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In the last few years, Air Fryers have turn into very talked-about in addition to an important kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly steadily really helpful by cooking experts to organize frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has so much less fat. This cooking methodology might also cut down on among the other harmful effects of oil frying.


Dry Curry (with Lots of Chinese Cabbage)
Dry Curry (with Lots of Chinese Cabbage)

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We hope you got benefit from reading it, now let’s go back to dry curry (with lots of chinese cabbage) recipe. To cook dry curry (with lots of chinese cabbage) you need 19 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
  1. Prepare Chinese cabbage
  2. Prepare Onions (small)
  3. You need Carrot
  4. You need Garlic (minced)
  5. Prepare Ginger (minced)
  6. Provide Combined ground beef and pork
  7. Use ＊ Curry powder
  8. You need ＊ Natural salt
  9. Take cubes ＊ Curry roux (medium-hot, crushed finely)
  10. Get ＊ Cumin powder
  11. Prepare ＊ Nutmeg
  12. Use ＊ Coriander powder
  13. Use ＊ Soup stock cube
  14. You need ＊ Bay leaf
  15. Get plus Garam masala
  16. Provide Flour
  17. You need Salt and pepper
  18. Use Vegetable oil
  19. Take Miso
Steps to make Dry Curry (with Lots of Chinese Cabbage):
  1. Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
  2. Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
  3. First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
  4. Turn the heat higher and stir-fry the minced meat well, until browned.
  5. When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
  6. Add Chinese cabbage and onions. Stir-fry while mixing roughly.
  7. Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
  8. After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
  9. Taste, and season with miso, garam masala, salt and pepper.
  10. Dish it up, and serve. I recommend you top it with baked tomatoes.
  11. The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.

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