Singapore curry bag, crunchy crust, curry flavored stuffing, fragrant scent ~ ~ ~ endless aftertaste
After preparing all the ingredients, shave the chicken legs, then cut into small pieces, medium chunks, or the pot will become tighter and smaller, and then the chicken tastes can be marinated to remove the astringency.
After you finish the chicken, start to meet, remember! Use noodles and butter first, then add water, the ratio is 1:0.3:0.5 (face: butter: water)
The wake-up effort begins to prepare and the potato diced and onion ginger
Start frying the curry potatoes and curry chicken, remember the comrades! To be fried separately, it is delicious before it is packaged.
The order of frying is the same. First, sprinkle the shallot ginger, then pour the curry powder (add it according to your own taste), add the milk after the saute (add your own taste), and finally pour the ingredients, add some sugar, you can remove the curry. Bitter taste
Cook the eggs, then cut into 4 companions, we have to pack in the curry bag
At this time, the face is also awake, start the bag, the dough should be bigger, and the size of the bag is as big as our fist.
Boil the oil pan, remember to blow it up, and fry it a little bit. If it is a big fire, it will still be born outside.
After frying until golden brown, you can make a pot, sucking oil, and it's done!
1. Pay attention to the ratio of dough to flour, flour: butter: water is 1 kg: 3 two: 5 two 2. When fried curry, chicken and potatoes should be fried separately. 3. Squid fried curry bag, slowly deep-fried to fry