Curry Beef (ka li niu rou )

Curry Beef

Introduction:

"My husband wants to eat curry beef. It's cool these two days, so he makes it for him. After a while, it's too hot to make this kind of stew."

Production steps:

Step 1: ingredients

Step 2: cut the beef into pieces

Step 3: blanch in boiling water for about 5 minutes, and add 30ml cooking wine

Step 4: prepare spices, cut onion, ginger and garlic into slices

Step 5: wrap the dried jujube with gauze (or sugar)

Step 6: at the same time, take another pot, add enough water, add the bag, and bring to a boil

Step 7: rinse the blanched beef with warm water and drain

Step 8: pour into the boiling water pot, add 30ml cooking wine, cover the pot and simmer for 1 hour and 30 minutes

Step 9: cut potatoes into small pieces, soak in cold water and set aside

Step 10: cut carrot and onion into slices, set aside

Step 11: prepare curry powder and coconut milk

Step 12: preheat the frying pan, add proper amount of oil, add onion, turn to low heat and stir fry

Step 13: stir fry onion until fragrant, add carrot; drain potato, put it into frying pan, stir fry for 1-2 minutes

Step 14: pour into the stewed beef pot, add curry powder and salt

Step 15: stir well. At the same time, try the taste. If it's too light, add more salt. Bring to a boil over high heat. Turn to low heat and simmer for another 30 minutes

Step 16: add coconut milk, stir well and cook for 10 minutes

Step 17: open the lid and turn to high heat to thicken the soup

Step 18: Sheng pan

Materials required:

Beef Brisket: 1000g

Carrot: 2

Onion: 1

Potatoes: 2

Scallion: 2

Garlic: right amount

Ginger: right amount

Dried jujube: 2-3 (or sugar)

Cooking wine: moderate

Coconut milk: right amount

Salt: right amount

Red curry powder: 20-35g

Edible oil: right amount

Note: 1, spices can be wrapped in a piece of yarn, because there is no large piece of gauze on hand, so separate package 2, stir fry to keep its color and appearance integrity; do not stir fry too early, otherwise potatoes will become black and hard; 3, the first time to add wine is to taste; the second time to add wine, to taste; 4, curry powder or green or red, more or less according to personal preference; 5, The amount of coconut milk is also optional. If you like the strong flavor, you can put more; if you don't like the strong flavor, 30-50ML is OK

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Niu Rou