8 is a curry recipe that will never step on thunder without failure. It is rich and delicate, full of flavor, and first-class food ~
will not go out in very times, and will teach you how to use curry. Not only does it have zero failure, but it will never step on thunder. Smooth, full-bodied, mild and delicate, superb when served.
The first curry lamb belly casserole
bought two packs of lamb belly at a special price. In the hot weather, there is no reason to cook the lamb belly, so the curry lamb belly is whole, and it is served with pastry, and it has another flavor.
Preparation materials
1. Ingredients 900 grams of lamb belly curry powder 1.5 tablespoons coconut milk 4 tablespoons fish sauce 1 teaspoon rock sugar 2 sugar cubes size ginger slices a few slices of potatoes 2 carrots 1 strip salt a little onion 1 top soup 1 bowl of hot water appropriate amount
2. Marinade light soy sauce 1 tablespoon salt 1 teaspoon sugar 1 teaspoon pepper a little cornstarch 1 teaspoon oil and half a tablespoon
method steps
- 1 add lamb and ginger slices to cold water, bring the water to a boil, and with water Rinse the lamb belly.
- 2 Fried lamb belly in a white wok.
- 3 Add the marinade and marinate for a few hours.
- 4 Cut the onion into cubes, and cut the potato and sweet potato into pieces. Fry the potato and sweet potato with a little frying, sprinkle a little salt and fry together, set aside.
- 5 Saute the diced onion in oil, add the diced lamb and stir fry.
- 6 Dump the lamb belly and onion, sauté the curry powder with a little oil, and stir-fry all the ingredients well.
- 7 Add the soup and appropriate amount of hot water, the water level has just covered the lamb belly, add rock sugar and fish sauce , simmer for half an hour.
- 8 After half an hour, add the potato and sweet xun, and braise it for half an hour. After that, it can be frozen and then rolled and braised until the softness of the chestnut is the one you like. (If you don't have time to roll the lamb belly again, it is usually braised for half an hour, and the lamb belly is thick enough.)
- 9 If the lamb is too oily, you can remove the fat first, then add coconut milk and roll it.
Tips
Finally you can try the curry taste, you can add salt or sugar to taste.
The second paragraph of curry potatoes, carrots and onions braised beef ribs
can be delivered with rice or noodles, but it takes a long time to make
preparation materials
- ingredients beef ribs two onions, two carrots, one potato, two garlic, two ginger A few slices of
Steps:
- 1 Seasoning: 1.5 tablespoons of rock sugar, 2 tablespoons of curry powder, water or 600-700 grams of soup
- 2 First chop the garlic, the potatoes, the carrots, and the onions. Boil boiling water, add beef ribs in boiling water, drain and set aside.
- 3 Add oil to the braising pan, add garlic, sauté the ginger, add the beef ribs and fry until slightly charred, pour in the seasonings for 40 minutes. Add carrots, potatoes and onions, and simmer till the body.
- 4 *Using rock sugar can help beef ribs. *The amount of ingredients can be added or subtracted at will, but you must pay attention to the ingredients, because they take up a lot of space, you need to prepare a larger pot.
Item 3 [One Pot] Super simple Indian chicken curry
This is my favorite Indian chicken curry, fragrant curry, tender chicken, curry is not spicy, full of coconut, it is the best dish for dinner . The method is super simple, it is done in one pot, convenient and delicious!
Ingredients
- Ingredients Chicken 800g Onion (diced) 1 garlic 2 teaspoons ginger 2 teaspoons coconut milk 200ml cheese 240g tomato paste 3 tablespoons curry powder 3 tablespoons chili powder 1 teaspoon cinnamon powder 1⁄2 teaspoon bay leaves 2 slices
Steps:
- 1 Heat the wok and add oil, first sauté the onion until soft, then add curry powder, chili powder, cinnamon powder and bay leaf and stir-fry for one minute (*If it is too dry, add more oil)
- 2, then add cheese, Coconut milk and tomato paste, mix well
- 3 and then add chicken. After boiling over medium heat, turn to low heat and cook for 25 minutes. Finally, add salt and sugar to taste and serve! (Stir the sauce and reverse the chicken from time to time)
- 4 complete
The fourth curry pork ribs
uses Spanish black pork pork ribs this time, the meat is no beef ribs fat, and the pork texture is refreshing. You can try it if you have a chance.
Ingredients
Ingredients Spanish black pork pork ribs about 450 grams curry powder 2 tablespoons purple onion, half an Australian carrot, 1 potato, 1 chicken soup, 1 bowl of water, 1 bowl of coconut milk, a little fish sauce, half a tablespoon of salt, 1/2 teaspoon of rock sugar 1 fine old [marinade] half a teaspoon of salt [marinade] 1 teaspoon of sugar [marinade] half a tablespoon of light soy sauce [marinade] 1 teaspoon of cornstarch [marinade] 1 teaspoon of oil
method steps
- 1 original pork ribs boiled water For 1 minute, cut the potatoes and carrots into old ones, and onion into one cube.
- 2 Cut the pork ribs into about 1 inch and a half, and marinate the pork ribs with the marinade for more than half an hour.
- 3 Fried potatoes in a white wok on the surface, pick up the potatoes for use, and fried pork ribs in a white wok for use.
- 4 After sauteing the onion cubes with oil, add a little oil to saute the curry powder.
- 5 Stir-fry the onion and curry powder, then stir-fry the pork ribs.
- 6 Add the soup and hot water to cover the pork ribs, add fish sauce and rock sugar and braise.
- 7 The pork ribs are braised first, then the potatoes and carrots are braised.
- 8 When the pork ribs are braised, you can try the taste to decide whether to add salt to taste, and finally add coconut milk to serve.
The fifth curry rotating omelet rice
The curry rotating omelet rice is made with Lee Kum Kee's convenient curry sauce. It is attractive in appearance, and it only takes 10 minutes to cook without washing too many dishes. Sauce 1 tablespoon coconut milk 5 tablespoons onion 1/8 chopped mushrooms 1 egg 3 milk 1/2 tablespoon rice 1 bowl
Method steps
- 1 Saute the fragrant onions with a little oil, then add the mushrooms and stir fry.
- 2 Add Lee Kum Kee curry paste and stir fry until fragrant, then add coconut milk to boil, set aside.
- 3 Prepare a plate, put the white rice into a bowl, then place the bowl against the plate and turn it upside down.
- 4 Make egg skins, add milk to the eggs, and stir evenly. Season with salt and sugar. Heat the flat-bottomed wok over medium heat, drop the oil, pour the egg mixture, cut a single chopstick from the outer edge into the center, just turn the pan without moving the chopsticks, and the egg juice will slowly form. The eggs can be slowly put on the rice after they are half cooked.
- 5 Reheat the curry sauce over low heat, add it next to the omelet rice, add your favorite side dishes, and you're done.
Tips
Fire control is important. Use a low fire to heat the pan completely, and move quickly to avoid overcooking the egg crust.
The 6th Curry Fried Crab
Thai restaurant orders a dish of Curry Fried Crab for more than 300 yuan, the price is really unreasonable, now you only need to use Lee Kum Kee convenient curry paste, all the houses and enterprises can cook the standard of Thai restaurants.
Ingredients
Ingredients Lee Kum Kee Curry Sauce 1.5 tablespoons dried shallots 1 onion 1 Coriander 1 shallots 1 whole egg liquid 1 coconut milk appropriate amount of hot water appropriate amount of meat crab 1 about 1 kg heavy fried crab Ingredients: millet 1 tablespoon powder for fried crab Ingredients: 2 tablespoons of oil
Steps
- 1 Cut the coriander and green onion into sections, shred the onion, slice the shallots, stir the eggs, wash and cut the crab into pieces.
- 2 Air frying pan frying crab method: first dust the powder and then drain the oil well. Frying method: Fry the crab pieces after powdering.
- 3 Air fryer method: The oil temperature is 180 degrees for 5 minutes, all the crab pieces except the crab shells are put into the air fryer, the crab pieces only need to be fried for 3 minutes, and the crab cockles are fried for the remaining 2 minutes. Frying method: deep-fry the crab cockles first and then the crab pieces. When the crab pieces turn color, they will rise.
- 4 Saute the shredded onion and shallots in oil, then add Lee Kum Kee curry paste and stir fry.
- 5 Fry the crab pieces and the crab cockles together in the wok, and then the crab shells.
- 6 praise the hot water lid and bake for about 1 minute.
- 7 Add egg mixture and stir fry for a while.
- 8Add appropriate amount of coconut milk and stir fry, add in the coriander and shallots to complete.
- 9 Curry paste is convenient and quick without adding other seasonings.
Tips
The size of the crab will affect the cooking, please judge the time by yourself.
No. 7 Thai Green Curry Chicken
Vacuum Cooker Recipe-Green Curry Chicken
Preparation materials
1. Ingredients chicken spleen 420g (net meat) green curry paste 2 tablespoons Thai eggplant 4 golden do not change 20 pieces of coconut milk appropriate amount of hot water Fish sauce 2 tablespoons sugar 2 tablespoons
2. Marinade protein 1 salt 1 teaspoon sugar 1 teaspoon pepper a little
3. Ci juice corn starch 1 tablespoon water 3 tablespoons
Method steps
- 1 chicken spleen, peeled, deveined and cut into chicken pieces, marinated Marinate for more than half an hour, open four pieces of eggplant
- 2. Boil the chicken and drain the water. Use a little oil to saute the green curry paste, then add 4 tablespoons of coconut milk and mix well
- 4 Add eggplant and stir-fry
- 5 and chicken and stir-fry
- 6 Then add sugar and fish sauce to the right amount of hot water, (the water does not need to pass the chicken pieces.) Put the stainless steel pot into the vacuum pot, simmer for 8 minutes
- 7 Take out the stainless steel pot, add the golden bun and the right amount of coconut milk, mix well
- 8 and finally slowly Add Ci juice (not all Ci juice may be added, please visually check the concentration.)
- 9 Stir well and complete.
Tips
Green Curry Paste can be added or subtracted.
gold can be replaced with a nine-story tower.
No. 8 Curry Fish Dan
Cantonese style sweeping street flavor, easy to make~ But there are two steps to do, it will be clean and hygienic
Preparation materials
Ingredients Chenpi Yudan 1 pound white radish 1 pound squid secret Make 2-3 tablespoons of fish paste sauce, 3-4 tablespoons of ginger, 4-5 slices of garlic, 1 dried shallot, 4-5 slices, 1/3 slices of sugar, 1/3 slices of chicken soup, 300ml of clear water, 300ml of
. Yudan can be blanched with vinegar. also welcomes you to go to the gourmet cooking page, there will be more recipes waiting for you to sign for. No thanks for taking it away!
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