Double flower curry with diced chicken(ji ding shuang hua ka li )

Double flower curry with diced chicken

Introduction:

"Curry is a kind of compound seasoning made of turmeric as the main ingredient, plus a variety of spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise, cumin, etc.). It is spicy and sweet with a special aroma. Can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, increase appetite. Cauliflower is tender in texture, sweet and delicious in taste, and it is more delicious with the aroma of curry. "

Production steps:

Step 1: wash the chicken breast and cut it into 1cm diced meat. Cut the scallion into sections and set aside.

Step 2: heat up the oil in the frying pan, stir in the scallion, add the diced chicken and fry until done.

Step 3: add about a spoonful of curry powder and stir well.

Step 4: pour in a bowl of water and bring to a boil. Reduce the heat and cook for 10 minutes.

Step 5: tear broccoli and broccoli into small pieces and wash them in water.

Step 6: put the washed cauliflower into the boiling water pot to blanch.

The seventh step: after the soup is slightly collected, add some salt and a little chicken essence to seasoning.

Step 8: put in the double flower, stir evenly, let the soup evenly wrap cauliflower, after receiving the juice, you can turn off the fire and put it on the plate.

Materials required:

Cauliflower: 100g

Broccoli: 100g

Chicken breast: 100g

Curry powder: 1 tbsp

Oil: right amount

Salt: right amount

Scallion: right amount

Chicken essence: appropriate amount

Note: 1. Cauliflower blanching is to remove some pesticides in vegetables, so blanching time should not be too long to keep the taste of cauliflower crisp. 2. When the soup is about to dry, add cauliflower and let the soup evenly wrap cauliflower.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Ding Shuang Hua Ka Li