In ancient times, there was a saying that "beef supplements qi, and works like astragalus membranaceus." Beef is the second largest meat food in China, second only to pork. It is known as the "pride of meat." It is rich in protein and its amino acid composition is closer to the human body's needs than pork. It can improve the body's disease resistance and is suitable for people who are recuperated after surgery and disease in terms of replenishing blood loss and repairing tissue.
Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva. Eating beef in winter has the effects of nourishing, cold-preventing and warming the stomach. It is a good tonic for winter. It can be eaten by the general population. It is more suitable for people who are growing and developing, recuperating after surgery, and after illness, people with hidden middle qi, shortness of breath, weakness in bones and muscles, chronic anemia, and yellow dizziness. (However, beef should not be eaten frequently, generally once a week. Because the muscle fiber of beef is rough and difficult to digest, especially the elderly, children and people with weak digestion ability, it is not advisable to eat more, or eat some tender beef appropriately. In addition, beef is hair. People who suffer from skin diseases such as sores, eczema, and pruritus should abstain from eating it. People who suffer from hepatitis and nephritis should also eat it carefully to avoid worsening or recurrence of the disease.)
Beef has high nutritional value, but the beef is rough and sometimes affects the gastric mucosa. Choosing potatoes and beef to cook together not only tastes good, but also contains rich folic acid, which can protect the gastric mucosa.
Curry Potato Pot-Made from fresh beef, slowly stewed with potatoes and carrots. The beef is soft and rotten, the potatoes are fragrant and waxy, with rich taste and rich nutrients.
Curry beef casserole
Recipe Recommendations
- beef 500 grams
- potatoes one
- carrots one
- green garlic appropriate amount
- Jiang appropriate amount
- garlic cloves appropriate amount
- octagonal appropriate amount
- cinnamon 2 flowers
- geranyl appropriate amount
- curry 1 bar
- shisanxiang appropriate amount
- salt 5 pieces
- soy sauce appropriate amount
- cooking wine 2 tablespoons
Steps for Curry beef casserole
1
Map of main raw materials. (Beef, potatoes, carrots, green garlic)
2
Map of the main seasoning. (Ginger, garlic, star anise, cinnamon, fragrant leaves, dried red peppers, curry, thirteen spices)
3
Wash the beef, drain it, and cut it into evenly sized, random pieces.
4
Slice ginger, slice garlic cloves, and cut red peppers into small pieces.
5
Heat the oil in the pan and stir-fry the ginger, garlic, star anise, cinnamon, and fragrant leaves until fragrant.
6
Pour in the beef and stir for a while.
7
Stir fry until the beef is tight and fragrant, add 1 tablespoon of soy sauce and appropriate amount of cooking wine and stir well.
8
Transfer the beef into a casserole, add boiling water just above the beef, and add the dried red pepper strips.
9
Bring to a boil over high heat, turn to low heat and simmer for 1.5 hours.
10
Wash potatoes and carrots separately and cut into hob pieces.
11
Add to the stewed beef and stir in 2 tablespoons of curry sauce.
12
Cover and bring to a boil over high heat, turn to medium heat and simmer for another half hour.
13
At this time, the beef is crispy and the potatoes are ripe. Add a little salt and mix well. Add the chopped green garlic, and cook it slightly.Curry beef casserole Make Tips
Poetic line: 1: Beef should be put into the pot and stir-fried to a suitable extent, so that it will be more fragrant. 2: It is not suitable to add more dried red peppers to avoid getting angry. Adding a little can play a role in pre-cold. 3: Curry is salty, and salt should be added as appropriate. To avoid being too salty. 4: Potatoes and lake; start to cut the radish before putting it into the pot. After cutting, the potatoes do not need to wash off the starch and put it directly into the pot, so that the soup will be more fragrant and thick. 5: When stewing beef, don't use too much water, so it's better to just soak the beef. But it should not be too little. It is not recommended to add water halfway to avoid affecting the taste.