Iron Bar Yam Curry Beef Rice
by Xiao Jia
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The ingredients are ready, there is no butter here~~
2. It's messed up in a hurry. . There is no milk here again~~ The yam is not easy to oxidize and turn black after soaking in water. In addition, if your hands are itchy when peeling, you can bake it on an open flame for a while~
3. Soak the beef with Shaoxing rice wine for a while before cooking, and then blanch it out. The picture is omitted. . Because I didn't blanch or add wine, I forgot~ so don't follow me~
4. Melt the butter in the pan~
5. Add onions. .
6. Add meat and stir fry until the color changes.
7. Here you need 200ml of boiling water. Add milk and pour it into the pot. You can’t directly add cold milk and water. The meat will be very hard. When the meat is almost cooked, add the curry and stir to melt and add the coconut paste. (The things used in baking are used here. A moment~ I added 10g of coconut, which is a bit big, it can be reduced to 6g)
8. Add yam and cook it~
9. After you cover it for ten minutes, use chopsticks to poke the soft waxy yam to make it out of the pot. At this time, the juice is almost collected. . Finally, put in the cut green and red pepper pieces and it will become boring for a while, and it will become soft after cooking for a long time. I don't like the taste. . You see what you like, I found it~ I didn't shoot these two things~
10. Ingredients: iron rod yam 1 catty beef 250g milk 200ml Japanese curry 1 box (it can be divided into five pieces, only three small pieces are used), onion, 1 green pepper, red pepper, a little coconut minced 6G (use it instead of coconut milk), butter 30g with a little rice wine (for marinating meat) 200ml of boiling water
