When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but they are too common to cook easily, so you'd better use croissants. There are small seeds in croissants. Cook until the seeds are filled with curry juice, which is the best. The secret of cooking curry is that ingredients must be mixed with curry to taste. Once these two things are separated, you will never make a curry dish well.
About curry dishes
1. Turn on a small fire (very small), add olive oil, and pour Jiang Mo and minced garlic (both of which should be very large, so don't be reluctant to put them) into slow fry, stir fry for a while, stir fry for a while, and then stir fry for a while.
2. Add curry powder and stir-fry minced ginger and garlic, keep the fire low (don't waste natural gas, which is expensive), and then copy until curry and ginger and garlic are mixed together, 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 stir while cooking.
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 cause fainting because of its strong aroma.
6. Then I made all kinds of main ingredients, cooked anything I like (I prefer the mixture of chicken, shrimp and onion), added curry juice for 8 minutes, stir-fried together, and served it on the table.
Curry beef's approach
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, pepper noodles, monosodium glutamate, fragrant leaves, mashed garlic and a little 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, stir-fry diced onion, celery, fragrant leaves and garlic paste, add flour to stir-fry until fragrant, add curry powder to stir-fry until fragrant, and add a little pepper noodles to make curry sauce.
3. Boil the chicken soup in a wok, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the wok, simmer slowly and serve.
The method of apple curry chicken
Materials:
3 chicken moustaches (weighing about 9 10/0g), 1 slice of apple (peeled and pitted), 1 teaspoon of Jiang Mo, 1 teaspoon of minced 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 tablespoons salt, a little pepper and 2 tablespoons 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 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 bring to a boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, so the vegetable juice is too much 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 minced garlic 3.5 kg monosodium glutamate 575 g sugar 2.25 kg clear water 100 kg Jiang Mo 2.5 kg.
Production method 1. Raw material processing: (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 not exceeding 4 cm.
(2) Onion, ginger and garlic: the washed onion, ginger and garlic are respectively ground twice by a grinder with a hole diameter of 8 mm.
(3) Stir-fry flour: stir-fry until light yellow, and then sieve 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 450 grams of yellow wine and refined salt, then add flour (450 grams of raw flour) and mix evenly (chicken wings are mixed separately with the head, neck, body and leg). Heat refined vegetable oil (or chicken oil) to the oil temperature of 180 ~ 2 10℃, and fry for 45 ~ 90 seconds until the surface of chicken is light yellow. The output of chicken is 80%, the output of drumsticks is 85%, and the output of chicken necks and wings is 90%.
3. Making curry sauce: take out the oil when it is heated to 180 ~ 2 10℃, then pour it into the barrel filled with chopped green onion, minced garlic and Jiang Mo in turn, and stir until it is fragrant. Stir-fried flour, refined salt (3.7 kg) and sugar were mixed with water to make batter, then filtered with a sieve, and the water used was 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, then quickly stir the flour and concentrate it for 2-3 minutes to prevent the flour from caking, and control the output to145-150kg.
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. Desk bell: Fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings into pieces and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and then pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it, add it to 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 pork slices
Ingredients: 750g pork leg, 50g raisin, 50g apple150g onion, 40g flour and 500g chicken soup.
Material dosage:
Ingredients: 750g of pork leg, 50g of raisins, 50g of apple150g, 50g of onion, 40g of flour and 500g of chicken soup. Seasoning: 75g lard, 5g salt, 05g 65438+ curry powder, 25g ginger, 25g garlic and a little pepper.
Production method:
Wash and slice pork, sprinkle with salt and pepper 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, add ginger, garlic and 30g onion, stir-fry until yellow, add flour and curry powder, stir-fry until fragrant, then pour chicken soup and stir evenly to make sauce.
Heat the pan, add 50g lard, add pork slices and stir-fry until cooked, add stir-fry and simmer for 20min, then add apples, raisins and 20g chopped green onion, stir well and simmer for 20min, and add salt to adjust the 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 and beef essence (forget it)
1. Choose one of the ingredients and marinate with salt and ginger for 20-30 minutes (add more salt, otherwise the chicken will become 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. In 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 the fried chicken and potato pieces and cut the radish pieces.
1 1. Add sugar (just a little to improve the taste), chicken essence and beef essence onion strips (green and fragrant), and then pour in 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. After turning off the fire, 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 bittern practice
Ingredients: 1 box of curry (sold in the supermarket), 3 carrots, 2 potatoes, half an onion and 1 piece of beef and ham.
Ingredients: sugar, beer, milk
Production method:
1. Peel and dice carrots and potatoes, dice beef and shred onions.
Secondly, put cold water, carrots and potatoes into a pot, bring to a boil, and then add onions.
Third, stew for a few minutes, then add beef and pour in some beer.
4. After boiling, skim off the foam floating on it.
5. Simmer the beef until it is crisp and rotten, pour in the curry block and stir, then pour in some milk and sugar.
6. When the soup is slightly dried, you can eat it.
Curry rice:
Curry bittern like chocolate bars is sold in supermarkets. The domestic one is called Golden Lion brand, probably 10 yuan, and it is also sold in Daoxiang Village, with an imported price of more than 20 yuan (both supermarkets such as Beichen and Jialefu sell it).
Dice beef, carrots, potatoes and onions, 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 mixed. It's delicious! ! !
The schools of curry are basically India, Southeast Asia and Japan. It is said that Indian food is the most authentic, rich, spicy and has a strong sour taste. In order to alleviate the spicy taste of curry, Southeast Asian schools often cook with coconut milk, and it is not excessive to use fish sauce and garlic in curry. Japanese school is a highly modern school, which means everything. Personally, I like the version with a lot of butter and some cheese, because I am not afraid to add fat to feel more fragrant.
The third type: Southeast Asia Edition
Coconut milk stew is also delicious. The simple method is as follows:
1, chicken legs/ribs/brisket, onions, carrots and potatoes are all cut into pieces of 1.5 cm, and celery is cut into small pieces of about 2 cm.
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 of 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, put all the raw materials in, stir-fry until they are all cooked, add coconut milk until the raw materials are 3 cm, add a proper amount of Thai curry sauce, boil, and add a proper amount of light milk and cheese.
4. Taste the soup. It should be slightly salty. If the soup is not enough, add curry sauce. If there is no curry sauce, add fish sauce. If there is no fish sauce, add salt. Avoid eating hot new rice. The best rice should be heated slightly overnight or 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, take out the chicken and cut it into small pieces and put it aside. Add seasoning and continue to cook, then stew for another hour, add chicken and continue to stew for fifteen minutes. According to the soup in the pot, thicken the wheat flour and add monosodium glutamate or chicken essence. When eating, first fill half a bowl of rice 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 40g, green pepper1.5g, red sweet pepper1.5g, apple1.4g, onion1.4g, and white rice 80g..
Marinade:
A. 1 teaspoon corn flour and 2 teaspoons 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 all soft, add melon seeds and shrimp, 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 the 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 an 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 to the pot, add curry sauce to boil, then add apple balls and cook for 1 min until the aroma of fruit overflows, and pour it on the rice.
Curry rice (three methods for home version)
Ingredients: 1 box of Shi Hao curry (sold in underground supermarkets, shopping centers and "supermarkets" in Oriental Commercial Building and Auchan Supermarket in Lane Crawford), 3 carrots, 2 potatoes, half an onion and 1 piece of beef and ham Ingredients: sugar, beer and milk.
Production method:
1. Peel and dice carrots and potatoes, dice beef and shred onions.
Secondly, 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.
Step 4, then add beef and a little beer.
5. After boiling, remove the foam.
6. Stuff it with a small fire. After the beef becomes crisp, pour in the curry pieces and stir, and pour in some milk and some sugar.
Seven, after the soup is slightly dried, 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 the casserole, stir-fry onion, garlic, ginger, red pepper and pineapple, add curry powder and 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, cook for 5 minutes, and take out the pot after collecting juice.
Features: Strong aroma, fresh crab flavor and soft vermicelli.
Curry shrimp)
I like curry seafood bibimbap. Shrimp smells delicious! Recommended!
Curry shrimp is a simple dish, a fool's version.
Take out the internal organs of shrimp, fry onion (it must be onion) in hot oil, add shrimp, and add curry sauce after about 2 minutes. I use Lee Kum Kee's curry sauce, mix it evenly, 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. Serve 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 you don't have a ready-made curry sauce seasoning, you can use curry powder, then sprinkle 2 spoonfuls of curry powder and some concentrated milk or coconut juice, so that the curry will have a creamy smell.
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 ingredients are 1 50g shrimp and scallop,150g boneless fish,10g croissant, 2 tomatoes, 4 dried onions (ground),1cup curry juice and 2 cups of water.
Seasoning: half a teaspoon of salt and sauce green, 1/4 teaspoon of sugar; Marinade: half a teaspoon of salt, 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.
/user 1/ 15/archives/2006/4724。 Fried pork chop curry rice with pictures.
Curry squid practice 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
Characterized by fresh, salty, sweet and delicious, with a strong curry flavor.
raw material
Pineapple 1 piece, green pepper and red pepper 1 piece, tender chicken 1/2 pieces, onion 1/4 pieces, dried onion 2 pieces, curry powder 1 spoon, coconut milk 1/2 cups. Marinade: 1 tbsp soy sauce, 1 2 tbsp wine, a little pepper and1tbsp cornflour. Adjustment: 1 teaspoon salt, 2 teaspoons sugar, 1 cup clear soup, a little pepper and 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 separately and cut into pieces. Wash and chop tender chicken, add 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
Modify reply: prada_sj, the reply you want to modify is as follows: the integral rule is closed.
Curry itself has no calories (curry powder), but that kind of oil curry has high calories because there is a lot of oil in it. If you don't put too much oil in cooking (under normal circumstances), there will be no problem, especially curry is very spicy, which will speed up metabolism! ! ! However, curry is accompanied with meals, so it is much easier to eat. Especially the rice soaked in juice is great! But there is a lot of oil in the 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!
Tips for cooking curry dishes
When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but they are too common to cook easily, so you'd better use croissants. There are small seeds in croissants. Cook until the seeds are filled with curry juice, which is the best. The secret of cooking curry is that ingredients must be mixed with curry to taste. Once these two things are separated, you will never make a curry dish well.
About curry dishes
1. Turn on a small fire (very small), add olive oil, and pour Jiang Mo and minced garlic (both of which should be very large, so don't be reluctant to put them) into slow fry, stir fry for a while, stir fry for a while, and then stir fry for a while.
2. Add curry powder and stir-fry minced ginger and garlic, keep the fire low (don't waste natural gas, which is expensive), and then copy until curry and ginger and garlic are mixed together, 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 stir while cooking.
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 cause fainting because of its strong aroma.
6. Then I made all kinds of main ingredients, cooked anything I like (I prefer the mixture of chicken, shrimp and onion), added curry juice for 8 minutes, stir-fried together, and served it on the table.
Curry beef's approach
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, pepper noodles, monosodium glutamate, fragrant leaves, mashed garlic and a little 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, stir-fry diced onion, celery, fragrant leaves and garlic paste, add flour to stir-fry until fragrant, add curry powder to stir-fry until fragrant, and add a little pepper noodles to make curry sauce.
3. Boil the chicken soup in a wok, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the wok, simmer slowly and serve.
The method of apple curry chicken
Materials:
3 chicken moustaches (weighing about 9 10/0g), 1 slice of apple (peeled and pitted), 1 teaspoon of Jiang Mo, 1 teaspoon of minced 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 tablespoons salt, a little pepper and 2 tablespoons 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 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 bring to a boil and cook for about 5 minutes. Add apples, boil and thicken. Don't cover the pot when cooking, so the vegetable juice is too much 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 minced garlic 3.5 kg monosodium glutamate 575 g sugar 2.25 kg clear water 100 kg Jiang Mo 2.5 kg.
Production method 1. Raw material processing: (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 not exceeding 4 cm.
(2) Onion, ginger and garlic: the washed onion, ginger and garlic are respectively ground twice by a grinder with an aperture of 8 mm.
(3) Stir-fry flour: stir-fry until light yellow, and then sieve 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 450 grams of yellow wine and refined salt, then add flour (450 grams of raw flour) and mix evenly (chicken wings are mixed separately with the head, neck, body and leg). Heat refined vegetable oil (or chicken oil) to the oil temperature of 180 ~ 2 10℃, and fry for 45 ~ 90 seconds until the surface of chicken is light yellow. The output of chicken is 80%, the output of drumsticks is 85%, and the output of chicken necks and wings is 90%.
3. Making curry sauce: take out the oil when it is heated to 180 ~ 2 10℃, then pour it into the barrel filled with chopped green onion, minced garlic and Jiang Mo in turn, and stir until it is fragrant. Stir-fried flour, refined salt (3.7 kg) and sugar were mixed with water to make batter, then filtered with a sieve, and the water used was 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, then quickly stir the flour and concentrate it for 2-3 minutes to prevent the flour from caking, and control the output to145-150kg.
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. Desk bell: Fresh milk.
Practice: 1, diced potatoes, diced carrots and diced green peppers.
2. Chop the chicken wings into pieces and marinate them for ten minutes.
3. Put oil in the pot, add potatoes and carrots, fry until cooked, and then pick them up for later use.
4. Add some oil to the pot of fried potatoes, heat it, add the marinated chicken wings and stir fry until the chicken is golden yellow. Add potatoes, carrots and green peppers, stir-fry again, add seasonings, then pour in a bowl of water and cover the pot to cook.