curry beef, chicken and vegetable curry, tomato curry.

1: curry beef

(1) Ingredients: about half a catty of beef, a large potato, Japanese curry, salt, oil, cooking powder, raw flour, garlic, and a few slices of nine-story tower.

(2) Practice: Slice the beef and marinate it with cooking powder for no more than 15 minutes. After washing, mix well with salt for use, pick the leaves of the nine-story tower and wash them for use; Remove the oil from the wok, fry the potatoes until cooked, and add Japanese curry pieces while frying until the curry pieces are completely dissolved into thick juice; Transfer to the pot, add appropriate amount of water, and continue to cook until it tastes delicious. Be careful not to cook it too dry, just thicken it, and leave some curry juice for rice. If it is Thai curry, you can put some coconut milk, but because Japanese curry is already sweet, I choose to add a proper amount of Chili powder/oil;

the garlic is wok. when the oil is hot, pour in the beef and stir fry quickly. When you see discoloration, turn off the fire when it is nearly ripe. Pour into curry potatoes, fish well, turn off the heat immediately, sprinkle with nine-story tower leaves and serve. 2. Three methods of curry rice curry marinated raw materials: 1 box of curry (sold in supermarkets), 3 carrots,

2: chicken and vegetable curry

(1) diced vegetables, fried chicken legs and taken out for later use; Add oil to the pot over medium heat, add fennel and stir-fry until fragrant; Add curry powder and stir-fry until oily curry. Add fried chicken leg meat.

(1) add half a teaspoon of salt and stew half a bowl of broth for about 15 minutes; Add diced vegetables, the remaining salt, broth and water, cover and simmer for about 25 minutes; Finally, add Japanese curry paste, and add a little water to adjust the viscosity after it is dissolved.

3: tomato curry

(1) Material: 6 cabbage hearts, 6 small tomatoes, 3 okra strips, 1/2 cup celery, a little minced garlic, 2 cups water, 1/3 tbsp sesame oil, 1 tbsp salad oil, 1/2 cup tomato curry sauce, and coriander.

(2) Practice: Wash and drain the materials, cut them separately, and blanch the cabbage first and then set aside. Take the oil pan, add minced garlic and saute until fragrant. Add cabbage heart, okra and small tomatoes in turn, stir-fry for several times, then pour in tomato curry sauce, bring to a boil, turn to medium heat, thicken with white powder until thick, and serve on a plate.