Recipe of Homemade Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry
Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Award-winning Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can have Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry using 14 ingredients and 5 steps. Here is how you cook that.
I thought of a curry that is simple to make in the summer and is good for the body.
Ingredients and spices that need to be Take to make Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry:
- 200 grams Ground pork
- 1 piece Minced ginger
- 1 clove Finely chopped garlic
- 1 stalk Japanese leek cut into small pieces
- 1 bunch Chinese chives (cut into 3 cm length).
- 1 bag Bean sprouts
- 6 Cherry tomatoes
- 1 tbsp Sesame oil
- 4 plates worth Curry roux (block)
- 600 ml Water
- 1 tbsp Mirin
- 1 tbsp Tomato ketchup
- 4 servings Plain cooked rice
- 2 sheets Scum removal sheets
Instructions to make Don't Lose to the Summer! Chinese and Bean Sprouts Nutritional Curry
- Heat sesame oil in a pot, and saute the garlic, ginger, and green onions until they turn a nice color without scorching.
- Next, add ground pork, and saute until the meat is cooked through.
- Add water, lay a scum removal sheet on top, and boil over low heat for 5 minutes.
- Turn off the heat, add curry roux and dissolve, add Chinese chives, bean sprouts, and cherry tomatoes, and boil over low heat for about 3 minutes.
- Arrange rice onto a plate, and top with Chinese chive and bean sprout nutrients curry. (BTW, I used multi-grain rice). Add red chili oil for spice.
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