Japanese style stewed beef(jia chang xia fan cai ri shi men niu rou )

Japanese style stewed beef

Introduction:

"This dish is a very typical Japanese family dish, similar to the Chinese style potato stewed beef, but the taste is lighter, slightly lighter than the thick oil red sauce type, but more healthy."

Production steps:

Step 1: cut onion into pieces, peel potatoes and carrots, and cut into hob pieces.

Step 2: put the konjac knot and peas into the boiling water and blanch them.

Step 3: slice the beef and set aside.

Step 4: heat the pan with a little oil, add in the sliced beef, stir fry until discolored, and set aside.

Step 5: heat a little oil in another pan, add onion and carrot and stir fry for a while.

Step 6: add potatoes and stir well.

Step 7: cook with flavoring, soy sauce and sugar.

Step 8: pour in sliced beef and stock.

Step 9: cover and simmer for 20-25 minutes.

Step 10: add the konjac knot and peas, and continue to cook for 5 minutes.

Materials required:

Beef: 300g

Carrot: 1

Potatoes: 1

Onion: half

Konjac knot: right amount

Peas: right amount

Soy sauce: 3 teaspoons

Weilin: 2 teaspoons

Sugar: 1 teaspoon

Soup: right amount

Note: 1, konjac has black and white two colors, there are also massive and filamentous, can be used to do this dish. Raw konjac has a strange taste, so it needs to be cooked in advance. 2. In addition to beef and potatoes, adding carrots, onions and other vegetables in an appropriate amount can not only enrich the nutritional value of the whole dish, but also effectively improve the monotonous color of the dishes, and relatively reduce the burden on the stomach.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Jia Chang Xia Fan Cai Ri Shi Men Niu Rou