How to make potatoes around beef, how to roast beef with potatoes

Everyone likes such a delicious dish, and after eating it, the cow is angry, and the beans are high-spirited! It's also a good lottery.

Ingredients: 500g beef brisket, 500g potatoes, half an onion, 30g cooking wine, 40g light soy sauce, 5g sweet noodle sauce, 5g rock sugar, 1 bay leaf, 1 small piece of cinnamon, 2 dried chili peppers, a small amount of Sichuan pepper, 2 cloves of garlic, appropriate amount of cooking oil, appropriate amount of salt.

Method. 1. Soak the brisket in cold water for 2 hours in advance, change the water 2-3 times in the middle, boil it in a pot under cold water, and blanch it until the meat changes color.

2. Heat the wok, add cooking oil, add the onion, 1 bay leaf, 1 small piece of cinnamon, 2 dried chili peppers, a small amount of Sichuan pepper, and 2 cloves of garlic to stir-fry until fragrant.

3. Add the blanched beef brisket, continue to stir-fry, then cook in cooking wine, light soy sauce, heat the water, turn to high heat and bring to a boil.

4. After the water boils, add the sweet noodle sauce and rock sugar, turn to low heat and cover the lid and simmer for 1 hour.

5. After 1 hour, add the chopped potato cubes, continue to simmer for 20 minutes, add salt to taste, turn off the heat and simmer for 20 minutes.

About the brisket.

Brisket refers to the soft muscles in the belly and near the ribs, preferably from fresh cattle.

It refers to pieces of meat with tendons, meat, and oil, which is just a general term. If it is divided according to the part, the meat in many parts of the cow can be called brisket. The part imported from abroad is mainly cut into strips of beef ribs (also known as strip meat), which is taken from the ribs of deboned strips, with more lean meat, less fat, and less tendons, which is suitable for braised or stewed soup.

In addition, there is a loin with little tendon, less oil, and more meat on the top layer of the tenderloin, but the shape is not regular, which can also be called beef brisket, and it is the best braised part.

Beef tendon can also be regarded as a type of beef brisket, with more sinew, less oil, or even lean meat. Therefore, it is generally used for marinating, which is not suitable for stewed soup, and is not suitable for braised soup.

Nutritional value: 1. Beef is rich in protein, and the amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist disease, and is particularly suitable for growth and development and postoperative and post-illness recuperation in supplementing blood loss and repairing tissues.

2. Beef has the effect of nourishing the spleen and stomach, strengthening the muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation, and is suitable for people with hidden middle qi, shortness of breath and body weakness, sore muscles and bones, anemia and long-term illness and yellow and dizzy face;

3. Buffalo meat can calm the fetus and nourish the nerves, and yellow beef can calm the body and nourish the qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Applicable population: suitable for people with growth and development, postoperative and post-illness recuperation, people with hidden middle qi, shortness of breath, weakness, soreness of muscles and bones, anemia and long-term illness and yellow dizziness; People with infectious diseases, liver diseases, and kidney diseases should eat with caution; Yellow beef is a hair product, and people suffering from scabies, eczema, acne, and itching should use with caution. People with high cholesterol, high fat, the elderly, children, and people with weak digestion should not eat more.

Finally, I wish you a good appetite!

<> ingredients: beef brisket, potatoes, ginger, garlic, green onions, dried chilies, star anise, cinnamon, kaempfera, grass fruit.

Steps: 1. Cut the beef brisket into pieces, peel the potatoes and cut them into hob pieces, then add water to soak them up (to prevent the potatoes from oxidizing and turning black), and cut the old ginger into ginger cubes.

2. Boil water in a pot, blanch the beef under cool water, add an appropriate amount of cooking wine, remove the foam after the water boils, and blanch the beef for about 2 minutes.

3. Add a little oil to the pot, add an appropriate amount of white sugar and fry the sugar color, fry the sugar until it is bubbly, and then add the ginger and garlic.

4. Stir-fry the beef until fragrant and color, then add spices, add bean paste and stir-fry on the side, and then stir-fry the beef well. Drizzle an appropriate amount of high liquor on the side of the pot.

5. Add water, add a few dried chili peppers, rock sugar, a little aged vinegar, an appropriate amount of light soy sauce (if there is no fried sugar, add an appropriate amount of dark soy sauce), bring to a boil over high heat, add green onions, and simmer for 40 minutes.

6. Add the potatoes, add an appropriate amount of salt, and cook for another 20 minutes. Finally, add an appropriate amount of monosodium glutamate and pepper to taste, remove from the pot and put on a plate, and sprinkle with coriander.

【Ingredients】200 grams of beef, 3 potatoes, 1 2 carrots, snow peas, 30 grams of beans.

Excipients] 2 slices of ginger, shredded onion, shredded konjac, appropriate amount of salad oil, white wine, broth, cooking wine, sugar, soy sauce, salt.

Method 1: Cut the beef into slices, peel the potatoes, cut them into pieces, and soak them in water for 10 minutes.

2. Peel the carrots, cut them into small pieces, blanch the beans with salted boiling water, then use cold water, drain the water, cut them into sections, and cut the ginger slices into shreds.

Other series of goulash with potatoes.

Other series of beef stew with potatoes (14 photos).

3. Put the beef and ginger shreds into a hot oil pan and stir-fry until the beef changes color, then add potatoes and carrots to fry together.

4. Add an appropriate amount of liquor [1] broth and cook over low heat.

5. Add cooking wine and sugar, cover and cook for 8 minutes.

6. Add soy sauce and cook for another 5 minutes, pour in the beans and cook for 5 minutes.

Method 2 1Prepare the materials.

2.Add water to the pot, then add beef, ginger slices, and green onion to blanch.

3.After blanching, scoop up the beef and rinse the blood foam with clean water.

4.Add a little oil to the pan and stir-fry the potatoes.

5.The sides of the potatoes are slightly yellow, add light soy sauce and a little sugar and stir-fry well.

6.Stir-fry the potatoes evenly and set aside.

7.Then add a little oil to the beef and stir-fry until the water is dry.

8.After the beef is fried dry, the oil will be stir-fried, and after the oil is released, add ginger slices and garlic slices and stir-fry, 9Stir-fry until browned, then add water, star anise, and bay leaves.

10.Stir-fry the soy sauce evenly.

11.Add another bottle of cap Huadiao wine.

12.Add a little dark soy sauce and bring to a boil over high heat.

13.Cover and turn to low heat for 2 hours.

14.After 20 minutes remaining, add the potatoes.

15.Add the potatoes and carrots and continue to cook.

16.Cook until the soup is reduced.

Summary. Ingredients: beef, potatoes, green onions, tomatoes, carrots, star anise, dried chilies, green onions, ginger, garlic, cooking wine, dark soy sauce, light soy sauce.

Step 1. Cut the beef into pieces, soak it in water for a while, soak it in bloody water, wash it and then marinate it, so that it is better to absorb the flavor. Pour in cooking wine, light soy sauce and dark soy sauce and marinate for about 10 minutes.

Step 2. Peel and cut the carrots and potatoes into cubes, the tomatoes into cubes, and the onions into strips.

Step 3. Cut the green onion into segments, slice the ginger, peel the garlic, and wash the dried chili pepper and star anise with water to remove the dust on the surface.

Step 4. After heating the bottom of the pot, add an appropriate amount of oil, after the oil is heated to seventy, add the chopped green onions, ginger and garlic and stir-fry until fragrant, and then add an appropriate amount of dried chili peppers.

Step 5. Add the marinated beef, stir-fry for a while, add star anise, cooking wine, a little light soy sauce, and an appropriate amount of dark soy sauce.

Step 6. Stir-fry until the beef is evenly colored.

Step 7. Pour the shredded onion and tomato cubes into the pan and stir-fry evenly, preferably with a spatula to soften the tomatoes more easily.

Step 8. After stir-frying for a few minutes, add an appropriate amount of hot boiling water, and the water level is based on the submerged beef. Cover the pot, bring to a boil and reduce the heat to medium-low and simmer for 15 minutes.

How to make potato roast beef delicious.

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Preparation: beef, potatoes, green onions, tomatoes, carrots, star anise, dried chilies, green onions, ginger, garlic, cooking wine, dark soy sauce, light soy sauce The first step is to cut the beef into pieces, soak it in water for a while, soak it in blood water and wash it before pickling, so that it is better to taste and relax. Pour in cooking wine, light soy sauce and dark soy sauce and marinate for about 10 minutes.

In the second step, peel and cut the carrots and potatoes into cubes, the tomatoes and onions into strips. The third step is to cut the green onion into segments, slice the ginger, peel the garlic, and wash the dried chili pepper and star anise with water to remove the dust on the surface. The fourth step is to heat the bottom of the pot and add an appropriate amount of oil, after the oil is heated to seventy, put in the chopped green onion to stir-fry the ginger and garlic, and then add the appropriate amount of dried chili peppers.

Step 5: Add the marinated beef, stir-fry for a while, add star anise, cooking wine, a little light soy sauce, and an appropriate amount of dark soy sauce. Step 6: Stir-fry until the beef is evenly colored. Step 7: Pour the shredded onion and tomato pieces into the pot, stir-fry evenly, and it is best to pound the tomatoes with a spatula to make it easier for the tomatoes to soften.

Step 8: After stir-frying for a few minutes, add an appropriate amount of hot boiling water, and the water level is subject to the submerged beef. Cover the pot, bring to a boil and reduce the heat to medium-low and simmer for 15 minutes.

Step 9: After 15 minutes, add the potato and carrot cubes, turn on high heat to bring them to a boil, turn to low heat in Step 10, cover the pot and simmer for about 30 minutes. After about 30 minutes have passed, remove the lid and add the appropriate salt according to your taste, and add a few drops of raw soy sauce to taste. After seasoning, turn to high heat to reduce the juice, stirring with a spatula from time to time to avoid sticking to the pan.

When the soup is almost finished, turn off the heat and serve on a plate. You can also add some chopped green onions or coriander to decorate the beams.

It's more delicious

Main ingredients: 500 grams of beef, 1 potato, half a green onion, 3 slices of ginger, 2 garlic, 3 dried red peppers, 1 star anise, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, a little salt, a little sugar.

1. Cut the main materials and auxiliary materials for later use.

2. Add cooking wine to the pot of cut beef under cold water and fry the blood.

3. Blanch the beef with potatoes cut into pieces and set aside.

4. Heat the oil and put the white sugar into the pan to fry the color (finally use rock sugar, if not, you can replace it with sugar).

5. Stir-fry the sugar to bring out the color, pour in the beef soy sauce and dark soy sauce, stir-fry until the color is uniform, then add green onions, ginger, garlic, star anise, chili peppers (if there are children at home, the chili peppers can be canceled), continue to stir-fry until the fragrance is produced.

6. Pour the fried beef into the pressure cooker or electric pressure cooker, add water for 30 minutes (do not add salt in this step, adding salt too early will make the beef not easy to stew).

7. Pour the prepared potato cubes and stewed beef into the saucepan, add a little salt (if the soup is not enough, add less hot water), and simmer for about 15 minutes, this step is to let the flavors of the potatoes and beef blend.

8. The stewed beef is ready to eat.