正宗的印度菜虽然能让味蕾翻腾跳跃一番,但那股味儿并不是所有人都能习惯,只是食腻了中国大餐后,有那么一点热辣香浓,使得肠胃又开始禁不住活动起来。 沿着恒河,来一段辛香之旅。由于土质肥沃加上气候干燥,一些当地特产的香料自然成为烹调料理的佐香圣品。事实上,制作一包正统的印度咖喱粉,就需花费多半天的时间。先得将洋葱煮软,加入姜、蒜、番茄、香菜、腰果,以果汁机绞碎,再调合以肉桂、丁香、红花、茴香、贝瑟里叶、黄粉、郁金香粉、胡姜等,先爆香后再炖煮上个把钟 Authentic Indian cuisine makes the taste buds jerk up and down some, but that smell is not all people can get used to it, but after eating Chinese food, there is a little hot and fragrant, making the stomach and began to stop activities . Follow the Ganges River for a spicy journey. Due to the fertility of the soil and the dry climate, some locally sourced spices naturally become the sakura sashimi for cooking. In fact, it takes most of the time to make a bag of authentic Indian curry powder. First on the boiled onion, add ginger, garlic, tomatoes, parsley, cashew nuts, minced with a blender, and then mix with cinnamon, clove, safflower, fennel, berry leaves, yellow, tulip, ginger and so on , Then saute the bell before saute