Curry Beef(ka li niu rou )

Curry Beef

Introduction:

"There's nothing to love. Eating is what we need. We need it when we are happy or sad. So, if you are happy, eat more. If you are not happy, food will be the greatest comfort."

Production steps:

Step 1: choose the beef brisket close to the ribs. The meat here is better when it is braised in brown sauce. First, use a small mallet to knock the meat loose quickly, so that the fiber of the meat is loose, and it is easier to taste.

Step 2: blanch the beef and remove the blood. Smash the ginger and cut the scallion into sections.

Step 3: pour the oil into the pot, heat it over high fire, and stir fry the beef, scallion and ginger.

Step 4: medium heat, fry the beef until it changes color, and the surface is dry.

Step 5: heat the water, pour it into the casserole and simmer over low heat. Can add a few Hawthorn in, it is said that this beef is easier to cook.

Step 6: pour the oil into the pot, and fry the potatoes and carrots. By the way, a few dried peppers were added, which was enough

Step 7: stir fry the potatoes until the corners are transparent. Pour in the stewed beef and soup. When the potatoes and carrots are ripe, turn off the heat. Put the curry pieces in, melt the curry with the temperature in the soup, then open fire and collect the juice.

Step 8: add a little soy sauce, color, salt, and chicken essence. okay.

Materials required:

Beef: moderate

Potatoes: moderate

Moderate amount: carrot

Ginger: right amount

Scallion: right amount

Curry: moderate

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: 1, the braised beef, must choose the sirloin meat, here the meat has tendons and oil, braised better. 2. For the bought beef, use a mallet to loosen the fiber of the meat before cooking, which makes it easier to stew. 3. In the process of stewing, add a few Hawthorn to the pot, which is said to promote beef ripening more easily.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: Curry

Chinese PinYin : Ka Li Niu Rou