Chinese Food
A perfect partner for rice: Curry Mutton
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I stewed mutton soup yesterday (see the recipe I released yesterday for details). There is still a fresh-keeping box of mutton left. The mutton stew is light. I like to eat it with cumin and pepper noodles. But my family doesn't eat spicy. Then I'll have a Curry Mutton.
Cooking ingredients
Cooking Steps
Step1:Cut the vegetables into pieces or slices of the same size. Take the remaining mutton stew out of the refrigerator yesterday. You can also prepare chicken legs or breast meat. Cut into pieces and wash with flying water.
Step2:Heat the pot. Melt the butter. Try butter for curry. It's delicious.
Step3:Add carrots and onions and stir over low heat to give the flavor.
Step4:Pour in the potatoes and continue to stir fry. Put in a drop of salt and sugar to taste. Because the follow-up curry is salty, it's just a little bit of base taste.
Step5:Add water. Heat carrots and potatoes over medium low heat until they taste powdered.
Step6:Add curry. The spicy degree I choose is 4. You can choose it according to your preference.
Step7:Pour in mutton and green pepper. Cook over low heat. Stir well.
Step8:Add salt, sugar or soy sauce according to your taste. If the taste is enough, you don't need to add it.
Step9:Take the juice, dish and eat.
Cooking tips:There are skills in making delicious dishes.
