Is Thai curry famous, what is Thai curry mashed potatoes called

Generally, the most famous is Indian.

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Potatoes, carrots, onions, lettuce, tomatoes, flour, ham and ham sausage.

Seasoning: curry, salt, ground black pepper, ground white pepper, oil.

Method: 1. Wash the potatoes first and cut them into strips (easy to cook when cooking).

2. Put the cut potatoes in the pot and boil (don't worry about it when you cook, let's move on to something else).

3. Dice the carrots, onions, ham and ham sausages

4. Stir-fry the carrots and onions in the pan (put the carrots first, fry the onions until they are 8 or 9 ripe), then put them in a clean container and set aside!

5. Put an appropriate amount of water in the pot, boil the curry into a thin paste, then put it in a clean container and set aside! 6. Stir the flour and an appropriate amount of water into a batter, add an appropriate amount of black pepper, white pepper and salt.

7. Batter into pancakes.

8. At this time, the potatoes that were boiled just now are also cooked After peeling them, put them in a bowl, stir and stir again!!

9. Put the pureed potatoes, ham and ham sausages, freshly fried onions and carrots, and the paste-like curry into a pot and fry, add some water and some salt according to personal taste. Stir-fry for about 5 minutes and you're done!

1.Peel and steam two medium-sized potatoes over high heat for 30 minutes, then mash them into a puree after steaming.

2.Put a teaspoon of salt and a pinch of pepper in the mashed potatoes.

3.When the pan is not too hot, put 15 grams of butter, add the crushed and stir-fry until fragrant.

4.Add minced meat and stir-fry, cook cooking wine, add curry cubes, pour in half a bowl of boiling water, simmer into a thick juice and turn off the heat.

5.Place the mashed potatoes on a microwave plate, spread them out and pour the minced meat curry over them.

6.Cut the cheese into strips and spread over the minced meat and place in the microwave on high for a minute.

7.Remove and sprinkle with chopped shallots.

The main differences between Thai curry, Indian curry and Japanese curry are as follows:

1. The production materials are different.

Indian curry is made with spices such as cloves, cumin, hail cover, coriander, mustard, turmeric and chilli;

Thai curry is made with coconut paste to reduce spiciness, enhance the aroma, and add spices such as lemongrass, fish sauce, bay leaf, etc.;

In addition to spices, the thickening ingredient used in Japanese curry is a creamy fried batter commonly used in French cuisine, and a fruit puree concentrate is also added.

2. Different tastes.

Indian curry is intense and intense;

Thai curry with coconut sauce to reduce spiciness, increase fish sauce to enhance sweetness, taste fresh and slightly spicy, more popular curry among Cantonese people;

Japanese curry is generally not too spicy and has a strong sweetness because of the addition of concentrated puree.

3. Different ways of eating.

Indian curry, which is mostly eaten with gravy or sauce with staple foods such as rice or bread;

Thai curry is mostly used to make Thai dishes, such as curry fish cakes, green curry chicken, curry crab and mango rice, etc.;

In addition to being eaten with rice, Japanese curry is often used to make thick soups and eaten as a base for noodle soups such as ramen and udon.

Authentic Indian curry is made with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chili peppers, and is intensely spicy due to the weight of the ingredients and the fact that it does not use coconut milk to reduce the spiciness (Thai curry is mixed with coconut milk to create a spicy taste).

The unique flavor of Thai curry comes from a variety of Thai specialty spices, first of all, the curry powder is made of a variety of chili peppers and spices ground and mixed into lemon leaves, bell peppers, and Thai turmeric, giving Thai curry a natural sweetness, slightly sour in the mouth, and ginger spicy in the mouth. Thai curry is made with coconut milk and has the unique milky aroma of coconut. Finally, it is usually accompanied by lemon and lime to increase the acidity and clarity.

Japanese curry is a Japanese dish. It is generally not too spicy, and because of the addition of concentrated puree, the sweetness is stronger. It is also known as European-style curry because the thickening ingredient used in French cuisine is roux, which is often used to make thick soups, and the spices are often used in South Indian style.

Although the European style curry is more mellow, it is still significantly less spicy than similar Indian cuisine.

In short, the Indian style is spicy, the Thai style is fragrant, and the Japanese style is sweet.

Curry (also known as curry) is a sauce made from a variety of spices that is commonly found in Southeast Asian cuisines such as Indian, Thai, and Japanese, and is usually eaten with meat and rice. Curry is a variety of variations and special flavors, most notably the Indian and Thai ways of cooking curry, which have become one of the mainstream dishes in the Asia-Pacific region. Apart from tea, curry is one of the few truly Pan-Asian dishes or beverages, but it should be noted that it comes from India.

Indian flavors are known for their exotic curry recipes that blend styles from all sides.

Curry rice originated in India, but after it was introduced to various countries, it changed according to the taste preferences of each country.

Indian rice curry.

Ingredients: curry, beef fillet, potatoes, carrots, onions.

Seasoning: chicken monosodium glutamate, soy sauce, salt, wine (cooking wine).

Method: 1. Stir-fry the cut beef slices, potatoes, carrots and onions in oil and add a little salt.

2. Wait until it is fried and put it in the soup pot, and at the same time put some chicken monosodium glutamate and wine to cook together until the potatoes and carrots can be pierced with chopsticks and so soft.

3. Turn down the heat, put an appropriate amount of curry marinade and soy sauce and continue to cook. The longer the better. Be careful not to stick to the bottom of the pan.

4. Serve white rice on a plate and eat the curry on top!

Banana curry rice.

Ingredients: 1 chicory (can be substituted with 1 handful of American celery), 1 banana, 1 orange, 1 tablespoon stick, 1 green onion, 1 cooked rice, 1 tablespoon salad dressing, 1 teaspoon sugar, 2 teaspoons curry, salt, pepper.

Method: 1. After processing the chicory, cut it into long strips (select a few pieces and put them aside). Peel the banana and cut it into oblique slices.

Cut the orange in half, squeeze half into orange juice and peel the other half and cut into cubes. Chop the berries roughly. Wash the shallots, then chop them into chopped green onions (some of them are reserved for now).

2. Stir together the rice with chicory, banana, diced orange, stone fruit and chopped green onion. Mix the salad dressing, orange juice, sugar, curry, salt and pepper into a salad dressing and mix well. Leave 2 tablespoons of the sauce on top of the salad rice first.

3. Spread the curry rice on top of the chicory leaves that were reserved earlier, drizzle the remaining 2 tablespoons of sauce, and finally sprinkle with chopped green onions.

Advice for office workers: Keep salads fresh in a sealable box before serving.

Japanese-style chicken curry rice".

Production: 1) Buy the chicken breast (about 3 taels) and freeze it in the refrigerator, take it out and cut it into cubes, marinate it with cooking wine, sauce meat, green onions, ginger and jasmine, and water starch.

2) 1 carrot (larger), 1 potato (larger), also cut into cubes of the same size, add oil to the pan, and stir-fry the two kinds of dices. Until the color changes, seven or eight are ripe, take out and drain the oil.

3) Chop one shallot, also cut into cubes and set aside. Put the oil in the pan, put down the marinated diced chicken and stir-fry after heating, then add the shallots and turn it a few times, then add the stir-fried potatoes and diced carrots. After stir-frying a few times, add the sugar, salt and chicken crystal to mix the stock, preferably freshly uncooked.

4) Cut the curry marinade into small pieces and put it in (depending on the amount you accept, the one I introduced itself has small pieces like chocolate, you can choose two small pieces.) After stirring, change to the heat and make it smaller.

5) About 5 minutes, at this time, also taste it according to your like, and then season appropriately (or spicy or. Choose a plate and put the freshly cooked rice on top, spread it out and serve it.

Takeaway: Curry is now easy to buy, and the dosage package is also introduced, don't think that curry is a very spicy food, in fact, it is not spicy, try it and you will know.

Features: Vegetables and rice are prepared, and the taste is rich, it is the best food in winter, and the nutrition is comprehensive.

The best taste in your own country is in line with the tastes of your own people.

The above Terorose asked you which country has the best curry, and you are also enthusiastic, right? Ask: Which country has the best curry: Chinese.

Hello, it is a pleasure to serve you and give the following answer to your big disadvantages: Thai Shakespeare Curry and Japanese Curry are both popular foods, both have unique tastes, everyone's tastes are different, in terms of taste, there is no good or bad taste, only like or dislike. Thai Luxe Curry is more spicy, based on coconut milk and other spices, accompanied by crisp green beans, cabbage and other vegetables, the taste is refreshing, with the unique fragrance of coconut; Japanese curry, on the other hand, is based on bean paste, with curry powder, mustard powder and other seasonings, which gives it a softer taste, a faint pepper aroma, and a delicious taste.

If you want to make a delicious curry, you need to pay attention to the following points:1Use fresh ingredients:

Fresh ingredients are selected to ensure a delicious taste; 2.Match the right toppings: choose the right ingredients according to your own taste to match the unique taste of the curry; 3.

Reasonable seasoning: according to your own taste, add seasonings reasonably to make the curry taste more prominent; 4.Slow cooking:

When cooking curry, it should be cooked over a slow fire, so that the ingredients and seasonings can be slowly blended to make the curry more delicious. Finally, the curry can be served with rice, noodles, and other combinations, making it even more delicious.

Detailed introduction to the preparation of curry chicken rice Cuisine and efficacy: Ingredients for the production of curry chicken rice: Ingredients: chicken breast, potatoes, onions, carrots.

Excipients: salt, soy sauce, chicken essence, curry cubes teach you how to make curry chicken rice, how to make curry chicken rice to be delicious 1Dice the chicken breast, cut the potatoes and carrots into cubes with a hob (don't cut too big, moderate is preferred, because the large pieces are not cooked), and the onions are also diced, just moderate!

2.Bring the water to a boil, blanch the diced chicken, remove and set aside. 3.

Put an appropriate amount of oil on the wok on the heat, and when the oil is hot, add the curry cubes and stir-fry a few times, add the onion and continue to stir-fry, add the potatoes and carrots. Finally, add diced chicken, add an appropriate amount of water, and fry until the potatoes and carrots are fully cooked, at this time, you can add a little salt or chicken essence according to your taste, but not too salty. 4.

After cooking, cover the pot and let it simmer for 3-5 minutes, and the taste will be better. 5.Steamed rice is served on a plate and served with chicken curry.

The recipe of curry rice bowl is detailed Cuisine and efficacy: boutique staple food.

Ingredients for curry rice bowls: Ingredients: rice, sliced beef (generally sold in supermarkets), diced vegetables (you can add various vegetables according to your preferences), oil curry (or curry powder is also OK) Teach you how to make curry rice bowls, how to make curry rice bowls to be delicious 1. Heat a small amount of oil inside, add diced vegetables and stir-fry; 2. Add an appropriate amount of water, bring to a boil, add oil curry, salt, sugar, and simmer for two or three minutes; 3. Fatty beef, fat beef must not be boiled for a long time, until the blood color fades; 4. Thicken the starch and pour the soup over the rice on the plate.

Personally, I like the Japanese style, the yellow is delicious, any rice can be done, the key rice is delicious to be good, and I can't hope for it.