Sweet and fragrant - Beef Brisket with potato and curry(xiang piao si yi tu dou ka li niu nan )

Sweet and fragrant - Beef Brisket with potato and curry

Introduction:

"There was a time when I couldn't go home to cook at noon, so I had to order takeout at the company. Yaoyao was crazy about the taste of potato and beef brisket. After several attempts, she finally found the key to potato and beef brisket Curry! Because of the limited conditions in the kitchen, many delicacies can't be made, so this simple Potato Curry Beef Brisket appears on Yaoyao's table every so often, which can be regarded as one of Yaoyao's specialties. "

Production steps:

Step 1: cut potatoes into 1 cm square pieces, beef into 2 cm square pieces, green onion into small sections, ginger, garlic, Hangzhou pepper and red pepper into small sections.

Step 2: blanch the beef in boiling water and remove the blood.

Step 3: Boil the oil in the pot, add ginger, garlic, star anise, pepper and stir fry until fragrant. Pour in the beef and stir fry.

Step 4: pour in plenty of boiling water, bring to a boil, lower the heat and simmer for 15 minutes.

Step 5: pour in the washed potatoes, add Hangzhou pepper, bring to a boil over high heat, and then simmer over medium heat for 15 minutes. Because the potatoes are small, it's better to stew them in 15 minutes. Mmm ~ ~ I'm looking forward to stewing in casserole when I move to another kitchen~~~

Step 6: in the process of stewing, turn the potatoes and beef several times for better taste. Simmer for 10 minutes and add red pepper. Simmer for 15 minutes, add salt, like friends can put some chicken essence and MSG. Then add the curry and stir fry. Take in the juice, take out the pot

Step 7: loading. It's delicious ~ ~ ~ hehe

Materials required:

Big potato: one

Beef Brisket: one piece

Curry: 2 yuan

Hangzhou pepper: 2

Red pepper: 2

Ginger slices: appropriate amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Old style: moderate

Shallot: 2

Garlic: 5

Star anise: one

Note: 1, must add enough water at a time, if the water is not enough to continue to add, it must also be boiled water. 2, Hangzhou pepper is spicy, so it should be put earlier and stewed with potatoes, more spicy. 3, red pepper in this dish, mainly plays a decorative role, so it should be put later, both delicious, color will be very beautiful. 4, I use a box of coffee Gel pieces, 6 pieces in a box, it's easy to paste the pot when you blend in, so you must pay attention to stir fry. 5. The effect of curry juice collection is very good. Make sure there is a small amount of visible water in the pot before putting curry. 6. If there is no curry block, curry powder is OK, but the taste is a little worse

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: Curry

Chinese PinYin : Xiang Piao Si Yi Tu Dou Ka Li Niu Nan