Curry Beef Brisket Claypot----four Essentials to Boil A Pot of Delicious Rice Companion
by liaimama
Favorite
Difficulty
Normal
Time
2h
Serving
2
Point 1: The choice of ingredients. Curry, onion, butter, milk (coconut milk), potatoes, sirloin are essential.
Point 2: Tangnong's magic weapon. All the ingredients except potatoes and sirloin must be stirred into a puree, so that the stewed soup will have a rich and heavy taste; butter is essential to add flavor; milk or coconut milk can reduce the irritation of curry. Make the taste more fragrant.
Point 3: The secret to good looks. After the sirloin is washed with water, it must be simmered independently for two hours. So it's rotten and not broken. And the beef and potatoes should be cut into moderately sized cubes to ensure that they look good.
Point 4: Curry goes bitter. The curry powder must be added to low-temperature oil and sautéed slowly for a while to reduce the bitterness of the curry and increase the mellow aroma of the curry.
Last time I went to a Thai restaurant to eat this curry sirloin, I have been thinking about it. Curry mixed with rice, bowl after bowl. Eat a round belly. When I went home and thought about it myself, the taste was almost the same. As long as you have mastered these points and added the precise weighing of my ingredients, even if you are a novice, you can replicate this dish. What's more happily is that this is a large amount, which is very suitable for people who are lazy on weekends. If two people, the meal of the day will be solved. "
Point 2: Tangnong's magic weapon. All the ingredients except potatoes and sirloin must be stirred into a puree, so that the stewed soup will have a rich and heavy taste; butter is essential to add flavor; milk or coconut milk can reduce the irritation of curry. Make the taste more fragrant.
Point 3: The secret to good looks. After the sirloin is washed with water, it must be simmered independently for two hours. So it's rotten and not broken. And the beef and potatoes should be cut into moderately sized cubes to ensure that they look good.
Point 4: Curry goes bitter. The curry powder must be added to low-temperature oil and sautéed slowly for a while to reduce the bitterness of the curry and increase the mellow aroma of the curry.
Last time I went to a Thai restaurant to eat this curry sirloin, I have been thinking about it. Curry mixed with rice, bowl after bowl. Eat a round belly. When I went home and thought about it myself, the taste was almost the same. As long as you have mastered these points and added the precise weighing of my ingredients, even if you are a novice, you can replicate this dish. What's more happily is that this is a large amount, which is very suitable for people who are lazy on weekends. If two people, the meal of the day will be solved. "
