Everyone loves to eat roast beef with potatoes, but it is difficult to digest. The practice of replacing potatoes with yams shortens the cooking time. It is nutritious and delicious. It is also very easy to learn. Let's all try it ~
--Although the total cooking time is relatively long, it really saves effort
Roasted beef with yam
By GregKirlin
Recipe Recommendations
- beef 500g
- iron stick yam 2 pieces
- Jiang 4-5 sheet
- grass fruit 1
- geranyl 4-5 sheet
- dried chili 5 rats
- peppercorns 10-15 one
- octagonal 2 capsules
- cinnamon 10g
- Hawthorn 4-5 sheet
- salt 2g
- dark soy sauce 20ml
- oyster sauce 20ml
- rock sugar 20g
- slightly spicy
- burn
- several hours
- simple
Steps for Roasted beef with yam
1
When selecting beef, you should choose fat and lean sirloin, which will be delicious when stewed (the second one in the top)
2
Buy and wash the sirloin, cut it into 3cm square pieces for later use
3
Wash off the soil on the purchased iron bar yam and peel it
4
Cut the yam into hob pieces for use
5
Prepare the required seasoning (you can now boil 500ml of water for later use)
6
Heat the wok, add oil (a little more than when frying), add all the spices, and saute until fragrant
7
Add the sirloin, turn to medium heat, and stir until the beef changes color
8
When the surface of beef changes color and dries, add soy sauce and oyster sauce, and stir fry until colored
9
Add boiling water to the pan until the beef is over
10
Turn the heat to a boil, and use a spoon to skim off the floating foam
11
After skimming the foam, turn to low heat, add the lid and simmer for about one and a half hours (look at the pot twice in the middle to prevent the water from drying out)
12
The beef is almost soft and rotten. Add the yams, cover and simmer for about ten minutes (at this time, the rice steaming time can be synchronized)
13
When the yams are cooked, turn on high heat to collect the juice and add salt (stir with a frying spoon)
14
It's done. Make a rice bowl. It smells so good!Roasted beef with yam Make Tips
1. When stewing meat, if the meat is hot, you must add boiled water. If you use cold water, the meat will become hard and easily fishy. (But if the meat is cold (such as when making soup), put it in the pan with cold water. A lesson from experience oh ^O^) 2. When stewing the meat, the salt must never be added early. I usually put it when harvesting the juice (adding salt first will cause the protein to solidify and denature, which is not conducive to the meat being stewed)