The practice of curry rice! How do you make curry rice delicious?

Ingredients: minced meat, rice.

Ingredients: diced vegetarian ham, diced carrots, diced potatoes, cauliflower.

Seasoning: 2 and a half tablespoons of curry powder, appropriate amount of oil, 2 and a half bowls of broth, 1 tablespoon of soy sauce, 1 2 tablespoons of salt.

Preparation: 1Stir-fry the curry powder in a dry pan over low heat until fragrant, then set aside.

2.Pour oil into the pot, add minced meat and vegetarian ham and stir-fry until fragrant, then add soy sauce and stir-fry.

3.Add vegetables such as carrots, potatoes, cauliflower, etc. and stir-fry, then pour in curry powder and stir-fry evenly, pour in the prepared stock and simmer, boil all the ingredients until soft, and the water is about 1 and a half cups.

4.Add salt and thicken with flour before removing.

5.Mix well with steamed rice.

Preparation of Japanese curry rice:

First of all, beef is the most suitable to buy at a butcher shop, and some fatty beef will make a curry that is very fragrant.

Beef must be watered. But it is best to boil it in cold water at first.

Boiling water as soon as you get out of the pot will lock the smell of the meat in the meat, so heat it slowly. In the process of heating, remove the blood float floating on the water surface After removing the blood float, turn on the fire at least 1, cover the pot and cook slowly. Don't put anything. It's true.

If you want to eat rotten beef and cook it for 2 hours, if it doesn't fall apart, it's 1 hour.

Then cut the carrots, onions, and potatoes into cubes, cut the boiled beef brisket into pieces, stir-fry them together in an oil pan, add water and beef broth, half and half, and the total amount is submerged in the dish. It is convenient to boil and wait for a while for the Japanese curry seasoning. The taste is very good.

Particularly authentic curry rice is very complicated and cumbersome, but now it is very convenient to buy curry cubes in the supermarket, it is very convenient to make a simple and fast curry dish, and I don't know what the taste of the children is, I don't particularly like to eat curry, but I don't refuse, the children love it very much, as long as there is a curry meal, it will be swept away, this is not, it took more than 30 yuan a pound of royal tribute rice to steam the rice, and then with a rich curry, although there is no meat, but it was licked by the children, When a mother sees her child eating well, she will feel happy.

Preparation of curry rice.

Step 1

Open a jar of rice and soak the rice in a jar of water for about 40 minutes.

Step 1

Steam in a steamer.

Step 1

Wash the carrots, potatoes and onions.

Step 1

Cut into equal sized pieces.

Step 1

Heat the oil in a pan and stir-fry the minced garlic until fragrant.

Step 1

Pour in the onion and sauté until fragrant.

Step 1

Add the carrots and potatoes in, and rinse off the starch in advance of the potatoes.

Step 1

Pour in an appropriate amount of water and bring to a boil.

Step 1

After a few minutes or so, the potatoes are soft, throw in a piece of curry, cook until the curry melts, the soup is thick, and a pinch of salt is added to taste.

Step 1

Take a small bowl, spread plastic wrap in the bowl to demold, fill a bowl of rice, and press it firmly.

Step 1

Place the rice upside down on a plate, sprinkle with cooked sesame seeds and top with potato curry.

Appropriate amount of green peppers, beef (chicken and other meats).

Carrots, onion oil, rice.

Potatoes (to your liking).

Baimengduo Curry (slightly spicy), 1. Wash all the dishes first and cut them into small pieces.

2. Put a little oil in the pot and pour all the vegetables into the pot and stir-fry when it is hot.

3. Then put in 500ml of water, when the water boils, remove the foam, and put it on low heat for 5 minutes.

4. Turn off the heat first, put all the curry into the pot, and stir well.

5. **Cook for five minutes on low heat, turn off the heat, and pour the curry on top of the rice.

Ingredients for curry rice.

400g chicken breast 2 potatoes.

1 carrot 1 onion.

Curry 100g cooking oil to taste.

Appropriate amount of salt: 600ml of water

Preparation of curry rice.

Step 1: Wash the chicken breast, cut it into cubes, marinate it with salt and cooking wine for 20 minutes to taste, and cut the potatoes, carrots, and onions into cubes for later use.

Step 2: Stir-fry the onion in the pan and stir-fry until fragrant.

Step 3: Add the diced carrots and stir-fry for a while.

Step 4: Add the potatoes and stir-fry them for a while.

Step 5: Finally, add the diced chicken and stir-fry together with all the ingredients for a few minutes.

Step 6: Add 600ml of water to the pot.

Step 7Bring the pot to a boil over medium heat and cook over medium heat for another 5 minutes.

Step 8After turning off the heat, put the curry in the pot and slowly stir with a spatula until the curry is melted.

Step 9: Turn on low heat and stir slowly with a spatula (stirring on low heat is because you are afraid of sticking to the pot) <>

Step 10: The soup in the pot is thick and can be taken out of the pot (add an appropriate amount of salt according to personal taste, I usually add a little) <>

Step 11After serving the rice on a plate, pour the curry on it, and the strong aroma of the potato and chicken curry will be very appetizing and delicious

Chicken curry rice.

Ingredients: Rice (steamed rice), potatoes (150g), cooking oil, carrots (100g), onions (50g), chicken essence, chicken thighs (200g), curry stew cubes (2 pieces).

Preparation: 1Dice the chicken thighs, cut the potatoes and carrots into thumb-sized pieces, and the onions into small pieces.

2.Bring the water to a boil, put the sliced chicken thighs in hot water, remove them, and control the dryness.

3.Put an appropriate amount of oil in the wok,**, put in the curry cubes and stir-fry a few times when it is hot, and then add onions, potatoes, carrots, and chicken thighs to stir-fry back and forth. When the oil in the pot is almost gone, add an appropriate amount of water, continue to stir-fry until the potatoes and carrots are fully cooked, and add chicken essence, salt and other seasonings.

4.Cover and simmer for 3-5 minutes.

5.Place the steamed rice on a plate and pour the curry over the pot.

Nutritional value of curry rice.

1. Curry contains a chemical substance called curcumin, which can inhibit the proliferation of cancer cells, so it has the effect of preventing and treating cancer, especially for leukemia. Curcumin also has a killing effect on toxins produced by the body after smoking or eating harmful foods; In addition, studies have shown that curcumin can promote the breakdown of amyloid in the brain, and if there is a large amount of amyloid deposition in the brain, it is very likely to cause Alzheimer's disease. Thus, curry can prevent Alzheimer's disease.

2. The cumin celery and coriander contained in the curry are good for the heart.

3. Curry contains spices such as turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, cloves and coriander seeds, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, and thus increase appetite.

If you want curry rice to be delicious, you must put the shallots, milk, butter, sugar, minced garlic, and meat and bone broth in the right order when making curry, and master the heat well. Let's share how to do it!

Ingredients: 2 chicken thighs, 1 potato, 1 shallot, appropriate amount of garlic, 1L milk, 1L of meat and bone broth, 40g of butter, 20g of sugar, 20g of curry powder, appropriate amount of salt, 2 bowls of rice (for two).

Method: 1. Remove the bones of the chicken thighs and take the meat, cut them into pieces, and cut the vegetables into pieces for later use;

2. Melt the butter in a hot pan, add garlic and curry powder, turn to low heat and fragrant;

3. Add chicken thighs and sugar and stir-fry for 2 minutes;

4. Add the shallots and continue to stir-fry for 2 minutes;

5. Add the potatoes and stir-fry evenly, move all the ingredients to a large pot, pour in the meat and bone broth and a large carton of milk, until all the ingredients are submerged;

6. Add salt to taste and bring to a boil over high heat; Reduce the heat and continue to simmer for 30 minutes, until the soup thickens and the chicken and potatoes are crispy;

7. Pour the rich curry over the hot rice, and the delicious curry rice is ready.

Ingredients: 3 chicken thighs, appropriate amount of soy sauce.

Step 1 ] Prepare the potatoes, carrots, green peppers, onion diced, ginger slices and stir-fried chicken;

2] Heat the pan with cold oil, stir-fry the ginger until fragrant, fry the chicken until it is a little browned, and then stir-fry the onion a few times to get out of the pan;

3 ] Leave the oil for stir-frying chicken at the bottom of the pot, go down and fry the carrots and potatoes, pour some soy sauce and other aromas to waft out, add an appropriate amount of water, cover the pot and cook. When the potatoes and carrots are cooked, turn down the heat and stir the chicken curry until the soup is thick;

4] Turn on the high heat again, bring to a boil, add the fried chicken and green peppers, and you're done.

Ingredients: half a portion of curry, two bowls of rice, appropriate amount of potatoes, appropriate amount of carrots, appropriate amount of onion, appropriate amount of diced meat, appropriate amount of water.

Step 1] Place the ready-made rice in a small bowl and place it upside down on a plate;

2] Onions, potatoes, carrots, meat diced. Put oil in the pot, stir-fry, add water and cover the diced vegetables;

3 ] Turn off the heat and add curry, melt and simmer over low heat for a while;

4 ] Pour it into a plate and enjoy the color, flavor and flavor.

Method. Prepare a pot of hot water and blanch the potatoes, carrots, and cauliflower for about eight minutes. (Do not pour out the water).

Prepare another pot, pour in the oil, stir-fry the onion first, then add the pork and stir-fry, and finally pour in the freshly cooked carrots and potatoes and stir-fry (because it has just been scalded, you don't need to fry for a long time).

Pour over the water that has just been blanched, add four curry cubes, stir well, add sesame oil and sugar before cooking, and finally serve with cauliflower to complete the Luo.

To make curry rice, prepare a carrot, a shallot, two potatoes, and a chicken thigh.

1. Put the carrots and potatoes. , the shallots are cut into cubes and set aside.

2. Cut the chicken thighs into pieces, blanch them with water, and put ginger slices and cooking wine when blanching.

3. Add oil to the pot, fry the chicken thighs, put cooking wine, light soy sauce and a little dark soy sauce to stir-fry until fragrant. Add onions, carrots, potatoes and stir-fry. Add a little more water, cook until the chicken thighs, carrots and potatoes are cooked, add the curry, and cook for a while until it is sticky.

4. Put the braised rice in a small bowl, put it upside down on the plate, and pour the boiled curry on top, so that the chicken thigh curry rice is ready. It is nutritious and very tasty.

Method. Cook the rice first, then prepare the ingredients. Peel the potatoes and cut them into small pieces, the carrots into small pieces, the onions into small cubes, and the muscles into small pieces.

Pour in a little oil, add onions, carrots, and muscles and stir-fry until golden brown, pick out first.

Add water to the original pot (I add about two bowls), add the potatoes to the boil after the water boils, and add water as appropriate in the process to let the potatoes roll until soft.

Finally, add the curry cubes, put the pieces slowly, and then add the muscles, remember to turn off the low heat and stir all the time in the process (the potatoes are difficult to be soft, after I add the curry pieces, I have a lid on the pot, slightly smoldering, but I am afraid of burning, from time to time I will open the lid and stir, back and forth two or three times, the potatoes will be flavored) Add it to the rice while it is hot, and you are done!

1 5 eggs--- in the yolk in the shell, egg white in a bowl. Step 2: Put 100g of sugar in a bowl of egg whites. Step 3 Beat the egg white and sugar mixture in a clockwise direction until it becomes mousse-like.

1.Garlic cubes Cut potatoes, carrots, tomatoes and onions.

2.Heat the oil until it is 6 hot, add half of the onion, garlic, tomato, and brisket and stir-fry for half a minute.

3.Add water and bring to a boil, add potato cubes, carrot cubes, onion cubes, bay leaves and cook until they are broken, then add curry paste.

Step 1: Prepare the required materials.

Step 2: Wash and cut the chicken thighs into cubes, mix well with salt, cornstarch, soy sauce and sugar, and peel and dice the potatoes, carrots and onions.

Step 3: Heat cooking oil in a pot and cook twice as much oil as usual.

Step 4: Then pour in the marinated chicken and stir-fry.

Step 5: Then remove and drain the excess oil.

Step 6: Pour the potatoes and diced carrots into the pan and sauté for a while.

Step 7: Drain the oil again.

Step 8Pour out the oil from the pan, leave a little oil to heat, pour in the diced potatoes and carrots and stir-fry for a while.

Step 9: Then pour in the diced chicken.

Step 10: Add an appropriate amount of water to boil, then turn to low heat and cook until the potatoes are soft.

Step 11: Add the curry cubes.

Step 12: Add the onion again.

Step 13: Then heat until the curry juice thickens.

Step 14: Finally, add a little salt to taste.

<> ingredients: chicken breast, curry cubes, carrots, potatoes, curry powder, onions;

Preparation: 1Prepare the chicken breast, onions, carrots, and potatoes.

2.There are also curry noodles and curry cubes. This hundred dreams of curry cubes should be sold in the supermarket. It's also good to use this to make curry rice.

3.Cut the carrots, potatoes (peeled) and chicken breast into cubes of about 1 cm. (Potatoes can be slightly larger so they don't melt too quickly when heated later.) Chop the seaweed.

4.Put oil in a wok, put the cold oil on the onion sail base, and stir-fry over medium heat. (You can't stop, or you'll be mush.) ）

5.Sauté the onion until browned.

6.Add the diced chicken and stir-fry together.

7.After the diced chicken changes color, add the carrots and potatoes and stir-fry together.

8.When the carrots and potatoes are evenly oiled, add the curry powder and stir-fry quickly. (If you slow down, the curry noodles will stick to the pan.) ）

9.Wait for the curry to be fragrant, (preferably with a burnt aroma.) Add the stock or water. (I don't want to have a dish.) Bring to a boil on high heat, reduce the heat to low, and simmer until the potatoes can be cut in half with a spatula. (That is, the potatoes are boiled.) ）

10.Remove from heat and add the curry cubes. Sulse for five minutes. (Let the curry cubes enter the soup.) ）

11.After five minutes, the curry cubes also dissolved. At this time, turn on the low heat and simmer for five minutes to taste. (During this period, you can't leave people, you must stir frequently, otherwise you will be useless, and your efforts will be wasted.) Delicious curry rice is ready.

12.Serve with sliced cucumbers and carrots. (This is not only good-looking, but more importantly, it can be cleared and tired.) Put the rice in a small bowl and press it firmly, then put the rice in the small bowl into the plate, pour the fragrant and thick sauce on it, and eat!!