Curry Beef Brisket Rice Bowl
1.
Wash the rice;
2.
Pour the washed rice into the rice cooker;
3.
Plus clean water about 1 cm higher than the rice;
4.
Power on the rice cooker to cook rice, simmer the cooked rice for a while, then open the lid of the rice cooker, break up the rice, and scoop it up;
5.
Prepare the ingredients and make curry sirloin;
6.
Wash the sirloin and cut into small pieces;
7.
Boil an appropriate amount of water, and pour the sirloin flies into the water;
8.
Pick up and rinse;
9.
Put the sirloin flying over the water into the electric pressure cooker, and add the water that has not covered the surface of the ingredients;
10.
Cover the pot, turn on the power to select the stew button, and press it for 25 minutes;
11.
Wash potatoes and carrots separately, and cut into hob pieces;
12.
Heat up a pan, pour some oil, add carrots and stir-fry for a while;
13.
Pour in the potato pieces and continue to fry until the surface of the ingredients is browned;
14.
Add the cooked beef brisket soup;
15.
Cover the pot and simmer for 15 minutes;
16.
Pour in the cooked beef brisket;
17.
Add satay sauce;
18.
Pour in coconut milk and mix well;
19.
Add curry powder, mix well and boil;
20.
Add salt and chicken powder, stir evenly and scoop up, and pour the soup with the sirloin and potatoes on the rice.
21.
Curry Beef Brisket Rice Bowl
Tips:
Food Tips: The second meal of curry sirloin is more delicious and delicious. Friends who like heavy flavors can add an extra pack of curry powder and add coconut milk to make the whole dish rich and smooth. Shishang prefers to eat potatoes and carrots in sirloin, which are soft and sweet, very delicious. The rice should not be cooked too soft, it will look soft and bad if it is too soft.
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