\u0026 nbsp; 1 picture
\” The thighs are said.. In fact, it is braised beef potatoes. The elasticity of beef and the softness of potatoes are combined. The taste is softened in the mouth ~ Oh, it is very fleshy. Little secret recipe. My family took it to the office to eat … \”
The details of the ingredients
- Burning process
- Time time takes time
- Ordinary difficulty
Step of the practice of braised beef potatoes
-
1 Cut the beef for later use. Seeing the square for more than 3 cm, it is too big and bad, too small and not chewing.
-
2 Add water to the pot, pour the beef pieces after boiling, cook for a few minutes, remove the bubbles, then remove the bubbles, and then remove the bubbles, and then remove the bubbles. Remove the beef and wash it.
-
3 Put a little vegetable oil in the pot. Fry the fragrance.
-
4 Pour the beef pieces into the pot and stir fry, so that each piece The seductive fragrance of the base material.
-
5 After the beef tastes, pour the broth until the beef is drowned and boil the fire. Then turn to the high -pressure cooker. After the high fire is burned to SAIC, the low heat is pressed for 25 minutes. After the exhaust is reduced, open the pot lid, and add the potato pieces to slowly burn it out to get out of the pot.
Tips
Practical tips:
3. If there is no high -pressure cooker when stewed beef, simmer slowly with low heat for about 2 hours until the beef is cooked (intuitive judgment can use chopsticks for a fork beef, it can be easy to spank easily),Finally use the high fire to collect the juice.Slowly stewed the meat and the meat was soft and rotten, and the soup was wrapped on the meat.
