Vegetable Beef Curry
1.
Ghee under a hot pan (this is a substitute for butter, because most of the butter on the market is Hecheng butter, so I used Tibetan ghee here and it is available on Taobao)
2.
Four tomatoes in two, cut into small pieces, stir fry over high heat to get the juice
3.
Add the minced garlic and continue to stir-fry the minced ginger (Ginger and garlic have antiseptic effect and are suitable for cooking throughout the year. Don’t worry about the heavy taste. After the completion, the garlic flavor will be completely integrated into the food and sublimate into another fragrance)
At this time, there will be a unique strong aroma similar to seafood chowder. If it is a bit dry, add some water and continue to stir fry (this step is similar to cooking)
4.
Add chopped onion to continue. Onion is a good thing. It enhances the flavor and appetizer. The benefits are endless.
5.
At this time, the base soup is almost ready, add blanched beef (the beef is blanched in order to remove blood foam)
6.
Add a little sea salt to improve the freshness. The principle of adding salt in small quantities and multiple batches is to increase the freshness and taste slowly. Secondly, if you can't accurately read the "Xia Fan", there is an introduction that sea salt is rich in minerals, and the effect of increasing freshness is better than if you add MSG. Essence of chicken is more natural and safe (the important thing is that there are many salt on the market that have XX effect. Look at the ingredient list and a bunch of additives. Does it really matter if you eat it? Sea salt is the most basic rough processing. In fact, natural things are sometimes more delicious than additives)
7.
At this time, remember to add potato cubes and carrot cubes. If you don’t like to eat vegetables, remember to cut into small pieces. With the later cooking, the nasty vegetables will become slag and blend into the soup.
8.
Change the pot and add water to boil vigorously. Remember to start the curry. I ordered the curry according to my taste. I ordered four yuan first, but I didn’t think the taste was enough, so I ordered a whole box.
9.
After the curry is melted, put a box of coconut milk in order to taste and thicken, so that it is all melted, and then put a box. I use this kind of small triangular box. There are also large boxes in the supermarket that sell about 200ml.
10.
Slowly boil on low heat, time will become the best seasoning. Add some cool basil and black pepper before it is out of the pot. If you don’t have it or not, you can also use your creativity in the process. Add some green peppers to make Southeast Asian soup. Both crushed green pepper and lemon juice can increase the flavor. The spices are added according to your own preferences. You don’t need to copy them all.
11.
锵锵~ Finally add some salt to taste, and then it's ok~
In fact, there is almost no need to use too much salt. The fresh aroma of the ingredients and the unique taste of curry are enough. The sour taste has a strong curry aroma and coconut aroma, which is very good for rice~
If you like to make styling, you can take a small bowl and pour the rice upside down first, pour the cooked curry and add two poached eggs to taste it~
Tips:
The skill of cooking lies in the producer's heart in communicating with the ingredients instead of showing off skills. Making delicious and healthy food to reward oneself and condolences to the family. With such a mood, cooking should be a source of medicine and food that is easy and enjoyable. Healthy food ingredients are far better than eating a bunch of supplements and nutrients
