Beef Curry Pot(bu zhong yi qi qiang jian jin gu ka li niu rou bao )

Beef Curry Pot

Introduction:

"Beef is the most important meat product," said the beef. It is the second largest meat product of the Chinese people. It is second only to pork. It has the reputation of "meat in Pride". It contains rich protein, amino acid composition is closer to human body than pork, and can improve the body's resistance to disease. It is not suitable for people who have grown up and after surgery, and after the illness, they are supplementing blood loss and repairing tissue. Appropriate. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. Eating beef in winter can nourish, prevent cold and warm the stomach. It is a good tonic in winter. The general population is edible. It is more suitable for people who have growth, development, post operation, rehabilitation after illness, middle and lower Qi, shortness of breath, weakness of muscles and bones, anemia and disease. It's better to eat beef once a week. Because the muscle fiber of beef is rough and difficult to digest, especially the elderly, children and people with weak digestion ability should not eat more, or eat some tender beef appropriately. In addition, beef is hair. People suffering from skin diseases such as sores, eczema and pruritus should abstain from eating, and people suffering from hepatitis and nephritis should also be cautious to avoid aggravation or recurrence.) The nutritive value of beef is very high, but the beef is rough, which sometimes affects the gastric mucosa. When potatoes and beef are cooked together, they not only taste good, but also contain abundant folic acid, which can protect gastric mucosa. Curry potato pot - it is made of fresh beef, potatoes and carrots. The beef is soft and rotten, the potatoes are fragrant and waxy, the taste is rich and the nutrition is rich. "

Production steps:

Step 1: main raw material drawing. (beef, potatoes, carrots, garlic)

Step 2: main seasoning diagram. (ginger, garlic, star anise, cinnamon, fragrant leaves, dried red pepper, curry, thirteen spices)

Step 3: clean the beef, drain and cut it into small pieces.

Step 4: ginger slices, garlic slices, red pepper cut into small sections.

Step 5: heat the oil in the pan and stir in ginger, garlic, star anise, cinnamon and fragrant leaves.

Step 6: pour in the beef and stir fry for a while.

Step 7: stir fry until the beef is tight. When the flavor comes out, stir in 1 tbsp of soy sauce and proper amount of cooking wine.

Step 8: transfer the beef into the casserole, add the boiling water just below the beef, and then add the dried red pepper section.

Step 9: bring to a boil, turn to low heat and simmer for 1.5 hours.

Step 10: wash the potatoes and carrots and cut them into hob pieces.

Step 11: add to the stewed beef and stir in 2 tablespoons of curry sauce.

Step 12: cover and bring to a boil. Turn to low heat and simmer for another half an hour.

Step 13: at this time, the beef is crispy, the potatoes are well cooked, add a little salt, mix well, add the chopped garlic, and cook a little.

Materials required:

Beef: 500g

Potatoes: 1

Carrot: 1

Garlic: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: 2

Fragrant leaves: appropriate amount

Curry: 1 bar

Thirteen spices: appropriate amount

Table salt: 5 tablets

Soy sauce: moderate

Cooking wine: 2 tablespoons

Note: the heart of the poem phrase: 1: beef to the pot first stir fry to a suitable degree, this pot up more fragrant. 2: Dry red pepper is not suitable for more, in order to avoid fire, add a little can play the role of pre cold. 3: Curry is salty, salt should be added as appropriate. In case it's too salty. 4: Potatoes and lake; radish in the pot before you start to cut, cut potatoes do not need to wash off the starch, directly into the pot, so that the soup is more fragrant and thicker. 5: When stewing beef, don't use too much water. It's better to have no beef. However, it should not be too little. It is not recommended to add water midway to avoid affecting the taste.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: Curry

Chinese PinYin : Bu Zhong Yi Qi Qiang Jian Jin Gu Ka Li Niu Rou Bao