The practice of curry beef pots

\”Ancient\” beef replenish qi, merit with astragalus \”, beef is the second largest meat food of the Chinese, second only to pork, and the beauty of\” arrogance in the meat \”is rich in protein, amino acid composition than pork It is closer to the needs of the human body, which can improve the physical resistance of the body, and do not appropriate for those who have replenished blood loss and repair tissue after growth, postoperative, and post -disease. The effects of spleen and stomach, strong bones and bones, phlegm and wind, thirst and saliva. In winter, beef can nourish, prevent cold, and warm the stomach, and replenish the good products for the cold winter. People who are raised after illness, medium qi, short qi body deficiency, soft tendon and bone, long -term disease and yellow eyes are more suitable. (But beef should not be eaten frequently, it is advisable to once a week. Because the muscles of beef are rough It is not easy to be digested, especially the elderly, young children, and weak digestive abilities should not eat more, or eat some tender beef properly. In addition, beef is a hair product, and those with skin diseases such as sores, eczema, itching, etc. Those with hepatitis and nephritis should also eat cautiously to avoid worsening or recurrence of the condition.)
The nutritional value of beef is very high, but the beef is rough and sometimes affects the gastric mucosa. Choose potatoes and beef. Potatoes are rich in folic acid, which can protect the gastric mucosa.
Curry Potato Pot -choose fresh beef and stewed with potatoes and carrots. . \”

ingredient details

Beef

    500g

]

  • Auxiliary materials
  • Tudou 1
  • Carrot 1

Green garlic

A moderate amount

ingredients

  • Ginger [[ 123] A moderate amount
  • garlic clove A moderate amount
  • A moderate amount
  • 2 flowers

  • [ [ 123] Xiangye
  • A moderate amount

  • Curry
  • 1 Small Section

  • Thirteen incense
  • ] Salt 5 tablets
  • Shengpan A moderate amount

2 spoons

  • Curry flavor
  • Cooking process
  • A few hours of time

Ordinary difficulty

The practice of curry beef pot

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:1

    ]

  • 1
    The main raw material map. (Beef, potatoes, carrots, garlic) 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:2

  • 2

  • Main seasonings. (Ginger, garlic, star anise, cinnamon, fragrant leaves, dried red pepper, curry, thirteen incense)
    补中益气、强健筋骨—咖喱牛肉煲的做法步骤:3

    3

    Clean the beef, drain the water and cut it into a relatively uniform casual small piece.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:4

    4

    Ginger slices, garlic clove slices, red pepper cut into small segments.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:5

    5

    The hot oil in the pot, the ginger, garlic, star anise, longan, fragrant leaves.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:6

    6

    Pour in the beef and stir fry for a while.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:7
    7

    Stir -fry until the beef is tightened. When the flavor is produced, add 1 spoon soy sauce and appropriate amount of cooking wine and stir -fry well. Essence

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:8
    8

    Turn the beef into the casserole, add boiling water that is just before the beef, and then add the dried red pepper section.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:9
    9

    Boil the fire and simmer slowly for 1.5 hours.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:10
    10

    Wash the potatoes and carrots separately and cut into a roller.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:11
    11

    Add the stewed beef and add 2 tablespoons of curry sauce.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:12
    12

    Cover the lid and boil the fire, turn over medium heat and simmer for half an hour.

  • 补中益气、强健筋骨—咖喱牛肉煲的做法步骤:13
    13

    At this time, the beef is crispy, the potatoes are cooked, add a little salt and mix well, add the cut Green garlic, just cook a little.

Tips
PoetryHeart film:
1: Beef must be stir -fry to the right degree, so that it is more fragrant.
2: Dry red pepper is not suitable for more, so as not to get angry, and add a little bit of cold.
3: The curry is salty, and the salt should be added as appropriate.So as not to be too salty.
4: Potatoes and lakes; radish starts to cut before incorporating the pot. After cutting, the potatoes do not need to clean the starch and add it directly to the pot, so that the soup is more fragrant and thicker.
5: When stewed beef, there is not much water, it is advisable to have just before beef.But it should not be too small. It is not recommended to add water midway to avoid affecting the taste.

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