Toyoya Mamada quickly processes the selected ingredients, cutting the brisket, potatoes, and carrots into cubes, slicing onions, and after processing these, the cut beef is boiled in a pot under cold water, boiled for 3 minutes over medium-low heat, and removed with warm water. Pen, fun, and www.biquge.info

After processing the beef, put it into the pressure cooker, add 900ml of boiling water, and 1 bay leaf, press it for 20 minutes after steaming, and naturally exhaust, which can make the beef more flavorful and chewy, but will not become cooked and rotten.

After exhausting, Toyoya Mamada takes out the bay leaves and pours the beef and soup into a pot for later use.

When I did this, I saw that Fenggu Mamada took out a wok again, then added a large spoonful of salad oil and 10g butter to it, turned to medium-low heat, when the butter was not completely melted, the minced garlic burst out of the fragrance, the onion and carrots, stir-fried until the onion became soft, the potato pieces, continue to stir-fry until the edge of the potatoes is transparent, add the beef and all the soup, cover the pot and simmer, turn off the heat after the potatoes are soft, break the curry cubes into the pot, stir until the curry cubes are all melted, and then need to cook over low heat for about 10 minutes.

And when he did this, Toyoya Mamada was waiting, and he couldn't help but look towards Su Luo's side, although he thought that he was an overwhelming victory, but for psychological reasons, he couldn't help but look over there.

After Su Luo chose the ingredients, he began to cook the rice first, although the rice used by both sides is the same, but when different chefs cook it, the situation is naturally different, curry rice is actually similar to rice bowls, so in terms of rice processing, the cooked rice is best to be distinct, similar to the rice used to process sushi, after all, if it is cooked too soft, when the curry is poured, the taste will be mixed with the rice, not the feeling of melting in pairs, It will ruin the texture of the whole dish.

So, although the rice is not the most important part, it makes up half of the whole dish, and if it is not handled well, it will lower the rating of the dish, and sometimes, the comparison between the dishes and the dishes may lead to failure because of any little detail.

After cooking the rice, Su Luo took advantage of this time to start processing the other ingredients, first washing the beef leg and cutting it into pieces of nearly the same size, and then soaking it in water for 20 minutes to remove the blood.

In this 20-minute time, you can deal with the spices first, Su Luo cut the ginger into thin slices, took out a pressure cooker, put clean water in the pressure cooker, the water is naturally the best flowing water, and then put the beef pieces and ginger slices in it, pour in the cooking wine, turn to low heat after boiling, and cook for about 28-30 minutes.

The green and red peppers are washed and cut into small pieces of the same size, and the onions are peeled off the skin and cut into slices about the size of the beef pieces, which will make the dish look more ornamental.

Then began to process the eggplant, cut the eggplant longitudinally, and then cut it into 4-5cm long pieces, only to see Su Luo quickly draw a cross knife on the skin of the eggplant, the depth and the position of the knife are consistent, it looks like a pineapple, can do this kind of action, and maintain this rhythm, obviously not very easy.

After processing these ingredients, Su Luo took another pot, lit a fire, added oil, after the oil in the pot was hot, in order to adjust to the temperature he wanted, Su Luo put his hand on the position 20cm higher than the pot surface to test the oil temperature, and when the heat was slightly hot, he poured the eggplant into the oil pot.

After Su Luo put the eggplant into the pot, small bubbles of the same size were immediately generated around the periphery, and after watching the surface of the eggplant burn slightly, he immediately took it out and filtered out the excess oil.

Once the beef is cooked, remove it and set aside. Pour a little oil in the wok (pour in the onion after the oil is hot, stir-fry until slightly browned, then add the curry cubes, fry the curry cubes over medium-low heat until melted, pour in coconut milk, stir-fry evenly and then pour in an appropriate amount of water, about 1 or 2 minutes later, you can boil out the flavor, pour in the beef cubes cooked in step 2.

When doing this, Su Luo turned the fire to low heat and boiled slowly, with the slow boiling, the thick curry flavor gradually became more and more intense, and spread, when the curry soup gradually became viscous, you can add green chilies, and boil slightly until the green chili peppers are broken, you can turn off the heat.

"Well~ what does this smell like? Hmm. When Fenggu Mamida turned his head to look at Su Luo, Su Luo had already started the last step, and at this time, a strong smell suddenly came, and people couldn't help but send out a desire to eat.

"Uncle, what are you doing?" Looking at Fenggu Matian's face flushed and enjoying it very much, Su Luo was directly speechless, it was really disgusting, and he was also afraid in his heart, and he wanted to say: "Lao Tzu doesn't do it." ”

"Ahh After hearing Su Luo's words, Fenggu Mamada immediately said a little like a child who had done something bad, but after saying this, he felt that Su Luo had been staring at him, which made him feel very faceless, so he said again: "Isn't it just a little fragrant?" There's no comparison to me. ”

After finishing speaking, he also showed a disdainful face, looking like he was in victory.

Listening to Fenggu Matian's inexplicable words, Su Luo suddenly felt inexplicable and shy? Don't be funny, you treat you as a tsundere little sister.

"Please start plating, the time is coming to an end." The young man in the suit had been watching the progress of the two, and at the same time looking at the time, and after seeing that the time was almost up, he reminded him loudly.

Hearing this, Su Luo and Fenggu Mada both quickly put the finishing touches on the work and prepared to put it on the plate.

At the end of the day, Toyoya Mamada added two spoonfuls of yogurt to it, stirred it evenly and boiled, and then began to put it on the plate, beat the rice in a bowl, then cover the plate and take the bowl, a steamed bun-shaped rice ball came out, and finally poured the cooked curry on top.

Curry brisket rice, finished!

At this time, the curry cooked by Su Luo looked thick, and after Su Luo saw that the curry was about the same concentration, he turned off the heat, covered a bowl of rice on the plate, poured the cooked curry, and finally put the fried eggplant on top, and at the same time, poured a little pepper on the eggplant.

Eggplant beef curry rice, finished!

After they had almost finished loading, the young man said, "That's the end of time, let's get ready to serve!" After saying this, he walked out and walked towards the judges' seat.