Golden curry with a big duck
By VicentaLakin
Today's cooker speaks in her own way of saying "the hottest duck in the world," which is not my idea
Recipe Recommendations
Steps for Golden curry with a big duck
1
There's no oil in the pot
2
Scrambling, pouring in scattered egg yellow。
3
It's flat, so the rice is wrapped in egg fluid。
4
Pick up the pot。
5
There's another pot, oil in the pot, heat it up, and then put the cut onions in the onion。
6
Then you pour it into the chicken
7
It's made of chicken skin。
8
Pour potatoes and carrots。
9
A spoon of salt。
10
Pour some more water。
11
Cover the pan and boil it for three or four minutes。
12
Bring in curry。
13
Pump。
14
Keep covering the pan and boil the chicken until it's soft。
15
Helping to make duck heads and ducks with skin-covered film (or food plastic bags) is easy to form and does not touch hands。
16
A duck's head, full of bellows, duck's mouth and eyes。
17
Duck body, sort it out, with a long elliptical shape, a little bit up the tail。
18
Put your mouth, your eyes up, your body and your duck head upGolden curry with a big duck Make Tips
1. Don't add the curry too early, okay? Because curry contains starch, adding it too soon will make the sauce paste-like and is prone to burning the pot.
2. After adding the curry powder, stir-fry several times in the middle to prevent burning. Stir until you reach your desired consistency, then take it out of the pot.
3. Curry is delicious, but it irritates the stomach, so people with a sensitive stomach shouldn't eat too much!
4. The most important point is that the rice for the balls must absolutely not touch oil; oily rice is very hard to shape into balls. The first time I added a little oil when stir-frying the rice, I struggled so much making the balls I nearly wanted to die!