Curry cauliflower fat sheep~(ka li cai hua fei yang )

Curry cauliflower fat sheep~

Introduction:

"Because group buying bought a lot of dream curry, besides fried rice, roast chicken thought there was something else to do. When I was cooking cauliflower that day, I just remembered that there was a little fat sheep left at home. I didn't expect that it would be super delicious and the key point was that it was very simple... The effect of the last picture taken by the mobile phone is not very good, but the children's shoes can have a try. It's really delicious... Our family is full of praise for Xiao Pang. He doesn't even eat red roast chicken. Ha ha. "

Production steps:

Step 1: cut and wash the cauliflower < br > take out the fat sheep and thaw it a little < br > it's better not to cut the cauliflower too big, otherwise it will burn for a long time

Step 2: add oil to the frying pan, I usually put less ha into the cauliflower, stir fry for 2-3 minutes, then add appropriate amount of water to start burning

Step 3: after boiling, add the curry sauce, and decide according to your taste and ingredients. < br > it's generally recommended to use the original flavor < br > and then spread the curry sauce. < br > continue to cover the pot

Step 4: wait until the cauliflower is almost burnt out < br > add the fat sheep, otherwise the mutton is too heavy, and the dish itself is mainly vegetables, and the mutton is embellished < br > just like the instant boiled mutton, when the meat changes color or even has a little bit red, you can add water starch to thicken it out of the pot < br > because it is a dish with soup and temperature, the mutton will be cooked immediately, otherwise I'm old

Materials required:

Curry sauce: right amount

Cauliflower: one

Feiyang tablets: moderate amount

Starch: right amount

Salt: right amount

Appropriate amount: sugar

Note: if you like to drink soup, you can add more water. This soup with rice is very good~~

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ka Li Cai Hua Fei Yang