Curry sirloin(ka li niu nan )

Curry sirloin

Introduction:

Production steps:

Step 1: prepare 1.5 catties of beef brisket

Step 2: soak the beef brisket in cold water, remove the blood and set aside (change the water several times in the middle)

Step 3: peel and cut carrot with hob

Step 4: peel the fresh potatoes and cut them into pieces

Step 5: put a little oil into the pressure cooker and heat it

Step 6: pour in the beef brisket, stir fry, change color and pour in a little cooking wine

Step 7: add water, boil, skim the froth, cover the pot, bring to a boil over high heat, turn down the steam, turn off the fire after 25 minutes, and wait for the pressure reducing valve to fall

Step 8: prepare the right amount of curry powder and pour it into the bowl

Step 9: add the beef brisket and the original soup into the soup pot and bring to a boil

Step 10: add carrots and potatoes and bring to a boil

Step 11: add the curry powder to the beef brisket juice and slowly open

Step 12: pour the curry juice into the pot, bring to a boil over high heat, add salt and sugar to taste, then turn to low heat and cook until the potatoes are soft and rotten

Step 13: when the soup is thick, you can put it on a plate and put it out of the pot. You can eat a big bowl full of rice with Curry Beef Brisket juice. So, you should make more rice. Curry Beef Brisket is the lowest rice

Materials required:

Beef Brisket: right amount

Potatoes: moderate

Carrot: right amount

Curry: moderate

Precautions: 1. Soak the beef brisket in bleeding water in advance or blanch it directly after washing. 2. Cook the beef brisket in advance until it is 7-8 times cooked. 3. Open the curry powder with beef brisket soup, and keep the original juice. 4. The amount of curry powder can be controlled by yourself. If you like the strong curry flavor, put more, otherwise, put the right amount. 5. If you like to use curry juice for rice dressing, you can put more soup, but you can use Curry Beef Brisket juice for rice dressing It's delicious

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Curry

Chinese PinYin : Ka Li Niu Nan