The practice of curry sirlon, how is curry sirlon done delicious
Curry sirlon, one classical is compared in curry dish, the fiber of beef is thicker, boil not easily sodden, do sirlon so, need fine fire to be stewed slow, I do sirlon commonly, meeting patience stews 3 on two hours, stewed sirlon is crisp sodden, gift is nicer admit the taste that takes curry.
And make a bowl super and delicious, the curry sirlon with curry full-bodied flavour, of the pen effect that there is dot eyeball like still having feed capable person: Coconut oar.
Of dish of the curry that boil finally, enter oar of a few coco to be boiled together, the quality of a material that can yield curry dish becomes thick stiff, easier wrap up is in sirlon surface; The confluence in curry the fragrance with coconut distinct oar, letting whole course is flavour or color without giving thought to, appear with the most perfect attitude.

With makings 

Sirlon
A jin
Carrot
Two
Tomato patch
Onion
Half
Curry piece
3
Coconut oar
30 milliliter (about 2 spoon)
Green
Ginger
Cooking wine

The practice of curry sirlon 

  1. Prepare data

  2. Sirlon cuts small, the water that uses flow is rinsed clean repeatedly, go out to the waterlogging that do not have blood. The water in boiler is burned, cold water enters boiler, dichotomy bell is boiled again after be being burned (do not build top) . Fish out, rinse drop doing clean to reserve with water

  3. Abluent flay cuts carrot, potato small, onion shucks cuticular, stripping and slicing

  4. Bowl burns heat, enter oil, oil heats up the vegetable of 3 piece, maintain medium baking temperature to break up ceaselessly fry tighten up the brim to carrot and potato surface some are brown, fill piece reserve

  5. With the more than oil in boiler, explode sweet Jiang Pian and green paragraph

  6. The sirlon that works into scald water drop piece, conflagration breaks up ceaselessly in fry dichotomy bell to control

  7. Full amount water is added in past boiler, burn, cast aside go surplus end, join one spoon cooking wine

  8. Small fire turns after be being burned, stew of the cap on the lid boils two hours

  9. Open a lid, add measure the 4 vegetable that had fried piece, join 3 curry piece, agitate is boiled, build again stew boils 10 minutes

  10. Open a lid, join 30ml coco oar, after mix is even, try flavour, if weak can add some of salt appropriately, adjust good taste, can give boiler

Small stick person

What using here is coconut oar, not be coconut grandma, also not be milk, only coconut oar ability arouses full-bodied curry very well sweet. Coconut oar I am bought on the net, big supermarket of a few entrances also can be bought.
2. flesh kind scald water, cold water is boiled together into boiler, beef blood water is more, so need boils 3 minutes, those who make the flesh medium is blood-red boil come out. Process of whole scald water remembers cannot be being built, should let fleshy fishy smell come loose piece, if build,can let send out the fleshy fishy smell that come out is boiled afresh return go inside the flesh.
3. potato carrot these vegetable, had fried with oil beforehand, the surface is tightened up, when such later period are boiled, especially tomato patch, can maintain appearance, boil not easily come loose.
2020-06-10
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