Autumn curry curry
By VicentaLakin
Curry, we eat it all the time. But curry, you know? I haven't had curry fried rice. I'll try curry fried rice today. This curry rice is a show, the female number one in the show, still the autumn, and the four female number one is the mushrooms of the mushroom family, and I think that the autumn and mushrooms are the perfect match in the recipe, and that the unique fragrance of the akims, combined with the original smell of the mushrooms from the mountains, is really a blend, pushing the original taste of nature to the extreme。
Recipe Recommendations
- rice 150 grams
- okra 30 grams
- Pine mushroom 20 grams
- Pleurotus eryngii 20 grams
- hypsizigus marmoreus 20 grams
- Flammulina velutipes 20 grams
- shrimp 20 grams
- red pepper one
- carrots appropriate amount
- olive oil appropriate amount
- curry powder 1 teaspoon
- salt appropriate amount
- dried basil leaf appropriate amount
- Dried rosemary leaves appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Autumn curry curry
1
(b) Preparation of the main and ingredients
2
Washing the acacias, and squirting them in boiling water for one minute in order to evaporate them; dry mushrooms bubble early, and then cut them out into pieces
3
Hot pots, olive oil, hot peppers
4
Put the acorns and the four mushrooms in the pot
5
I'm going to have to put the accelerator and the fungus on the table
6
I'm gonna put it in a shrimp dumpling
7
It's not like I'm going to have to do anything
8
Put a spoonful of curry powder in front of the boiler. (Everyone increases the amount of curry powder according to their spicy tastes.) and then a proper amount of salt
9
Finally, the dry lore leaves and the dry rosemary leaves will be added to the curry rice and the rice will be evenly cooked。
10
Well, curry rice with the smell of nature, do you like it