method 1
Raw material formula chicken 100 kg yellow rice wine 150 kg flour 450 g refined vegetable oil 20 kg fried powder 8.5 kg curry powder 3.75 kg turmeric powder 500 g red pepper powder 50 g refined salt 3.85 kg onion powder 4 kg garlic powder 3.5 kg monosodium glutamate 575 g sugar 2.25 kg clear water 100 kg ginger powder 2.5 kg.
Production method 1. Raw material treatment: (1) Cut the processed chicken body and drumsticks into 4×4 cm pieces. Place them separately, fry the neck and wings, and then cut them into small pieces no more than 4 cm.
(2) Onion, ginger and garlic: the washed onion, ginger and garlic are respectively ground twice with a grinder with an aperture of 8 mm.
(3) Stir-fry flour: stir-fry until it is light yellow, and then sieve it with a sieve (8.5 kg).
(4) The curry powder, pepper powder, red pepper powder and turmeric powder are all sieved with a 224-250 mesh sieve.
2. Frying: First, mix the chicken pieces with 450g of yellow wine and refined salt, then add flour (450g of raw flour) and mix evenly (chicken wings are mixed with the head, neck, chicken body and chicken leg respectively). Heat refined vegetable oil (or chicken oil) to the oil temperature of 180 ~ 2 10℃ and fry for about 45 ~ 90 seconds until the surface of chicken is light yellow. The yield of chicken is 80%, the yield of drumsticks is 85%, and the yield of chicken necks and wings is 90%.
3. Making curry sauce: take out the oil when it is heated to 180 ~ 2 10℃, and then pour it into the barrel containing chopped green onion, minced garlic and Jiang Mo in turn, and stir until the fragrance is overflowing. Stir-fried flour, refined salt (3.7 kg) and sugar are mixed with water to make batter, then filtered with a sieve, and the water used is deducted from the ingredients. Then put the mixture of fried chopped green onion, minced garlic, Jiang Mo and vegetable oil into a jacketed pot, add clear water, and gradually add turmeric powder, red pepper powder, curry powder and monosodium glutamate, stir evenly, heat until boiling, and then quickly stir and concentrate the flour for 2-3 minutes to prevent the flour from caking, and control the yield to 145- 150 kg.
Chicken curry method 2
Ingredients: two potatoes (my potato is a drop), half a carrot, three chicken wings and a green pepper.
Marinade: soy sauce, cooking wine, ginger (one slice)
Seasoning: soy sauce 1 tbsp, sugar 1 tbsp, curry powder 1 tbsp, and salt. Tailing bell: fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it and put it into the marinated chicken wings and stir fry until the chicken is golden yellow. Add potatoes, carrots and green peppers, stir fry again, add seasoning, then pour in a bowl of water, cover the pot and cook.