Curry Risotto(ka li hui fan )

Curry Risotto

Introduction:

"The ingredients of curry are different in different places, and the taste is also different. Curry originated in India, spread to other countries, people in different regions have made a general adjustment according to their own taste, so that curry in different restaurants will have their own taste. Even in India, every housewife's curry has its own formula, which is definitely not the same. Curry is the general term of comprehensive spices, which generally includes ginger, garlic, onion, turmeric, pepper and oil. Most of them are yellow, red, oily, spicy and rich. Curry, as we know it today, is generally defined as stir fried with fresh or dried spices, then boiled with onion puree, garlic and ginger. There is no limit to spices. You can add different spices according to your taste, such as pepper, fennel, coriander, turmeric and so on

Production steps:

Materials required:

Indian yellow curry powder: 130g

Low gluten flour: 1000g

Pork: 500g

Potato: 2

Purple onion: 300g

White onion: 300g

Broccoli: moderate

Coriander: moderate

Old style: 2 tablespoons

Sugar: 2 tbsp

Japanese curry: 1 / 5 teaspoon

Water: 2500ml

Light milk: 1 / 5 teaspoon

Coconut powder: 2 / 3 tbsp

Peanut butter: 1 / 3 teaspoon

Salt: half a spoonful

Ketchup: 1 tbsp

Carrot: right amount

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Hui Fan