Curry Wing Root Jiuyang 4.0 Iron Kettle

Published Jan 12, 2022 at 20:33pm ET


Curry Wing Root Jiuyang 4.0 Iron Kettle

Curry is a sauce made from various spices. It is common in Indian, Thai and Japanese dishes. It is usually eaten with meat and rice. Originated in India, curry is famous for its exotic cuisine by blending different styles. There are many kinds of curries, which can be divided into India, Sri Lanka, Thailand, Singapore and ** according to their country of origin, and red, green, yellow and white in terms of color. There are about ten different kinds of curries according to different ingredient details. These different spices come together. Unexpectedly rich aromas that make up all kinds of curries. Its taste is spicy and sweet, with a special aroma. Mainly used for cooking beef and mutton, chicken, duck, crab, potatoes, broccoli, soup and so on. It is a common condiment in Chinese and Western food. Curry is an essential ingredient in many countries in Southeast Asia. Curry rice, when it was first cooked for children to eat, left a deep impression. Choose Japanese-style block curry, Japanese curry is generally not very hot, because the addition of concentrated fruit puree, so the sweetness is heavier. Because of the peculiar fragrance, special appetizer, dinner. Children often think of it from time to time, "Mom, I want to eat your curry rice, curry noodles." So lets take advantage of the weekend and try to cook with an electric cooker today.

Food Material List

  • 1 Wing root 500g
  • 2 Peeled potatoes 300g
  • 3 onion 200g
  • 4 Carrot 100g
  • 5 Japanese Block Curry Seasoning 100g

Operational steps

  • 1 The root of wing is soaked in bleeding water, washed, cut several knives in reverse texture, marinated for half an hour with appropriate salt, peeled and diced potatoes, onion and carrot in pickling.
    Curry Wing Root
  • 2 Cool oil in hot pot is 30g. After heating, pour the salted wing roots in first, stir-fry the oil and put it into the inner gallbladder of the iron kettle.
    Curry Wing Root
  • 3 Add some water to cover the wing root.
    Curry Wing Root
  • 4 Cover the lid, plug in the power supply and press the cooking button. Choose cooking function. Default 30 minutes, countdown begins.
    Curry Wing Root
  • 5 Meanwhile, pour the diced potatoes, carrots and onions into the remaining oil pan and stir-fry them, then add the oil.
    Curry Wing Root
  • 6 Boiling time is about 20 minutes. Boil the water in the pot. Remove the floating impurities from the surface with a leak spoon.
    Curry Wing Root
  • 7 Potatoes with too much oil are poured in to see if there is too much water. Dont put too much water in them, just as there is no food left.
    Curry Wing Root
  • 8 Cover, continue cooking, the remaining 5 minutes or so, open the lid to check that the food is thoroughly cooked! Chopsticks or food clips hold curry cubes and put them into soup. Dont let go. Shake them in soup until they are completely dissolved.
    Curry Wing Root
  • 9 Stir until the cooking process is over, the soup becomes thick, and the wing curry is OK! Pouring rice or noodles is a good choice!
    Curry Wing Root
  • 10 Loading dishes and discharging pots
    Curry Wing Root

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Healthcare food category

Lunch, Burst, Sichuan cuisine


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