Curry Beef(ka li niu rou )

Curry Beef

Introduction:

"I always think that hot pot is a magic thing, which turns the" cabbage flavor "of Sichuan cuisine into" one flavor of all dishes ". It seems that few people do not love him except Yuan Mei. When I was in Sichuan, I didn't eat it once or twice a week, and I always felt that I was short of something this week. However, it is increasingly found that curry is more magical than hotpot. All over the world, healthy and nutritious, each country can make its own flavor. In this way, green curry and red curry with strong Thai citronella flavor are put on the coat of Southeast Asia; in Japanese curry, honey and apple puree are added, making curry a tough woman gentle; in India, the style is complicated, which makes people dizzying. I always feel that curry is an absolute contributor to the promotion of Turkish cuisine to the top three cuisines in the world. Actually, I don't know what kind of curry I make. I use Indian curry powder, but I make Indian sacred beef. Well, it's Baba style curry. What has always been funny is that some Indian restaurants in China boast absolute authenticity, but their signature dish is beef. They really want to annoy the Indians to death. "

Production steps:

Step 1: wash the beef and cut it into pieces.

Step 2: peel and slice the onion and red onion.

Step 3: peel and chop potatoes and carrots.

Step 4: add oil in the pot, add onion and red onion, stir fry until fragrant, add star anise, fennel, clove and fragrant leaves, stir fry until fragrant.

Step 5: add beef and stir fry to change color.

Step 6: add half of the curry powder and stir fry until fragrant. Pour in the milk.

Step 7: soften the beef, add potatoes and carrots and continue to cook.

Step 8: cook until slightly dry, add the remaining curry powder and salt, and cook until dry.

Materials required:

Beef: 500g

Carrot: 500g

Potatoes: 500g

Onion: 2

Red onion: 1

Milk: 1 liter

Salt: 8g

Curry powder: 50g

Star anise: 1

Fennel: 1g

Fragrant leaf: 1 piece

Clove: 1

Note: 1, milk can also be replaced by coconut milk, it is more inclined to Thai curry. 2. It can be poured on rice or noodles. 3. The curry powder is added twice for both color and taste. 4. Spices can be omitted.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ka Li Niu Rou