Braised beef with potatoes(tu dou shao niu rou )

Braised beef with potatoes

Introduction:

"From childhood to adulthood, I always like my mother's roast beef with potatoes, and I like the stewed potatoes with soft noodles to blend into the flavor of beef. I have been eating them for many years."

Production steps:

Step 1: cut the beef into pieces and wash the blood;

Step 2: add ginger slices and 2 bowls of water and cook them in an electric pressure cooker;

Step 3: reserve the soup with meat;

Step 4: potato cutting hob block;

Step 5: add oil and heat in the pot, stir fry the potatoes for 1 minute;

Step 6: add onion and ginger powder, Li Jinji braised juice, salt and large ingredients, and continue to stir fry evenly;

Step 7: pour in the cooked beef;

Step 8: bring to a boil and simmer for about 15 minutes;

Step 9: take out the pot and put it on the plate.

Materials required:

Beef: 100g

Potatoes: 250g

Scallion: right amount

Ginger: right amount

Salt: right amount

Large material: moderate amount

Lee Kam Kee sauce: 1 tbsp

Precautions: 1. Cooking the beef first does not affect the taste of the dish, and the specific cooking time depends on the meat quality; 2. There is no need to blanch the meat in the electric pressure cooker, and its strong pressure will press out the blood water in the meat, and finally condense on the wall of the pot, and pay attention to filtering when pouring out the cooked meat; 3. My family and I like to eat the stewed potatoes, like to eat hard, stew less for a while All right.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Tu Dou Shao Niu Rou