Potato beef

By VicentaLakin

Potato beef
THE SELECTION OF THE NORTHERN POTATO AND THE SOUTHERN RUTHIE COW OR VEGETABLE COW AND CARROTS CONTAINS PROTEIN, FAT, VITAMIN B1, VITAMIN B2, CALCIUM, PHOSPHORUS, IRON, ETC. POTATOES CONTAIN LARGE AMOUNTS OF STARCH, PROTEIN AND GLUED LEMON ACID, LACTATE AND POTASSIUM SALT. BEEF TASTES LIKE DYSENTERY, BLOOD FOR USE, BONE FOR STRENGTH, DRYING UP, AND FOLK SAY, “BOW BEEF FOR GAS, AS WELL AS YELLOW. BEEF PROTEIN IS TWICE AS HIGH AS PORK ... WHILE FAT AND CHOLESTEROL ARE MUCH LOWER. POTATOES AND BEEF ARE VERY SCIENTIFIC FOODS AND ARE CALLED "DOOR-TO-DOOR."。

Recipe Recommendations

  • beef a pound
  • potatoes
  • carrots two
  • Jiang appropriate amount
  • cinnamon
  • onion appropriate amount
  • cooking wine appropriate amount
  • octagonal appropriate amount
  • salt appropriate amount

Steps for Potato beef

  • Make Potato beef step 0
    1
    Food ready
  • Make Potato beef step 1
    2
    Potatoes wash their skins, slice them and dip them in water, carrots cut them, ginger slices, onions cut。
  • Make Potato beef step 2
    3
    Washing beef, cutting it in blocks against the texture, burning it in boiling water, burning it with blood and odor, and extracting dried water for use。
  • Make Potato beef step 3
    4
    Three spoons of oil, ginger chips and onions are hot in the pot, and a few of them are roasted in beef and added to the three spoons, a spoonful of wine for two minutes with a fire。
  • Make Potato beef step 4
    5
    Two bowls of fresh water were injected into the pot, with eight horns, cinnamon and fragrance leaves, and boiled in the fire for 50 minutes. Then they pour potatoes and carrots, mix them with beef and put a little fire on them for another 25 minutes。
  • Make Potato beef step 5
    6
    It's a big fire for the soup to be thick, with a spoonful of salt, a little sugar, and some onions to make it。
  • Make Potato beef step 6
    7
    In the case of babies, pregnant women and special groups such as the Sunshine, it would be better to remove spices such as octopus and cinnamon, and to take the original taste of the beef。

    • Potato beef Make Tips

    1. When cooking, add a hawthorn, a piece of tangerine peel, or a little tea to make the beef tender; clear stewed beef can better preserve nutrients. 2. Coat the beef with a layer of mustard the night before cooking old beef. Rinse it clean with cold water the next day before cooking, and add some wine and vinegar to the pot. This treatment makes the old beef easy to soften, resulting in tender meat with excellent color, flavor, and a rich aroma. 3. When braising beef, add a little pickled potherb mustard to enhance the flavor of the meat. 4. Beef has coarse muscle fibers and abundant connective tissue, so it should be cut across the grain to sever the long fibers. Do not cut along the grain; otherwise, it will not only fail to absorb flavors but also be tough to chew. 5. Beef tends to darken and spoil after exposure to wind, so special attention should be paid to its storage.

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