Curry Beef(ka li niu rou )

Curry Beef method:

Raw materials for curry beef:

Beef 500g, potato 150g, onion 50g.

Ingredients for curry beef:

Peanut oil, refined salt, monosodium glutamate, cooking wine, flour, curry powder, coriander, pepper, ginger, garlic.

Processing steps of curry beef:

(1) Wash the beef and cut it into pieces. Scald it in boiling water and remove it. Then wash it with clean water. Wash the radish and potatoes and peel them. Cut them into hob pieces. Deep fry them until golden. Remove the scallions and cut half into small pieces.

(2) Put the beef into the pot, add water and put it on the high heat to cook it thoroughly. Add onion, ginger, radish, coriander, pepper, cooking wine, salt and monosodium glutamate. After the beef is completely cooked, put it on the low heat to cook it until the meat is crisp. Then take out the beef and the original soup.

(3) Put the frying pan on low heat, add appropriate amount of oil, add garlic powder, flour and curry powder, stir slowly to make the flavor, then slowly pour into the original soup, stir while pouring (to prevent pimples), finally put in beef and potato pieces, simmer for a while with low heat, and then collect the thick soup with high heat. Add a little oil to the wok and heat the onion

Characteristics of curry beef:

The meat is rotten with strong taste and unique flavor.

When making curry beef, you should pay attention to:

Beef to be stewed with low heat, potatoes pot time to be appropriate to prevent burning pot.

Curry Beef

Curry beef is a delicious recipe, the main raw materials are sirloin, carrots, onions, curry pieces and so on. The dish is golden in color, rich in curry flavor, and the beef is crisp and delicious. Excessive intake is harmful to health. People suffering from skin diseases, liver diseases and kidney diseases should be cautious.

Procedure

Practice 1

Curry Beef

Guangdong cuisine

[ingredients] 200g beef, 1.5g minced garlic, 2.5G minced pepper, 1.5g scallion, 1g ginger rice, 20g Euryale soup, 7.5G wet starch, 0.05g sesame oil, 500g oil and 15g curry oil.

[production process]

1. Mix the soup, wet starch and sesame oil into a bowl.

2. Add 500g of oil to the beef until it is cooked. Pour the beef into the cooking bowl. Remove the oil. Return the wok to the oven. Saute the ingredients and curry until fragrant. Add the beef. Pour in the bowl. Add 2.5G of oil. Stir well. Serve.

Practice 2

Raw materials:

280g beef hind leg, half green onion, 1 red pepper, half green pepper, 1 garlic, half egg, half salt, half monosodium glutamate, a little pepper, 1 tsp Taibai powder, half soda powder, 1 tsp stock, half sugar, 1 tsp curry powder, 1 tsp oil, 1 tsp milk.

Methods: 1. Slice the beef, add egg, salt, monosodium glutamate, pepper, Taibai powder and soda powder, mix well and marinate until about 1 hour, add oil and mix well, chop onion, red pepper, green pepper and garlic;

2. Heat the oil in the pan, stir fry the beef for 8 minutes and remove; 3. Heat the oil in the pan, mix the onion, red pepper, green pepper and garlic with high heat, add the soup, then add beef, salt, monosodium glutamate, sugar and Fuqing curry powder, thicken with white powder and clear water, pour the oil and milk, stir well, then serve the dish, or decorate with coriander and carrot slices.

Main nutrients:

Protein 62g, fat 81g, carbohydrate 7.2g, sodium 986mg, cholesterol 33368mg, total calories 997.9cal.

Practice 3

Main ingredients:

Beef leg 500g

Features:

Golden color, rich curry flavor, crisp and delicious beef

Material consumption:

Onion, carrot, celery 50 g each, Fuqing curry 15 g, salt 3 G, dry red wine, soy sauce 5 g each, flour 25 g, chicken soup 100 g, oil 50 g, chili noodles, monosodium glutamate, fragrant leaves, mashed garlic, pepper a little each

Production method:

1. Cut the beef into cubes, sprinkle with salt, fry it into yellow, put it into a braise pot, add water, dry red wine, soy sauce, shredded onion, carrot slices, fragrant leaves, pepper, salt, simmer with Xiaoyan for 2-3 hours until the beef is crisp.

2. Heat it up in a frying pan, stir fry diced onion, celery, fragrant leaves and mashed garlic, add flour to stir fry until fragrant, add curry powder to stir fry until fragrant, add a little chili flour to make curry sauce and serve.

3. Put the chicken soup in the frying pan and bring to a boil. Add the curry sauce, salt and monosodium glutamate and mix them well. Then pour the cooked beef into the frying pan. Stew well and put it on the plate.

Practice 4

Ingredients: proper amount of beef, one or two onions, four or five potatoes

Seasoning: proper amount of raw oil, more than ten Chinese prickly ash, a small piece of ginger, a little white wine (or cooking wine), about 15g Fuqing curry powder, proper amount of salt, boiling water

Method:

1. Cut the beef into one inch square pieces, shred the onion, peel the potatoes and cut them into 2cm square pieces. Boil the Fuqing curry powder with 300ml boiling water and set aside;

2. Add water to the pan, add beef, ginger and white wine, bring to a boil and remove from the oven. Remove the ginger and wash the beef;

3. Heat the pan and add oil. When the oil is warm, add pepper and stir fry until fragrant. Then add onion and stir fry. After eating onion oil, add beef and stir fry, then add potato chips and stir fry together;

4. Then pour in the curry, stir well, cover the pot and simmer over high heat, then turn to low heat, stir from time to time, and try to decide whether to add salt according to your taste;

5. When the potatoes are stewed until crisp, they can be put into the pan.

Practice 5

Ingredients: 1 jin beef, 1 potato, 2 carrots, 1 yuan onion, 20g butter, 500g milk, 50g curry cream, a few garlic slices, a few ginger slices, 1 spoonful salt, 1 cup water.

Method:

1. Cut the beef and vegetables into pieces.

2. Saute minced garlic with butter, add beef and change color.

3. Stir fry with onion.

4. Add the carrots and stir fry.

5. Add potatoes, curry cream, milk and ingredients just before the water level. Add salt and cook until the soup is thick and soft.

Practice 6

Ingredients: beef, potato, onion, ginger, carrot, milk, onion

Accessories: Fuqing curry powder, salt, vegetable oil, cooking wine

1. Cut the beef into beef pieces, peel the potatoes and cut them into hob pieces, shred the onions and cut the carrots into pieces.

2. Add the water that can not pass the beef in the pot, add cooking wine, ginger, scallion and beef, boil them over high heat, remove the foam, and cook them over low heat until they are seven years old. Remove and set aside.

3. Add a small amount of hot water to the curry and dilute it.

4. Add proper amount of vegetable oil in another pot, heat the oil 70% and stir fry the shredded green onion until fragrant, then add the beef and stir fry, then add the potatoes and carrots and stir fry together,

5. Put in the curry juice and the milk that can not pass the ingredients, boil it in high heat, then cook it in low heat, stirring constantly in the middle to avoid sticking to the pot.

Other practices

Ingredients

Main materials

Beef 500g, potato 1, carrot 1

accessories

4 curry slices, 1 onion, 1 celery, 2 cloves, 3 fragrant leaves and 1 caokuo

step

1. Prepare the ingredients: beef, curry sauce, potatoes, carrots, onions, celery, geranium, grass fruit, cloves.

2. Wash the celery and cut it into sections, cut the onion into pieces, and sprinkle the grass fruit with a knife.

3. Cut carrot and potato into hob pieces, and then cut some onion shreds.

4. Cut the beef into three or four centimeter square pieces.

5. Put the cut beef into a cold water pan and bring to a boil. Remove the bleeding powder and set aside.

6. Add appropriate amount of water into the pressure cooker, and put in the cut celery, onion, fragrant leaves, grass fruit and clove.

7. Add the boiled beef.

8. Cover the pressure cooker and simmer for 15 minutes.

9. After natural decompression and opening the lid, the beef is very soft and rotten.

10. Take out the beef and put it aside, then take out the residue and leave the original soup of the stewed beef.

11. Put the bottom oil in the pot, add shredded onion to stir up the fragrance, and then add potatoes and carrots to stir fry a few times.

12. Stir well and add in the original beef stew.

13. After adding the original soup, stew until the carrots and potatoes are slightly soft. Add four curry cubes.

14. Add the stewed beef.

15. Add the beef and stew until the potatoes are soft. Then thicken the soup and serve.

Tips

1. In fact, the finished curry has a good taste, so it doesn't need to add salt and other seasonings. 2. Don't have too many cloves, one or two will be enough.

nutritive value

Nutrients

Beef (per 100g)

Protein (g) 20.2 fat (g) 2.3

Carbohydrate (g) 1.2 dietary fiber (g) 0 cholesterol (mg) 58

Ash (g) 1.1 vitamin A (mg) 6 carotene (mg) 0

Retinol (mg) 6 thiamine (μ g) 0.07 riboflavin (mg)

Chinese PinYin : Ka Li Niu Rou