Exercise:
1, boneless chicken leg, cut into small pieces, marinate with a little salt, cooking wine and pepper 10 minutes, fry chicken in oil pan, add water and curry blocks, and make curry chicken for later use; Home-made chicken is enough, and eating it is also enjoyable;
2. Put the cooked rice into a small bowl and pour it upside down on the plate; Add a little salt to the eggs, stir-fry them into four or five cooked scrambled eggs (the egg liquid is not completely coagulated), then cover them with rice, drizzle with 1 tbsp of light cream, and put the curry chicken on the plate.
2 Tomato curry materials: 2 tomatoes, potatoes 1 piece, carrots 1 piece, half an onion, 3 Chinese cabbages, 3 curry pieces and 2 tablespoons tomato sauce.
Exercise:
1, diced tomatoes. Cut potatoes and carrots into cubes of 1.5cm, and cut onions and cabbages into pieces of the same size.
2. Put some oil in the pan and add onion and stir fry. Stir-fry, add tomatoes, cook over medium heat until the juice flows out, and then add them.
3. Stir-fry potatoes and carrots, and finally put cabbage.
4. Stir well and add two tablespoons of tomato sauce. Pour in the water you haven't eaten and bring it to a boil.
5. After boiling for 5 minutes, add curry pieces, stir well, then cover and cook until it is thick. You can sprinkle some herbs before cooking.
Eggplant curry materials (2 persons): 2 eggplants, 50g bamboo shoots, 6 green peppers, appropriate amount of ginger and garlic, 5 black peppers, 1 teaspoon mustard sauce, 1 teaspoon olive oil, 40g curry juice, 2 cups of water and 300g rice.
Exercise:
1. Cut eggplant and bamboo shoots randomly, chop ginger and garlic, and mash black pepper properly.
2. After the oil and mustard sauce in the pot are heated, add ginger, garlic and black pepper and stir-fry until fragrant.
3. At the same time, after blanching the eggplant, pick it up and put it in the pot, add bamboo shoots, then dissolve it in curry juice, boil it and add green peppers.
4 Thai curry shrimp ingredients: 250g white shrimp, 3/4 onion, 2 tablespoons Thai yellow curry or 1 ~ 2 slices, 2 tablespoons coconut milk, 5g butter.
Exercise:
1. Clean the shrimp and drain the water; Fry in a frying pan until it turns red and take it out;
2. Dry fried shrimp oil, put in 1 small pieces of butter, pour in chopped onions and stir-fry until fragrant, and add half a bowl of water to boil;
3. Add curry paste/lumps and coconut milk and cook until it melts. Add shrimp and stir-fry until evenly coated with curry sauce.