Curry is divided into three levels, the first level is slightly spicy, also known as ordinary spicy; the second level is medium spicy, suitable for those who can tolerate the spicy slightly; the third level is heavy spicy, suitable for people who like spicy taste to taste. For most people in China, the most common slightly spicy is the most suitable.
The following to introduce to you two kinds of curry developed according to different ingredients, as long as the curry taste is adjusted, the raw materials are initially processed, and the curry dishes that Chinese accept can be cooked in 5 minutes, which can be sold in many medium and high-end restaurants.
Curry Emperor
This curry has a very smooth texture and is infused with fresh spices such as fresh leaves and fresh lemongrass for a more fragrant taste. The cost of this curry is higher than that of the next Cantonese curry, which is more suitable for cooking high-end seafood.
raw material:
200 grams of fried onion rice, 50 grams of fried garlic, 50 grams of fried ginger, 100 grams of olive oil, 2 cans of coconut milk (small cans), 2 cans of Sanhua evaporated milk (small cans), 50 grams of yellow curry powder, 100 grams of yellow oil curry, 50 grams of chicken powder, 50 grams of chicken powder, 40 grams of salt, 100 grams of rock sugar, 5000 grams of top soup (also available in general broth, the taste will be slightly worse), 3 grams of dried red pepper, 5 grams of fragrant leaves, 25 grams of fresh thatch, 5 grams of cloves, 10 grams of black pepper crushed, 10 grams of thyme.
make:
Simmer for 2 and a half hours and then bake the scum, and finally use 100 grams of custard powder to finish.
concentrate:
When boiling, add minced black pepper and thyme 10 minutes before cooking, otherwise it will affect the curry color.
Example: Indian curry with silver cod
200 grams of silver cod, 4 fried steamed buns.
seasoning:
Ingredient a (salt 3 g, MONOS glutamate 5 g, green onion and ginger 5 g each, cooking wine 10 g)
Curry King 200 g, Cheese Powder 10 g.
1: Put the silver cod into the season, pat the cheese powder, put it in a non-stick pan and fry over medium-low heat until golden brown on both sides, set aside.
2: Bring the curry to a boil, add the fried cod, simmer for about 8 minutes, take out and put it on the plate, the original soup leaks the dregs, bring to a boil, and drizzle on the cod.
3: Serve with fried steamed buns.
Cantonese curry paste
The curry flavor itself is very rushed, and the addition of sanhua evaporated milk, coconut milk, etc., can make the taste more mellow, smooth, and back to the milky aroma; adding spices such as cardamom and Lee Kum Kee bean paste, it is easier to cover up the fishy smell of raw materials. This curry is more suitable for cooking beef, chicken and other meat ingredients.
150 grams of fried onion rice, 100 grams of fried minced garlic and fried ginger, 10 grams of cinnamon, 30 grams of cardamom, 5 grams of licorice, 50 grams of Thai yellow curry powder, 100 grams of yellow oil curry (Myodo brand), 10 grams of dried scallops, 10 grams of tricorne, 2 cans of sanhua evaporated milk (small cans, 355 ml per can), 2 cans of coconut milk (small cans, 355 ml per can), 100 grams of chicken powder, 20 grams of salt, 100 grams of rock sugar, 20 grams of Lee Kum Kee bean paste, 7500 grams of water.
Simmer all the ingredients together over low heat until 5,000 grams are left, and the slagging is fine.
Example: Cantonese-style curry fish head
Reservoir bighead carp (also known as silver carp) fish head 1000 grams, grilled fragrant salted bread 4 slices.
Cantonese curry 1000 g, black pepper 10 g, flour 15 g, starch 10 g.
1, the fish head split from the middle, use running water to rinse the mucus, remove the black film in the fish head, put in the appropriate amount of salt, monosodium glutamate, onion ginger, cooking wine into the bottom taste.
2: Pat the fish head with a little flour, add oil to the pan, add the fish head over low heat and fry until golden brown on both sides, set aside (fry thoroughly and cook).
3: Bring cantonese curry sauce to a boil, add the fried fish heads, add the black pepper, simmer for 15 minutes, remove the fish heads and place them on the plate.
4: Take all the original soup with a colander to separate the residue, then boil on the heat, hook with water starch, drizzle on the fish head, and serve with grilled salty bread.
The essential:
1, the fish head should rinse the mucus and remove the internal black film, otherwise the fishy smell is very heavy.
2, the curry will be more fragrant the more cooked, so use a low heat to cook for about 15 minutes, so that the curry flavor is all melted into the fish head, the time is short can not highlight the curry taste of the mellow.
3, the soup should first be drained with a colander, and then contoured. Otherwise, the soup will affect the production.