The practice of curry sauce, how to use curry sauce

This trick can make the curry flavor stronger, and it is suitable for all friends who like to eat curry!

Curry powder, potatoes, beef cubes Simmer for a long time before you eat.

So troublesome? Wouldn't it be okay to go to the supermarket and buy a pack of curry paste?

Here's how to make the curry paste:

Ingredients: 2 carrots; 1 eggplant; 1 potato; onion half ; 200g beef fillet; Curry powder 15 grams.

1. Peel the carrots after washing the vegetables, as shown in the figure below.

2. Put the carrot and potatoes in water and boil them until soft (the potatoes should be kept in the skin to avoid rotting), as shown in the figure below.

3. Put the eggplant in the boiling salt water to prevent the eggplant from eating too much oil in the next stir-fry, as shown in the figure below.

4. After filtering the eggplant, stir-fry it in the oil pan until soft and rotten (the eggplant should be stir-fried more, so put it first), as shown in the figure below.

5. Cut the onion into cubes and stir-fry in a pot, as shown in the picture below.

6. Cut the carrots and potatoes into cubes and put them in the pot, cut the wagyu beef into 2 sections and stir-fry them together until soft, and heat the water, as shown in the figure below.

7. Add the curry powder, as shown in the picture below.

8. After cooking, you can put it on a plate, as shown in the figure below.

Ingredients: 1 and a half pounds of beef brisket, 1 potato, 1 carrot, half an onion, 1 piece of ginger, cooking wine, 3 bags of curry paste.

Do the method of making trouble:

1. Peel the potatoes and carrots, cut the potatoes into large pieces, cut the carrots into hob pieces, and slice the onions. Cut the brisket into cubes and slice the ginger for later use.

2. Pour oil into a hot pan, pour in the previously chopped potatoes, carrots and onions, and stir-fry over medium heat.

3. Fry until the surface of the potatoes and carrots is a little browned, remove and set aside.

4. Rinse the brisket repeatedly to remove the blood, then put ginger slices in a pot under cold water, and pour cooking wine.

5. Uncovered, wait for the water to boil for another three or four minutes.

6. After removing, rinse with hot water, drain and set aside. Remember to use hot water, if you use cold water, the heat will expand and contract, which will make the meat tighten and not easy to cook.

7. Put the ginger slices in a pot and stir-fry until fragrant.

8. Pour in the previously processed beef brisket and stir-fry over medium heat for two or three minutes.

9. Pour hot water, preferably at one time, about two knuckles on the surface of the brisket. When stewing meat, boil water in a kettle next to it, add hot water, don't use cold water to tighten the meat.

10. After boiling, skim off the foam on the surface, and then pour in 2 tablespoons of cooking wine.

11. Keep the heat on medium heat, cover and simmer in a soup pot for 2 hours. Or use a worry-free method to cover your hands: pour the beef brisket soup into the rice cooker and turn on the soup cooking function.

12. Add the vegetables that have been processed earlier. Simmer for more than two hours and the brisket is tender. But for a softer texture, you need to stew it again.

13. Add vegetables and curry and simmer for half an hour, turn off the heat and simmer for half an hour. Do not open the lid while simmering.

14. If there is still a lot of juice left after opening the lid, you can use high heat to collect the juice.

The ingredients include carrots, cucumbers, onions, pork, green peppers, potatoes, in fact, you can put all the ingredients you like and cut them into cubes.

Put oil in the pot, fry the meat first, then put all the other ingredients in and fry it raw, add salt, pepper, and finally curry, add rice and stir-fry evenly.

Remove from the pot and hit the bowl and flip it into the plate.

Two types of curry sauces: Japanese curry and Nanyang curry, both of which taste authentic.

Nanyang curry: fragrant and spicy, light coconut fragrance, when cooking, you can also add coconut milk, shredded, coconut meat, very Nanyang characteristics.

Japanese curry: Slightly spicy, the flavor is fragrant and pure, with a sweet taste and fruity aroma, and it is better to use it with fruit.

It's also very simple:

Step 1: Cut the beef into small cubes around the gram and the vegetables into small cubes as well.

Step 2: Copy the beef in hot water, then mix the water and marinade and add it to the diced beef, mix well, and marinate for half an hour.

Step 3: Pour an appropriate amount of oil into a hot pan to fry the diced onion until fragrant, add the marinated diced beef and stir-fry until it is ripe, add diced vegetables and an appropriate amount of water, simmer for 35 minutes on low heat, until the potatoes become soft and sandy, and the juice becomes viscous and can be eaten with rice.