Coconut curry beef(nong xiang si yi ye zhi ka li niu rou )

Coconut curry beef

Introduction:

"It is said that curry comes from India, which means" a lot of spices are cooked together ". It has a strong and strong taste. Curry beef is the most common and classic dish in curry rice. Beef is rich in protein and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance and is especially suitable for growth and development. Eat beef in cold winter, and warm the stomach. It is a good tonic product in cold winter. It saves time and tastes good to make curry with beef stewed in advance. It's much softer than the one made directly from raw beef. It's delicious to stew potatoes and carrots with beef stew soup. If you don't believe it, just try it, and make sure you want to eat it again! "

Production steps:

Step 1: wash the beef, cut into square pieces, put it into boiling water, add ginger, scallion and cooking wine, blanch for 5 minutes to remove the blood water, take out and drain the water.

Step 2: add beef, ginger, scallion, fragrant leaves and proper amount of water to the saucepan, simmer for 40-60 minutes.

Step 3: stew the beef until crisp, turn off the heat and set aside.

Step 4: wash carrot and potato, peel and cut into equal hob pieces; peel onion, wash and cut into petals.

Step 5: stir fry carrots and potatoes with a little oil.

Step 6: add a piece of curry and stir fry until even.

Step 7: add beef, beef soup, a little salt, simmer for 15 minutes.

Step 8: pour in coconut milk, then add onion.

Step 9: turn to medium heat and simmer for about 5 minutes.

Materials required:

Beef: 500g

Onion: 1

Carrot: 1

Potatoes: 1

Coconut milk: 200ml

Original curry: 2

Salt: a little

Cooking wine: a little

Scallion: right amount

Ginger: right amount

Fragrant leaves: 2 pieces

Note: Tips: 1. Curry sauce is very important for cooking curry. If you want the most authentic taste, you'd better choose authentic Thai curry sauce. Different colors and origins of curry sauce have different tastes and spicy degrees. You can choose according to your own preferences. 2. Beef to choose the best fat and thin uniform with a little muscle, too thin beef cooked meat is too Chai, taste bad. 3. The potato had better choose the one with more flour and starch. Potato skin contains a toxic substance of solanine, which must be peeled and eaten. 4. Curry sauce itself will be salty, so seasoning salt to the right amount, so as not to be too salty. 5. Coconut milk can make curry very fragrant and delicious, and can be replaced by pure milk. 6. If you think the beef is cooked slowly, you can stew it in a pressure cooker, which can save a lot of time.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Curry

Chinese PinYin : Nong Xiang Si Yi Ye Zhi Ka Li Niu Rou