Ingredients: 300g of meat, 300g of potatoes, 200g of onions, carrot 100g, oil 1 spoon (15ml), 500ml of drinking water, and 100 MUBI curry 1 box.

Production:

(1), meat cut into pieces of 2cm size, washed and drained; Peel potatoes and carrots and cut them into hob blocks; Peeling and washing onion, and cutting into filaments;

2. Heat the oil in the pan over medium heat. When it is 60% hot, add the onion to saute until fragrant, then add the meat and stir-fry for a while, and then add the carrots and potatoes to stir-fry to make the surface slightly stir-fry and color.

(3) Pour the drinking water into the pot, bring it to a boil with high fire, and then turn it to low fire for 10 minute, during which the floating foam on the surface is continuously skimmed.

(4) Turn off the fire first, break a whole box of MUBI curry pieces into small pieces and put them in the pot, and continue to cook for 5 minutes with low fire, and keep stirring them evenly with a spoon.

⑤ Finally, put the rice into the dish, and then pour the cooked curry juice on it.

Note: The meat can be beef, chicken and pork, and other vegetables can be added.

2 the practice of western curry juice

Raw materials: onion, tomato, clean banana meat 1 00g each, fragrant leaves and citronella leaves 3g each, butter 8g, only brand oil curry 300mg, coconut milk 1 tin, three-flowered light milk1tin, clean water 600g, mirinda apple juice1tin.

Production: 1, wash onions and tomatoes, and cut onions into fine particles; Cut tomatoes into 0.5 cm square grains; Beat bananas into paste for use. 2. Add butter to the pan and heat it to 70%. Add onion and tomato and stir-fry with low fire 1 min. Add banana puree, fragrant leaves, citronella leaves, Weijia brand oil curry, coconut milk, three-flowered light milk and clear water. After the medium fire is turned on, simmer for 20 minutes and pour out. 3. Filter the juice to leave juice, add mirinda apple juice and mix well to use.

Features: golden color, strong curry flavor.