Old Man An picked up a meat bun with curry sauce and took a bite.

After the first bite, the strong curry flavor hit the old man's taste buds.

Immediately after that, as if chasing this taste, the spicy texture of peppers and onions also spread in the mouth.

While eating, Old Man An nodded again and again: "Yes, it has indeed grown." The flavor of the curry sauce in this meat bun is several times richer than the dish you made yesterday, and the diced meat wrapped in the curry sauce tastes very good. ”

Cai Youyou nodded and said with a slight smile: "This is because the fat in the pork is fully integrated with the curry spices, and the emulsification of the oil is used to stimulate the fragrance of the curry at a deeper level." ”

"Grandpa, today at noon, I will try to cook another chicken dish with curry, please help me taste it."

……

At noon on this day, Cai Youyou began to be busy in the kitchen again.

She made a dish of chicken wings curry.

Wash the chicken wings, soak them in cold water for half an hour, and change the water twice.

Make two diagonal cuts on the surface of the chicken wings so that the chicken wings are more flavorful.

Just add pepper, salt and cooking wine, and definitely don't need too much ingredients to marinate the chicken wings, and massage them with your hands for a while. Marinate for more than thirty minutes.

Cut the carrots and potatoes into small pieces, and put the potatoes in water to avoid discoloration. Dice the onion and garlic.

Add a piece of butter to a pan and heat over low heat until melted. Add the chicken wings and fry until golden brown on both sides, remove and set aside.

Leave the bottom oil in the pot, add minced garlic and onion garlic, stir-fry until fragrant, and the onion becomes transparent.

Add the chicken wings, diced potatoes and carrots and stir-fry for a few minutes. Add water and cover the ingredients in the pan. After boiling, remove the foam, reduce the heat to medium and cook for 10 minutes.

Turn off the heat, add the morning re-boiled curry paste to the pot, stir well, and simmer over low heat for five minutes until the curry is thick and mushy.

Finally, drizzle with coconut milk and simmer for dozens of seconds to allow the flavor of coconut milk to fully penetrate the ingredients, then you can turn off the heat, put the dish on a plate, and garnish it with some basil leaves will be more perfect.

At lunch, Mr. An tasted this curry chicken wings and couldn't help but praise it.

"This is made with your freshly cooked curry sauce, right? It tastes completely different from the sauce from yesterday's chicken curry! Old man An said: "This kind of taste is more moist and delicate than yesterday's sauce, and the taste is rich and mellow." What exactly do you add to the sauce? Tell us and satisfy all of our curiosity! ”

Cai Youyou smiled slightly: "When I boil the curry, I add some applesauce and some honey to reconcile the taste, so it will have that sweet and moist feeling when I eat it, and it will not make the curry taste too exciting, but it will not weaken the effect of various spices in the curry." ”

"I don't think that's the case." Ah Yun said: "Although this dish is also made of chicken, and the ingredients are similar to the curry chicken thighs last night, but it can present a more advanced taste, I don't know why." ”

Cai Youyou smiled slightly: "That's because when I was cooking dishes, I used water instead of broth, deliberately removing the flavor of broth, which can make the flavor of the spices in the curry appear stronger." ”