Творческая работа по теме "Recipe"

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Ingredients Curry Spice ・ 300 g onion ・ 10 g of ginger root ・ 2 tbsp. spoons of vegetable oil ・ 20 g butter ・ 3 tbsp. spoons of flour ・ 1 tbsp. spoon of ketchup ・ 1.5 tbsp. spoon of curry powder ・ Some salt Ingredients for Curry Sauce ・ 300 g fillet of chicken legs ・ 1 tsp. curry powder ・ 1 tsp. flour ・ 1.5 tsp. salt ・ 0.25 apples ・ 100 g carrots ・ 200 g of potatoes ・ 4 glasses (800 ml) of water For garnish ・ 1 small eggplant ・ 6 bean pods ・ 1 zucchini ・ Vegetable oil for deep-frying ・ Boiled rice

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cooking 1. ( For curry seasonings ) Finely chop the onion and ginger . Pour 2 tablespoons of vegetable oil into the pan , heat and pass the onion . When the onions become transparent , add ginger and broil over medium heat until golden brown . Stir constantly with a wooden spatula . Add butter and flour . Fry until brown . Add ketchup . Before pouring curry powder , turn off the heat or remove from the heat . 2. ( For curry sauce ) Cut the chicken fillet into 2-3 cm pieces . Season with curry powder . Cut the potatoes and carrots into 2 cm cubes . Soak the potatoes in water . Remove the apple core and rub it . Heat 1 teaspoon of vegetable oil in a pan . Fry the chicken to medium brown on medium heat . Add carrots and fry some more . Pour 4 cups of water , add grated apple and bring to a boil . Reduce heat , cover and simmer for 15 minutes on low heat . Scoop up some liquid and dilute the seasoning to a paste . Then put this mixture in the pan and add the potatoes . Simmer until potatoes are tender . Salt it . 3. (For the garnish) Cut the eggplant into 2 cm slices. Cut the zucchini in half lengthwise and cut into 2 cm slices. Remove the veins from the beans, cut into 4 cm. Length. Fry all the vegetables. Before serving, place the boiled rice on one side of the plate, pour the curry sauce next to the rice and garnish with deep-fried vegetables.