What should I do if I don t cook curry well when I cook it, and if it is too thin when I cook curry?

Tips for cooking curry dishes.

When cooking curry dishes, you can add your favorite vegetables, usually potatoes, but it is too ordinary and not easy to cook, so it is better to use carobs. Horn beans have small seeds in them, and they are best eaten when boiled until the seeds are full of curry juice. The secret of cooking curry is that the ingredients must be mixed with the curry to make it flavorful, and if you separate the two things, you will never be able to cook a good curry dish.

About curry dishes.

1.Turn on low heat (it should be very small), add olive oil, pour the minced ginger and minced garlic (the amount of both kinds of minced garlic should be larger, don't be reluctant to put it) into the slow stir-fry, stir-fry for a while, stir-fry for a while, and then stir-fry for a while after the fragrance is fragrant.

2.Add the curry powder, stir-fried ginger and minced garlic together, keep the heat low (don't waste natural gas, how expensive), and copy until the curry is fused with ginger and garlic, exuding the aroma of curry, ginger and garlic.

3.Add coconut milk (sold in supermarkets, don't use coconut milk as coconut milk), increase the heat slightly, and boil while stirring.

4.Turmeric powder is added to enhance the flavor and color.

5.Bring to a slight boil and remove from the pan. Solemnly declare: Do not put your nose close to this curry sauce, you may faint due to the strong aroma.

6.Then I made all kinds of ingredients, what I like to eat (I prefer chicken, shrimp, onion mixture), until 8 medium cooked add curry sauce, stir-fry together, out of the pot, and serve on the plate.

The etymology of the word curry comes from South India, and in the Tamil word of South India, curry is"sauce"It is said that the first person to make curry was Shakyamuni, and in Indian legend, Shakyamuni was the first to teach people how to use the fruits of trees and grasses to make the elixir of immortality, and named after the place where Shakyamuni preached"Curry"As the name of this elixir, it was widely spread as a seasoning in cooking.

Preparation of the day 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.

There are three types of hot, medium hot, and extra hot.

But either one is not very spicy.

It's enough to put in 5 or 6 small pieces, but if you want to taste it yourself?

But remember to make sure the fire is small, very small. And stir constantly, so that the curry cubes do not melt on their own.

Cover the pot, simmer over low heat and cook for another 20-40 minutes.

The long time is for the taste, not for anything else. If you want to eat it quickly, just cook the radish potatoes.

Cook the potatoes first, then mix the curry into a thin paste and put it in the potatoes, then add the seasoning.

When boiling curry, it is too thin, indicating that there is more water, and you can collect the juice by pouring water starch to thicken it, and the common methods are as follows:

Ingredients: 4 beef balls, 1/2 carrot, 1 potato, 1 curry, 1/2 green onion, 1 dried chili, 2 slices of ginger, 1 teaspoon of peanut oil, half an onion, 1 tablespoon of cornstarch, 30 grams of water.

1. Prepare all the ingredients as shown in the figure below:

2. Put oil in the pot, enlarge the green onion, onion, ginger and dried chili pepper and stir-fry the pot, as shown in the figure below

3. After that, add the carrots and stir-fry for 2 minutes, as shown in the figure below

4. Add the potato cubes and stir-fry over high heat for 1 minute, as shown in the figure below

5. Add the broth, as shown in the figure below

6. After the water boils, add the beef balls and cook over medium heat for 5 minutes, as shown in the figure below

7. Add the curry cubes and continue to cook for 2 minutes, as shown in the picture below

8. After that, pour in water starch and thicken, as shown in the figure below

9. Serve on a plate at the end, as shown in the figure below

The potatoes are boiled and melted into the soup, and the sticky texture of the-like curry is the texture of the mashed potatoes, haven't you eaten it?

It is more fragrant to add milk or coconut milk, and it can also be thickened with water starch.

If you want to not lose the taste, the best thing is to cook it for a while so that it will not be thin.

If the curry stove becomes cold after cooking, then we can reheat it in a few ways:

1.Pot Heating Method: Pour the curry into a saucepan over medium heat, turning continuously until the whole curry is warm or hot.

2.Steam heating method: Pour the curry into the steamer and heat it with water vapor to heat it evenly.

3.Microwave oven heating method: Pour the curry into the microwave box for the microwave oven and heat it according to the set time prompted by the machine.

Regardless of the method, you need to make sure that the curry is heated evenly from the inside to the outside to ensure safety and hygiene. Before reheating, if the curry has been stored for too long, or if it does not taste right, it is recommended to abandon reheating to avoid health effects after consumption.

First, the heat is too high when simmering. When boiling curry, stir-fry the ingredients until fragrant, then add coconut milk or water and simmer slowly over low heat until the juice is reduced.

At this time, it is easy to stick to the bottom of the pan with high heat.

Second, the curry is too sticky, it is recommended to add a little coconut milk, if there is no coconut milk, you can replace it with milk, and it is normal for sticky things to be mushy when cooked. Curry with coconut milk has a unique taste and a special aroma. As shown in the figure, if you add no ingredients, you will have no juice if you don't boil potatoes and other materials, and you will burn if you continue to cook.

If you add water at this time, it will taste weird, like the weird feeling of soaking dried curry in water again.

Thirdly, the curry should be stirred constantly when the stew is close to the juice, stirring is conducive to even heating and can avoid sticking to the bottom of the pan.

First of all, you can make the curry sauce first, set aside and pour the sauce at the end!

How to make curry paste.

Ingredients: 250 grams of curry powder, 100 grams of onion, 75 grams of garlic, 50 grams of ginger, 150 grams of peanut butter, 200 grams of tomatoes, 50 grams of desiccated coconut, 50 grams of salt, 25 grams of monosodium glutamate, 25 grams of chicken essence powder, 50 grams of sesame oil, 200 grams of salad oil, appropriate amount of water.

Method: Peel the onion, garlic and ginger, cut them into fine pieces, wash the tomatoes, remove the stems, and cut them into small pieces; Put the wok on the fire, put in the salad oil and burn until it is 60% hot, add the minced ginger, onion and garlic, fry until golden and fragrant, put in the curry powder, fry slowly over low heat to get the fragrance, fry the juice out of the tomato pieces, add peanut butter, desiccated coconut and salt and stir well, mix with water, change to low heat and boil for about 2 hours to form a thin paste, the pot is removed from the fire, and it becomes curry sauce; After removing from the pot, put it in a clean container, pour in the sesame oil cover, cover, and use as you go.

Next, the making of curry rice!

Homemade curry rice.

Ingredients: rice, minced beef.

Excipients: potatoes, onions, carrots, butter, apples.

Seasoning: curry powder, salt, milk, starch, minced garlic, cooking oil.

Cooking method: 1. Wash and peel the potatoes, onions, carrots and apples, cut them into small cubes, marinate the minced beef with oil, salt and curry powder and set aside;

2. Sit in a pot and light the fire, put in the butter, put in the minced garlic when the oil is hot and fry the fragrance, pour in the diced potatoes and carrots, stir well, add diced onions, salt, cook for a few minutes over medium heat, put the curry powder into a small bowl, add water, stir well, pour into the pot and cook until the potatoes are cooked, put in the minced beef, pour in an appropriate amount of milk, hook a little thickener, pour it on the rice and eat.

Milk has to be less, less, less!!

Note: If it is too troublesome to make sauce, it is recommended to put a small amount of oil to stir-fry the curry powder, pay attention to the low heat, otherwise it will paste the pot, fry until fragrant and put it in a bowl for later use, so that the taste will be very good, and there will be no Chinese medicine taste of raw curry!

Hope it helps the landlord! ~

1. Low fire.

2. Stir slowly. 3. Artifact: non-stick pan!!

You don't have to stir it all the time, it's too tiring. Put the potatoes and curry cubes later. The potatoes are burned and sink to the bottom of the pan and are easy to burn. There is also a little less fire. If you want to collect the juice on high heat, you have to watch and stir.

Is it that the fire is too big and the time is too long.

Pay more attention to the heat and the consistency of the soup.

The curry should be stirred often, if you don't stir, it will stick to the pan, as long as you keep stirring.

In fact, the curry cubes contain starch! So when you put in the curry, you have to keep stirring the curry and you can put it last, so that the mixing time is not so long, and the taste is also very fragrant!

After the ingredients are cooked and soft, then put the curry cubes, and then cook for 5 to 10 minutes, collect the juice and eat, so that it is not easy to stick to the pan.

Use a low fire, once the fire is turned on, it will be easy to paste.

Adhere to a neutral position and have a friendly attitude.

Add your own experience and insights, or expand your knowledge.

Cook the rest of the stuff first, and put the curry last.

Whether it is curry cubes or curry powder, when the oil temperature is not very high, keep the heat medium-low, and fry and melt evenly with a flat spatula, so that the curry can be fried fragrant, and it is not easy to stick to the pan when adding other ingredients in the later stage, of course, it is necessary to turn a few times in the middle, it is best to find a flat wooden spatula, and slowly push from the bottom of the pot

If the steps are wrong, or you have put too many ingredients, you can first make the curry sauce first, set aside and pour the sauce at the end! How to make curry paste Ingredients: 250 grams of curry powder, 100 grams of onion, 75 grams of garlic, 50 grams of ginger, 150 grams of peanut butter, 200 grams of tomato, 50 grams of desiccated coconut, 50 grams of salt, 25 grams of monosodium glutamate, essence of chicken.

The heat is too big and needs to be brought to a simmer and stirred constantly.

When making curry, I always use a paste pot, mostly because the ingredients are rich in starch.

Solution: First pour the oil, put the pot in the pot when the oil temperature is not very high (whether it is curry cubes or curry powder), keep a proper medium heat (a small point can also be used), use a flat wooden spatula, slowly push from the bottom of the pot until it is evenly fried and melted, so that the curry can be fried until fragrant, and it will not be pasted in the pan.

Put the roar on a small scale, add some water to the starch, stir well, stir the soup in the pot while slowly pouring in the starch, stop pouring when the viscosity is almost right, and then turn off the heat and remove from the pot.

Hello, I'm glad to reply to you that the curry is too salty, you can add sugar or add yogurt or coconut milk. Because adding a small amount of sugar helps to balance the saltiness, but it only works when the curry is slightly salty and not too salty. If you try to counteract the thick brine with sugar, you'll end up making the curry too sweet to eat.

Since many Indian curry recipes include yogurt or coconut milk, adding some dishes doesn't lose their personality and helps balance out the savory flavors. You only need 2 to 3 tablespoons of yogurt, coconut milk or cream, and it should be cooked over low heat for a few minutes to mix. I hope that Ming Pintan can help you, oh dear <>

If the curry is thinner when cooked, it will thicken if it is cooked for a longer time.

Preparation of curry potatoes:

Ingredients: 2 potatoes, half a small piece of curry, oil, water, salt 1, market-bought potatoes are washed with water, peeled, and then cut into pieces of suitable size.

2. When a little oil in the pot is slightly hot, turn on low heat and add the curry cubes, stir-fry and melt into powder.

3. Pour in the potato cubes, stir-fry a few times and wrap the melted curry around the potatoes.

4. Add an appropriate amount of water, bring to a boil over high heat, change to low heat and simmer, cook for 15 minutes, cook until the soup is thick and the potatoes are soft and rotten.

5. Add a pinch of salt, stir-fry evenly, put it on a plate and serve.

Use small potatoes, first steam or boil them in water, and then add them to the curry and stir, the potatoes are easier to boil and melt in the curry, you can also use potato cornstarch, which is now available everywhere.

The main points of boiling curry thick are:

1. The boiling time should be long, especially when the juice is collected on low heat at the end, be sure to keep stirring and boil the potatoes;

2. You can add a can of "evaporated milk" at the beginning of cooking, I often use Nestle's about 6 yuan, and the taste will be very good.

The reason why boiling curry becomes bitter is that there is too much curry powder.

How to cook curry:

1. Wash the potatoes, put them in a pot of boiling water and cook for more than half an hour, take them out after they are cooked thoroughly, spread them to cool, and set aside.

2. Drain and peel the boiled potatoes and cut them into irregular cubes; Dice the lean meat and cut the carrots into small cubes.

3. Heat the oil pan, pour in the diced meat, fry until eight mature, remove from the pan, and set aside.

4. Pour an appropriate amount of clear oil into the pot, add potato and carrot pieces, and green beans after heating, hold and stir-fry until the flavor is fragrant, add a large bowl of water, and pour in the fried diced meat.

5. After the soup in the pot is boiling, add two tablespoons of curry paste or half a pack of curry powder.

6. After stirring the curry, potatoes, meat and other ingredients in the pot, switch to low heat and start to boil slowly, cook until the curry juice in the pot becomes thick, when it is about to be dried up, add an appropriate amount of coarse salt, adjust the taste, and then you can get out of the pot.