1. Family portrait, chicken, carrots, potatoes, diced, onion diced and set aside, asparagus blanched in water, quail eggs cooked
2. Peel the quail eggs and cut them in a zigzag shape from the middle. Only cut the egg whites and keep the intact yolks. Cut the carrot into a round slice and some small strips for sun
3. Put the chicken in cooking wine, a little salt, a little light soy sauce and marinate for ten minutes
4. Then start cooking the noodles, add a teaspoon of salt after the water is boiled, put in the pasta, cook and remove the cold water to prevent adhesion
5. Next, make curry paste. Heat the oil, add the shallots and fry until transparent, add the chicken, and set aside after frying
6. Heat oil, add potatoes and carrots and stir fry
7. Add the chicken that was fried just now
8. Add water, just after the water is over the vegetable, not too much
9. The water was opened into the curry cubes, and I put four cubes in it. Boil until the curry cubes are fused and the soup is thick and ready to be out of the pot
10. Put the ingredients you just cut, the chick’s eyes are black sesame seeds
11. Happy little chicken family
Tips:1. The curry should be stirred constantly, otherwise it will stick to the pot. 2. After the curry is cooked, put the spaghetti in the pot and mix it so that the curry paste is evenly coated on the noodles to taste better. 3. Curry cubes have a salty taste, and salt water is also used when cooking pasta, so there is no need to add salt when cooking curry.
