Recipe for Ask Yellow Curry, Japanese home style curry gourmet cooking

Ingredients: 250g chicken, 150g potatoes, 100g carrots, 100g red pepper Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of curry, appropriate amount of green onion.

Here's how:

1. Slice the onion, cut the potatoes, carrots, bell peppers, and pork belly into cubes.

2. Heat the oil in the pan.

3. Add the pork belly, then add the vegetables and stir-fry over high heat.

4. Pour in the water to cover the vegetables, turn to medium-low heat, put in the curry cubes and stew for 30 minutes, after the soup gradually thickens, taste it almost and you can get out of the pot.

5. Finally, pour the prepared curry juice over the rice.

Let's take curry shrimp as an example to introduce the Japanese curry-style method:

Ingredients: 200 grams of shrimp, 25 grams of onions, 30 grams of carrots, 15 grams of curry.

Seasoning: 4 grams of minced garlic, 2 grams of salt, 40 ml of milk, 2 grams of chicken essence.

Steps:1Remove the shrimp, dice the onion, and dice the carrot.

2.Put cooking oil in a pot, pour in minced garlic and diced carrots, and heat until fragrant.

3.Add the curry, milk, pour in the shrimp and stir-fry well.

4.Add salt, chicken essence and stir-fry evenly, pour in diced onion and stir-fry evenly.

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

Let's take curry potatoes as an example to introduce the Japanese curry method:

Ingredients: 2 carrots, 2 onions, 2 potatoes.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of curry.

1.Peel the potatoes and prepare curries, onions, and other ingredients. As shown in the figure below:

2.Cut the potatoes into cubes and soak them in water. As shown in the figure below:

3.Slice the onion and carrot and take a few pieces of curry. As shown in the figure below:

4.Once the pan is hot, add the vegetable oil. As shown in the figure below:

5.Mix the onion and carrot and sauté until fragrant. As shown in the figure below:

6.Then add the potatoes and stir-fry. As shown in the figure below:

7.Add water to the pot and bring to a boil. As shown in the figure below:

8.When the water boils, add the curry. As shown in the figure below:

9.Cook until the soup is less and the potatoes are soft, season with salt to taste. As shown in the figure below:

10.Finish on a plate. As shown in the figure below:

Ingredients: Good Waiter Coffee King Curry (Medium Spicy) 1 box.

1 king oyster mushroom.

Potatoes 1 pc.

Carrot 1 stalk.

Onions. Broccoli halves.

Oil to taste. Water 600ml

The preparation of simple Japanese curry rice.

All materials are ready. The spicy flavor of the curry is used here, and those who want to experience a heavier spice taste can choose the spicy flavor. Preparation of Simple Japanese Curry Rice Step 1

Slice onions, potatoes, carrots, oyster mushrooms and cut into bite-sized pieces. Broccoli cut into small florets. Preparation of Simple Japanese Curry Rice Step 2

Boil water in a pot and put a little salt, blanch the broccoli after the water boils, and then remove it. Preparation of Simple Japanese Curry Rice Step 3

Heat a pan and pour in the oil. Once the oil is hot, pour the onion into the pan and stir-fry until translucent. Preparation of Simple Japanese Curry Rice Step 4

Pour the oyster mushrooms into the pan and stir-fry until slightly soft. Then pour in the potatoes and continue to stir-fry the carrots. To prepare the simple Japanese curry rice Step 5

Add 600ml of water just over the ingredients. Simmer until the ingredients are tender, then turn off the heat. Preparation of Simple Japanese Curry Rice Step 6

Break open a whole box of King Curry and place it in a pot and stir until completely dissolved. To prepare the simple Japanese curry rice Step 7

Cook over low heat for another 4-5 minutes until thick, add the blanched broccoli and turn off the heat. To prepare simple Japanese curry rice Step 8

Pour over rice and serve.

Ingredients: 250g of chicken liquid gauge, 150g of potatoes, 100g of carrots, 100g of red pepper Auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of curry, appropriate amount of green onion.

Here's how:

1. Slice the onion, cut the potatoes, carrots and bell peppers, and cut the pork belly into pieces.

2. Heat the oil in the pan.

3. Add the pork belly, then add the vegetables and stir-fry over high heat.

4. Pour the vegetables into the water, turn to medium-low heat, put in the curry cubes and simmer for 30 minutes, after the soup gradually thickens, taste it almost and you can get out of the pot.

5. Finally, pour the prepared curry juice over the 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.).

Indian curry is made with spices such as cloves, cumin seeds, coriander, mustard seeds, turmeric powder, and chili peppers. Coconut paste is added to Thai curry to reduce spiciness and enhance the aroma, while spices such as lemongrass, fish sauce and bay leaf are added to Singaporean curry with less coconut milk and spiciness, and the taste is quite popular. Malaysian curries are usually made with local specialties such as plantain leaves, shredded coconut and coconut milk, giving them a spicy taste.

Hello The etymology of the word curry comes from South India, in the Tamil (timil) language of South India, curry is the meaning of sauce, which is the name of the dish made by combining various spicy spices, some people say that the first person to make curry is Shakyamuni, in Indian legends, Shakyamuni is the first to teach people how to use the fruit of trees and grasses to mix the elixir of immortality, and the name of the place where Shakyamuni preached is curry as the name of this elixir, Later generations spread the elixir as a seasoning for 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, 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, cook it for 2 hours, and 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, mediumhot, and extrahot.

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.

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

Preparation of beef curry.

Ingredients: half a catty of beef, one potato, one carrot, half an onion, 5-6 slices of ginger, four pieces of Japanese curry (the supermarket usually sells eight pieces in a box), olive oil or general roasted vegetable oil.

Cut the beef into large pieces about two or three centimeters square, put it in a pot of cold water and bring it to a boil, then take it out and wash it in cold water and set aside.

Heat the oil slightly, add the thinly chopped onion and stir-fry, then add the beef and ginger slices and stir-fry. Then add the carrot cubes, then the potato cubes. Stir-fry for 3-5 minutes, add water, add a little more, because the next hour or so will be simmered.

Simmer over medium heat for an hour until the beef and vegetables are soft, at which point the water should be just over the meat and vegetables.

Turn off the heat and stir in the curry cubes until the curry cubes are completely melted.

Pour it over the rice while eating.

For healthier, you can prepare some green cabbage leaves or cut into small pieces of broccoli and blanch them in boiling water for a minute. Serve the rice with blanched greens or broccoli on top of the plate, and then top with the prepared beef curry.

A simpler way is to use a pressure cooker, the process is the same as above, just change the fried beef and carrot potato pieces and so on to the pressure cooker, add water, pressurize, turn off the heat to medium-low when you start to spray, and press for 30 minutes. But pay attention to the pressure cooker, do not put too much water, because the pressure cooker water runs very little, almost less than one or two centimeters of meat and vegetables. Different pressure cookers may run different amounts of water, so you'll find out by yourself.

When using a pressure cooker, if you don't want the potatoes to be too soft and rotten, don't put the potatoes first, after the pressure cooker is pressed for 25 minutes, open the lid and put the potatoes, no need to add pressure, cook for 15-20 minutes, and know that the potatoes are cooked.

It's actually quite simple, you can give it a try. Prepare the ingredients first, usually potatoes, carrots, onions, chicken and curry dressing. First, peel and cut the potatoes into cubes, wash and cut the carrots into cubes, cut the onions into cubes, and cut the chicken thighs into cubes.

Then heat the oil in a pan, stir-fry the chicken to change color, and then stir-fry the potatoes, onions, and carrots. Then pour in warm water flush with the ingredients and bring to a boil, remove the foam from the pot, and heat until the soup is thick. Then turn off the heat, add the curry seasoning, stir to fully dissolve the curry seasoning, and then**, simmer for a few more minutes over low heat.

Then the rice is steamed and served on a plate, and the chicken curry is topped. Hehe. Hope you have a wonderful attempt.