日式蔬菜咖喱饭Japanese Vegetable Curry Rice

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    169

Ingredients

材料A

Ingredient A

材料B

Ingredients B

材料C

Ingredients C

    Directions

    日式咖喱口感细腻温和,更适合我的口味,浓郁的香气总会唤醒你夏日的味蕾。

    Step 1

    冷油下锅,将所有材料A的蔬菜翻炒至去生,盛起备用。Heat oil in wok, sauté all ingredients A ,set aside.

    Step 2

    冷油下锅,下1汤匙的橄榄油,将洋葱炒至软及有焦香味后,下蒜蓉继续翻炒。Heat 1 tbsp olive oil in wok, sauté onion till soft and caramel, add in garlic and continue stirring occasionally.

    Step 3

    下咖喱块、橙汁和纯净水,转中火烹煮,不停搅拌以防止沾锅底。Toss in curry roux, orange juice and water, cook with medium heat and keep stirring to prevent sticking to the bottom of the pot.

    Step 4

    用搅拌器将咖喱汁搅拌拌至细滑。Pour the curry sauce into food processor and blend until smooth.

    Step 5

    下蔬菜,继续以中小火烹煮至滚(间中仍需搅拌以防止沾锅底),需时约15分钟,即可离火。Add in all vegetables, cook with low heat about 15 minutes and bring to boil (keep stirring to prevent sticking to the bottom of the pot), remove from heat.

    Step 6

    将糙米饭盛盘,舀入半份的日式蔬菜咖喱,加上一颗蛋,撒上青葱,即可享用。Serve the Japanese vegetables curry with brown rice and egg on the side, garnish with spring onion,done.

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