Curry beef
By VicentaLakin
Recipe Recommendations
- beef brisket 1000 grams
- carrots 2 pieces
- onion one
- potatoes of 2
- onion 2 pieces
- garlic appropriate amount
- Jiang appropriate amount
- dried prune
- cooking wine appropriate amount
- coconut milk appropriate amount
- salt appropriate amount
- Red curry powder
- edible oil appropriate amount
Steps for Curry beef
1
ingredients
2
beef cutout
3
Put it in boiling water and blanch for about 5 minutes, and add 30ml of cooking wine
4
Prepare spices, cut green onions into sections, and cut ginger and garlic into slices
5
Wrap it in gauze; also wrap dried dates together (or add the right amount of sugar)
6
At the same time, add enough water to another saucepan, add the ingredients, and bring to a boil
7
Rinse the blanched beef with warm water and drain
8
Pour into a boiling water pot, add 30ml of cooking wine, cover the lid, and simmer for 1 hour and 30 minutes over low heat
9
Cut potatoes into slices, soak in cold water, and set aside
10
Cut carrots into slices, slice onions, set aside
11
Prepare curry powder and coconut milk
12
Preheat the wok, add appropriate amount of oil, add onions, and turn to low heat and stir fry
13
Stir fry the onions until fragrant, add the carrots; drain the potatoes, put them in a wok, and stir for 1-2 minutes
14
Pour into the stewed beef pot, add curry powder and appropriate amount of salt
15
Stir well, and at the same time, test the taste. If it is too light, add some salt, bring to a boil over high heat, and turn to low heat to simmer for another 30 minutes
16
Add coconut milk, stir well, and cook for 10 minutes
17
Open the lid and turn to high heat to make the soup thicker and serve
18
dish offCurry beef Make Tips
1. Spices can be wrapped in a piece of yarn, so wrap them separately because there is no large piece of gauze at hand.
2. Stir fry it to keep its color and appearance intact; do not fry it too early, otherwise the potatoes will turn black and hard
3. The first cooking wine is added to remove the flavor; the second cooking wine is added to add the flavor
4. Curry powder may be green or red, more or less according to personal preference;
5. The amount of coconut milk is also arbitrary. If you like strong flavor, you can put more; if you don't like too strong, just 30- 50ml will do.
2. Stir fry it to keep its color and appearance intact; do not fry it too early, otherwise the potatoes will turn black and hard
3. The first cooking wine is added to remove the flavor; the second cooking wine is added to add the flavor
4. Curry powder may be green or red, more or less according to personal preference;
5. The amount of coconut milk is also arbitrary. If you like strong flavor, you can put more; if you don't like too strong, just 30- 50ml will do.