Low Carbo cuisine Vegetable Soup With Meat
Tuesday, March 17, 2020
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Materials:
100 g Beef swallowed
500 ml of water, heat
50 g dried tolo beans, clean wash, drain
2 stems lemongrass, spread
4 pieces of kaffir lime leaves
300 ml of coconut milk
1 fruit pumpkin, cut into
3 Pieces fried tofu, cut diagonally into two
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Mashed Spices:
7 shallots
4 cloves garlic
1 tsp roasted coriander
3 pieces, take the flesh
3 red chili Peppers, coarse cut
3 cm Kaempferia galaga
2 cm Ginger
2 cm galangal
1 1/2 tsp salt
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How to make:
1. Put beef and hot water into a slow cooker bowl. Add Tolo beans,
lemongrass, orange leaves, and delicate herbs.
2. Close, turn the button on the set low (cook for 5-6 hours) or high (cook
for 3-4 hours).
3. After cooking, remove the meat, diced 1 cm, put back into the broth.
4. Add coconut milk, brown sugar, chayote, and tofu. Close and continue
cooking on the set high for 15-20 minutes again until all the ingredients are
perfectly cooked (stirring occasionally). Turn off the slow cooker. Serve.