Curry Sauvignon beef rice(ka li xue long niu rou fan )

Curry Sauvignon beef rice

Introduction:

"Curry is a transliteration from Tamil, which means seasoning. It is a compound seasoning made of turmeric as the main ingredient and a variety of spices. It is spicy and sweet with special aroma. It is mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower and soup. It is a common seasoning in Chinese and Western food. Curry is an essential ingredient in many Southeast Asian countries. Curry nutrition analysis: 1. The main ingredients of curry are turmeric powder, Sichuan prickly ash, star anise, pepper, cinnamon, clover and coriander seed, which contain spicy spices, can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, and enhance appetite; 2. Curry can promote blood circulation and achieve the purpose of sweating; 3. American Cancer Research Association points out that curcumin in curry has the function of activating liver function Curry can also help wound healing and prevent Alzheimer's disease

Production steps:

Step 1: add oil, carrots and potatoes and stir fry

Step 2: add onion and stir fry

Step 3: stir fry until the potatoes change color.

Step 4: add beef and stir fry

Step 5: add beef soup

Step 6: add the soup to the same position as the dish.

Step 7: cover the pot and simmer.

Step 8: stir well with shovel.

Step 9: shovel the potatoes with a shovel, and the potatoes will be cooked once separated

Step 10: turn off the heat and add the curry.

Step 11: stir until curry is melted.

Step 12: open fire and cook until the soup is boiling, then turn off the fire.

Materials required:

Carrot: half

Onion: half

Potatoes: 1

Cooked beef: 150g

Broth: moderate

Oil: right amount

Curry: moderate

Note: 1, gastritis, ulcer patients eat less, sick during medication should not eat. 2. When the dishes are cooked, turn off the heat and add the curry. Melt all the ingredients and open fire to collect the juice.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Xue Long Niu Rou Fan