2010 (158)
2012 (121)
2014 (85)
2024 (2)
閨蜜說你下次做視頻不要說很容易,我看都複雜得很。 我說你從來不做飯,最多煮碗泡麵,那當然複雜啦。 另外個會做飯的跳出來說:“我一看夫妻肺片就嚇著了,我們還是等著你做我們吃好了。你能不能真正容易做的,做起來快,最好做一次吃兩三頓。”聽了暈是暈點,還真想起這道我們全家喜歡的日本咖喱。每次做這,大熊貓都要吃得差點嗝食。而且可以一次做一大鍋,第二天中午都不用做飯,電飯鍋煮鍋新鮮米飯,剩的咖喱加點水熱一下,和頭天的味道差不多。
六人份
材料:
肉1磅/450克左右。雞肉,豬肉,牛肉都可以。 而且肉多肉少點也沒關係。
混合蔬菜2磅/900g (土豆,胡蘿卜,半個洋蔥, 日本南瓜)
2大匙色拉油
咖喱塊 220克
1個雞蛋清 (可省)
開水6杯
做法:
1. 肉切薄點的片,加一個蛋清,拌勻。 這樣肉會嫩點。
2. 蔬菜切大塊
3. 咖喱塊切碎
4. 鍋燒熱下油,油熱下肉片,炒到差不多熟時加入蔬菜,翻炒一分鍾。把火轉到中小火,加蓋,燒4-5分鍾。(洋蔥可以先炒到透明,再下其他菜。不過這種最後煮成湯的菜,先炒洋蔥或者不先炒,我吃不出什麽差別,所有怎麽簡單怎麽來。)
5. 菜和肉轉到一個湯鍋裏,加6杯開水。 大火燒開後,轉中小火煮15分鍾。
6. 最後把火轉到最小,加入咖喱碎,攪拌直到所有咖喱都化了。 這時候如果覺得太稀,你可以再繼續一點一點地加咖喱碎,直到湯成你喜歡的濃度。 我一般按一杯水35克咖喱來加。
7. 當所有咖喱都化了時關火。咖喱配白米飯最香。吃不完的咖喱,第二天加一點點水,微波爐加熱又是一碗香噴噴的下飯菜。
How to Make Japanese Curry
6 servings
Ingredients:
Beef/Pork/Chicken 1lb/453g
1 pack of Golden Curry sauce mix 7.8 oz/220g
2lbs/900g mixed vegetable (potato, half onion, carrots, Japanese pumpkin)
2 tbsp vegetable oil
1 egg white (optional)
Directions:
1. Slice meat into thin pieces. If you want the meat to be tender, you can add one egg white and mix well.
2. Cut vegetables into large pieces.
3. Chop curry sauce mix into small pieces for easy melting.
4. In a large skillet add 1 tablespoon vegetable oil over high heat. When oil is hot, add meat and sauté until the meat is almost cooked. Add vegetables, sauté for 1 minute, cover the skillet, turn heat to medium-low, and cook for another 4-5 minutes.
5. Transfer meat and vegetables to a large pot. Add 6 cups of boiling water. When the water starts to boil again, reduce the heat, cover and simmer for 15 minutes.
6. Turn the heat to low and add curry sauce mix, stir until the sauce mix is completely melted. If the sauce is not thick enough for you, add a little more sauce mix until to your satisfaction.
7. Serve hot over rice.
不過日本這裏一般說是要先炒洋蔥到透明變色之後,再加肉和胡蘿卜炒.土豆在起鍋15分鍾前加入燒.另外沒怎麽見過加南瓜的.以後倒是可以試試.