Beef Brisket with curry in thick soup
Introduction:
Production steps:
Step 1: prepare materials
Step 2: peel potatoes, cut into hob pieces, soak in water and wash off starch
Step 3: cut the carrot into pieces, and prepare the onion and ginger
Step 4: blanch the beef brisket, add wine, green onion, ginger, tangerine peel, salt, and cook in a pressure cooker in advance
Step 5: melt the butter in a hot pan
Step 6: stir fry onion, ginger and carrot in oil pan
Step 7: stir fry the potatoes
Step 8: add the beef brisket
Step 9: add the right amount of soup to the beef brisket, and pour in the right amount of milk
Step 10: boil and turn to low heat
Step 11: add the curry and cook until the potatoes and carrots are cooked and rotten. Turn off the heat when the consistency of the soup is appropriate
Step 12: serve
Materials required:
Beef Brisket: right amount
Potatoes: moderate
Carrot: right amount
Onion and ginger: right amount
Milk: moderate
Butter: moderate
Curry: moderate
Note: 1. It's also good to change onion and ginger into onion. Cooking the beef brisket in advance can reduce the cooking time and don't worry about the beef brisket. 2. You don't have to add any other seasonings with the curry. The consistency of the soup should be well controlled. If it is too dry, add some beef soup. If it is thin, cook it for a long time.
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: Curry
Chinese PinYin : Nong Tang Ka Li Niu Nan
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