Aroma Curry with Pancakes

Name: Aroma Curry with Pancakes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g pork; 120g Areca; 50g onion; 20g curry; 1/2 tsp Curry powder; 4g cooking salt; 1 clove Minced garlic; 1 tsp Red wine; a little Freshly ground black pepper; 150ml milk; 250ml Shimizu; 1 piece Dried chili; 1 Bay leaf; Some Cooking oil; 120g Pancake ingredients; 65g All-purpose flour; 15g Fresh milk; 5g Yogurt; olive oil

by Orange fruit

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Today, Children’s Day is a holiday for children all over the world. About the table and eating, I remembered one of our most primitive ways of eating. I grabbed it and delivered it to my mouth.
There is a method called hand grasping, making food with your hands and grabbing food with your hands. This is a double feeling of food touch and stomach sensation.
Suddenly one day I had the urge to eat curry, but instead of rice, I replaced it with pancakes and slowly dipped in some sauce. The style is also very style, haha~
Regardless of the many ingredients in the curry, it is actually very affordable and quick to make. If you can prepare all the ingredients, the taste of this curry is really good!
I like this taro version of curry, which is more delicious and has a natural aroma than potatoes. I like milk to make the sauce more mellow. I like the addition of curry powder to make the color of the dish brighter. I like this pancake. It doesn’t match the sauce. Not bad too!

Aroma Curry with Pancakes

1. Prepare the ingredients.
The pork, taro and onion are cut into small cubes, and the garlic is pressed into minced garlic.

2. Add 2g minced garlic, 1 teaspoon of red wine, freshly ground black pepper to the marinated meat, and marinate for half an hour.

3. Mix the ingredients in the pancakes, knead them into a dough, and let the dough rise for more than half an hour.

4. From the frying pan, fry the diced onion first, then add the diced meat and stir fry.

5. Add diced taro and stir fry.

6. Add water and milk, the water level is higher than the ingredients, add 2g of salt, add chili and bay leaves, and cook until the taro is soft.
(If the water is reduced at a time, you can add hot water)

7. Add curry cubes and cook until melted, then add curry powder and mix.

8. Divide the awake noodles into 4 equal parts. After rounding, let the cover loosen for another 10 minutes.

9. Grease the baking tray, roll out the dough, and spread it flat on the baking tray. You can thin it with your hands.

10. In the middle of the oven, 180 degrees, 10-12 minutes.

Tips:
Betel nut taro is good, of course you can use potatoes instead, but it doesn’t smell like this.
Don't leak the milk, the juice will become very fragrant if you add it, but it is easy to pounce in the pot. After boiling, you can turn to medium and low heat and cook it slowly. If you like more fragrant, you can add 1 tablespoon of cream before the final pan, it should be even better.
The curry powder brightens the color of the dishes a lot and adds some spiciness. It goes well with my soft curry cubes.
After the pancake is bulging, you can treat it as a pocket pancake, add all the vegetables, and be satisfied.
Speaking of this, we need to break the time allocation. The order of the above production process is to better reflect a kind of continuity, so in fact, we can divide the dough first and let it wake up before we make the curry. When cooking the curry, you can roll out the noodles and start to bake them. I will give you a little experience.