[Curry burdock]_burdock_how to make_how to make

[Curry burdock]_burdock_how to make_how to make

Everyone usually eats more beef is still very good, especially children eat beef is also conducive to development, the trace amount of beef is low, which is why everyone likes to eat beef, today we teach you a delicious way of beef is curry burdock.

First, curry burdock materials burdock, curry pieces, carrots, potatoes, onions, ginger slices, shallots, garlic, star anise method 1, boiled sirloin for a while, remove blood stains, rinse with running water for later use.

2. Peel carrots, potatoes, and onions, cut into pieces, slice ginger, garlic, and shallots and wash them.

3. Put the burdock into the pressure cooker, add water to the burdock, put the ginger slices, shallots, star anise and garlic into the tea bag (it is easier to remove them later), put into the pressure cooker, put two spoons of cooking wine, and open the fire.Cook on low heat for 35 minutes.

4. Transfer the burdock from the pressure cooker to the soup pot, remove the bag, add potatoes and carrot pieces, and continue to simmer for 40 minutes until the burdock is rotten.

5. Add two curry cubes (depending on how much curry you like) and cook for 20 minutes.

6, change to a wok, use the high heat to collect the juice until the soup is thick, then you can cook.

Second, curry burdock materials, burdock washed and cut into pieces, lemongrass cut into sections, simmered curry powder, salt, sugar, MSG marinated two small inches, potato cuts, carrot cuts, onion cuts, curry powder, broth,Coconut milk and garlic.

Method: When the hot oil pan is fragrant with garlic and lemongrass, add sirloin and stir-fry. Then stir-fry the curry powder until the burdock has three or four. When the curry has the flavor, the broth is rolled for about five minutes.Then, after filling the hot water, change to low heat and cook for one hour, add coconut milk and cook for another half an hour, add carrot pieces and cook on medium and low heat for five minutes, roll the potato pieces and onion pieces and then use low heat (aboutTwenty to thirty minutes) The soup is slightly collected (due to the presence of coconut milk and potatoes, the soup will thicken without the need to thicken), and then add seasoning salt, sugar, and MSG to serve.

Dipping sauce: clear chili sauce, mix salt and lemon together.

Third, burdock practice guide 1.

Put a hawthorn, a piece of orange peel or a little tea when cooking, the beef is rotten; the stewed beef can better preserve the nutritional content

2.

Coat the beef with a layer of mustard the night before cooking the old beef, rinse it with cold water the next day, and cook in the pot. When cooking, put some wine and vinegar. After this process, the old beef is easy to rot and the meat becomes tender.The color is delicious and the aroma is tangy.

3.

When it comes to braised beef, it has the lowest temperature in the snow and the meat is delicious.

4.

The fibrous tissue of beef is thicker, and the connective tissue overlaps. It should be cut transversely, and the long fibers should be cut off. It can’t be cut along the fibrous tissue, otherwise it won’t even taste and won’t rot.

5,

Beef tends to turn black after being blown by the wind, and it will deteriorate for a long time.