Ask for the process of making sauce in a tea restaurant

Curry Sauce Ingredients:

100 grams of dried red pepper, 10 grams of bay leaves, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder, 100 grams of turmeric powder, 100 grams of coconut paste, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger rice, 20 grams of dried green onions, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of concentrated lemon juice, 750 grams of raw oil, 6500 grams of light soup.

Preparation method: 1. First, leach the bay leaves with water to extract the flavor and then remove the slag and retain water;

2. Cut the lemongrass into sections and cut into pieces and grind it into a juicer;

3. Put the shrimp cake into the pot and dry it over low heat and stir-fry until fragrant;

4. Then put down the oil in the wok, put down the onion, garlic, ginger and dried shallots at the same time, and then add lemongrass, bay leaf water, dried red pepper and so on to stir-fry until fragrant;

5. Finally, add coconut paste, turmeric powder, curry powder, oil curry, cardamom powder and stir-fry with a spatula.

6. Use a steel basin to hold it and set aside the cover of raw oil.

Note: 1. If the curry sauce does not use a raw oil cover, it will turn black if the open space is too long.

2. "Curry powder" is mainly made of turmeric powder, and added white pepper, coriander (coriander) seeds, cumin, cinnamon, ginger, star anise (anise), Sichuan pepper (Sichuan pepper) and other spices ground into powder, the color is turmeric, spicy and fragrant; Because the "curry powder" has a slightly bitter taste, we must use more onions, minced garlic and other ingredients to stir-fry the pot to reconcile, so that the curry aroma can be better brought out.

Here's how to do it: Curry juice is made with curry powder, green onion, ginger, garlic, chili, salt, monosodium glutamate, and oil. The curry powder is mixed with water to form a paste, fried into a curry pulp with oil, and mixed with soup to make a juice, which is yellow and salty.

Poultry, meat, and aquatic products are all suitable, such as: curry chicken slices, curry fish sticks, etc.

Ingredients: 100 grams of dried red pepper, 10 grams of bay leaves, 20 grams of water, 100 grams of lemongrass, 100 grams of cardamom powder, 100 grams of curry powder, 10 grams of clove powder, 100 grams of turmeric powder, 100 grams of coconut paste, 600 grams of oil curry, 300 grams of shrimp cake, 75 grams of minced onion, 20 grams of minced garlic, 20 grams of ginger rice, 20 grams of dried shallots, 45 grams of refined salt, 300 grams of flour, 40 grams of sugar, 50 grams of concentrated lemon juice, 750 grams of raw oil, 6500 grams of light soup.

Preparation method: first leach the bay leaves with water to extract the flavor and then remove the slag and retain water; Cut the lemongrass into pieces and grind it into puree with a juicer; Put the shrimp cake into the wok and dry it over low heat and stir-fry until fragrant; Then put down the oil in the wok, and at the same time put down the onion, garlic, ginger and dried shallots to stir-fry the wok, and then add lemongrass, bay leaf water, dried red pepper and so on to stir-fry until fragrant; Finally, add coconut paste, turmeric powder, curry powder, oil curry, cardamom powder with a wok spatula and keep turning the shovel, when the spicy flavor is shoveled, then add the remaining seasoning and shrimp cakes, mix well and boil; Serve in a steel basin and set aside with a raw oil cover.

Note: If the curry sauce is not covered with raw oil, it will turn black if the open space is too long.

This is not as complicated as the man said, I did it in a Western restaurant, and then the oil is heated and the onion is stir-fried directly (the oil should be very hot), and then the curry powder is stir-fried, and then some water is added to boil, and then coconut milk, this is the curry juice that is generally used in Western restaurants Because the curry powder should have the flavor Don't add onions, ginger, garlic or something Then you need to make curry chicken and cook it with chicken, and if you need curry sausage, just put sausage and boil it with sausage It is best to add some potatoes and cook it together to make a paste The texture and taste will be more delicious If you don't add potatoes or the potatoes don't cook enough when you come out of the pot, then add some water starch...