Curry Beef(ka li niu rou )

Curry Beef

Introduction:

"Curry is fox's favorite, meat is sparrow's favorite. So, curry beef is the taste of love. "

Production steps:

Step 1: cut the beef into large pieces and marinate with tender meat powder for 10 minutes.

Step 2: pan fry the carrots and potatoes until golden and discolored.

Step 3: saute ginger slices in a wok, stir fry beef well, add cooking wine and continue to fry until discoloration.

Step 4: put in the beef stew seasoning bag, boil over high heat for 5 minutes, turn to medium heat and simmer for 10 minutes.

Step 5: put in the beef stew seasoning bag, boil over high heat for 5 minutes, turn to medium heat and stew for 20 minutes, then remove the ginger and stew seasoning bag.

Step 6: add the curry, fried potatoes and carrots, and stew until the potatoes are soft and edible.

Step 7: out of the pot, with a bowl of two rice, delicious and sweet.

Materials required:

NIULIN: 500g

Potatoes: 2

Carrot: 1

Ginger: right amount

s: 1 box

Cooking wine: 2 tbsp

Tender meat powder: 2.5G

Stewed beef: 1 Pack

Note: 1. In fact, curry beef should be stewed with pressure cooker cooked beef brisket, but my husband does not like to eat beef brisket, and do not like electric pressure cooker stew dishes, so I had to change to beef buttocks stewed with iron pot. Afraid of beef buttocks hard, so first marinate with tender meat powder. 2. When stewing beef, it's better to add a stewed beef bag, which can remove the fishy smell and completely stew the beef taste. Even without curry, it's also very delicious stewed beef. I use Qishen brand for the bag. 3. It's better to fry the potatoes in advance. It's not easy to stew, and the appearance is golden.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Niu Rou