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Gouda Coconut Milk
Double shot curry powder
Curry with Karaoke Oil
Curry Pepto Bismol
There’s a secret to a bowl of autumn curry you can’t get enough of! approach
Potatoes, carrots, onions, peeled and cut into cubes, rinse potatoes to remove the starch.
Heat the salad oil in a pan and stir-fry the ingredients for 2 minutes when the oil is hot.
Add the beef broth, bring the water to a boil and simmer for 20 minutes, but don’t put the beef down too early, because it’s already crispy and won’t taste good together.
Add curry powder, oil curry, curry cubes, and you’ve got three kinds of curry powder for a balanced flavor.
5 more minutes of cooking, take out the potato trimmings, small pieces of potato, then ladle out a few spoonfuls of soup and put it in the machine to make a paste, that’s the key to making the curry sauce richer and creamier.
Add the beef to it, then pour the battered potatoes into the pan, turn the heat on low, and pour it all over the place.
Finally, pour in a big spoonful of Gouda coconut milk… and you’ve got a thick soup.
It’s just a simple end with a beef broth and a sprinkling of cilantro.
Pour the curry sauce over it, garnish it with some cooked broccoli, sprinkle it with black sesame seeds, and voila, can’t wait to eat. It’s delicious!
Step 8 is the key. This is what everyone must do if they have a cooking machine.
If you have coconut milk, it tastes better with a bit of coconut milk, or not.
When frying the ingredients, use a little more oil so that the curry sauce doesn’t end up being dry.