Curry chicken's home-cooked dish

Curry is a very famous seasoning, which is yellow in color and not spicy, but rich in flavor. It is easy to make exotic dishes with curry, chicken and seafood. And the practice is very simple, with the simplest materials, the laziest cooking method, the fastest completion! Delicious and full of ingredients, much more delicious than those sold outside! There are vegetables, meat and rice, mixed with thick soup, and you can lick the dish in minutes!

Collect this cookbook

Curry Chicken

Chicken leg 3 yellow curry pieces 1 chunks (yellow curry sauce) red curry sauce 2 tablespoons potatoes 2 onions 1 salt right amount of raw flour right amount of cooking wine right amount.

1. Cut potatoes and onions according to the figure, boneless chicken legs and cut into small pieces, and marinate them with raw flour, salt and cooking wine for later use.

2. Heat the oil in a hot pot and add the onion and stir fry.

3. stir fry the potatoes.

4. Add yellow curry pieces (yellow curry paste) and red curry paste.

5. Stir well after melting.

6. Pour in water and cook for 10 minute (stir at any time to prevent the pan from sticking).

7. add chicken leg meat.

8. After boiling for 5 minutes (stir at any time to prevent the pan from sticking), turn off the fire.

Tip:

The amount of curry and yellow curry depends on your own taste. Red curry sauce is salty and spicy.

● ● ●

Collect this cookbook

Roasted crab with curry

Graphic | Little Mom

Hairy crabs, 5 shallots, 1 curry, appropriate amount of ginger, 1 cooking wine, 1 chopped basil leaves.

1. prepared raw materials.

2. Wash the hairy crabs.

3. Shred onion and slice ginger.

4. Chop the washed hairy crab onion from the middle and stick raw powder on the cut surface.

5. Fry slowly in a small oil pan until the cut surface is golden yellow. .

6. Stir-fry until the crab shell turns red.

7. Put the ginger slices directly into the pot, and the pepper segments are super fragrant.

8. Add onion and stir-fry until soft.

9. Add the crab pieces and mix well.

10. Add some water to boil.

1 1. Add curry pieces and melt with low heat.

12. It is best to sprinkle some basil leaves and mix well.

13. Grilled crab with curry is ready.

Tip:

Crabs should be fried with flour first, and then the delicious taste of crabs can be preserved in the crab meat after being cooked.

● ● ●

Collect this cookbook

Seafood curry rice

Graphic | Amber's Tiger Mother

Shrimp 90g clam 1 10g squid ring 42g squid flower 60g jambalaya 80g rice 750g official curry sauce 60g salt right amount edible oil right amount soy sauce right amount cooking wine right amount black pepper.

1. Prepare ingredients.

2. Cut off the shrimp gun, pick out the internal organs of the shrimp line and head, clean them with squid flowers and squid rings, and then add some soy sauce, cooking wine and salt to marinate for about 20 minutes.

3. Squeeze out the clams as soon as they are opened. The bought clams should be raised and spit sand, otherwise it will affect the taste. When drowning, add appropriate amount of cooking wine and salt.

4. Turn on the power of the new multifunctional pot, turn the switch to the third gear and start heating.

5. Pour in the right amount of cooking oil.

6. Pour the shrimp, squid rings and squid flowers into the pot and stir-fry until they change color.

7. Stir fry in the mixed rice for about one minute.

8. Water the clams with boiling water.

9. Pour in curry sauce and mix well.

10. Pour in the rice and stir well.

1 1. Add appropriate amount of salt and light soy sauce to flavor and enhance fragrance.

12. Stir well and season with a little black pepper.

13. finished product.

14. There are many colorful materials. Do you drool just by looking at the pictures?

Tip:

1. The amount of seasoning and side dishes should be increased or decreased according to your own preferences.

Because curry sauce already contains salt, be careful not to put too much salt when frying rice.

3. When the clams drown, they will be caught out as soon as they are opened, so as to avoid the meat getting old and easy to shell after a long time.

I don't like black pepper, so I put some rosemary in the end to decorate it.

● ● ●

Collect this cookbook

Curry fish balls

Graphic | Yuan Dou

Fish balls 250g onion 30g curry block18g coconut milk 60ml garlic 3 cloves salt and oil.

1. Prepare materials.

2. Chop the onion; Chop garlic.

3. Heat the oil in the pan and stir-fry the onion and minced garlic with low fire.

4. Pour in the fish balls and stir fry for a while.

5. Add water without fish balls; At the same time, add curry pieces and cook for a while.

6. Turn to low heat, pour in proper amount of coconut milk and mix well.

7. Add a little salt and cook until the soup is thick. You can eat it with hot sauce or sweet sauce according to your personal taste.

● ● ●

Collect this cookbook

Curry rice cake

Graphic | Jianjian _ Laboratory

200g rice cake 1 carrot 1 onion 1 curry block 1 soy sauce 1 teaspoon sugar 1 teaspoon salt 1 teaspoon.

1. Carrots and potatoes, cut into small pieces.

2. Rice cakes and onions, cut into small pieces.

3. Heat oil in the pan, add onion and stir-fry.

4. Add potatoes and carrots and stir fry for a while.

5. Add water, curry, soy sauce and sugar. After boiling, turn to low heat and cook the ingredients until 8 minutes are cooked.

6. Add the rice cake and keep stirring until the rice cake is cooked.

7. Finally, add salt and mix well.

Tip:

After adding the rice cake, the soup will thicken quickly, so be sure to turn the bottom of the pot and not stick to it.