Husband acclaimed! Addictive pork cartilage and tomato curry

Husband acclaimed! Addictive pork cartilage and tomato curry

The pork cartilage is addicted to simmering ☆ I want you to eat with saffron rice by all means ☆

Posted by Eiliy

Hello, friends! Welcome to this page, I will introduce you something about Husband acclaimed! Addictive pork cartilage and tomato curry
Here is the material and deatils about the Husband acclaimed! Addictive pork cartilage and tomato curry , I hope you can use it make a delicious food and have a good time!

Material
1、Pork cartilage
1、Pork cartilage 10 pieces
2、Water, ginger (for the lower pot)
2、Water, ginger (for the lower pot) Plenty of water
3、Water (for pressure cooker)
3、Water (for pressure cooker) About 1500 ml
4、Tomato can
4、Tomato can 1 can
5、Element of consomme
5、Element of consomme 1 piece
6、onion
6、onion 2 large
7、Olive oil
7、Olive oil Appropriate amount
8、Curry roux (SB dark melt curry)
8、Curry roux (SB dark melt curry) 10 dishes
9、Garam Masala
9、Garam Masala Appropriate amount
10、Instant coffee powder (or bitter chocolate)
10、Instant coffee powder (or bitter chocolate) Appropriate amount (1/2 teaspoon)
11、Rice, water, saffron (appropriate amount)
11、Rice, water, saffron (appropriate amount) 4 minutes
Details
1、Put water in a pot and add sliced ​​ginger. Put pork cartilage out of the water and heat it. After boiling, simmer for 1 hour and boil the juice.
1、Put water in a pot and add sliced ​​ginger. Put pork cartilage out of the water and heat it. After boiling, simmer for 1 hour and boil the juice.
2、1. Put 1 tomato can, consomme source, 1500 ml of water (total volume is about 2200 ml) into a pressure cooker and apply pressure for 25 minutes.
2、1. Put 1 tomato can, consomme source, 1500 ml of water (total volume is about 2200 ml) into a pressure cooker and apply pressure for 25 minutes.
3、Since it was left overnight in the state of 2 (it was in the winter), there is a possibility that the pork cartilage has become more loose. Softness needs adjustment.
3、Since it was left overnight in the state of 2 (it was in the winter), there is a possibility that the pork cartilage has become more loose. Softness needs adjustment.
4、Chop the onions and cook slowly with olive oil.
4、Chop the onions and cook slowly with olive oil.
5、Private flow: Pressurized pork cartilage naturally cools until the fat that has floated up with the pressure cooker solidifies and removes the fat (in summer, there is a risk of food poisoning)
5、Private flow: Pressurized pork cartilage naturally cools until the fat that has floated up with the pressure cooker solidifies and removes the fat (in summer, there is a risk of food poisoning)
6、Private stream: Add the juice little by little to the frying onion fry pan with 2 chopsticks, then let it return to the 2 pressure cooker.
6、Private stream: Add the juice little by little to the frying onion fry pan with 2 chopsticks, then let it return to the 2 pressure cooker.
7、After the pressure is released, open the lid and melt the roux. Add heat and heat while mixing slowly.
7、After the pressure is released, open the lid and melt the roux. Add heat and heat while mixing slowly.
8、While looking at the taste, garam masala, coffee (even high Bitter chocolate is also acceptable) taste, taste, rich in the ideal.
8、While looking at the taste, garam masala, coffee (even high Bitter chocolate is also acceptable) taste, taste, rich in the ideal.
9、Private stream: Put saffron in rice and water, mix for about 20 minutes, mix gently, and distribute yellow water throughout, then cook rice.
9、Private stream: Put saffron in rice and water, mix for about 20 minutes, mix gently, and distribute yellow water throughout, then cook rice.

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