Hokkaido curry soup
By VicentaLakin
Hokkaido soup curry, rich in veggies and colours, can make a meal with one meal。
Recipe Recommendations
- Chicken leg steak of 3
- Red, yellow and green pepper Half each
- potatoes one
- carrots 1 and a half
- Apple one
- flower mushroom of 4
- curry 2 tablets
- Basil powder appropriate amount
- Jiang appropriate amount
- ketchup appropriate amount
- oyster sauce appropriate amount
- sugar 1 scoop
- garlic appropriate amount
Steps for Hokkaido curry soup
1
Vegetables combine。
2
curry, ginger, garlic, fragrance。
3
Take three chicken legs to the bone。
4
Roast chicken legs with a hammer or a fork, and a back eye for convenience。
5
Roasted chicken legs with salt, pepper powder, oil for half an hour。
6
Vegetables cut the spare。
7
One apple and half carrot (screwed carrot slices for soup) are used as a backup。
8
The boiler, which is so hot that it is added to the ginger-screech scaffolds, carrots, screeching for a few moments, with the right amount of water to be boiled, with curry, carrots and apple mud, with the right leaves to begin with a little kettle。
9
The frying is made of chicken leg chops, with a leather face for about three and a half minutes on the back。
10
It's been a long time since I've been here。
11
After cooking, the food is available。
12
When curry soup is boiled to thickness, appropriate amounts of ketchup, beak oil, sugar, salt sauce are added。
13
A bowl of pre-cooked peppers and curry soup has been made and a bowl of Hokkaido curry has been made, and a small spoon of radish and fragrance has been spilled。Hokkaido curry soup Make Tips
1. Vegetables may be replaced or reduced according to their preferences. Apple mud and carrot mud increase the intensity and sweetness of the soup and do not like it. The amount of curry must increase or decrease according to the amount of soup and its preferences。