Curry curry

By VicentaLakin

Curry curry
A few days ago, there was a dried vegetable flower, and there was one left at home, and today there was a different taste of curry. I think it's better to use curry, if you use curry or curry sauce, if you don't eat well, and make curry chicken or curry potatoes with curry and curry sauce. The curry cooking practices are as follows:

Recipe Recommendations

  • cauliflower 600 grams
  • pork belly slices 100 grams
  • green pepper 20 grams
  • red pepper 20 grams
  • onion 15 grams
  • ginger slices 10 grams
  • curry powder 10 grams
  • fresh soy sauce 15 grams
  • Shaoxing wine 10 grams
  • refined salt 5 grams
  • white sugar 5 grams
  • MSG 2 grams
  • water starch appropriate amount
  • cooking oil 20 grams
  • qingshui appropriate amount

Steps for Curry curry

  • Make Curry curry step 0
    1
    The frying pan is hot and boiled with a proper amount of cooking oil into five bouquets of fried meat, and when it is oiled, it is put into the ginger aroma。
  • Make Curry curry step 1
    2
    And then you're going to put a proper amount of curry in it。
  • Make Curry curry step 2
    3
    Quarry and curry and curry are evenly cooked in sauerkraut and sauce。
  • Make Curry curry step 3
    4
    Then you inject a proper amount of water。
  • Make Curry curry step 4
    5
    After two to three minutes of fresh water is injected with hot fire and 70 per cent of the soup is collected for final sauce, with a little white sugar, salt and smelt。
  • Make Curry curry step 5
    6
    I'll put it in the red peppers and use a little water starch。
  • Make Curry curry step 6
    7
    When the juice is pasted, you can come out of the pan。

    • Curry curry Make Tips

    Features of this dish: Beautiful appearance, rich curry flavor, delicious taste, and slightly crisp cauliflower. Tips: 1. The curry powder must be stir-fried to release its aroma, but be careful not to burn it. 2. The cauliflower tastes best when slightly crisp; if you prefer a softer texture, braise it for a bit longer. 3. The amount of liquid should be appropriate. The taste is best when there is little to no liquid left in the pot after the sauce has thickened. 4. It is not recommended to use curry blocks or curry paste. 5. You can also make a sweet and sour curry sauce, blanch the cauliflower, cool it down, and soak it in the curry liquid to let it absorb the flavor. This preparation is "Cold Soaked Sweet and Sour Curry Cauliflower," which is also excellent as an appetizer paired with cold meats when serving guests. This home-style dish "Curry Braised Cauliflower" from Big Wok is now complete, for your reference

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