"I don't think that's the case. The coconut milk added at the end of the cooking dish can also be said to be the finishing touch. The King of Spades said.

He has always rarely shown any expression, but this time he actually smiled at Cai Youyou: "Focusing on the various spices in the curry, the flavors of all the ingredients are linked together, and your dish is truly in harmony with all the flavors." This time, I can give you a nine-and-a-half on this dish. ”

Cai Youyou knows that if you want to defeat a strong enemy like Plum Blossom Ten, you still have a lot to improve, and there are still many fortresses to overcome.

So, she kept adjusting the curry dishes she wanted to cook, and Old Man An and An Yueru have also tasted all kinds of curry delicacies in the past three days.

During this time, among the dishes cooked by Cai Youyou, the more representative ones are curry paella, curry pork slices, and curry treasure crab.

To cook curry paella, the preparations that need to be made are: soak the rice in water for half an hour, dice the onions, carrots, red bell peppers, and tomatoes, wash the peas and set aside, wash the squid and cut it into small pieces, wash the prawns and open the back to remove the yarn, and wash the clams and spit out the sand for later use.

Pour olive oil into a pan and sauté garlic until fragrant, then add clams, shrimp and squid and continue stir-frying. Pour in an appropriate amount of white wine, sprinkle in a pinch of salt, and stir-fry evenly. Wait until the color of the shrimp turns red, and the clams can be opened to serve later.

Pour the olive oil again into the pan and stir-fry the onion. Sauté the onions until transparent, add the peas, red bell peppers and carrots, and sauté the tomatoes. Pour the soaked rice into the pot and stir-fry it with all the ingredients to bring out the fragrance.

In the stir-fried rice, add two spoonfuls of Cai Youyou's self-made curry paste, sprinkle a little salt to taste, and continue to stir-fry until all the rice grains are evenly wrapped in curry powder, add water, and cover all the ingredients slightly. Cover the pot and simmer over low heat for 20 minutes.

Wait until the soup is basically dry, sprinkle some rosemary after the rice is cooked, then put the seafood on top of the rice, drizzle with a little lemon juice, cover the pot, and simmer for 5 minutes.

The curry of this fried rice is rich in flavor, but it doesn't overshadow the sweetness of the seafood, but creates a perfect balance. The addition of vegetables such as carrots, bell peppers, and tomatoes gives this curry paella an extra refreshing aroma and makes the dish even richer.

Even the King of Spades and Mr. An, who are particularly picky about food, couldn't help but give a thumbs up after tasting this fried rice and gave a high score of 9.8.

And another dish researched by Cai Youyou, curry pork slices, has also been affirmed and praised by Mr. An and others.

The preparation for cooking this dish is as follows: slice the pork, add pepper and 5 grams of salt, mix well and marinate. Remove the skin and seeds from the apples, cut them into small slices of about one centimeter, remove the stems of the raisins and wash them.

Heat the pot, add an appropriate amount of lard, cook until 50% hot, add the marinated pork slices and fry them in a bowl for later use.

Next, it's the key to cooking the dish.

Heat the pot, add lard, add an appropriate amount of flour to the pot, and stir-fry until fragrant until the color is slightly yellow.