Curry is an authentic Indian dish. The hotter the weather, the more you want to eat it. Only when you sweat is spicy is detoxification and beautifying your body.
Japanese people with light flavors eat curries and naturally cannot be too spicy. Moreover, various places in Japan have different special seasonings for making curries. For example, Osaka people like to put a spoonful of Osaka-roasted sauce. Many families in Tokyo like to put apple puree and banana puree. Hokkaido specialties include a small amount of yogurt.
Today, let's join me to try the Hokkaido vegetable curry with lots of vegetables.
Hokkaido vegetable curry
By LulaConnelly
Recipe Recommendations
- chicken leg meat 150g
- eggplant one
- sword bean 10 piles
- Pleurotus eryngii one
- carrots half a
- milk 1 cup
- yogurt appropriate amount
Steps for Hokkaido vegetable curry
1
Prepare the ingredients.
2
Cut the chicken leg meat into pieces with skin, cut the apricot mushroom and carrot into hob pieces, cut the eggplant into crescent thick slices, and cut the sword beans into sections about 3 cm.
3
Do not put oil in the pan, add the chicken nuggets, and stir-fry over low heat to remove the oil.
4
Stir fry until the oil overflows and the skin becomes golden yellow. Remove the chicken nuggets for later use.
5
Stir fry the eggplant with the oil in the pan.
6
Stir fry the eggplant with the oil in the pan.
7
Raise another pot, boil hot water, add a little salt, and heat the sword beans.
8
Put the carrots and mushroom in a wok and stir fry.
9
Add the chicken and add the appropriate curry powder to your taste.
10
After stir-frying until the aroma is fragrant, add a cup of milk and a cup of water, and bring to a boil.
11
After boiling for 5 minutes, add appropriate amount of yogurt, add hot sword beans, and serve on a plate.
12
Japanese curry is naturally eaten with rice. Pour it on the rice, eat it.Hokkaido vegetable curry Make Tips
1. It is better to cut the chicken nuggets to a size that can be eaten in one bite. They are easy to cook but not old. 2. When greasing the eggplant, first bring the skinned side into contact with the bottom of the pot to fix the color on the one hand and not absorb oil on the other. 3. Carotene requires oil to be released, so be sure to stir-fry it. 4. You must cook sword beans. If you don't cook them well, they will be poisonous. 5. The curry powder I bought was quite salty, so I didn't put salt in it. Everyone added it as appropriate. 6. Hokkaido curry requires a little soup, either a thick traditional curry, or something slightly sweetened than ordinary clear water soup, so don't thicken it.