Beef curry food-Chinese healthy recipe for November 17

Beef curry food

Beefcurry food

Thisis a dish from the province of Guangdong.

Ingredients

500g of ground beef

2 potatoes

1 carrot

1 onion Seasoning

3cloves garlic

1 small piece of ginger

3 bay leaves

1 tbsp potato starch

150 gof coconut milk

1 tbsp Shaoxing wine

1 tbsp salt

2 tbsp curry powder

1 stalklemongrass

1 and ½ cup broth

70 minutes

Beef curry food steps:

1.Mix well in a bowl with the beef curry, salt and starch potatoes. Add Shaoxingwine and marinate.

2.Chop the onion, garlic and ginger. Cut carrots into cubes.

3.Peel and wash the potatoes and cut into cubes. Heat 3 tbsp sunflower oil in afrying pan and brown the potatoes.

4.Heat 3 tbsp, s sunflower oil over high heat in a skillet, add the onion,garlic, ginger and minced meat. Mix well. Add the broth, carrots, lemongrass,coconut milk and bay leaves, boil covered. Then switch to medium heat andsimmer for 1 hour.

5.Remove the lemongrass and bay leaves, add the potatoes, return well and cook 1minute. Pour it up.

beef curry food

CookingIngredients for Chocolate Coconut Macaroons Recipe

1/4c Semisweet chocolate chips;

2Large egg whites;

1/4ts Cream of tartar;

1ts Vanilla;

1ts Chocolate flavoring;

(optional)

1/8ts Salt;

2-1/2c Flaked coconut;

ChocolateCoconut Macaroons Preparation

Meltchocolate chips in the top of a double boiler or in a micowave oven. Set asideand cool to room temperature. Place egg whites and cream of tartar in a mixerbowl and beat at high speed, using a whip, until peaks are formed. Add sugargradually while continuing to beat at high speed. Add flavorings and salt tomeringue, beating at low speed. Add melted clocolate, continuing to beat atslow speed. Remove the whip and stir the coconut into the margingue with aspoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayedwith pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes,or until marcroons are not quite firm. Remove loosly cpvered container in a dryplace at room temperature. Keep in a loosely covered container in a dry placeat room temperature, or freeze until needed. Do not cover tightly if storing atroom temperature.

CookingIngredients for Champagne Dessert Cocktails(January) Recipe

2pk Lemon-flavored gelatin; (4

-servingseach)

2c Boiling water

2c Champagne

8Strawberries; hulled

ChampagneDessert Cocktails (January) Preparation

Ina large bowl, dissolve the gelatin in the boiling water; let cool for 10minutes. Add the champagne and chill for 40 to 45 minutes, until slightlythickened. Reserve 1 cup of the gelatin mixutre and spoon the remaining gelatinmixture evenly into 8 champagne flutes or parfait glasses. Place 1 strawberryin each glass. In a small bowl, with an electric beater on high speed, beat thereserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenlyinto the glasses, then cover and chill for at least 2 hours until set. Note:This is a perfect way to enjoy leftover champagne. It”s also good for timeswhen you want to serve a sparkling dessert.