Curry beef
By VicentaLakin
I used to make curry with Japanese curry, and my mom's friends went on a trip last year to bring back Indian red curry, and I said it was really better。
Recipe Recommendations
- beef 500 grams
- potatoes 250 grams
- onion 50 grams
- tomato 100 grams
- carrots 100 grams
- edible oil 300ML
- onion appropriate amount
- Jiang appropriate amount
- wolfberry fruit small amount
- cinnamon small amount
- octagonal small amount
- clove small amount
- fennel small amount
- doukou small amount
- beer 1 listen
- Red curry powder 75 grams
- salt appropriate amount
- rock sugar appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Curry beef
1
We'll burn the spices into the oil pan
2
Scraped onions and cut tomatoes into the pot for about a minute。
3
and pour into the pot beef cut into pieces, onions, and ginger cut in the end, and roast the tungsten until the flesh becomes coloured, and pours into 900 ml of water, or about 16 grams of salt, and places it in the tungsten, covers it, and boils。
4
When boiled, it turns into a medium-sized fire, with an hour longer than 10 to 20 minutes to boil, and then puts the sliced potatoes and 75 grams of curry into the pot, which will turn the fire on, 15 to 25 minutes, and the potatoes will be soft, and the sugar will eventually be chosen according to personal preferences。
5
It's easy to follow the steps. This picture was taken the first time it was made, it wasn't good for sale, it wasn't good for taking pictures, and it was changed for laterCurry beef Make Tips
First, let's talk about how to peel tomatoes. After the water boils, put the tomatoes into the pot and flip them up and down a few times—really, just a few times. Take them out, and you can easily peel the skin off. Don't blanch them for too long, or they will turn mushy. Secondly, for the beef, be sure to select cuts that have both lean meat and fat. If it's too lean, the texture won't be good, and it is difficult to get the beef tender, so it is best to soak it in beer for 30 to 40 minutes before cooking. Since I am stir-frying the spices, they will remain in the dish when finished. For those who cannot accept eating the spices, do not follow step 2; instead, boil the spices in water first, strain through a sieve, and set aside. In step 4, use 900ml of the spice water instead of plain water. Finally, a note: this recipe is also suitable for chicken. If using chicken, simmering for 10 minutes in step 5 is enough; if chicken is cooked for too long, the meat becomes tough and dry. Add step 8: please add the recipe's breakdown steps in order.