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Curry and rice | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Ingredients

  • cooked rice : Appropriate amount
  • 豚もも肉 : 200g
  • 人参 : One
  • 玉ねぎ : 1 piece
  • じゃがいも : 2-3 pieces
  • 油 : 2 tsp
  • 無塩バター : 70g
  • 小麦粉 : 2/3 cup
  • カレー粉 : 1 tsp
  • 水 : 1L
  • (A) Consomme : 1 tsp
  • (A) Ketchup : 1 tablespoon
  • (A) Nakano sauce : 1 tbsp and 1/3 tbsp
  • (A) Salt : 2/3 teaspoon
  • (B) skim milk : 2 tbsp and 1/2 tbsp
  • (B) Warm water (for skim milk) : 1/2 cup

Time required

60minutes

Procedure

  1. 1) Get ready 00:26

    Cut the carrots into ginkgo.
    Take the core of the onion and slice it into thin slices.
    Cut the potatoes into thick half-moons and soak them in water.

  2. 2) Fry onions and carrots 02:53

    Put oil in a pan, add 1 carrot and onion and fry.
    When the onions are clear, reduce the heat a little and fry further.

  3. 3) Fry pork thighs and potatoes 03:58

    Add pork thighs cut to a width of 2 to 3 cm to 2 and fry.
    Fry the pork thighs until the red part disappears, then add the potatoes from 1 and fry until the oil spreads throughout.
    Add water to the pan and heat over high heat.

  4. 4) Make roux 06:06

    Heat a frying pan and add unsalted butter and flour.
    Heat while mixing quickly, and turn off the heat when small bubbles appear.
    Add curry powder and mix.

  5. 5) Add seasoning 07:37

    3のアクを取り、野菜が柔らかくなるまで煮込む。
    (A)を加え、優しく混ぜて火を止める。

  6. 6) 仕上げる 09:15

    Put (B) in a container, dissolve and add to 5.
    Add 4 to 5 and heat to mix gently and simmer.
    Serve on rice and complete.

Point

・ It is advisable to change the cutting method of the thin part and the thick part of the carrot to make the size the same.
・ If you use make-in for potatoes, the load will not easily collapse.
・ The trick is to fry from vegetables.
・ Since pork is difficult to chew, stir-fry while loosening each piece.
・ Since skim milk becomes lumpy when melted in boiling water, the trick is to melt it in lukewarm water at about 50-60 ° C.

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