"Curry potato beef"(jia chang cai ka li tu dou niu rou )

"Curry potato beef"

Introduction:

"I haven't eaten beef for a long time. Since spring, I have been mainly vegetarian. Today, my friend came to my house and cooked a lot of dishes. His child wanted to eat beef, so he made a home-made dish" curry potato beef "for her by the way. The children were very happy and tasted good. Other dishes have been introduced in the diary, so I won't repeat them here. Usually, curry dishes are rarely done. Therefore, this "curry potato beef" is mainly introduced. The specific methods are as follows:

Production steps:

Step 1: beef brisket, potato, carrot, onion, curry powder, curry block, sugar, salt, chicken powder, Meiji fresh soy sauce, olive oil, scallion, ginger, rice wine, soy sauce, star anise, cinnamon.

Step 2: cut the beef brisket into pieces of appropriate size, wash them, put them in the basin and soak them in water for 30 minutes.

Step 3: then bring the beef brisket to a boil in a cold underwater pan. Bring the water to a boil and cook for 10 minutes.

Step 4: deep fry the potatoes in the oil until they are yellow. Remove and set aside.

Step 5: pour the cooked beef brisket into the pressure cooker, and put star anise and cinnamon into the pressure cooker.

Step 6: add scallion and ginger slices, then pour in yellow rice wine and soy sauce.

Step 7: pour boiling water into the pressure cooker.

Step 8: cover and simmer for 30 minutes, then pour out.

Step 9: heat another pot, add olive oil, pour into carrot pieces, and then add two pieces of ginger to stir fry.

Step 10: stir fry the carrot thoroughly, then add the onion to stir fry, stir fry the flavor, sprinkle the right amount of curry powder and stir well.

Step 11: stir fry the curry powder until fragrant, then add the stewed beef and proper amount of beef soup.

Step 12: bring the soup to a boil and put in a small curry.

Step 13: dissolve the curry cubes, pour in the fried potato cubes and stir well.

Step 14: sprinkle a little salt and then add a few drops of Meiji fresh soy sauce to taste.

Step 15: add a little sugar and chicken powder to the pot to make it fresh.

Step 16: finally, collect the juice with high fire.

Step 17: take 70% of the soup and serve it on the plate.

Materials required:

Beef Brisket: 400g

Potatoes: 300g

Carrot: 250g

Onion: 100g

Curry powder: 5g

Curry: 15g

Sugar: 10g

Salt: 2G

Chicken powder: 2G

Meiji fresh soy sauce: 5g

Olive oil: 15g

30 grams of scallion

Ginger slices: 20g

Yellow rice wine: 20g

Soy sauce: 15g

Star anise: 2 pieces

Cinnamon: 3 grams per small piece

Water: moderate

Note: this dish features beautiful color, rich curry, soft and rotten beef, delicious taste. Warm tips: 1. After the beef is cut, it's best to soak it in cold water and then use it again, which can remove most of the blood and odor. 2. The time of stewing in pressure cooker can be controlled according to the degree of softness and rottenness of the meat. When the meat is old, it needs more time to stew. When the meat is tender, the time of stewing can be shortened appropriately. 3. If you fry the potatoes, the dishes will smell better. It's ok if you don't fry them. 4. When cooking curry beef, the original soup of stewed beef is the best, which will make the taste more intense. You can also use coconut juice instead of beef soup. It has Southeast Asian flavor and tastes good. This home cooked dish "curry potato beef" is ready. Its meat is soft and rotten, and tastes delicious, for your reference!

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Jia Chang Cai Ka Li Tu Dou Niu Rou