What ingredients is the sauce in curry rice made of?

Preparation of curry rice.

Ingredients: Meat: beef, pork, chicken, cut into small pieces.

Dishes: potatoes – diced (smaller), carrots – diced, onions – cut into small pieces.

Ingredients: cooking oil, salt, curry powder.

Steps: 1. Put oil in the pot and fry the meat.

2. Put the vegetables in the pot and fry them with the meat, pay attention to put more oil, and put an appropriate amount of salt (you can also leave it alone, and add salt if the salt is not enough after adding the curry).

3. When the dish is somewhat cooked, add water to spread the dish and cook over low heat.

4. When the dishes are cooked thoroughly, on low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be based on your own taste), then pour it into the pot and stir well. You can add curry while tasting it.

5. Continue to cook for 5 minutes.

6. Make the rice separately and pour the vegetables and soup over it.

The steps are as follows: 1) Cut the tight beef into 2cm square pieces, you can also go to the supermarket to buy the cut, a little fat or tendony is better. (Note:.)

What kind of meat to put in the curry rice is completely up to personal preference, you can also put small chops, chicken wings, and bones are good) (at the same time stuff a pot of rice).

2) At the same time, cut the potatoes into cubes (the pieces must not be too big), the carrots into round pieces (beat the skin, the pieces are larger), and cut the green onions into thick shreds.

3) Put an appropriate amount of oil in the pot and fry the beef over medium heat (dry water, otherwise it will be so bad!). Take it out when you see the edge scorched.

4) Stir-fry the carrots and shallots with the remaining oil, add the beef, and add water, which is about the same height as the vegetables.

5) Boil the soup with beef, shallots, and carrots over high heat until boiling. Close the heat and let stand for 15 minutes.

6) Then add the curry cubes, wait for it to dissolve completely (about 10 minutes), add the potatoes, (add some coconut milk to make it more fragrant).

7) Simmer over low heat (about 15 minutes), stirring while cooking, and keep saying: "Don't mush, don't mush..."Otherwise it will be mushy :)

8) Wait until the potatoes are cooked before eating, note: the potatoes must be cooked, and generally do not need to put any seasoning.

Preparation of curry powder:

300 grams of turmeric, 65 grams of white pepper, 35 grams of cumin, 40 grams of cinnamon, 10 grams of ginger, 20 grams of ingredients, 10 grams of Sichuan pepper, 20 grams of chili pepper (the amount of chili pepper can be added or subtracted according to personal taste or not, if not used, 20 grams of coriander seeds are used), grind and mix well with the above 8 raw materials.

Preparation of curry paste:

Diced ham, minced meat, diced carrots, diced potatoes, and the homemade curry powder just prepared Appropriate amount of oil, 2 and a half bowls of broth, and 1 tablespoon of soy sauce.

1 2 tbsp salt. Method:

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

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

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

Add salt and thicken with flour before removing.

<> "Curry Chicken Rice.

Ingredients: Chicken thighs or breasts, onions, potatoes, carrots, curry cubes.

Make an early sale of the previous work:

1. Dice the chicken thigh + a spoonful of cooking wine Lu Qing + appropriate amount of salt + shredded ginger + a spoonful of starch, mix evenly and marinate for 30 minutes.

2. Stir-fry the onion with chicken and stir-fry until the meat turns white + potatoes and carrots stir-fry for one minute.

3. Cover the ingredients with water, cover the lid and cook over low heat for 15 minutes.

4. Cook two pieces of curry for 5 minutes + stir-fry over high heat until the soup is thick, don't be too dry and keep the rice.