Exercise 1
Name of the dish [1] curry beef
Cantonese cuisine
Curry Beef
raw material
200g beef, 1 .5g garlic, 2.5g pepper powder,1.5g onion,1g ginger rice, 20g thicken soup, 7.5g wet starch, 0.05g sesame oil, 500g oil, 15.
manufacturing process
1. Mix the soup, wet starch and sesame oil into a bowl.
2, put 500 grams of oil, put the beef in the oil until it is cooked, pour it into the sieve, filter off the oil, put the wok back on the stove, put the head and oil curry in the wok for frying, add the beef, pour the bowl into the wok, add 2.5 grams of tail oil, and stir well to eat. [2]
Exercise 2
Raw materials:
280g of beef hind leg, half an onion, half a red pepper 1 piece, half a green pepper, half a garlic 1 piece, half an egg, half a spoonful of salt, half a spoonful of monosodium glutamate and less pepper.
Xu, 1 tsp white powder, baking soda powder, broth 1 tsp sugar, curry powder 1 tsp oil 1 tsp milk 1 tsp.
Exercise:
1. Slice beef, add egg, salt, monosodium glutamate, pepper, white powder and baking soda powder, marinate until about 1 hour, add oil and mix well, and chop onion, red pepper, green pepper and garlic;
2. Heat the oil in the pot, fry the beef for 8 minutes and take it out;
3. Heat the oil in the pot, add the onion, red pepper, green pepper and garlic, mix well with fire, add the broth, add beef, salt, monosodium glutamate, sugar and curry powder, add white powder and clear water to thicken, pour in the oil and milk, stir well and serve, or decorate with parsley and carrot slices.
Exercise 3
Main ingredients:
500g of beef and ham
Features:
Golden color, rich curry flavor, crisp and delicious beef.
Material dosage:
50g of onion, 50g of carrot, 50g of celery, 3g of curry powder15g, 3g of salt, 5g of dry red wine and soy sauce, 20g of flour, 50g of chicken soup100g, 50g of oil, a little of pepper noodles, monosodium glutamate, fragrant leaves, garlic paste and pepper.
Production method:
1. Dice beef, sprinkle with salt, stir-fry until yellow, put in a stew pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper and salt, and stew for 2-3 hours with low fire until beef is crisp and rotten.
2. Heat in a wok, add chopped green onion, celery, fragrant leaves and mashed garlic and stir-fry, add flour and stir-fry until fragrant, add curry powder and add a little pepper noodles to make curry sauce.
3. Boil the chicken soup in a frying pan, add curry sauce, salt and monosodium glutamate, mix well, then pour the cooked beef into the frying pan and simmer it with low heat.
Exercise 4
Ingredients: beef, one or two onions, four or five potatoes.
Seasoning: a proper amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, salt and boiled water.
Exercise:
1. Cut beef into one-inch square pieces, shred onion, peel potatoes and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use;
2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use;
3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together;
4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste;
5. When the potatoes are crisp and rotten, you can put the pot on the plate.
Exercise 5
Ingredients: 1 kg beef, 1 potato, 2 carrots, 1 root onion, 20g butter, 500g milk, 50g curry sauce, several cloves of garlic, several slices of ginger, 1 spoon salt, 1 glass of water.
Curry Beef
[3]
Exercise:
1. Cut beef and vegetables into pieces.
2. Stir-fry minced garlic in butter, add beef and stir-fry to change color.
3. Add onion and stir fry.
4. Add carrots and stir fry.
5, add potatoes, add curry paste, milk, the water level has just passed the ingredients, and finally add salt to cook until the soup is soft and rotten.