I have always felt that hot pot is a magical thing, and I have turned the "Baiwei of cabbage" of Sichuan cuisine into "Baiwei of all kinds of dishes". It seems that there are very few people who don't love him except Yuan Mei. When I was in Sichuan, I didn't eat it a week. Once or twice, I always felt that something was missing this week.
However, now I have discovered more and more that curry is a more magical existence than hot pot. It is popular all over the world. It is healthy and nutritious. Each country can make its own flavor. Thai green curries and red curries with strong citronella flavor are put on Southeast Asian coats in this way; Japanese curries are added with honey and apple puree, making the fierce woman of curry gentle; the Indian style of origin is complex and confusing. I have always felt that curry is the absolute contributor to pushing Turkish cuisine to the top three cuisines in the world.
I actually don't know what kind of country this curry I'm making is. I use Indian curry powder, but what I make is Indian sacred beef. Well, it's Baba-style curry. What I have always found very funny is that some Indian restaurants in China that boast absolute authenticity have their signature dishes, which really want to drive Indians to death.
curry beef
By AracelyWelch
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for curry beef
1
Wash the beef and cut into slices.
2
Peel the onions and red shallots and cut into slices.
3
Peel and cut potatoes and carrots into slices.
4
Add oil to the pan, add onions and red shallots and stir fry until fragrant, add star anise, cumin, cloves, and fragrant leaves to stir fry until fragrant.
5
Add the beef and stir fry to change color.
6
Add half of the curry powder and stir-fry until fragrant, add milk.
7
The beef is slightly soft, add potatoes and carrots and continue to cook.
8
Cook until slightly dry, add the remaining curry powder and salt, and cook to dry.curry beef Make Tips
1. Milk can also be replaced with coconut milk, which is more inclined to Thai curry. 2. Pour it on rice or on the surface. 3. Add the curry powder in two times to have both color and flavor. 4. Spices can be omitted and not added.