How to make curry and what ingredients do you need?

Ingredients: carrots, yams (potatoes are also acceptable), broccoli, green and red peppers (onions, mushrooms, roasted bran, etc. are fine).

Ingredients: sliced ginger, curry.

1. Vegetables are cut into pieces, pay attention to divide the vegetables, because the cooking time of each vegetable is different, and the order of cooking in the pot is also different.

2. Put oil in the pot, stir-fry the ginger slices, first put carrots and other roots that have been burned for a long time and stir-fry, put water to boil (the amount of water can be larger, roughly can cover all the vegetables, and there is no need to be afraid of too much water, because this solid curry will make too much water become sticky). Cover the pot and cook for 5-7 minutes, then add the ripe or green vegetables, stir-fry for a few minutes, add the curry and let it melt in the water. Stir-fry until the curry is all dissolved and the soup is thick.

3. This dish is very simple and fast, I don't know if it is to your heart.

Ingredients: 2 chicken thighs, 1 large potato

Green onions. a

Garlic. Appropriate amount, 1L milk, 1L of meat and bone broth, 40g of butter, 20g of sugar, curry powder. 20g, salt to taste.

Method: Chicken thighs, vegetables cut into cubes for later use;

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

Add the green onion and continue to stir-fry for 2 minutes;

Add the potatoes and stir-fry well, transfer all ingredients to a large pot and pour in the meat bones.

soup and. A large carton of milk, seasoned with salt until all the ingredients have been filled, and boiled over high heat;

Reduce the heat and continue to simmer for 30 minutes, until the soup thickens and the chicken and potatoes are crispy;

Rich curry poured over the hot rice, if the landlord thinks it is good. Just me

1.Thai-style curry sauce: Made from a variety of spices including banana flowers, vanilla (stinky grass), red peppers, raw ginger and raw lemongrass.

Sweet curry: Made with a variety of ingredients such as shrimp paste and fish larvae, it is best cooked with tasteless food to absorb its spicy taste.

2.Red Curry: Mixed with saffron, red pepper, ginseng ginger, etc., it is full of spiciness, and the appearance is even more fiery red, and it is about to "burn the reeds and know quickly" your tongue.

3.Green Soup: Mixed with grass and other ingredients, it has a grassy flavor and is cooked with chicken.

The spiciness of Indian curry can be beyond imagination, and the basic way to relieve spiciness, you will drink milk to neutralize the spiciness, or you will drink an Indian juice, indianrosesoda, which has a cool and refreshing taste, which can help reduce the spiciness of Changlu. In addition, they will also eat a sugar cube after a meal, or eat nuts to reduce the spicy taste. Also, taking a spice anneseed to aid digestion, which is part of the curry culture of Indians.

Ingredients: 1 box of curry cubes, 1 carrot, 1 potato, 1 onion, half a chicken breast, a little green beans, 1 tablespoon of oil, 1 teaspoon of starch, 1 teaspoon of cooking wine.

Steps—Old Potato Rush—

1. Wash and peel all the main ingredients, potatoes, turnips and onions, peel and cut into small pieces for later use, cut the chicken breast into small pieces, put a little hand-dressed starch and cooking wine, mix well and marinate for 15 minutes;

2. Pour an appropriate amount of oil into the pot, pour in the diced chicken after heating, and stir-fry until it turns white;

3. Pour the carrots, potatoes and onions into the pan and stir-fry for 1 minute;

4. Add a little more boiling water, the water level is 1 2 cm higher than the dish, turn to low heat and cook for 5 minutes;

5. Add the curry cubes, stir constantly until the curry melts, simmer for 3 minutes, stirring occasionally;

6. Finally, put in the green beans and cook for another 2 minutes, the green beans I use are semi-finished products, if you use raw ones, you should cook them for a few more minutes, and boil them until they are thick;

7. The finished product can be served with a bowl of rice.

Curry is a compound seasoning made with turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, chili, white pepper, cumin, cumin, etc.). Its taste is spicy and sweet, with a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc., and is a common seasoning in Chinese and Western food.

In many countries in Southeast Asia, curry is an essential and important seasoning. <

Curry is a compound seasoning made with turmeric as the main ingredient and a variety of spices (such as coriander seeds, cinnamon, chili pepper, white pepper, cumin, star anise, cumin, etc.). Its taste is spicy and sweet, with a special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup, etc., and is a commonly used seasoning in Chinese and Western food.

In many countries in Southeast Asia, curry is an essential and important seasoning.

There are many types of curry, and their origins include India, Sri Lanka, Thailand, Singapore, Malaysia, etc.; There are more than 10 kinds of curries that can be divided into brown, red, green, yellow, and white according to the details of the ingredients, and the combination of these different spices can create a variety of unexpectedly rich flavors of various curries.

Authentic Indian curry is made with spices such as cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder and chilli peppers.

1. Prepare the ingredients, cut the potatoes and carrots into hob pieces, break the green peppers, cut the onions, break the curry, slice the ginger, and peel the garlic (peel a few more).

2. Cut the chicken thighs into pieces (I asked the supermarket staff to cut them directly), blanch the blood water in cold water (put a few slices of ginger in the pot, pour some cooking wine to remove the smell), and wash it with hot water for later use.

3. Heat the pan with cold oil and add the ginger slices.

4. Pour in the blanched chicken pieces and stir-fry for a while.

5. Pour in the dark soy sauce to color.

6. Add the onion.

7. Bury only carrots.

8. Potatoes. <>

9. Add the prepared rock sugar.

10. Add the garlic.

11. Pour in an appropriate amount of water (submerge the ingredients).

12. After the water boils, add the green peppers.

13. Pour in cooking wine.

14. According to your own taste, put in the salt (the soup at this time will have a sweet taste) Salt can be put appropriately, cover the pot and stew for fifteen minutes, remember to look at the pot in the middle, and the water should be enough.

15. When it is almost time, turn off the heat and put in the curry cubes, and mix until melted ** to reduce the juice.

16. Serve it out and eat it in the sun.

17. Start.

Tips: 1.After blanching the chicken pieces, wash them with hot water to remove the slag, and use cold water to make the meat tight. 2

Turn off the heat and put the curry cubes, put them in according to the curry cube instructions, and after they melt, cook them for about 5 minutes 3You don't need to put other spices, you can put more garlic appropriately, and it tastes amazing.

Method. I like spicy food, so stir-fry the chili first, then stir-fry the chicken breast.

Sauté the onion in the oil that comes out of the stir-fry of the chicken breast.

After the onion is stir-fried, add water and put the carrots (the carrots are harder, so you should cook them for 5 minutes first, and then put the potatoes).

After the potatoes are lowered, add some water to cover and let them simmer for 10 minutes.

Add the curry and freshly fried potato chicken breast and let it sit for 5 minutes before serving.