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Curry rice, and preparation method thereof

A production method, a curry technique, applied to curry rice. It can solve the problems of insufficient materials, low nutritional value, single taste of curry rice, etc., and achieve the effects of convenient preparation, high nutritional value and simple production method.

Inactive Publication Date: 2015-06-24
王圣君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the curry rice that people eat every day is eaten in restaurants, but due to food safety issues, people pay more and more attention to protecting their bodies, and it is very worrying to eat outside. Insufficient raw materials and low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach      Embodiment 1

[0013] detailed description Embodiment 1: A kind of curry rice, its batching is: 30 parts of water, 3 parts of curry powder, 5 parts of carrot, 5 parts of potato, 1 part of seaweed, 1 part of dried shrimp, 5 parts of chicken, 1 part of lemon slice, 10 parts of rice .

[0014] Its production method is as follows:

[0015] (1) Add 30 parts of water into the pot and boil until boiling;

[0016] (2) Add 5 pieces of chicken to the pot, cook the chicken for 6 minutes and take it out;

[0017] (3) Add 3 parts of curry powder, 5 parts of carrots and 5 parts of potatoes to the pot. When the potatoes are cooked for 6 minutes, add the chicken back into the pot and cook together;

[0018] (4) After boiling the above materials until they become a paste liquid, add 1 part of seaweed and 1 part of dried shrimp to the pot and continue to cook;

[0019] (5) After the seaweed is cooked, turn off the fire source, add 1 portion of lemon slices into the pot, cover the pot and hold the air ...

Embodiment 2

[0021] Embodiment 2: a kind of curry rice, its batching is: 50 parts of water, 5 parts of curry powder, 10 parts of carrots, 10 parts of potatoes, 3 parts of laver, 2 parts of dried shrimps, 8 parts of chicken, 2 parts of lemon slices, 20 parts of rice .

[0022] Its production method is as follows:

[0023] (1) Add 50 parts of water into the pot and boil until boiling;

[0024] (2) Add 8 pieces of chicken to the pot, cook the chicken for 6 minutes and take it out;

[0025] (3) Add 5 parts of curry powder, 10 parts of carrots and 10 parts of potatoes to the pot. When the potatoes are cooked for 6 minutes, add the chicken back into the pot and cook together;

[0026] (4) After the above materials are boiled until they become a paste liquid, add 3 parts of seaweed and 2 parts of dried shrimp to the pot and continue to cook;

[0027] (5) After the seaweed is cooked, turn off the fire source, add 2 portions of lemon slices into the pot, cover the pot and hold the air for 5 minu...

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PUM

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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

technical field [0001] The invention relates to a healthy food, in particular to a curry rice. Background technique [0002] Most of the curry rice that people eat every day is eaten in restaurants, but due to food safety issues, people pay more and more attention to protecting their bodies, and it is very worrying to eat outside. Insufficient materials and low nutritional value. Contents of the invention [0003] The purpose of the present invention is to provide a kind of curry rice that is easy to prepare, simple to prepare, and has high nutritional value. [0004] A curry rice, its ingredients are: 30-50 parts of water, 3-5 parts of curry powder, 5-10 parts of carrots, 5-10 parts of potatoes, 1-3 parts of seaweed, 1-2 parts of dried shrimp, 5-8 parts of chicken 1-2 servings of lemon slices, 10-20 servings of rice. [0005] Its production method is as follows: [0006] (1) Add water to the pot and boil until it boils; [0007] (2) Add chicken into the pot, cook the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/315A23L7/10A23L13/50A23L19/00
Inventor 王圣君
Owner 王圣君
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