Easy, Fall-off-the-Bone Chicken Curry Dinner | 鸡翅这样做太香了，咖哩小技巧 • Taste Show

Hi, I'm Chef John Thank you for following our video. Don't forget to click on this link Subscribe to our website Watch thousands of dishes and exclusive programs Hi, everybody. Welcome to our food platform. I'm Chef John Then I'd like to share two dishes and one soup with you today. One is curry chicken wings One is lettuce with scallion oil One is tofu soup Well, when it comes to curry Indians are almost household names It is also very well known in Southeast Asia. Mainland China also frequently uses Red curry, green curry, yellow curry So today I will use yellow curry to make a curry chicken wing. Today, I have a little bit of my own experience in that chicken wing. Put a little seasoning that goes well with curry. Hope you all like it If you don't like it, you can leave me a message. Together in the study of more practices of this chicken curry Ok, then I chose chicken's middle wing today. The middle wing of chicken is relatively easy to taste Because it is small Then we'll change the knife a little on it. It's slanting along this chicken wing. Just two strokes And then this in turn The meat here is thick. Also a knife two knives All right, let's take a look. That's it. Easy to taste, easier to mature Okay, let's take all the chicken wings Make a knife change like this. That curry thing The raw materials for cooking can be many Can curry chicken, fish curry Curry meat, curry or something Just as long as you personally like We've already changed all the chicken wings We put it in the original plate Okay, I was just saying I'm a little careful with my own What do you mean, be careful? I'll use a little minced onion Minced coriander and carrots To stir fry this curry That through these fresh material After combining with it More that kind of fragrance All right, now we're going to run the hearth. First, we're going to burn the curry chicken wings. Let's fry the chicken wings before we burn them. Then put all kinds of condiments and blend in with it again All right, let's fire first. Have some base oil, not much. Then let's put the wings one by one. Ok, everyone, the sound of sizzling has come. Why fry chicken wings Because everybody knows The things fried in the oil are more fragrant. Besides, after it's been fried again The skin is stronger So after maturity, although weak But it doesn't spoil the shape of the exterior. The color we fry If it's too raw It creates a burnt smell That's not good If not too sure We can often look through This is more tender Then we have to wait We can move the pot back and forth. The purpose is to heat its chicken wings evenly. Our oil will gradually increase. It's not that we added more oil. It's because the oil of its subcutaneous fat is reversed. This time can turn Come turn one over All right, everybody, look at the golden egg. This is a very beautiful color One by one can be Okay, we've turned over the wings Same as before Let it fry again slowly I'll pour some of this oil out later. Then we'll put in the butter The role of butter is to make it more fragrant It's fried. It's almost done. Then let's pour some of this oil out at this time. Okay, almost. Next we put in butter Then put in our onions Carrot This is the coriander. That is, one by one. We'll just cut it to the end Then put in some green onion Then put in our curry powder There are several kinds of curry yellow red green There is also oil curry There is also oil curry among the yellow ones. So today we chose curry powder This can be adjusted according to personal preference. These things are not particularly fixed Food without fixed taste test mouth dispute This is a basic principle of cooking Okay, let's mix it up Let it taste evenly wrapped up All right, everyone, the curry has been basically wrapped up. beautiful We add our cooking wine at this time Then add some oyster sauce oyster sauce is fresh And then some sugar Salt base must have Next put in chicken soup Chicken soup is now available in cans more convenient Chicken soup is already a little salty So we don't add more salt We'll boil it Okay, so our soup is already rolling. Then let's move it to the side Okay, start a small fire. Then we have to put the lid on This makes it easy to high temperature Okay, next we'll make lettuce with scallion oil. Well, first we're gonna We have boiled a pot of boiling water to bring Okay, start the fire. The water must be open. Make sure it reaches the roll state. Put a little salt in the water The advantage of salt is that after combining with vegetables Let it slightly have a little bit of the bottom taste Put any vegetables in hot water If you want to keep it at a long rate Be sure to take it out immediately and put it in cold water. Let it this temperature can not be too high If it stays high for a long time like this Green vegetables it will also yellow This is a very difficult thing to control. Okay, the water's already boiling This is the carrot we just cut This is our shredded lettuce You can put the carrot shreds down first Then we pour our lettuce 10 to 15 seconds. Because vegetables don't take too long And then we have a plate of ice water on the edge of this one. We put in ice water You see, the color of this lettuce is turquoise now. The feeling of green through green Be sure to let it cool down immediately. Otherwise it will be soft the taste is not good Okay, we're good with lettuce Already cold OK, then we'll boil a scallion oil very simple heat the oil As soon as the onion blossoms explode, it will be OK. Let's get some more oil Vegetables need some assistance. Let it smell more That onion oil is a very good match Usually we are at home If you have the conditions, you can prefabricate a little scallion oil. Then I this is relatively more emergency measures You include steamed fish and so on. Can use my now more emergency method Put your hand here and feel a heat wave coming up. Almost. Turn off the fire Let's keep an eye on the green onions. Let it explode By this time the fire is off Use the residual temperature of the oil to force out the aroma of scallion completely. All right, let's put in the shredded lettuce that we've just made. Be sure to dry the water droplets as much as possible while taking it. Be sure to drip dry Otherwise, it will affect our overall taste. Just the salt is not enough We're gonna put some more salt in here And then we're gonna put in a little bit of sugar Sugar is hanging umami Then pour a little sesame oil Simple seasoning will do Because many things reflect the original taste of ingredients is the most critical Especially like this relatively light and refreshing vegetarian dishes Okay, we've mixed it up Okay, let's put it on a plate As you can see, turquoise is turquoise. Green will make people happy mood Next we make tofu soup After the tofu soup is ready, our curry chicken should be about the same. Then we can collect the juice Mushrooms used before making tofu soup Especially this Pleurotus eryngii, we're going to have to stir it up. It's the same as frying. Blow out its fragrance Ham, too, let's whip up its scent. As usual, some base oil. Don't need a little bit more As usual, the oil temperature is very hot to the touch. We put down the freshly cut mushroom Pleurotus eryngii. Everyone hears the sound of sizzling Some mushrooms have their own unique flavor. The aroma does not come out after the high temperature. Especially after stir-frying, the aroma will turn around magnificently. Let a person feel It is completely different from the previous one in taste. As you can see, the Pleurotus eryngii has softened. After a little stir, after the aroma comes out We can add ham and cook with it. The role of ham is to hang fresh Fresh on add fresh Relatively speaking, I prefer Jinhua ham Or with this Spanish ham or something like that. Because these things have an old, pickled scent. Of course, if you didn't Bacon or something can be pickled. The main thing is to let it enhance its freshness and taste Okay, we can get to this point. This is the chicken soup that we are about to boil. Okay, let's put the freshly cooked Pleurotus eryngii into the chicken soup. We let it boil again OK, then our soup has been boiled We put tofu in. Like I just said This tofu is soaked in warm water Bean smell has been removed a lot When you put it in, you must handle it gently. Then let's put a little salt in it at this time. Because chicken soup is salty We put a little less salt Never more After boiling Since tofu is not cut into large pieces It's a small grain So our tofu should be hot right away. A boil a little roll It's basically hot. At this time, we can carry out the coagulation Because today we are burning tofu soup Tofu soup words It has a certain consistency What I thickened today was raw potato flour. The advantage of it is that the strength of raw potato flour is relatively large. with the same amount Top common corn starch two or three times This time I saw the light. We just put in Remember to open it with water. If you don't open it, put it down. Easy to cause caking And then you see that the consistency is very high. high consistency We're gonna have some omelets Slowly from the outermost to the middle One layer, one layer, one layer In the middle, you can also go to the last floor outside. Don't move. Take a few seconds to make it fully stereotyped. This time we can Give it a gentle push Everybody see This time it is a piece of This is called egg flower And then before we came out of the pot Sprinkle the end of our ham Just throw it up. Color and flavor enhancement All right, we've finished this tofu soup. Next we take the tofu soup to the side We burn the last curry chicken wings Okay, so we're almost done with curry chicken wings. We're going to take the last step of the juice collection. You see, the juice has begun to thicken slowly. We've always had a saying that nature is shallow and nature is shallow. Why? It is due to the relatively thick protein More collagen So we don't need to do too much to thicken or anything. Well, once it's about the same We can start the pot and put it on the plate. Just because in the process of operation We've put the salt and sugar in place. So we just need to thicken it and we'll be OK. As you can see, the last juice is brighter and thicker. See? It's thick We see the juice getting thicker Slowly and completely wrapped on top of the wings All right, we've finished our chicken wing juice collection. Then we can close the fire and load the plate Okay, it's our tasting time again Oh look full of joy Green yellow is really rich in color Okay, let's try the lightest lettuce first. Do you hear my voice Two words crisp In fact, you can also add fresh The unique fragrance of vegetarian dishes plus its unique freshness very good Then we can taste the chicken curry The juice has been wrapped on top of the chicken completely wrapped on top of the chicken Okay, I'll try a piece The taste is very rich The meat is very tender It's almost like reaching the entrance. It's completely tasty. What about curry? Do it my way I personally feel the aroma is multiplied If you like it You can try it at home. Believe won't let you down OK, then let's taste the soup is also very refreshing But special fresh The unique aroma of military merit Plus our ham It should be said that fresh is added to fresh OK, what about today's program We got here first These should be said to be very homely and easy to cook What if you're interested You can cook a delicious meal at home. For our family or friends to taste together Okay, thank you all What about today's show? We'll be here first We'll see you next time