The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that Curry's hometown is in India. Curry dishes arouse people's appetite from time to time. This dish originated from the curry beef brisket in Cantonese cuisine. Although the potatoes inside were replaced by apples, they did not have the original sweetness of apples, but kept the unique aroma of apples, which made them more tender and nutritious. This is a good attempt.

Ingredients: steak: 500g of apples, 200g of curry sauce, 30g of ginger rice, 5g of garlic rice, 5g of salt, 4g of monosodium glutamate, 2g of fresh soup, 300g and 50g of refined oil.

Output: 1. Wash the ribs, cut them into 3cm long pieces, blanch them in a boiling water pot, then take them out and rinse them. Wash and peel the apples and cut them into 2 cm hob blocks.

2. Put the wok on fire, stir-fry ginger and garlic with refined oil, then add curry powder and stir-fry, add ribs and stir-fry, add fresh soup to boil, add salt and monosodium glutamate, simmer for 1 hour, add apples and seasonings, and continue to cook for 5 minutes until the soup is dry and the meat is rotten.

Note: Apples are best peeled and should not be cooked for a long time.

Apple tip:

Apple: Also known as Pingbo, Pingpo,

There are production areas all over the country, mainly in North China and Northeast China.

Production season, summer and autumn

Characteristics Apple fruit has various shapes such as round, oblate, rectangular and oval, and the peel is divided into green, yellow and red. Its texture is crisp, tender and loose. It tastes sweet, sour and refreshing, and it is a delicious fruit with rich nutrition. There are hundreds of apple varieties, which are divided into early maturity, middle maturity and late maturity. Early-maturing varieties: the maturity period is July-August, the growth period is short, the meat is loose, the taste is sour, it is not resistant to storage, and the yield is less. Medium-mature species: the maturity period is August-September, some fruits are crisp, some fruits are loose, and they are more resistant to storage. Late-maturing variety: September-June 5438+00, with solid fruit texture, crisp, sweet and slightly sour, and strong storage resistance. Cooking purposes are suitable for brewing, wire drawing, honey stains, barbecue and other cooking methods. Cooking is often used to make beets, which can be used as fresh fruit in banquets. Apples can also be processed into dried fruit, preserved fruit, fruit juice, jam, fruit wine and other products.

The best choice of quality is large and uniform, bright color, no scar, crisp, sweet and sour, and fragrant.

Note: When cooking, the heating time should not be too long to avoid increasing acidity.