[How to use curry cream]_How to use_How to use
Curry paste is the main ingredient used to make curry. The curry rice and curry potatoes and beef we eat are usually made with curry, but it is very important to pay attention to the method when making curry.There are many types of curry pastes that can be used according to different types and choices.
Curry rice ingredients curry powder, flour, onion, carrot, potato, minced garlic, chicken or beef, pork, yogurt or moderate tomato sauceFired.
After cooking, remove from the pan and set aside.
2. Put some oil in the pan, add the curry powder and stir fry over low heat. This is easy to fry. Be careful.
3. Sauté minced onion, minced garlic, cut into diced carrots, chicken pieces or other meat pieces, and put potato pieces into a little fry.
4. Drain water, water over the material, and boil over high heat.
5. After boiling, turn to medium heat until the potato pieces are soft.
6, add a small cup of yogurt, or an appropriate amount of tomato sauce, you can also add pineapple cubes, etc. according to your preferences.
But don’t put too weird things.
it is done.
Curry Potato Beef Materials Potato, beef, green pepper, curry, vegetable oil, sugar, soy sauce, starch, cooking wine, salt, spring onion.
Cut potatoes, green peppers, and beef into small pieces. Use a small amount of raw soy sauce, mix wine and starch, and marinate.
Remove from frying pan, add scallion and stir-fry, stir-fry the beef and stir-fry.
Stir-fry the beef until it is ripe and add potatoes and green peppers.
Then add boiling water, over the ingredients, add a small amount of raw soy sauce, salt and sugar.
Cover the pot and simmer on medium heat for about half an hour. After removing the lid, try the potatoes with a shovel. They can be easily separated and added into the curry.
When the curry is completely melted, the juice is almost collected, stir well and turn off the heat.
Curry Chicken Rice Ingredients: chicken breast, potatoes, onions, carrots, ingredients: salt, soy sauce, chicken essence, curry block method 1.
Diced chicken breasts, diced potatoes and carrots (do not cut them too large, moderate is better, because the large pieces are not cooked well), and the onions are also diced, just fine!
Add the chicken to the boiled water and remove for control.
Put the right amount of oil on the wok. When the oil is 80% hot, add the curry pieces and fry a few times. Add the onions to stir fry. Add potatoes and carrots.
Finally, add the chicken, add an appropriate amount of water, and fry until the potatoes and carrots are completely cooked. At this time, you can add salt or chicken essence according to your taste, but not too salty.
Cover the pot with stuffy lids after cooking for 3-5 minutes and taste better.
The rice is steamed and served on a plate, served with chicken curry.