Curry rice practice?

Materials:

Meat: Beef, Pork, Chicken can be cut into small pieces

Vegetables: Potato - cut into pieces (smaller), Carrot - diced, Onion - cut into small pieces

Materials: cooking oil, salt, curry powder

Steps:

1, the pot of oil, frying meat

2, put the vegetables to the pot with the meat and stir fry, pay attention to the need to put a little bit of oil, but also to put the right amount of salt (you can also do not put the first time, such as adjusting to the curry, if the salt taste is not enough to then add salt)

3, the curry is not a good idea. )

3, the vegetables are somewhat cooked, add water over the vegetables, cook over low heat

4, the vegetables are cooked, low heat, the curry powder with a small amount of cold water (the amount of curry powder can be according to their own tastes), and then poured into the pot and stirred well. You can taste the flavor while adding the curry.

5, continue to cook for 5 minutes.

6, rice to do another, topped with vegetables and soup

Steps are as follows:

1) tightly good beef cut 2cm square block, you can also go to the supermarket to buy cut, a little fat or tendon better. (Note: the curry rice put what meat completely according to personal preference, you can also put the chops, put the chicken wings, there is a bone is good) (at the same time smothered a pot of rice)

2) at the same time, potatoes cut square (block must not be too big), carrots cut round pieces (peeled, block larger), onions more than cut thick wire.

3) in the pot to put the right amount of oil, with medium heat to put the beef in the frying (to empty dry water, or boom good!). ), and remove it when you see the sides charring.

4) Use the rest of the oil to saute the carrots and green onions as well, add the beef, and add the water, which is about the same height as the vegetables.

5) Bring the soup containing the beef, green onions and carrots to a boil over high heat. Close the heat and let it stand for 15 minutes.

6) Then add the curry cubes, and when it has completely dissolved (about 10 minutes), add the potatoes, (adding some coconut milk in moderation will make it more flavorful).

7) Cook on low heat (about 15 minutes), while cooking and stirring, keep saying under your breath: don't paste don't paste...or it will be paste :)

8) Wait until the potatoes are cooked and then you can eat them, note: the potatoes must be cooked, in addition, generally speaking, you don't need to put any seasoning

The need to pay attention to a few issues:

There are several issues:

1) Curry is a kind of seasoning with a pungent odor, the stomach is not very good students must pay attention to eat; in addition, the rice water should not be less, not hard.

2) If it is two people to eat, you can consider the following ration: a catty of beef (supermarket boxed), a medium potato, a large carrot, half an onion, half a box of curry fast, rice depends on the amount of rice of the two mouths :)

3) a meal can not be eaten can be stored in the refrigerator, the second meal is more delicious! However, the second hot time to pay attention to the solidified curry juice to slowly melt, keep stirring, the mouth chanting ......

Authentic Japanese curry chicken rice

Materials: chicken breasts, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark block, light powder flavor), salt

Authentic Japanese curry chicken rice

Materials: chicken breasts, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark block, light powder taste A little light), salt

How to do: 1. Chicken breast cut into cubes, fry in a small amount of oil in a saucepan until cooked to 8 minutes.

2. Dice the potatoes, carrots and onions. In a saucepan, add water directly to the potatoes, onions and carrots and bring to a boil. When it boils, put the curry powder, don't put salt in it first, so that it won't be salty for a while.

3. Cut the apples and tomatoes into chunks too and put them in when you see it boiling.

4. Because the potato starch content is high, do not need a separate thickening. Wait until it is more viscous and put salt to taste, stir well. Look at the potatoes cooked more rotten, remove from the heat, out of the pot, pour over the rice to eat.

Carrots, onions and potatoes go together with great color, first class nutrition and a sweet taste. Apples and tomatoes bring rich vitamins, taste a little sour, and just now the sweetness together, both are not very obvious, but slightly neutralize the curry spicy flavor, taste is very refreshing. The key is very balanced nutrition!

Beef can be eaten in the same way. This way uses very little oil and is not greasy.

How to make Japanese curry beef rice

First of all, you don't have to buy the most expensive beef. If you can go to a butcher store and buy brisket, it's actually the best, and the curry will be very flavorful if you have some fatty beef.

Beef should always be cooked in water. But it's best to cook it in cold water at first.

Boiling water as soon as it comes off the pot will lock the fishy flavor in the meat, so heat it slowly.

During the heating process, remove the blood floating on the surface of the water to remove the blood floating, the fire on the smallest 1, cover the pot and cook slowly go it. You don't need to put anything in. Really.

Want to eat a very rotten beef boil 2 hours, almost will not fall apart if it is 1 hour this is the color of the soup after cooking, not bad

Now look at the size of the vegetables cut just enough to be able to enter the mouth on the good

Now look at the size of the vegetables cut just enough to be able to enter the mouth on the good. Do not be too small, there is no need to be too big to cut the cooked brisket into pieces, cooked very bad ~~~~~ so cut the knife quickly, otherwise it will be broken.

Vegetables should still be stir-fried in oil then put the beef, add water and beef broth, half and half it, the total amount of submerged vegetables on the good. Boil and wait a while

The main event, the curry seasoning.

With Japanese curry seasoning, very convenient. The flavor is very good.

There are three kinds of curry: hot, medium hot, and extra hot.

But no matter what kind of curry you use, it's not very hot.

It's enough to put about 5 or 6 small pieces in it, so you can try it yourself if it's flavorful or not.

But remember to keep the heat low, 40 minutes

Longer for the flavor, not taste anything else. If you want to eat faster, turnip potatoes cooked on the line.

Beef curry rice

Curry brine seasoning purchased. It is best to prepare a spoonful of cheese powder, it will make the flavor more intense. Since the Japanese curry seasoning is sweet, those who like spicy flavors can prepare a little more curry powder, a small amount of chili powder or black pepper to enhance the flavor.

Peel 1 large potato and dice 1.5cm square with 1 carrot;

Tender beef (tenderloin, through or shoulder is good, otherwise it won't chew!) 150g, ditto diced; good quality beef makes the dish flavorful enough to be enticing.

One small onion or half a large onion, shredded. Use too much and the dish will be sweet.

This is a beautiful color of yellow, red and brown.

If you like green you can serve it with a few green cauliflowers, scald it first in boiling water and set aside.

1 Put 2 teaspoons of oil in a pan and heat it to 80%, put the diced meat and stir-fry it for 3 minutes, then remove it when the surface changes color. (Meaning: let the onions develop their aroma, the same way the Chinese stir-fry onion, ginger and garlic.)

3 Add the diced carrots and potatoes and sauté for a few minutes, until aromatic and translucent.

4 Add 600-800 ml water (3-4 teacups for 4 servings; for 6 servings, put in 1000 ml water), add the diced beef, bring to a boil over high heat, then continue to cook over low heat for 15 minutes. Be careful to control the heat, the surface of the dish must be covered by the soup, never dry.

5 Add the curry seasoning, stir slowly, (add a small spoon of cheese powder and a small amount of curry powder, black pepper, etc.) so that the soup consistency is appropriate (semi-fluid state) can be.

Usually, a pot like this will serve 4-6 people. Potatoes and carrots are big enough for 6 servings, otherwise 4 servings. Don't be reluctant to use the seasoning, if you don't put enough, you won't get enough flavor.

6 Put the seasoning and continue to cook for 3 minutes, stirring constantly to let the aroma fully distributed.

Put in a few blanched cauliflower and serve in a large soup bowl while it's still hot!

Curry brine practice

Ingredients: 1 box of curry (supermarkets are sold), 3 carrots, 2 potatoes, half an onion, 1 piece of beef shank

Ingredients: sugar, beer, milk

Making method:

One: Peel and dice the carrots and potatoes, dice the beef, and julienne the onion

Second: Put the cold water and the carrots, potatoes, and boil. carrots, potatoes, boil, then add the onion

three, a few minutes over low heat, then add the beef, pour a little beer

four, when boiling skimmed off the foam floating on the top

five, over low heat until the beef is crispy, then pour in the curry and mix, pour a few milk, a number of sugar

six, and when the water is a little bit dried up, then can be eaten

five, the curry is a good idea.

Curry rice:

Supermarkets sell curry brine like chocolate chunks, domestic called Golden Lion brand about 10 yuan, divided into several flavors, rice village also sells, imported more than 20 yuan.

Beef, carrots, potatoes, onions, diced spare, according to their own taste to add ingredients.

Hot pan in the oil put beef fried, put carrots, potatoes fried, add water.

If you like more juice, you must add more water, wait for these things are cooked and then put the curry marinade, let it slowly dissolve until sticky, and then put the onions and finally turn off the fire.

Mouth light can no longer add salt, and then left over a plate of rice a mix, fragrant!

Basically, there are Indian, Southeast Asian and Japanese schools of curry. The Indian school is said to be the most authentic, rich, spicy, with a heavy sour flavor. The Southeast Asian school tends to cook with coconut milk in order to moderate the spiciness of the curry, and fish sauce and garlic are not excessive when used in curry. The Japanese school is highly modernized, and simply put, it has all the flavors.

The second: Southeast Asian version

Added coconut milk stew is also very tasty, simple practice is as follows:

1, chicken thighs / ribs / beef brisket, onions, carrots, potatoes, are cut into 1 centimeters and a half of the block, celery cut into 2cm or so of the small section.

2, a pot of boiling water, respectively, the vegetables are blanched, and then quickly with cool water over again as soon as possible to fish out and wipe dry, with the original pot of water, add some wine and a little salt, the meat cooked for 1 minute, and then fish out and wipe dry.

3, deep pan heat, put a small amount of butter or peanut oil, put all the ingredients into the high heat back to stir fry know all cooked, add coconut milk until no more than 3cm of raw materials, add the Thai curry paste moderate, boil, add the right amount of evaporated milk and cheese.

4, taste the soup, it should be slightly salty, if the soup has been enough less or not enough flavor, add curry paste, if the curry paste is not there, add fish sauce, if the fish sauce is not there, add salt it. Avoid using hot new rice, the best rice should be overnight slightly heated or hard new rice put warm.

Third: Indian curry chicken rice

Raw materials: whole boneless chicken a number of, will be the yangjia shredded, potatoes, carrots cut into small pieces, garlic a few cut

Seasoning: curry powder, a few pieces of coriander, fennel a little bit of salt, cheese (or milk), butter (or lard), ketchup, peanut butter (or sesame seeds ?1?7

Colorful curry rice

Raw materials:

a big bowl of rice (two portions), an egg whisked, sweet red and green pepper each cut into small grains, chicken breast (pork, beef can also be) cut into small grains, 100 grams of ham sausage cut into small grains, cabbage, three leaves to the gang chopped up, cilantro, five or six cut into one-centimeter-long segments, green onions, three chopped, curry powder, salt, chicken or MSG in moderation. MSG, salt, chicken or monosodium glutamate in moderation.

Practice:

1, put a little oil in the pot, hot, pour into the chicken particles stir fry, add a trace of salt stir fry loose, cooked pot and so on.

2, will be cleaned and placed on the fire, hot oil, oil burned to ninety percent of the heat when slowly pouring into the egg mixture, pouring the side of the spatula gently stirred, to be cooked with a spatula crushed fished to the side of the pan, and then poured into the rice stir fry with high heat.

3, to be rice fried loose, fried dry (soft and hard according to personal taste decision) after the salt (salt can not be put more, because the chicken and ham sausage have salt), will be green and red peppers, chicken, ham sausage, Chinese cabbage, all poured into the stir-fry, stir-fry for about a minute after the addition of chicken broth, curry powder spatula well, before the pot poured into the chopped green onions, cilantro, and stir-fry well after the pot.