How to reduce the sourness of curry?

Curry beef: Make a Japanese curry beef.

Ingredients: about half a catty of beef, a big potato, Japanese curry, salt, oil, seasoning powder, raw powder, garlic, and several slices of nine-story tower.

Exercise:

1. sliced beef, marinated with powder for no more than 15 minutes. After washing, mix well with salt for use, and pick the leaves of the nine-story tower and wash them for use;

2. Remove the oil and wok, fry the potatoes until cooked, and add Japanese curry pieces while frying until the curry pieces are completely dissolved into thick juice; 3. Transfer to a pot, add appropriate amount of water, and continue to cook until it tastes delicious. Be careful not to cook it too dry, just make it thicker and leave some curry juice for the rice.

4. If it is Thai curry, you can put some coconut milk, but because Japanese curry is already very sweet, I choose to add a proper amount of Chili powder/oil;

5, garlic began to stir fry, when the oil is hot, pour in beef and stir fry. When you see discoloration, turn off the fire when it is close to maturity. Pour in curry potatoes, fish them out, turn off the heat immediately, and sprinkle with nine-layer pagoda leaves to serve.

Second, three methods of curry rice

Curry brine method

Ingredients: 1 box of curry (sold in the supermarket), 3 carrots, 2 potatoes, half an onion, 1 piece of beef and ham.

Ingredients: sugar, beer, milk

Production method:

1. Peel and dice carrots and potatoes, dice beef and shred onions.

2. Put cold water, carrots and potatoes into a pot, bring to a boil, and then add onions.

Simmer for a few minutes, then add beef and pour some beer.

4. After boiling, skim off the foam floating on it.

5. Simmer the beef until it is crispy, pour in the curry pieces and mix well, then pour in some milk and sugar.

6. When the soup is slightly dry, you can eat it.

Curry rice:

Curry brine like chocolate bars is sold in supermarkets. The one named Golden Lion in China is probably 10 yuan, with several flavors. Daoxiang village also sells it, and the import price is more than 20 yuan.

Dice beef, carrots, potatoes and onions for later use, and add materials according to your own taste.

Put oil in a hot pan, stir-fry beef, stir-fry carrots and potatoes, and add water.

If you like more juice, you must add more water. When these things are cooked, add the curry marinade and let it melt slowly until it becomes sticky, then add the onion and turn off the heat.

Don't add salt to your mouth, and then leave a plate of rice to stir. It's delicious! ! !

The schools in Curry are basically India, Southeast Asia and Japan. The Indian school is said to be the most authentic, rich, spicy and sour. In order to alleviate the spicy taste of curry, Southeast Asian factions often cook with coconut milk, and it is not too much to use fish sauce and garlic in curry. Japanese schools are highly modern schools. Simply put, they have everything.

The second type: Southeast Asia Edition

Coconut juice stew is also delicious. The simple method is as follows:

1, chicken legs/ribs/brisket, onions, carrots and potatoes are all cut into small pieces of 1.5 cm, and celery is cut into small pieces of about 2cm.

Blanch the vegetables in a pot of boiling water, then quickly remove them with cold water and dry them as soon as possible. Use the original pot water, add some yellow wine and a little salt, cook the meat for 1 min, then take it out and dry it.

3. Heat a deep pot, put a small amount of butter or peanut oil, add all the ingredients, stir-fry until all the ingredients are cooked, add coconut milk to 3cm, add a proper amount of Thai curry sauce, bring to a boil, and add a proper amount of light milk and cheese.

4. Taste the soup. It should be slightly salty. If the soup is enough, add curry sauce. If the curry sauce is gone, add fish sauce. If there is no fish sauce, add salt. Avoid hot rice. The best rice should be heated slightly overnight, or heated with hard new rice.

The third kind: Indian curry chicken rice

Ingredients: whole boneless chicken, shredded yam, potato and carrot slices, minced garlic.

Seasoning: curry powder, a few fragrant leaves, a little fennel, salt, cheese (or milk), butter (or lard), tomato sauce, peanut butter (or sesame sauce).

Practice: Boil the raw materials in water for one hour, remove the chicken and cut it into small pieces for later use. Add seasoning and continue to cook, then stew for another hour, add chicken and continue to stew for fifteen minutes. Depending on the soup in the pot, thicken the wheat flour and add monosodium glutamate or chicken essence. When eating, fill half a bowl of rice first, and pour the appropriate curry chicken dishes on the rice. This is an authentic Indian practice.