Tips for cooking curry dishes
When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it is too ordinary and not easy to cook, so it is better to use croissants. There are small seeds in the croissants. Cook until the seeds are full of curry juice, which is the best. The secret of cooking curry is that the ingredients must be mixed with curry to make it tasty. Once the two things are separated, you can never cook a good curry dish.
About curry dishes
1. Turn on a small fire (very small), add olive oil, and add Jiang Mo and minced garlic (both of which should be large, so don't be reluctant to put them) to 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 with stir-fried ginger and minced garlic, keep the fire low (don't waste natural gas, it's expensive), and copy it until the curry is mixed with ginger and garlic, giving off the fragrance of curry, ginger and garlic.
3. Add coconut milk (it is sold in the supermarket, don't treat coconut milk as coconut milk), increase the fire slightly, and cook while stirring.
4. Adding turmeric powder can improve the taste and color.
5. Cook for a little longer. Solemnly declare: don't put your nose near this curry juice, it may lead to fainting because of the strong aroma.
6. Then I made all kinds of main ingredients and cooked whatever I like (I prefer the mixture of chicken, shrimp and onion), adding curry juice to it for 8 minutes, stir-frying it together, taking it out of the pot, serving it and eating it.
Curry beef practice
Main material:
Beef ham 500 grams
Special color:
Golden color, rich curry flavor, crisp and delicious beef.
Material dosage:
50g of onion, 50g of carrot and 50g of celery, 5g of curry powder/kloc-0, 3g of salt, 5g of dry red wine and 5g of soy sauce, 20g of flour, 50g of chicken soup/kloc-0, 50g of oil, and a little of pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper granules.
Production method:
1, cut the beef into cubes, sprinkle with salt, fry it to yellow, put it in a stew pot, add water, dry red wine, soy sauce, onion, carrot slices, fragrant leaves, pepper and salt, and simmer for 2-3 hours with small inflammation until the beef is crisp and rotten.
2. Heat it with a frying pan, stir-fry diced onion, celery, fragrant leaves and mashed garlic, add flour to stir-fry until fragrant, add curry powder to stir-fry, add a little pepper noodles, and make curry sauce.
3, put chicken soup in the frying pan to boil, add curry sauce, salt, monosodium glutamate and mix well, then pour cooked beef into the frying pan, simmer slightly, and serve.
The method of apple curry chicken
Materials:
3 chicken moustaches (weighing about 9 10/0g), sliced apples 1 slice, chopped ginger 1 teaspoon, garlic 1 spoon, 2 spoons of curry powder, and tomato juice 1 spoon. (It can be slightly adjusted according to your own taste)
Marinade:
3 tablespoons salt1,a little pepper, 2 tablespoons oil.
Seasoning:
Half a spoonful of salt, half a spoonful of sugar, and half a cup of water/kloc-0. A little chicken essence.
Practice:
1, chicken moustache washed, boned, wiped dry, cut into thick slices, and marinated with marinade 15 minutes.
2. Heat the pan, add oil 1 tablespoon, 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 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 the apples and bring to a boil and thicken. Don't cover the pot when cooking, this vegetable juice is more and thinner.
Chicken curry method one
Raw material formula Chicken 100 kg yellow rice wine 150 kg flour 450 g refined vegetable oil 20 kg fried flour 8.5 kg curry powder 3.75 kg turmeric powder 500 g red pepper powder 50 g refined salt 3.85 kg minced onion 4 kg minced garlic 3.5 kg monosodium glutamate 575 g sugar 2.25 kg clear water 100 kg minced ginger 2.5 kg.
Preparation method 1. Raw material treatment: (1) Cut the processed chicken body and drumsticks into 4×4 cm blocks. 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 cleaned onion, ginger and garlic are respectively minced twice with a mincing machine with 8 mm aperture.
(3) Stir-fry flour: stir-fry until light yellow, and then sieve with a sieve (8.5 kg).
(4) Curry powder, pepper powder, red pepper powder and turmeric powder are all sieved with a sieve with a mesh size of 224-250.
2. Deep-frying: First, mix the chicken nuggets with 450g of yellow wine and refined salt, then add flour (450g of raw flour) and mix them evenly (wings and head, neck, chicken body and drumsticks are mixed separately). Heat refined vegetable oil (or chicken oil) to the oil temperature of180 ~ 210℃ and fry for about 45 ~ 90 seconds until the surface of chicken is light yellow. The yield is 80% for chicken, 85% for drumsticks and 90% for neck and wings.
3. Preparation of curry sauce: Take out the oil when it is heated to180 ~ 210℃, and then rush it into the barrel containing minced onion, minced garlic and minced ginger, and stir until it is fragrant. Stir-fried flour, refined salt (3.7 kg) and sugar are mixed with water to make flour paste, then filtered with a sieve, and the water used is deducted from the ingredients. Then the mixture of fried minced onion, minced garlic, minced ginger and vegetable oil is put into a jacketed pot, and clear water is added, while turmeric powder, red pepper powder, curry powder and monosodium glutamate are gradually added, stirred evenly, heated to boiling, and then flour is quickly stirred and concentrated for 2-3 minutes to prevent flour from agglomerating, and the yield is controlled to be145-150kg.
Chicken curry method 2
Ingredients: two potatoes (my potato is a small drop), half a carrot, three chicken wings and one green pepper.
Marinade: soy sauce, cooking wine, ginger (one slice)
Seasoning: 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp curry powder, and appropriate amount of salt. Tailing: fresh milk.
Practice: 1, potato diced, carrot diced, green pepper seeded and diced.
2. Chop the chicken wings into pieces and marinate them with marinade for ten minutes.
3. Put oil in the pan, add potatoes and carrots, fry them and pick them up for later use.
4. Add some oil to the pan where the potatoes are fried, 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 clear water, cover the pan and cook until the juice is collected, then add fresh milk and stir-fry for a few times.
Method of curry, apple and pork slices
Ingredients: 750g of pork leg, 50g of raisins, 50g of apple150g, 50g of onion, 40g of flour and 500g of chicken broth.
Material dosage:
Ingredients: 750g of pork leg, 50g of raisins, 50g of apple150g, 50g of onion, 40g of flour and 500g of chicken broth. Seasoning: 75g lard, 5g salt, 0/5g curry powder/kloc-,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 and set aside.
Heat the pan, add 25g of lard, add ginger, garlic and 30g of onion and stir-fry until yellow, add flour and stir-fry until fragrant, add curry powder and stir-fry until fragrant, then pour in chicken soup and stir well to make sauce.
Heat the pot, 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, mix well and stew for 20min, and add salt to adjust the taste. Serve the dish with rice.
The method of curry potato chicken
Ingredients: 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 or the chicken will be salty in the soup later).
2. Dice a very small potato (as small as it is)
3. Dice two small onions, a very large potato and a carrot.
4. Take a small pot and boil a small cremation butter
5. Add onions and saute in Bai Ding.
6. Add the salt water of soil beans. Cover and start to boil the soup.
7. In another stove, saute shallots, ginger and garlic in an oil pan (throw them away after the fragrance).
8. Add the chicken pieces and stir fry (but still pay attention to the pot next to it)
9. Stir-fry the chicken pieces until half-cooked, then add the potato pieces and continue to stir-fry. At this time, add curry sauce (the sauce is stronger than curry powder) to the soup base pot, stir well, cover it and continue to cook.
10. After the soup base is cooked, add the fried chicken and potato pieces and the cut radish pieces.
1 1. Add sugar (just a little bit to enhance the flavor), 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 and add one third of the milk to stir well!
/art/2005-08-02/110612837. shtml charm curry teaches you how to tune (figure)
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Three ways to create a home version of curry rice
The first type: the most regular version.
Curry bittern practice
Ingredients: curry 1 box (sold in supermarkets), 3 carrots, 2 potatoes, half an onion, and beef ham 1 piece.
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 in the 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. After simmering the beef until it is crisp and rotten, pour in the curry block and stir it, and pour in some milk and sugar.
6. After the soup is slightly dried, you can eat it.
Curry rice:
Curry bittern like chocolate bars is sold in supermarkets, and it is made in China and is called Golden Lion brand, which is about 10 yuan. There are several flavors, and it is also sold in Daoxiang Village, with an imported price of more than 20 yuan (it is sold in Beichen and supermarkets such as Carrefour).
Dice beef, carrots, potatoes and onions for later use, and add materials according to your own taste.
Put oil in a hot pot, 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 curry marinade, let it melt slowly until it becomes sticky, then add onions and turn off the heat.
Don't add salt to your mouth, and then leave a plate of rice to mix. It's delicious! ! !
The schools of curry are basically Indian, Southeast Asian and Japanese. Indian school is said to be the most authentic, rich, spicy and with a heavy sour taste. In order to alleviate the spicy taste of curry, Southeast Asian school often cooks 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 simply means it has everything. Personally, I like the version with a lot of butter and some cheese, because I'm not afraid of adding fat to feel more fragrant.
The third type: Southeast Asian version
Stewed things with coconut milk are also very delicious. The simple method is as follows:
1, chicken leg/ribs/brisket, onion, carrot and potato are all cut into pieces of 1 1/2 mm, and celery is cut into small pieces of about 2cm.
2. Blanch the vegetables in a pot of boiling water, then quickly use cold water to remove 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 minute, and then remove and dry it.
3. Heat a deep pan, put a small amount of butter or peanut oil, put all the raw materials in, stir-fry until all are cooked, add coconut milk until the raw materials are 3cm, add appropriate amount of Thai curry sauce, boil, and add appropriate amount of light milk and cheese.
4. Taste the taste of the soup. It should be slightly salty. If the soup is enough or not, add curry sauce. If the curry sauce is gone, add fish sauce. If there is no fish sauce, add salt. Avoid hot new rice. The best rice should be slightly heated overnight or warmed by hard new rice.
The third kind: Indian curry chicken rice
Ingredients: whole boneless chicken, shredded yams, sliced potatoes and carrots, and chopped 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 and put it aside. Add seasoning and continue to boil, then simmer for another hour, add chicken and continue to simmer 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 over the rice. This is an authentic Indian practice.
Nanyang flavor-seafood curry rice
Materials:
5 melon seeds, 3 shrimps, 40g of soaking, 0/5g of green pepper/kloc-,0/5g of red sweet pepper/kloc-,0/4g of apple/kloc-,0/4g of onion/kloc-,and 80g of boiled rice.
Marinade:
A. Corn flour 1 tsp, 2 tsps of water
B curry powder 1 tbsp, water 200ml, salt 1 tbsp, olive oil 1 tbsp.
Practice:
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 circles for later use.
2. seasoning a is prepared into corn flour water for later use.
3. Heat an oil pan, stir-fry curry powder with low fire, add red sweet pepper, green pepper and apple made in 1, stir-fry slightly, add 200ml of water and continue to cook until the red sweet pepper, green pepper and apple are all soft, then add sea melon seeds and shrimps, stir-fry thoroughly, and add salt and corn flour when the sea melon seeds are cooked to the opening.
Braised pork curry rice
Materials:
Braised pork 6 small pieces
2 bowls of rice
Apple 1 piece
Half an onion
Carrots 1/3
Seasoning:
Curry is about 20 grams
Practice:
1, put curry in the pot and add 1 cup of warm water, and stir while heating until the curry melts.
2. Peel and shred the onion, fry it in the oil pan until soft, and remove it.
3. Peel the apple, dig it into a ball with a spoon, wash the carrot, peel it and cut it into pieces.
4. Add braised pork, onion and carrot to the pot, add curry sauce and boil, then add apple balls and cook for 1 min until the fruity aroma overflows, and pour it on the rice.
Curry rice (home version of three methods)
Ingredients: Haoshi curry 1 box (sold in underground supermarkets of Oriental Commercial Building, shopping malls and "supermarkets" and Auchan supermarkets underground of Lane Crawford), 3 carrots, 2 potatoes, half onion, and 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 in the pot, bring to a boil, and then add onions.
Three, with a small fire stuffy for a few minutes.
Fourth, then add beef and pour a little beer.
5. After boiling, remove the foam.
Six, with a small fire stuffy, such as beef crisp, pour in curry pieces and stir, pour in some milk, some sugar.
Seven, such as soup after a little 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 paste, milk, butter, salt, chicken essence, sugar, sand tea sauce and edible oil.
Practice:
1, wash the crab, soak the vermicelli in warm water, and cut the pineapple, red pepper, onion, ginger and garlic into cubes;
2. Pour cooking oil and proper amount of butter into the casserole, stir-fry onion, garlic, ginger, red pepper and pineapple, add curry powder, stir-fry, pour crab pieces, add proper amount of coconut paste, milk, salt, chicken essence, sugar and a small amount of water, then pour the soaked vermicelli into the pot, burn for 5 minutes, and take off the pot after collecting juice.
Features: Strong aroma, fresh crab flavor and soft vermicelli.
Shrimp curry)
I like curry and seafood mixed rice. Shrimp smells good to do this! Recommended!
The method of curry shrimp is very simple, a fool's version of the dish.
Remove the gut from the shrimp, saute the onion (which must be onion) in hot oil, add the shrimp, and put 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. When the shrimps are cooked, stew for 2 minutes. It's delicious and has the aroma of curry. Be careful not to dry the soup. Bring some thick curry soup and pour it on the rice with shrimp. It's super delicious.
Tips: It's best to put sugar. If you like sweet taste, you must put a little more.
If you don't have ready-made curry sauce seasoning, use curry powder, and then sprinkle 2 spoonfuls of curry powder with some thick milk or coconut juice, so that the curry will have a creamy aroma.
Practice of seafood pot with special curry
Raw materials: shrimp, scallop 1 50g, boneless fish150g, croissant15g, 2 tomatoes, 4 dried onions (ground), curry juice1cup, 2 cups of clean water ...
The basic materials are shrimp, scallop 1 50g, boneless fish150g, croissant15g, 2 tomatoes, 4 dried onions (ground), curry juice1cup, and 2 cups of water.
Seasoning: half a teaspoon of salt and sauce green, and 4 teaspoons of sugar1; Marinade: half a teaspoon of salt, 2 teaspoons of corn flour.
Practice:
① Remove the shell and intestines from the shrimp, wash and absorb the water, and cut into two wings.
② Wash the belt and slice the fish.
③ Mix prawns, scallops and fish with marinade, blanch them in boiling water and set aside.
④ Wash the croissants and peel and cut the tomatoes into pieces.
⑤ Add 2 tablespoons of oil-fried dried onion and curry juice, add water and bring to a boil, then add all the ingredients and seasonings, and bring to a boil.
/user115/Archives/2006/4724.shtml Single food-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-scented curry
/article/htm/tid_8075.html When Australian curry meets China fish glue-detailed illustration.
Chicken curry with pineapple
Features fresh, salty, sweet and palatable, 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, 2 dried onions, curry powder 1 spoon, coconut juice 1/2 cups. Marinade: soy sauce 1 tablespoon, wine 1 2 tablespoons, a little pepper, raw flour1tablespoon. Adjustment: salt 1 teaspoon, sugar 2 teaspoons, clear soup 1 cup, a little pepper, cornflour 1 teaspoon. 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 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 the green pepper, red pepper and coconut juice into the above materials and cook them evenly for about 4 minutes. Add the pineapple, beat it into thin sheets with raw flour water, and pour it into the pineapple cup for food after boiling.