Curry bream(ka li bian yu )

Curry bream

Introduction:

"Curry is a compound seasoning made of turmeric as the main ingredient and a variety of spices. It has special aroma and rich nutritional value. It has the effects of promoting sweating and detoxification, promoting digestion, increasing appetite, expelling dampness, dispersing cold and killing insects. Curry is an essential ingredient in many Southeast Asian countries. Curry is a kind of delicious seasoning. Whether it is used with meat, seafood or vegetables, curry can show its rich aroma and diverse taste. Today, we use curry to match bream. It's the most common freshwater fish in Hubei Province (also the delicious food I mentioned to prepare). Let's make it locally. It's a delicious curry mixed with fennel, yellow ginger, clove, pepper... Dozens of materials. The fish is tender and delicious. The vegetables are crisp and the soup is thick. It's thick and spicy when you eat it The pungent taste lingers on the tip of the tongue, and the aroma is also diffused in the mouth, which makes people have endless aftertaste. If you pour a thick curry juice on the rice for a good meal, who would say you want to lose weight? "

Production steps:

Step 1: prepare raw materials;

Step 2: make a few cuts on each side of the bream, add salt, cooking wine, ginger and scallion, and marinate for 10 minutes;

Step 3: heat the pan, add proper amount of oil, add bream to fry;

Step 4: when one side is golden, turn over the other side;

Step 5: fry the fish until two pieces are golden, then take them out and put them on the plate;

Step 6: put proper amount of oil into the pot, add onion and stir fry;

Step 7: stir fry the onion until soft, then add the carrot and potato, stir fry together;

Step 8: add curry cream and stir fry together;

Step 9: stir fry curry evenly, then add the fried bream;

Step 10: add appropriate amount of water, cover and cook for 5 minutes;

Step 11: when the fish is cooked to the eighth degree, add the right amount of salt and pepper to taste, and then heat up to collect the sauce;

Step 12: put the fish on the plate when the juice is received.

Materials required:

Bream: 1

Potatoes: 1

Onion: 1

Carrot: 1

Curry cream: right amount

Scallion: right amount

Ginger slices: right amount

Cooking wine: moderate

Pepper: right amount

Oil salt: right amount

Precautions: 1. Make a few cuts on both sides of the fish, marinate the fish with salt, cooking wine, ginger and scallion; 2. When frying the fish, first heat the pan, add oil, shake the pan, so that the surface of the pan is sticky with oil, so that it is not easy to break the skin; add the bream to fry, don't rush to turn it over, fry the fish until golden, then turn it over; 3. After the fried fish is served, add appropriate amount of oil to stir fry the onion After the onion is slightly soft, stir fry the potatoes and carrots together, and then add the curry paste together; 4. Stir fry the curry paste evenly, then add the fish, and then add the right amount of water to boil for five minutes. When it's cooked to eight minutes, add salt and pepper, and collect the juice over high fire; 5. Curry dishes are often used for rice dressing, which is also OK, but pay attention to the fish has spines, Be careful when you eat.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Bian Yu