Xinlan Hand-made Private Kitchen [fancy Curry Potatoes]-the Friendship of A Man Like A Curry
1.
Peel the potatoes, cut into 0.5cm thick slices and set aside
2.
Cut potato slices into flower shapes, rinse with water to remove surface starch
3.
Cut the onion into rice, cut the green pepper into rings, cut the dried pepper into sections and set aside
4.
Sit in a pan to add oil, add onion and rice to fry for a nice flavor
5.
Add potato chips, dried chilies, and stir fry for 1 minute
6.
Add broth, monosodium glutamate, and boil over high heat
7.
Add curry cubes, stir well, boil on high heat, turn to medium and low heat and cook for 5 minutes
8.
Place the green pepper ring, wait until the curry sauce is thick and moderate, and just start the pot
Tips:
Rory Wow:
1. The yellow curry with number 1 has a moderate texture, which is more in line with the taste of Chinese people.
2. Potatoes are cheap common people’s delicacies, and a little styling can give people a different feeling.
3. The peeled and cut potatoes are rinsed with water to remove the starch on the surface, which can make the finished dish more refreshing and pure
4. Curry cubes are more pure in composition than curry powder, and have a stronger taste than curry paste
5. The curry cubes must be stirred evenly and melted. When cooking curry, stir constantly to avoid muddy bottom
6. The consistency of curry sauce must be moderate. Generally, pushing the ingredients to slide in the pot and feel a little blocking the hand feel is a better consistency.