Curry beef blind soup
Features: crisp and tender, fragrant and appetizing.
Ingredients: beef blind leaf (beef heavy flap stomach) 250 grams, onion 25 grams, curry powder 7.5 grams, refined salt 3 grams, flavor overflow spoon flavor fresh (a treasure is available) 2 grams, beef (bone) soup 750 grams, cooked lard 50 grams
Production process: 1, wok on high heat, under the cooked lard, burn 30% or 40% heat, put the onion minced (onion to the old cloves cut into half a grain of rice large mince) with low heat sautéed fragrant, sauté yellow. Remove the pan from the heat, add curry powder and sauté into curry oil, add beef broth, add salt, flavor overflow spoon flavor is very fresh, boil and set aside. 2, the beef hundred pages washed several times, especially in each hundred pages of the seam to wash clean, along the folds cut into fine wire, cut into 5-6 cm long, into a colander (divided into 3 times) under the beef soup, blanch for about 30 seconds, lift into the bowl, scoop in the beef soup can be.
The key to operation: the cattle hundred pages must be repeatedly washed (if you can buy the best processed products), the ironing time should not be too long and too short, the time to burn the product is not brittle, and the ironing is not cooked.
Curry tripe
Features: Tripe is soft and smooth, refreshing but not rotten, with a unique flavor of curry.
Ingredients: 150 g tripe, 100 g potato. Ingredients: curry, minced garlic, red pepper, soup, monosodium glutamate, sesame oil, etc.
Production process: 1, first rough processing of tripe, with soup, ginger juice, wine, curry, the tripe cooked. 2: Fry the potatoes until they are golden brown, bring up the minced garlic, stir-fry the red pepper, add the tripe and the original juice slightly stuffy.
Curry beef breasts
Ingredients: Ingredients: 400 grams of beef breast (about 10 halves), potatoes (potatoes) 200 grams (about 5 halves), carrots, 1 onion, 1 garlic, 2 slices of ginger, curry powder, 1 tablespoon each of evaporated milk
Ingredients for boiling beef breasts: 1000 ml of water, 1 star anise, 1 slice of ginger, 1/2 green onion.
Seasoning: 1 tsp salt, 25 g rock sugar (about 6 1/2), light soy sauce and 1 tsp wine.
During the production process (1) wash the beef breast and cut into large cubes. (2) Put the ingredients for boiling beef breasts in a deep bowl and cook for 8 minutes on high heat. (3) Add beef breast to (2), cook for 5 minutes on high heat, drain with clean water. (4) Cut the potatoes and carrots into horns and the onions into 4 equal parts. (5) Crush the garlic, prepare the seasoning, (6) put the frying dish into the oven, preheat for 2 minutes on high heat, add potatoes, carrots and onions and stir, cook for 3 minutes on high heat. (7) Put the beef breast, soup, curry powder and seasoning into a deep cup and cook for 50 minutes over medium heat. (8) Add potato chips, carrots and onions and cook for 20 minutes over medium heat. (9) Add corn flour water and milk, cook for 10 minutes over medium heat, and serve
Beef curry
Ingredients: Beef 200 g, garlic 1.5 g, chili minced pepper 2.5 g, green onion 1.5 g, ginger rice 1 g, mustard soup 20 g, wet starch 7.5 g, sesame oil 0.05 g, oil 500 g, oil curry 15 g. Production process 1, with the soup, wet starch, sesame oil mixed into a bowl. 2: Put 500 grams of oil, put the beef into the oil until cooked, pour it into the fence, filter out the oil, put the wok back on the stove, put the head of the ingredients, the oil curry in the wok and stir-fry, put in the beef, pour the bowl into it, add 2.5 grams of oil to fry well and make it on the plate.
Finally, let's talk about food additives
As long as it is to do catering, basically have to use food additives, 1 is to season, make your food more delicious, in fact, our usual people's condiments are also food additives, such as monosodium glutamate, taste very fresh soy sauce, etc. are additives, 2 is also to save costs, some spices in the second use of the effect will be greatly reduced, so this time need additives, easy to use and save money.
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