It's made with milk without water, so the ingredients need to be small You can't boil it for as long as water, so you have to cut the ingredients into small pieces If you do this, you can't even pick the ones who are picky about vegetables It's good to add mushrooms or corn Let's start making Jongwon Baek milk curry at Delicious Square

Chop onion, carrot and potato into 0.5cm pieces Mr. Baek prepared the chives, but I replaced them with parsley Cut all the ingredients into small pieces

Add 3 spoons of cooking oil to the pan and stir-fry onions The key to curry is how long you stir-fry the onions until they turn brown To do this, add enough oil and stir-fry slowly enough My house has an electric stove and it's been fried for 7 minutes If you think it's burning too much, control it

When the onion turns brown, add ground pork and stir-fry until golden brown, dissolving to prevent clumping

Stir-fry potatoes and carrots. Stir-fry the vegetables for a long time. When the potatoes and carrots are cooked, add pumpkin and stir-fry I didn't prepare pumpkin, so I passed [When the pumpkin is cooked, add thick red pepper powder and stir-fry it in oil to make it taste better]

The important thing when you stir-fry vegetables is to cook them enough to make you think you can scoop it up with a spoon When you make it, you stir-fry it to a certain extent and when the scent is mixed, add water and boil it. But today's recipe is to cook it as if it's done

When the vegetables are cooked, add milk and stir while boiling. I haven't added curry powder yet, but if it looks like I added it, it's almost a success. The important thing is that if you boil milk for a long time, it forms a protein membrane, so you can't boil it for a long time After cooking the ingredients, add milk

When the circumference boils, add curry powder and bring to a boil, stirring Crush it well so that it doesn't clump I poured it all at once without thinking of clumping, and stir it little by little Curry powder is mixed with starch, so adjust the concentration little by little by little by little

The recipe for Jongwon Baek milk curry is done Making soft curry is good because it's really thick. If you think it's too thick, you can add more milk

What I'm going to eat is garnish with parsley and cherry tomatoes in the fridge There are people who don't like the scent because it's too strong, but I think today's recipe would be perfect

I was worried that it would taste like milk, but I don't think you need to worry about that In fact, when they were young, they often gave them a 50:50 ratio of water to milk, and I didn't think about making it all with milk, but when I made it like this, it was really soft and delicious It's made with milk instead of water, so it's heavier, softer, and less stimulating, so it's good for baby curry. It's a good menu to make when you come to the daycare center's friends' house. I tried making a different curry rice today. If you're still young, make it with today's recipe. ^^