CN104719726A

CN104719726A - Curry rice, and preparation method thereof

Info

Publication number: CN104719726A
Application number: CN201310711937.5A
Authority: CN
Inventors: 王圣君
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-23
Filing date: 2013-12-23
Publication date: 2015-06-24

Abstract

The invention discloses a curry rice. The curry rice comprises following raw materials: 30 to 50 parts of water, 3 to 5 parts of curry powder, 5 to 10 parts of carrot, 5 to 10 parts of potato, 1 to 3 parts of porphyra tenera kjellman, 1 to 2 parts of dried shrimp, 5 to 8 parts of chicken, 1 to 2 pieces of lemon slice, and 10 to 20 parts of cooked rice. A preparation method comprises following steps: water is delivered into a pot, and is heated to boiling; chicken is delivered into the pot, is boiled to medium, and then is taken out of the pot; curry powder, carrot, and potato are delivered into the pot, chicken is delivered into the pot again when potato is boiled to medium, and an obtained mixture is boiled; porphyra tenera kjellman are dried shrimp are delivered into the pot when the mixture is boiled to be a pasty liquid; when porphyra tenera kjellman is cooked thoroughly, a combustion source is turned off; the lemon slice is delivered into the pot; the pot is sealed with a pot cover for 5min; and obtained curry sauce is poured onto cooked rice for eating. Compared with the prior art, beneficial effects of the preparation method are that: preparation is convenient; the preparation method is simple; and the curry rice is fresh, tasty, and refreshing, and is high in nutritional value.

Description

A kind of curry rice and preparation method thereof

Technical field

The present invention relates to a kind of healthy food, especially relate to a kind of curry rice.

Background technology

People are at the daily curry rice eaten, and most of Dou Shiqu restaurant eats, but due to the problem of food security; people more and more focus on the health protecting oneself, have dinner outside very worried, simultaneously; the curry rice taste that restaurant does is single, and material is not enough, and nutritive value is not high.

Summary of the invention

The object of this invention is to provide a kind of preparation convenient, preparation method is simple, the curry rice be of high nutritive value.

A kind of curry rice, its batching is: water 30-50 part, curry powder 3-5 part, carrot 5-10 part, potato 5-10 part, laver 1-3 part, dried shrimp 1-2 part, chicken 5-8 part, lemon tablet 1-2 part, 10-20 part rice.

Its preparation method is as follows:

(1) water is added in pot boil to boiling;

(2) in pot, add chicken, after ripe for chicken boiling 6 points, chicken is taken out;

(3) in pot, add curry powder, carrot and potato, time 6 points, boiling potato is ripe, chicken is rejoined in pot, infusion together;

(4) by above-mentioned material infusion to after becoming liquid/paste, in pot, add laver and dried shrimp continues infusion;

(5), after boiling laver, close burning things which may cause a fire disaster, lemon tablet is added in pot, cover pot cover and hold one's breath 5 minutes;

(6) well-done curried juice is watered on rice edible.

Compared with the prior art, beneficial effect of the present invention is: it is convenient to prepare, and preparation method is simple, and fresh smooth mouth, is of high nutritive value.

detailed description of the inventionembodiment 1: a kind of curry rice, its batching is: 30 parts, water, curry powder 3 parts, 5 parts, carrot, 5 parts, potato, laver 1 part, 1 part, dried shrimp, 5 parts, chicken, lemon tablet 1 part, 10 portions of rice.

Its preparation method is as follows:

(1) 30 parts of water are added in pot boil to boiling;

(2) in pot, add 5 portions of chicken, after ripe for chicken boiling 6 points, chicken is taken out;

(3) in pot, add 3 portions of curry powders, 5 portions of carrots and 5 portions of potatoes, time 6 points, boiling potato is ripe, chicken is rejoined in pot, infusion together;

(4) by above-mentioned material infusion to after becoming liquid/paste, in pot, add 1 portion of laver and 1 part of dried shrimp continues infusion;

(5), after boiling laver, close burning things which may cause a fire disaster, 1 part of lemon tablet is added in pot, covers pot cover and hold one's breath 5 minutes;

(6) well-done curried juice is watered on 10 portions of rice edible.

Embodiment 2: a kind of curry rice, its batching is: 50 parts, water, curry powder 5 parts, 10 parts, carrot, 10 parts, potato, laver 3 parts, 2 parts, dried shrimp, 8 parts, chicken, lemon tablet 2 parts, 20 portions of rice.

Its preparation method is as follows:

(1) 50 parts of water are added in pot boil to boiling;

(2) in pot, add 8 portions of chicken, after ripe for chicken boiling 6 points, chicken is taken out;

(3) in pot, add 5 portions of curry powders, 10 portions of carrots and 10 portions of potatoes, time 6 points, boiling potato is ripe, chicken is rejoined in pot, infusion together;

(4) by above-mentioned material infusion to after becoming liquid/paste, in pot, add 3 portions of lavers and 2 parts of dried shrimp continue infusions;

(5), after boiling laver, close burning things which may cause a fire disaster, 2 parts of lemon tablets are added in pot, covers pot cover and hold one's breath 5 minutes;

(6) well-done curried juice is watered on 20 portions of rice edible.

Claims

1. a curry rice, is characterized in that: its batching is: water 30-50 part, curry powder 3-5 part, carrot 5-10 part, potato 5-10 part, laver 1-3 part, dried shrimp 1-2 part, chicken 5-8 part, lemon tablet 1-2 part, 10-20 part rice.

2. a kind of curry rice according to claim 1, is characterized in that: its preparation method is as follows:

Water is added in pot and boil to boiling;

In pot, add chicken, after ripe for chicken boiling 6 points, chicken is taken out;

In pot, add curry powder, carrot and potato, time 6 points, boiling potato is ripe, chicken is rejoined in pot, infusion together;

By above-mentioned material infusion to after becoming liquid/paste, in pot, add laver and dried shrimp continues infusion;

After boiling laver, close burning things which may cause a fire disaster, lemon tablet is added in pot, cover pot cover and hold one's breath 5 minutes;

Well-done curried juice is watered on rice edible.