Curry rice originated in India, but after it was introduced to other countries, it changed because of their taste preferences.

Indian curry rice

Ingredients: curry sauce, beef slices, potatoes, carrots and onions.

Seasoning: chicken monosodium glutamate, soy sauce, salt, wine (cooking wine)

Practice:

1, stir-fry the sliced beef, potatoes, carrots and onions with oil, and add a little salt.

2. Wait until it is fried and put in the soup pot. At the same time, put some chicken monosodium glutamate and wine to cook until the potatoes and carrots can be pierced with chopsticks.

3. Turn down the fire, add appropriate amount of curry and soy sauce and continue to cook. The longer the better. Be careful not to stick the brine to the bottom of the pot.

4. Put white rice on the plate and cover the curry on it to eat together!

Banana curry rice

Ingredients: chicory 1 root (American celery can be replaced by 1), banana 1 root, orange 1 stick fruit 1 spoon, onion 1 root, cooked rice/kloc-0.

Practice:

1, after processing chicory, cut it into long strips (first select a few intact pieces and put them aside). After peeling the banana, cut it into oblique slices. Cut the orange in half, squeeze half into orange juice, peel the other half and dice it. Chop the fruit roughly. Wash the onion, then cut it into chopped green onion (part of it is reserved first).

2. Stir the rice with chicory, banana, diced orange, drupe and chopped green onion. Mix salad dressing, orange juice, sugar, curry, salt and pepper to make salad sauce and mix well. Leave 2 tablespoons of sauce first and pour the rest on the salad rice.

3. Spread curry rice on the previously reserved chicory leaves, then pour the remaining 2 tablespoons of sauce, and finally sprinkle with chopped green onion.

Suggestion for office workers: Before eating, put the salad in a sealable box and keep it fresh.

Japanese chicken curry rice "

Making:

(1) Buy chicken breast (about 3 ounces) and freeze it in the refrigerator. Take it out and cut it into cubes. Marinate it with cooking wine, sauce meat, onion ginger and water starch, and stir it with your hands during the process to make the meat taste better.

(2) Cut a carrot (larger) and a potato (larger) into cubes of the same size, add oil to the pot, and stir-fry these two cubes. When the color changes, it is 78% mature, and the oil is drained.

(3) One onion is also cut into pieces for use. Add oil to the pan, heat it, put down the marinated diced chicken, stir fry, add the onion pieces, turn them over a few times, and add the stir-fried potatoes and diced carrots. Stir-fry for a few times, then add sugar, salt and chicken crystal to make the soup stock, preferably just after eating.

(4) Cut the curry marinade into small pieces and put it in (depending on the amount you accept, the kind I introduced itself has small pieces like chocolate, so you can choose two small pieces. ) After mixing evenly, change the heat to a low temperature.

(5) It takes about 5 minutes. At this time, you can taste it as you like, and then season it appropriately (or spicy or. Choose a dish and put it on the freshly cooked rice. After flattening, put this dish on it and eat it.

Key points: Curry is easy to buy now, and the dosage package is also introduced. Don't think curry is a very spicy food, but it is not spicy. Try it and you will know.

Features: Vegetables and rice are all prepared, and they are rich in flavor. They are the best food in winter with comprehensive nutrition.