How to cook curry juice and how to make curry sauce?

The easiest way is to have boxed curry cubes in the seasoning section of the big supermarket, there are 8 small pieces in a box, you can control the amount yourself, and then cut the potatoes and carrots into pieces, choose the meat you like, cook that kind of meat first, and also cut it into pieces, and set aside; If you don't like to eat with oil, then boil the water, put the potatoes, carrots and meat in it, and after the water boils, you put the curry cubes in it (depending on the taste, the taste is heavy, and you can put a few pieces in it), and then keep simmering until the meat is very soft, and that's it. If you like to eat with oil, then first stir-fry the potatoes and carrots and beef with oil, add a little water, put in the curry cubes, and then fry them, and after the curry cubes melt away, add more water, stew, and you're good to go. Cook a pot of rice and pour the stewed curry juice over the rice when you eat.

Ingredients. Stock to taste.

Milk to taste. Accessories.

Curry powder or curry paste to taste.

Cornstarch to taste. Brown sugar to taste.

Black peppercorns to taste.

Cooking wine to taste. Salt to taste.

Steps. 1.Cook the stock in a nonstick saucepan until lukewarm, pour in the curry powder or curry paste, and slowly bring to a boil over medium heat while stirring constantly with a spoon.

2.Add half a cup of milk, two teaspoons of brown sugar, half a tablespoon of black peppercorns, and a little cooking wine to the boiling curry sauce and continue to cook (over medium-low heat for more than 15 minutes).

Cooking wine is ordinary cooking wine, regardless of the brand.

3.Stir half a bowl of starch powder with a little cold water and add to the boiling curry sauce, stirring gently as you thicken. When the curry sauce is thickened and becomes a thicker juice, it's done.

The easy way: curry sauce.

The ingredients are curry powder, green onion, ginger, garlic, chili, salt, monosodium glutamate, and oil. The curry powder is mixed with water to form a paste, fried into a curry pulp with oil, and mixed with soup to make a juice, which is yellow and salty. Poultry, meat, and aquatic products are all suitable, such as: curry chicken slices, curry fish sticks, etc.

Ingredients: 100 grams of dried red pepper, 10 grams of bay leaves, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder, 100 grams of turmeric powder, 100 grams of coconut paste, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger rice, 20 grams of dried shallots, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of concentrated lemon juice, 750 grams of raw oil, 6500 grams of light soup.

Preparation method: first leach the bay leaves with water to extract the flavor and then remove the slag and retain water; Cut the lemongrass into pieces and grind it into puree with a juicer; Put the shrimp cake into the wok and dry it over low heat and stir-fry until fragrant; Then put down the oil in the wok, and at the same time put down the onion, garlic, ginger and dried shallots to stir-fry the wok, and then add lemongrass, bay leaf water, dried red pepper and so on to stir-fry until fragrant; Finally, add coconut paste, turmeric powder, curry powder, oil curry, cardamom powder with a wok spatula and keep turning the shovel, when the spicy flavor is shoveled, then add the remaining seasoning and shrimp cakes, mix well and boil; Serve in a steel basin and set aside with a raw oil cover.

Note: If the curry sauce is not covered with raw oil, it will turn black if the open space is too long.

Note: "Curry powder" is mainly turmeric powder with white pepper.

Coriander (coriander) seeds, cumin, cinnamon, ginger, star anise (anise), Sichuan pepper (Sichuan pepper) and other spices are ground into powder and prepared, the color is turmeric, the taste is spicy and fragrant; Because the "curry powder" has a slightly bitter taste, we must use more onions, minced garlic and other ingredients to stir-fry the wok to reconcile, so that the curry aroma can be better brought out.

I'm a professional chef and I love curry! First of all, curry originated in India, and it was first used as a medicine to cure diseases. Therefore, eating curry can improve the spleen and stomach and increase appetite.

Prepare garlic, onion (a little on the line), oil. Stir-fry the green onion and garlic until fragrant, put the curry powder in a pot and stir-fry over low heat until fragrant (slightly more oil), add water, add potatoes, carrots, chili peppers and chicken. After boiling, add salt, green beans.

Cook for another 5 minutes.

Actually, it's not that difficult!! Authentic Japanese cuisine inside.

The materials are as follows

Finely chop one onion and mince two pieces of garlic.

1 tablespoon of curry powder (it's curry powder.)

a tablespoon of butter.

1 3 cups of flour.

1 cup of clear chicken broth.

1 tablespoon each of sugar and tomato juice.

2 tablespoons each of mirin and light soy sauce.

1.Sauté chopped onion and minced garlic in oil over low heat.

2.Add butter and curry powder and stir-fry until fragrant, then stir-fry the flour below.

3.Add the chicken broth, sugar, mirin, tomato sauce and light soy sauce and cook well to make a curry paste.

4.Add stir-fried chicken and potatoes and simmer until fragrant.

Curry is a homemade recipe from Southeast Asia: made with turmeric, ginger, ginger, minced garlic, minced shallots, dried red pepper, star anise, coriander, cardamom and other ingredients, and coconut water is added at the end of the dish, so it has a fragrant taste. Actually, you can do it yourself, it's not difficult!

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

Ingredients: 50g curry paste, 1/4 onion, 4 garlic, 50g ginger, 400ml coconut milk

Excipients: 3 tablespoons of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of sugar, 1/4 of lemon, 1 small chili pepper, 100ml of water

Specific method: 1. First of all, cut the onion, ginger, and garlic into cubes, and the pepper is the kind of red, and also cut it into small pieces.

2. Pour 35ml of oil into the pot, heat the pan and pour all the onions and garlic into it and fry.

3. Fry for about five or six minutes, put the curry sauce in, fry until it is completely mixed with onions, garlic and ginger, then you can add 3 tablespoons of salt, 1 spoon of monosodium glutamate, and 1 spoon of sugar to stir-fry.

4. Then pour in the coconut milk, stirring while pouring, until the curry paste is completely melted and there are no lumps.

The steps to make homemade curry sauce are as follows:

1. Prepare raw materials:

Group A (oil combination): red oil 15g; sesame oil 15g ; Butter 15g

Group B (seasoning added first): turmeric powder 10g; Curry powder 3g ; Curry gall 10g ; Chicken broth 3g ; Sugar 20g; Fish sauce 15g; Pepper 2g

Group C (added seasoning): coconut milk 100g; Evaporated milk 150g

Group D (spices): cinnamon bark 10g; Bulk 10g; bay leaf 10g ; Cardamom 10g

Group E (main ingredient): onion 1 4 pcs; garlic 20g; 1 shallot; Coriander 50g; 1 lemongrass.

2. Mix group B.

3. Group D mix (spices).

4. Make the main ingredients of group E for later use: garlic, dried shallots, coriander (remove the leaves and leave the stem), lemongrass, and chop. You don't need to chop it too much, you can use it by cutting it into large pieces.

5. Heat the pot with oil and pour three kinds of oil (group A) into the pot.

6. Put the main material. Put it in group D and fry over low heat for 2-3mins. At this time, you will smell the aroma and you can hear a crackling sound in the pan (if the onion is chopped too hard, you can't hear it for a long time).

7. Add water to boil the seasoning, pour it into group B, add 100g of water, and boil.

8. Add seasoning. After the water boils, pour in the coconut milk, pour in the evaporated milk when it boils again, reduce the heat when it boils again, and cook for 3 minutes.

9. Filtration. The strainer removes the slag.

10. The rest is curry.

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

How do you make curry rice sauce? Stir-fry the diced chicken until it changes color, then add other ingredients and curry, add water, and boil until the soup is thick.

Curry Sauce Ingredients:

100 grams of dried red pepper, 10 grams of bay leaves, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder, 100 grams of turmeric powder, 100 grams of coconut paste, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger rice, 20 grams of dried green onions, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of concentrated lemon juice, 750 grams of raw oil, 6500 grams of light soup.

Preparation method: 1. First, leach the bay leaves with water to extract the flavor and then remove the slag and retain water;

2. Cut the lemongrass into sections and cut into pieces and grind it into a juicer;

3. Put the shrimp cake into the pot and dry it over low heat and stir-fry until fragrant;

4. Then put down the oil in the wok, put down the onion, garlic, ginger and dried shallots at the same time, and then add lemongrass, bay leaf water, dried red pepper and so on to stir-fry until fragrant;

5. Finally, add coconut paste, turmeric powder, curry powder, oil curry, cardamom powder and stir-fry with a spatula.

6. Use a steel basin to hold it and set aside the cover of raw oil.

Note: 1. If the curry sauce does not use a raw oil cover, it will turn black if the open space is too long.

2. "Curry powder" is mainly made of turmeric powder, and added white pepper, coriander (coriander) seeds, cumin, cinnamon, ginger, star anise (anise), Sichuan pepper (Sichuan pepper) and other spices ground into powder, the color is turmeric, spicy and fragrant; Because the "curry powder" has a slightly bitter taste, we must use more onions, minced garlic and other ingredients to stir-fry the pot to reconcile, so that the curry aroma can be better brought out.

Ingredients: green onion, ginger, garlic, jasmine, green and red pepper, curry powder, turmeric powder, red powder, chili powder.

Preparation: Green onion, ginger and garlic, green and red pepper jasmine, stir-fry until fragrant, mix curry powder, red powder, and chili powder and stir-fry over low heat for 5 minutes, add water or old soup and cook until thick, season with salt, chicken powder, pepper, sugar, and finally add coconut milk Answer supplement Authentic curry Don't ?.. curry cubesAuthentic curry requires hundreds of spices, and a slight change is a different flavor of pull, that is, the spice recipe of the curry should be the holder's secret recipe, and no one should tell you

Ingredients: 1 2 grass carp heads, 6 okra, 1 eggplant, 1 large tomato, 3 red peppers. 3 tablespoons curry powder, 1 can of coconut milk, 2 tablespoons turmeric powder, 1 2 tablespoons dried lemongrass, 2 tablespoons sour fruits, 1 2 tablespoons salt, 1 tablespoon sugar.

Method: (1) Wash and wipe the fish head dry, smear with a little salt and turmeric powder, heat the oil, put the fish head into the fry for 5 10 minutes, fry it on high heat for about 10 seconds before taking it out, remove it, and drain the oil.

2) Wash the okra and remove the head, cut the eggplant into oblique slices, cut the large tomato into small pieces, remove the seeds of the red pepper and chop it for later use. (3) Remove from the oil pan, add 3 tablespoons of salad oil, stir-fry the chili powder and all the seasonings, add the fish head, okra, eggplant slices, tomato after boiling, cook until cooked and flavorful, remove the fish head and put it in a soup bowl.

4) Boil the soup in the pot until thick, pour it over the fish head and serve.

Ingredients: curry powder, cooking oil, garlic, coconut water.

First, prepare the bagged curry powder.

2. Put a little cooking oil in a heated wok.

3. Then put the garlic cloves in the pot and stir-fry until fragrant.

4. Then add hot water and chopped ginger.

5. Then pour in a packet of curry powder.

6. Then add a bottle of coconut water.

7. Cook over low heat and slowly reduce the juice, so that the thick curry juice is ready.

Lumpy curry is generally melted in hot water.

Hello, it is a pleasure to serve you, here for you to inquire.

1. How to make curry juice Ingredients: 50g of curry paste, 1/4 of onion, 4 garlic, 50g of ginger, 400ml of coconut milk. Accessories.

3 tablespoons of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of sugar, 1/4 of lemon, 1 small chili, 100ml of water. Specific method: 1. First of all, cut the jujube onion, ginger and garlic into cubes, and the chili pepper is the kind of red, and it is also cut into small pieces.

2. Pour 35ml of oil into the pot, heat the pot and pour the whole onion and garlic into it and fry 3. Fry for about five or six minutes to put the curry sauce in it, and fry until it is completely mixed with onions, garlic and ginger, at this time you can add 3 spoons of salt, 1 spoon of monosodium glutamate, and 1 spoon of sugar to fry. 4. Then pour in the coconut milk, stir while pouring, you need to stir until the curry sauce is completely melted, and there is no lump 5. Finally, squeeze the lemon juice into it, this curry juice is slightly spicy, and if you like to eat spicy, you can put two more chili peppers. I hope mine can help you and have a great day!

Ingredients: curry powder, cooking oil, garlic, coconut water.

First, prepare the bagged curry powder.

2. Put a little oil in the heated wok.

3. Then put the garlic cloves in the pot and stir-fry until fragrant.

4. Then add hot water and chopped ginger.

5. Then pour in a packet of curry powder.

6. Then add a bottle of coconut water.

7. Cook on low heat and slowly collect the juice, so that the thick curry juice with the code is ready.

The authentic curry sauce is made as follows:

Ingredients: potatoes, carrots, onions, garlic, salt, black sesame seeds, curry powder.

1. Pour oil into the pot and add peppercorns.

2. Pour in the diced chicken and stir-fry, and add the green onion, ginger and garlic at the same time.

3. Add diced carrots and stir-fry.

4. Add the diced potatoes again.

5. Add an appropriate amount of boiling water.

6. Add a piece of curry cube and simmer until the soup thickens.

7. Slightly reduce the juice to a suitable extent, and the curry juice will be ready.