Low Carbo cuisine Vegetable Soup With Meat

·         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

·         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

·         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. 

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