Curry Beef - Private dish(ka li niu rou jie sai si fang cai )

Curry Beef - Private dish

Introduction:

"Curry is a sauce created by Indians to cover up the fishy smell, but its delicious taste is also full of charm. Through the cooking procedure with the function of [collect juice and beef], the beef can be stewed crispy, and then blended with the flavor of curry, which is very delicious. "

Production steps:

Step 1: cut the beef brisket into 5-8 cm cubes, soak in water for 20 minutes, bring to a boil in cold water for 3 minutes, remove and wash the blood foam;

Step 2: cut the top of the tomato with a cross knife, scald it with hot water, peel and cut it into pieces;

Step 3: peel the potatoes and carrots and cut them into small pieces. Soak the cut potatoes in water;

Step 4: put the processed main material, seasoning and water into the pot;

Step 5: 5. Cover the pot, start the [ASR · beef] function, and the cooking program will be executed automatically;

Step 6: after cooking, stir the ingredients evenly, take out the pot and put them on the plate.

Materials required:

Beef Brisket: 750g

Carrot: 100g

Yellow curry powder: 50g

Sugar: 15g

Oil: 10 ml

Water quantity: 1200 ml

Potatoes: 100g

Tomato: 100g

Coconut milk: 100g

Salt: 4 g

Pepper: 3

Precautions: 1. In order to avoid the ingredients sticking to the bottom of the pot, the potatoes must be placed on the top when entering the pot; 2. If there is too much oil, you can skim out some oil properly; 3. If the final soup is not thick enough, you can start the [dry pot] function to "collect the juice for the second time"; 4. If you can't buy Coconut Milk, you can use milk instead.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Niu Rou Jie Sai Si Fang Cai