Authentic curry paste making recipe, what is the curry paste recipe?

<> 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. Boil carrots and potatoes in water until soft (keep the skin of potatoes 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 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, it is ready to be plated, as shown in the picture below.

Turmeric 30, Coriander 10, Dry Tea 8, Black Pepper 5, Black Pepper 5, Shallot 5, Poria Cocos 5, Fenugreek 3, Cardamom 3, Cinnamon 3, Licorice 3, Cardamom 3, Chaotian Pepper 3, Bay Leaf 2, Fennel 2, Clove 2, Ginger 2, Caraway 2, Star Anise, Garlic, Allspice Seed, Rosemary;

Recipe 2 (Medium Spicy):

turmeric 35, coriander, withered tea, fenugreek, grass cardamom, licorice, cardamom, chili pepper, clove 44, mustard seeds;

Recipe 3 (Medium Spicy):

turmeric, coriander, withered tea, black pepper, black pepper, cardamom, pepper, moon leaf, ginger, spice seeds, mustard seeds, lettuce;

The curry paste recipe is as follows:

1. The limb making of curry paste is clever as a material:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper minced pepper, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of Ding Kuan Jane incense powder, 25 grams of star anise powder (anise) powder, 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut calendar sauce, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, minced garlic, minced ginger, red pepper, minced onions, minced coconut Stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, the color is light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, and fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and simmer for 2 hours before putting it in a spice jar.

Ingredients: coriander root, dried chilies, shallots, garlic, ginger, lemongrass, fingerroot, shrimp paste, Thai lemon zest, turmeric powder.

1. Soak the dried red pepper in hot water for 10 minutes;

2. Chop the red pepper;

3. Chop the shallots;

4. Chop the lemongrass;

5. Put the garlic, lemongrass, Thai lemon peel, ginger and coriander root into a stone mortar and mash it with a stone pestle;

6. Add finger ginger, turmeric powder and shallots and continue to scoop;

7. Add the chopped red pepper and continue to pour evenly.

Hello, the ingredients for the curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

To add: teach you how to make curry paste, how to make curry paste.

The pot is good (baked), put in the butter and burn until it is hot, add the dried shallots, garlic, ginger, red pepper, onion, coconut and stir-fry until the color is light yellow, spit oil, fry the flour until the flour is fragrant, the color is light yellow and fry thoroughly, add the curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), Wait for the fragrance to be fried, switch to a slight heat, Cover and bake for 2 hours, then put it in a spice jar.

Good luck eating!

Miku How to make curry bibimbap sauce.

The curry paste recipe is as follows:

1. Materials for curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, garlic, ginger, red pepper, onions, coconut and stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and bake for 2 hours, then put it in a seasoning jar.

1. Materials for curry paste:

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

2. Steps: Cook (bake) well, put in butter and burn until it is hot, add dried green onions, garlic, ginger, red pepper, onions, coconut and stir-fry until the color is light yellow, spit oil, fry in flour until the flour is fragrant, light yellow and fry thoroughly, add curry powder, curry oil, clove powder, star anise powder, tangerine peel rice, cinnamon powder, turmeric powder and stir-fry together, fragrant, add peanut butter, Sanhua brand plant milk, coriander (coriander) and green onions, stir-fry fragrant, add water to the appropriate concentration, stir-fry well with a spatula (do not stir the bottom), to be fried through the fragrance, Switch to a slight heat, cover and bake for 2 hours, then put it in a seasoning jar.

Ingredients: 500 grams of butter, 200 grams of minced green onions, 200 grams of minced garlic, 200 grams of fresh ginger, 200 grams of fresh red pepper puree, 500 grams of minced onion, 2 bottles of curry powder, 1 bottle of curry oil, 25 grams of clove powder, 25 grams of star anise powder (anise), 25 grams of tangerine peel rice, 25 grams of cinnamon powder, 25 grams of turmeric powder, 453 grams of flour (1 pound), 2 bottles of peanut butter, 400 grams of minced coconut, 1 can of Sanhua brand plant milk, 25 grams of coriander (coriander), 25 grams of green onions, 1500 grams of water.

Miku How to make curry bibimbap sauce.

Prepare the materials:

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 sauce.

Method: 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: 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.

Wash the potatoes and carrots, peel them, and cut them into pieces for later use.

Cut the tofu into small cubes. And heat the oil.

When the oil is hot, add the garlic and stir-fry until fragrant, add the potatoes and carrots.

Add water, add tofu and cook until potatoes and carrots are tender.

Then add the curry cubes and boil, stirring well until the soup thickens.

1) Heat a pot and add some raw oil.

2: Stir-fry the chopped onion or shallots until fragrant.

3) Add the curry paste and stir-fry until flavorful.

4) Add some potatoes, carrots and stir-fried chicken pieces and stir-fry for a while.

5: Add an appropriate amount of boiling water and bring to a boil and simmer for about 20 minutes.

6: Finally, add a small amount of coconut water and milk and cook for a few more moments.

Seasonings can be added appropriately.

If it is not spicy enough, you can add paprika.

Because there are potatoes, you don't need to add starch.

But be careful to burn dry.

Curry sauce is easier to use, you fry the onion and then put the curry sauce to stir-fry the meat and vegetables with soup and coconut milk, and the seasoning can be cooked together, which is particularly convenient.