Curry Beef with milk(nai xiang ka li niu rou )

Curry Beef with milk

Introduction:

"27's friend brought some curry back from India ~ so ~ he made curry beef ~ hee hee ~ ~ although it was 27's original ~ but after all, the way of curry beef is the same ~ eh ~ you know ~ Huhu ~ ~"

Production steps:

Step 1: prepare ingredients - milk and side dishes.

Step 2: prepare the ingredients - beef (with muscle and a little fat).

Step 3: prepare ingredients - seasoning.

Step 4: scald the beef with boiling water, then pour it out and wash it, then put it into the pot again to cook, add ginger and a little dried white rice (or cooking wine or red wine) to continue cooking, because 27 bought more beef tendons this time, so cook it for a long time, otherwise, it's not easy to be soft, and the beef soup can be used as high soup. Take out the cooked beef and cut it into pieces. Cut potatoes, carrots, garlic, ginger and onion into slices.

Step 5: heat the pan, put the butter in the pan and let the butter melt completely.

Step 6: pour in garlic and ginger. After the flavor comes out, stir fry the onion.

Step 7: after the flavor of all the ingredients comes out, pour in the beef and continue to stir fry. Stir fry a little for a long time, let the flavor of butter and large ingredients wrap the beef. Stir fry the beef almost, then pour in a little dried beef.

Step 8: after stir frying the beef, pour in the carrots and potatoes, and continue to stir fry until the potatoes and carrots are all covered with butter.

Step 9: after all the ingredients in the pan are glossy, pour in pure milk.

Step 10: add in the soup just cooked with beef. The color of the soup has become very beautiful! Whoosh ~ ~)

Step 11: pour in the curry powder~

Step 12: close the lid, wait for the water to boil, turn the heat down and cook for half an hour. (Note: when cooking, you should pay attention to take a look from time to time, because curry is easy to stick to the pot.)

Materials required:

Beef: 250g

Carrots: 2

Big potato: 1

Onion: 1

Salted butter: 125g

Curry powder: 100-150g

Pure milk: 250ml

Laobaigan: 5g

Ginger: 5g

Garlic: half

Soup: 250g

Note: 1, because there is no salt flavor in the curry powder brought back by friends, so when you start the pot, 27 also adds salt and MSG. If the curry paste or curry powder used by parents has already been adjusted, you don't need to add these, eh ~ you must try and add them again! Otherwise, it will be too salty ~ 2. Also, after making it, you must clean the pot immediately! Otherwise, it's not easy to clean after the curry is dry. 3. 27 with the rest of the soup, made a bowl of cucumber soup ~ hee hee ~ ~ easy to get angry relatives must eat, pay attention to clear the fire yo! I wish you a good appetite! Chirp~~

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Nai Xiang Ka Li Niu Rou