Curry Beef Brisket pot: four key points for a pot of delicious rice(ka li niu nan bao si ge yao dian ao yi guo mei wei de mi fan ban lv )

Curry Beef Brisket pot: four key points for a pot of delicious rice

Introduction:

"Point one: the choice of food materials. Curry, onion, butter, milk (coconut milk), potatoes, beef brisket are essential. Point 2: the magic weapon of Tangnong. In addition to potatoes and beef brisket, all ingredients should be stirred into mud, so that the stewed soup will have a strong and thick taste; butter is essential to add flavor; milk or coconut milk can reduce the irritation of curry and make the taste more fragrant. Point 3: the secret of good appearance. After the beef brisket flies to the water, wash the blood water and make sure to stew for two hours independently. It's rotten but not broken. And the beef and potatoes should be cut into moderate sized pieces, which can ensure good appearance. Point 4: curry to bitter. Curry powder must be added to low-temperature oil to stir fry slowly for a while, in order to reduce the bitterness of curry and increase the mellow flavor of curry. Last time I went to a Thai restaurant and ate this curry beef brisket, I never forget it. Curry with rice, bowl after bowl. Eat well. Go home and think about it for yourself, and the taste is almost the same. As long as you master these key points, plus the accurate weighing of my raw materials, even if you are a novice, you can also copy this big dish. What's more, it's a lot of money. It's very suitable for people who are lazy on weekends. If they're two, they'll have enough food for one day. "

Production steps:

Step 1: wash the beef brisket and cut it into small pieces. Wash 3 pieces of fragrant leaves, 1 piece of cinnamon, 3 pieces of star anise, a few pieces of ginger and 3 pieces of garlic.

Step 2: put the beef brisket into cold water and heat it slowly. Blanch the blood. Then pick up the beef brisket and wash the blood. Throw away the water for blanching the beef brisket.

Step 3: pour in a pot of water again, add fragrant leaves, cinnamon, star anise, ginger, garlic and other spices. Bring to a boil and simmer for 2 hours.

Step 4: separate the stewed beef brisket, filter the soup and throw away the spices. It's a very good beef brisket soup.

Step 5: cut potatoes, onion and garlic into small pieces.

Step 6: heat the pan, add butter and melt over high heat.

Step 7: stir fry with onion and garlic.

Step 8: turn off the fire after the smell is full and the onion is discolored.

Step 9: after the onion cools slightly, put it into the blender and mix it into mud.

Step 10: heat the pan, pour in the oil and curry powder, stir fry slowly over low heat for a few minutes.

Step 11: then add the beef brisket and stir fry a few times.

Step 12: add the potatoes and stir fry them.

Step 13: then pour in the soup.

Step 14: pour in the milk.

Step 15: mix well with a shovel, bring to a boil over high heat and simmer for 40 minutes.

Step 16: the fragrant and gloomy Curry Beef Brisket pot, the rice bowl does not know full.

Materials required:

Beef Brisket: 1 kg

Potatoes: four

Onion: 1

Milk: 200g

Beef Brisket soup: 700g

Garlic: right amount

Curry powder: 20g

Butter: 20g

Salt: 12g

Fragrant leaves: 3 pieces

Cinnamon: 1 yuan

Star anise: 3

Ginger: right amount

Note: 1. Beef can not be cut too small, easy to stew, affect appearance. 2. Be sure to stew potatoes and Beef Brisket with beef brisket soup, which is more fragrant. I'm afraid it's not as fragrant as the soup.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ka Li Niu Nan Bao Si Ge Yao Dian Ao Yi Guo Mei Wei De Mi Fan Ban Lv