Curry (also called curry) is a sauce made of various spices, which is common in Indian food, Thai food and Japanese food, and is usually eaten with meat and rice. Curry is a variety of dishes with unique flavor, the most famous of which is the cooking methods in India and Thailand. Curry has become one of the mainstream dishes in the Asia-Pacific region. Apart from tea, curry is one of the few truly pan-Asian dishes or drinks, but it should be pointed out that it comes from India. Indian flavor is famous for mixing styles to make exotic dishes.

Curry. Edible processing method

Curry powder should be sealed and stored away from light to avoid aroma volatilization.

A complete book on how to eat curry.

1, curry chicken wings

1. 1, health function: chicken wings: warming the middle warmer, filling essence and benefiting qi; Potatoes: invigorating stomach, detoxifying and reducing swelling; Carrots: nourishing the liver and improving eyesight, strengthening the spleen and resolving phlegm, and relieving cough;

1.2, wash chicken wings, soak them in cold water for half an hour, and change the water twice;

1.3, obliquely cut two knives on the surface of chicken wings to make them more delicious;

1.4, chicken wings are marinated with pepper, salt and cooking wine and massaged for a while. Marinate for more than 30 minutes;

1.5. Cut carrots and potatoes into small pieces (cut potatoes and put them in clear water to avoid discoloration). Dice onion and garlic;

1.6, add a piece of butter to the pot and heat it until it melts. Add chicken wings and fry until golden on both sides. Take it out for later use;

1.7, leave the bottom oil in the pot, add the minced garlic, onion and minced garlic, stir-fry until the onion becomes transparent;

1.8, add chicken wings, diced potatoes and diced carrots and stir-fry for a few minutes;

1.9, add water without using the ingredients in the pot. After boiling, skim off the floating foam, and then adjust it to medium heat 10 minute;

1. 10, turn off the fire, take out the curry pieces, cut them into small pieces, put them in the pot, and stir until the curry pieces are completely dissolved. Stew for 5 minutes on low heat until the curry thickens into a paste;

1. 1 1. Finally, pour coconut milk and stew for dozens of seconds.

2, curry chili fried crabs

2. 1, health care effect: Portunus: nourishing yin, detoxifying and improving blood circulation; Green pepper: enhance immunity, anti-oxidation, and prevent cancer; Onion: invigorating stomach, resolving phlegm and benefiting water;

2.2. Prepare all side dishes, wash crabs, remove intestines, stomach and cut into small pieces;

2.3, the eggs are scattered;

2.4, oil on the hot pot, crab meat dipped in egg liquid;

2.5. Stir-fry in the pot, stir-fry and serve;

2.6. Saute shallots, ginger, garlic and millet pepper (then I fished out the millet pepper, so my parents can't eat it too spicy);

2.7. Add onion and green pepper and stir fry;

2.8. Add a little soy sauce, water, curry and crab and cook together. You can add some salt to taste;

2.9. After boiling for 10 minutes, take out the crab cover and crab pieces. Add starch and water to the remaining egg liquid and pour it into the soup to thicken.

3. curry rice

3. 1, health care effect: chicken: warming the middle warmer, benefiting essence and benefiting qi; Potatoes: invigorating stomach, detoxifying and reducing swelling; Onion: invigorating stomach, resolving phlegm and benefiting water;

3.2. Prepare ingredients;

3.3, chicken, potatoes, onions, carrots, cut into small pieces and put them in the basin;

3.4. Pour the right amount of oil into the pot and heat it. Pour the cut ingredients into the pot and stir-fry until the chicken changes color;

3.5. Add water without ingredients;

3.6. After the fire boils, remove the floating powder and stew it over medium heat;

3.7. Stew until the soup in the pot is less than the ingredients, change the fire and add the curry pieces to stir until the curry pieces melt;

3.8, simmer until the curry is thick;

3.9. Put the rice in a bowl and compact it. Pour the curry pieces on the upside-down plate.

Who can't eat curry and notes on curry?

1, who can't eat curry?

People with gastritis, peptic ulcer, damp heat constitution and special constitution are not suitable for curry.

2. people who are suitable for curry.

People with healthy and mild constitution, qi deficiency constitution, qi stagnation constitution and phlegm-dampness constitution can eat curry.

3. The taboo of curry.

There are generally no special food taboos.