What is the best curry roast? How to burn? The material should be easy to buy .

Curry is simple and delicious to make poor acres and the method is as follows:Ingredients: 1 carrot, 2 potatoes, 1 onion, 2 chicken thighs, 1 tablespoon of cooking wine, 100 grams of Japanese spicy curry-flavored seasoning cubes, a small amount of peanut oil, etc.

1. Prepare carrots and potatoes, peel them, cut them into cubes with a hob, and wash off the puree.

2. Peel the onion and cut it into appropriate sizes, chop the chicken thighs into small pieces, and soak to remove the blood.

3. Add a small amount of peanut oil to the wok, put in the chicken and 1 tablespoon of cooking wine, and stir-fry a few times until it is fishy.

4. Then add the potato and carrot cubes first, stir-fry until 5 mature.

5. Add onion pieces and stir-fry until broken, the virtual stare I use is medium to high heat, which is relatively fast and will not burn.

6. Then add the water that is almost past the ingredients, boil, simmer over medium heat for 15 minutes, wish the sales to stew the ingredients softly, and the potato stew powder will be particularly delicious in the future.

7. Finally, add 1 piece of 100g Japanese spicy curry cube and slowly melt it over medium-low heat.

8. Then mix well and fry slightly.

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

Curry is made up of many spices, such as cloves, cinnamon, fennel, cumin seeds, cardamom, coriander, mustard, carrobar, black pepper, chili pepper, and turmeric powder for coloring, ......and so on.

Each of these spices has its own unique aroma and taste, some spicy and some aromatic, blended together, whether it is paired with meat, seafood or vegetables, to produce a variety of layers and textures that seem to clash and harmonize with each other, which is the most intoxicating part of curry.

Use of curry powder and sauce.

Of course, if you want to make your own curry powder or curry paste, it is quite complicated, so I advise you to skip this process.

Curry powder and curry paste are generally available in large condiment stores, supermarkets, and large warehouses, including Indian, Indonesian, and Malaysian ones.

However, it should be noted that curry powder and curry cubes are used in different ways: when curry powder or mixed spices are used, after slightly stir-frying onions, ginger and garlic, you can pour the curry powder powder or mixed spices into the pot and stir-fry until fragrant, and then add meat and vegetables, add water and boil to taste.

For example, if you heat the oil in a pan and wait for the oil to smoke, you can add chopped onions to stir-fry until the onions turn yellow, add curry powder and stir-fry.

How much does it take? The curry can be thick or thin, depending on your own taste, usually the chopped onion is thickly wrapped in curry powder, which is the most appropriate, and the fire should not be too fierce.

At this time, put down the meat or fish or vegetables you want to cook, stir-fry them with a wok, let the curry and ingredients mix together, and prepare a large bowl of coconut milk, if you can't buy coconut milk, replace it with milk.

If you use curry cubes containing flour and fat (i.e. oil curry sauce, curry paste), in order to avoid lumps that are not easy to dissolve, it is best to fry other ingredients first, and then add water to boil, and then put in the curry cubes, and stir from time to time when boiling, so as not to burn or stick to the bottom of the pan.

Curry cubes can also be used to create Indian-style curry dishes with a rich and spicy flavor.

For example, a simple home-cooked method is to first stir-fry ginger and garlic, or stir-fry onions and other vegetables and meat materials, then add water to boil, then add curry cubes (i.e. oil curry or curry paste), and make the curry cubes (curry paste) fully dissolved, and then add tomato paste, coconut milk (or milk), chili, red wine, etc. to boil together, so that the curry taste is absolutely different.

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 carobs.

Horn beans have small seeds in them, and they are best eaten when boiled until the seeds are full of curry juice.

The secret of cooking curry is that the ingredients must be mixed with the curry to make it flavorful, and if you separate the two things, you will never be able to cook a good curry dish.

The first thing is to prepare the curry, then prepare the potato cubes and diced onions, and then the diced chicken breast, and some diced cucumbers and carrots, and then add some water to the pot, after the curry cubes are melted, then add these ingredients, boil until they are sticky, and then you can get out of the pan, spread them on top of the rice.

I think that if you want to make curry rice even more delicious, you need to prepare some fresh ingredients and dishes, cook them in a pot, and pour them over the rice in a timely manner.

Choose a good curry paste. Put the curry paste in the water, cook until it is properly thick, and it is best mixed with rice.

You can make beef brisket curry, potato curry, fried rice curry, spicy shrimp curry, pan-fried chicken wings curry, and more. Here's how to make the curry potatoes:

Ingredients: 1 potato, 1 carrot, 1 onion.

Excipients: 1 tablespoon vegetable oil, 1 teaspoon salt, 15 grams of curry.

Steps: 1. Peel the potatoes and prepare the onions and curry.

2. Cut the potatoes into hob pieces, then soak them in water to remove the starch.

3. Slice the onion, cut the carrot into cubes, and take two pieces of curry.

4. Heat a pot and add vegetable oil.

5. Add the onion and carrot and stir-fry until fragrant.

6. Add the potatoes and stir-fry.

7. Add water and bring to a boil.

8. Add the curry.

9. Cook until the soup becomes less and the potatoes are soft and rotten, add salt to taste.

10. Collect the juice and put it on a plate.

11. a finished product.

Beef curry, chicken vegetable curry, tomato curry.

One: Beef curry.

1) Ingredients: about half a catty of beef, a large potato, Japanese-style curry cubes, salt, oil, powder, cornstarch, appropriate amount of garlic, and a few slices of nine-story tower.

2) Method: Cut the beef into thin slices and marinate with powder for no more than 15 minutes. After rinsing, mix well with salt and set aside, and the nine-layer tower leaves are picked and washed for later use; Remove the oil and stir-fry the potatoes, add the Japanese curry cubes and stir-fry until the curry cubes are all dissolved into a thick juice; Transfer to the pot and add an appropriate amount of water, and continue to cook until flavorful.

Be careful not to cook too dry, you can thicken it, and leave some curry sauce for rice very punctually); If it's a Thai curry, you can put some coconut milk, but because the Japanese curry is already on the sweet side, I choose to add an appropriate amount of chili powder oil;

Stir-fry the garlic and stir-fry the beef when the oil is hot. When you see a change of color, turn off the heat when it is almost ripe. Pour into the curry potatoes, remove well, immediately turn off the heat, sprinkle in the nine-layer tower leaves and serve.

2.Three ways to make curry rice Curry marinade method Ingredients: 1 box of curry (sold in supermarkets), 3 carrots

Two: Chicken and vegetable curry.

1) Dice the vegetables, fry the chicken thighs until fragrant, and take them out for later use; Put oil in a pot over medium heat, add cumin and stir-fry until fragrant; Add the curry powder and stir-fry it to make an oil curry shape, then add the fried chicken thighs.

1) Add half a teaspoon of salt and simmer for about 15 minutes in half a bowl of stock; Add the diced vegetables, remaining salt, stock and water, cover and simmer for about 25 minutes; Finally, add the Japanese curry paste, add a little water to adjust the consistency after dissolving.

Three: Tomato curry.

1) Ingredients: 6 cabbage hearts, 6 baby tomatoes, 3 okra, 1 2 cups celery, a pinch of minced garlic, 2 cups of water, 1 3 tbsp sesame oil, 1 tbsp salad oil, 1 2 cups of tomato curry sauce, 1 2 tbsp of sage, 1 tbsp water.

2) Method: After washing and draining the ingredients, cut them separately, and blanch the cabbage first and then set aside. Stir-fry the crushed garlic in a frying pan, add cabbage heart, okra and small tomatoes in order and stir-fry a few times, then pour in the tomato curry sauce, change to medium heat after boiling, and use the white powder to thicken the water until it is thick and can be served on a plate.

You can do these:

1.Indian Curry Chicken Thigh Rice:

The chicken thighs should be marinated in advance to absorb the flavor, first scratch a few knives on the surface, then spread the seasoning evenly, and marinate for more than two hours; Put a little oil in the pan and fry the surface of the marinated chicken thighs until golden brown, which is conducive to stir-frying the fat in the chicken skin; Then use the remaining base oil to sauté the onion until fragrant; Soak the rice for 20 minutes in advance to speed up the ripening of the rice; Then add the onion and stir-fry it with the curry to coat the surface of the rice with curry powder; Transfer to the rice cooker, pay attention to bury the chicken thighs in the rice, so that the chicken thighs can evenly absorb the flavor; Lemon and mint (or other herbs) on the top garnish can be used as a garnish, or lemon juice and bay leaves can be mixed into the rice and eaten together.

2.**Beef Curry Potatoes:

Wash the beef and cut it into pieces, bring it to a boil in a pot under cold water over high heat, blanch for a few minutes to remove the blood foam. Put it in a pressure cooker and bring to a boil over high heat, steam and simmer for 15-20 minutes on medium heat. Put a few bay leaves and two star anise in the spice box.

More authentic Thai yellow curry, delivered by the Thai restaurant of Sanya Mangrove Hotel, coconut milk, hot oil in a pot, stir-fry the onions, potatoes and carrots, and fry until the onions are fragrant. Set aside. Moreover, the carotene in carrots also needs to be fried in oil to dissolve, which is conducive to human absorption.

Add a little oil, add 50g of curry paste and stir-fry until fragrant, add a cup of water from an ordinary water cup, and then add 50ml of coconut milk. The onions, carrots, potatoes and coconut milk mixture are put together in a beef pot and simmered for half an hour.

3.Curry Fish Balls: