Coconut milk!

Jun Shiomi was surprised: "Isn't it Indian-style curry?"

Megumi Tian nodded. Pen fun and pavilion www.biquge.info

"There are many types of curry, and there are many countries and regions where curry is eaten, including India, Thailand, Dongying, Singapore, Malaysia, and so on. Curry first spread in South and Southeast Asia, and after it spread to various places, it was combined with local customs and food culture, thus evolving a variety of different styles and ways of eating!"

She said.

This is the basic culinary knowledge that every student must know.

Kohei Chuangzhen scratched his face and said: "As far as I know, authentic Indian style curry uses heavy ingredients, and generally does not use coconut milk and shredded coconut to reduce the spiciness, so authentic Indian curry has a strong spicy taste and sufficient stamina." ”

"Uh-huh, that's right!"

With a hammer fist, Kohei continued: "On the contrary, Thai curry, Singaporean curry and Malaysian curry, these curries from Southeast Asian countries, often add coconut milk and shredded coconut to reduce the spicy taste and enhance the fragrance. ”

In the analysis of the three professionals, Xia Yu's curry dishes have a clue.

Southeast Asian-inspired curry?

"That's not right!"

Ryo Hayama was cooking his own dishes while relying on the 'God's Sense of Smell' to detect the ingredients that Xia Yu had placed on the kitchen counter.

The faint smell was easily picked up by his divine sense of smell.

As a result, the smell passes through the nerves and forms a concrete picture in the head.

In a sense, the talents of 'God's Tongue' and 'God's Sense of Smell' can obtain concrete pieces of information when tasting or smelling smells.

"Cloves, cumin seeds, coriander seeds, mustard seeds, turmeric powder......"

The shadow of one spice after another floated through my head.

"It's obviously an authentic Indian curry recipe, and the ingredients for each spice are so pinched that even if you don't add anything else, you can simply combine them to make a good curry dish!"

Hayama Liang thought awe-inspiringly.

"Wait!"

With a sniff, Ye Shan Liang finally couldn't help but turn his head to look.

"The yellow, yellow soup in a small bowl, no, it's a kind of soy sauce, it's called fish sauce!"

His gaze then swept to the small plate next to the fish sauce.

A few emerald green leaves, laid out on top.

This time, there was no need to smell the taste, and Ye Shanliang said silently in his heart: "Bay leaves!"

"Found it! And lemongrass!"

Ye Shan Liang's fist at his side suddenly clenched, and a trace of excitement burst out of his eyes, "Thai curry? That's true, Thai curry is often seasoned with spices such as lemongrass, fish sauce, and bay leaf in addition to the regular spices...... Your dishes are completely exposed to my 'God's Sense of Smell'!"

In the excitement, Ryo Hayama obviously forgot some kind of fantasy spice that shocked him at the beginning.

Xia Yu didn't care about how the outside world discussed.

After waiting for ten minutes, the boiling pot of water boiled, and the diced pumpkin, coconut milk and water were mixed together to cook, and the room was full of sweet taste.

Click.

Cease fire.

Instead of adding other spices to the pot immediately, Xia Yu took another clean pan, put it on the second stove, twisted the valve, and added a little oil to heat the pan.

"That's ......"

Ryo Hayama and Jun Shiomi were surprised.

I saw Xia Yu pour 3 kinds of granular spices into the pan one after another, namely cumin seeds, coriander seeds and mustard seeds.

Smack, smack.

The dried spice particles burst open the moment they touch the hot pot noodles.

The fragrance is pouring out!

"Is this heating to let the fragrance of the spices come out to the fullest?" said Megumi Tano.

"Are the processes separated?"

Jun Shiomi muttered.

Kohei Chuangzhen's spirits perked up, watching Xia Yu pick up the "Indira Moon Orange" that he had been pounding before, although he didn't know what this spice was yet, but looking at Xia Yu's long-term pondering of this spice, it must not be an ordinary thing.

Perhaps, this spice plays a key role in Lecturer Xia's curry dishes. Thinking of this, Xingping Chuangzhen paid more attention to Xia Yu's every move.

"It's coming!"

Soon, Kohei Soma's eyes widened.

Frying several spice particles until the room was full of fragrant, Xia Yu's face sank slightly, and he glanced at the small plate placed on the right side.

The finely ground tangerine leaves are served on a plate.

Dried mandarin leaves, due to the loss of freshness, are certainly not as fragrant as fresh leaves that have just been picked from the plant.

Therefore, it is very important to stir-fry to bring out the fragrance of the moon orange leaves.

Whether it can be achieved depends on this process!

"Whew-"

Tilt the dish at a flat tilt when the taupe powder falls into the pan the moment.

Bang.

Megumi Tazo and Soma Kohei, who were watching from the sidelines, seemed to hear the sound of explosions in the dark, shattering gold and cracking stones, and the frying pan not far away turned into a dry volcano in an instant, and the lava waves formed by the spice whirlwind, wave after wave.

"Oh my God!"

Tanzo Megumi sweated on her cheeks and folded her hands in front of her mouth.

A wave of wind greeted her, lifting her summer uniform skirt and blowing her long hair away. Megumi Tazo writhed in the wind, just smelling the fragrance, a trace of heat swam in the body, boom, boom, boom......

In a trance, several mountain peaks rose from the wasteland in front of him.

There are more and more peaks.

Eventually, she sniffed the exploding spices, as if she had seen the kind of undulating spice compositions that looked at the peaks on the side of the ridge, which was simply a big deal!

Hey!

Megumi Tazo exclaimed, a small man with a golden light appeared in his field of vision, he was cruising in the mountains, and when he saw the irregular peaks, he moved the mountain away, booming, and soon the mountains were another landscape, if you look down from the sky, you will find that the peaks form some kind of strange formation.

Come back to your senses.

Xia Yu had already added onions, tomatoes and other seasonings to the pan.

Bring these spices and spices to a simmer.

Before, put the mixture in a blender.

Another ten minutes passed.

Xia Yu took out the mushy curry paste from the blender, turned his head and poured it all into the pot that had been mixed with diced pumpkin, coconut milk and water.

So, when the water boiled again, and then poured in a little coconut milk to taste, Xia Yu immediately turned off the valve.

Serve and serve.

A pot of curry paste is divided into four small plates and poured over the hot rice.

It doesn't have a meaty taste, so it might be more appropriate to call it a vegetarian curry.

"I'm done—"

Ye Shan Liang also served his own dishes to the table.

"South Indian curry!"

The same four plates.

"It's one of the most iconic dishes in South India, and I also use curry leaves to add aroma!" says Ryo Hayama.

Moreover, unlike Xia Yu's vegetarian curry, Ryo Hayama's dishes include pieces of chicken.

Shiomi Jun, Megumi Tadoko, and Kohei Chuangzhen came around.

"Whose should you eat first?"

Megumi Tanzo looked tangled.

As Xia Yu was speaking, Ye Shan Liang rushed to say, "Try mine first!"

"You won't be disappointed!"

The corners of Ye Shanliang's mouth opened a confident arc, "I guarantee that it is the best curry style that you have never experienced!"