Potato stew
By VicentaLakin
It's a good choice to eat or have a dinner. Some people ask me how I look at the color of my food, like red roast and beef stew. It's only a little colory: final juice. Whether you're stew or fried, it's a good color, and you have to turn it over and wrap it in every piece of food. It's not only good, it's better to eat. This has nothing to do with fried sugar. And the roast beef, We prefer to slow it down, and do not use a high-pressure pot, which is only for the quick preparation of beef, then for the halogenation。
Recipe Recommendations
- beef brisket 1 kg
- potatoes of 2
- Jiang several pieces
- cooking wine 2 tablespoons
- octagonal of 2
- cassia twig Subparagraph 1
- geranyl few slices
- soy sauce 3 scoops
- soy sauce 1 scoop
- sugar appropriate amount
- diced green onion appropriate amount
Steps for Potato stew
1
Cow grafts are used for a general wash of asphalt and need not be immersed in water. Hot pots of cold oil, put in the ginger-fry little flaming incense。2
I'll put it in the cow。3
A round of wine pours in, and a pot of wine is cooked for a moment, which helps to blend the smell of wine and meat. Put it in soy sauce, old smoke, eight horns, cinnamon, fragrance, onions, and then melt it with lots of water。4
A lot of water is added, the lids are covered, and the fire opens and boils for a half to two hours。5
Potato scratches and rinse, without flushing. Put it in the beef pan, then add sugar, tumble it, continue to cover it, and boil it in the fire for 15 to 20 minutes, so that the potatoes can be cooked quickly, softly and with juice。6
Let's go. The fire is so thick, it's just onions。