Potato Curry Beef

Name: Potato Curry Beef
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Beef Brisket; (Medium spicy) 4 pieces Curry cubes; 2 pcs potato; 1 carrot; (Old) 4 pieces ginger; 5 slices Dried hawthorn; 3 tablespoons Huadiao Wine; 5g butter; 1/2 onion; 2 tbsp coconut powder; Some oil

by Dazzling silk scarf

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

4

Beef curry: Generally speaking, curry is moderately appetizing and excessively irritated. In fact, the advantage of curry is that you can put whatever you want. You can add it as long as you like and cook it. This is the advantage of curry. There are also benefits: Curry is anti-cancer. Speaking of Indian food, everyone will think of curry. But did you know that curry is not only spicy, but also strong in disease resistance. Recently, the United States discovered that curcumin in curry can not only prevent skin cancer cancer cells from spreading, but also force them to self-destruct. Prior to this, other medical studies have also confirmed that curry is a cancer killer and has significant effects on breast cancer and rectal cancer. At the same time, the medical effect of curry is not limited to cancer, it can also prevent Alzheimer's disease; statistics show that India has the lowest prevalence of Alzheimer's disease in the world. If you are not afraid of spicy food, you might as well order a curry chicken or curry lamb next time you go to a restaurant to eat; it will refresh your stomach and be good for your health. In addition to losing weight, potatoes also have many benefits to the human body, so I won't say more.

Potato Curry Beef

1. Prepare beef

2. Potatoes, carrots, hob cubes, curry and other ingredients

3. Onion is divided into two parts, tender heart and outer skin

4. Beef fully grasp the bleeding with hands

5. Soak for 4-5 hours, change the water several times during the period

6. After boiling in cold water, pour it out

7. Replace with water at the same temperature as the beef, add beef, hawthorn, and Huadiao wine, cover the pressure cooker, and set aside 35 minutes later

8. Put a small amount of base oil in the pot, then add ginger and butter, and stir fragrant

9. Add carrots and potatoes in turn

10. Take the beef out of the pressure cooker, put it in the pot and stir-fry the carrots and potatoes.

11. Add boiled beef broth (so that the broth and beef and curry can better blend and taste more fragrant), without the ingredients, then add coconut flour

12. With curry cubes, cook on low heat for 35 minutes, turning 1-2 times during this time, so as not to mash the pot

13. After 35 minutes, it becomes thick (have been simmered in a pressure cooker for 35 minutes)

14. Put the onion for the first time, 5 minutes later, put the onion for the second time and turn off the heat. 〉〉Place the onion twice. The first time I put it is to make the soup more mellow, the second time I put it to eat it, it has the crunchy feel of onion, the spicy flavor is strong, and it matches the curry sauce perfectly. You can try it.

15. Okay, eat it with rice, and you can eat half a bowl more.

16. How to make potatoes without dispersing: prepare pickling salt (usually large salt for pickles); put 5 grams of salt on 500 grams of potatoes

17. Put the pickling salt into warm water and fully melt it

18. Put the potatoes in, soak them for 30 minutes (it can also remove the solanine at the same time), remove them. If, when you are cold dressing potato shreds (diced), soak it in white water for 30 minutes. When blanching, add a spoonful of vinegar or pickling salt, and the potatoes will be very complete. Also, when boiled potato wedges, the heat must be low, because when the fire is high, the outer skin of the potato will burst, and if the inside is not cooked, the soup will become mash

Tips:
1. The peeled potatoes should not be boiled immediately. They should be immersed in cold water to remove toxins and avoid oxidation and blackening. But be careful not to soak for too long to cause the loss of nutrients such as water-soluble vitamins.
2. Potatoes often have blue-cyan spots on the surface, which are unsightly when side dishes. If you put some vinegar in the water for boiling potatoes, the spots will disappear.
3. Potatoes must be boiled with a slow fire to be evenly cooked. If they are boiled quickly, the outer layer will become rotten or even cracked, but the inside will be raw.