Potato curry beef

By VicentaLakin

Potato curry beef
In general, curry is a proper appetizer and overfire. The good thing about curry is you can put anything you want. You can add it if you like. Cook it. That's what curry does. There are also benefits: Curry is anti-cancer talk about Indian food, and you must think about curry. But do you know that curry, besides being spicy, is strong in terms of disease. The recent discovery in the United States of curry that ginger yolk not only prevents skin cancer from spreading, but also forces them to self-destruct. Prior to that, other medical studies had confirmed that curry was a cancer killer, with significant effects on breast and rectum cancer. Meanwhile, Curry's medical effects are not limited to Cancer, which also prevents dementia; Statistics show that India has the lowest prevalence of dementia in the world. If you're not afraid of spicy, next time you're at the restaurant, you might as well order a curry. Chicken or curry lamb; both stomach and health benefits. In addition to weight loss, potatoes have many benefits for the human body, and I will not say much。

Recipe Recommendations

  • beef brisket 500 grams
  • curry block 4 pieces
  • potatoes of 2
  • carrots 1 piece
  • laojiang 4 tablets
  • dried Hawthorn 5 pieces
  • yellow wine 3 scoops
  • butter 5 grams
  • onion half a
  • coconut powder 2 tablespoons

Steps for Potato curry beef

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    Prepare the beef
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    Potatoes, carrots and curry
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    The onion is in two parts, soft heart and skin
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    The beef is full of blood
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    Four-to-five hours, with multiple water changes
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    Open it with cold water
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    We'll replace the water with beef at the same temperature, put it in beef, mountains, yellow wine, top of the high-pressure pan in 35 minutes
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    Put a small amount of bottom oil in the pot, and then the ginger and butter
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    Put them in carrots, potatoes
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    Getting beef out of the high-pressure pan, putting it in the pot and carrots, potatoes, poaching
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    Put it in boiled beef soup. Pink
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    And curry. It's gonna be a little hot for 35 minutes
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    Thirty-five minutes later, it got thicker
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    First onion, five minutes later, second onion, off fire. The onion is released twice. The first one is to make the soup thicker, the second one is to eat, and the onion's ablaze, spicy, spicy, and the curry is better
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    All right, eat with rice, and eat half a bowl。
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    The method of making potatoes is to prepare salt for pickles. 500 grams of potatoes for 5 grams
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    Pickled salt in warm water, fully melted
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    Put it in potatoes and immerse it in 30 minutes (which also removes the rhone). If you mix potatoes (ding) with white water for 30 minutes and a spoonful of vinegar or salt in the water, the potatoes are complete. And, you know, when you cook potatoes, you have to have a little fire, because if you're in fire, the potatoes will burst, your heart won't be ripe, your soup will be dry
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    Potatoes made with water, they're perfect, they're not dry, they're delicious。