How to make beef roast potatoes, how to make potato roast beef

Potatoes are an ingredient that we are very familiar with, and potatoes can also be used to make a variety of delicacies, becoming a favorite ingredient for many people, in fact, potatoes also have many benefits for our body.

Function 1: Replenish energy. When understanding the substances contained in potatoes, you will find that potatoes will be rich in calcium, as well as various trace elements and some vitamins and other substances, it can be said that the nutrients in potatoes are still very easy to be absorbed by the body, after eating potatoes, you can bring people a certain sense of satiety, and can also meet people's caloric needs, and replenish the energy needed for the body.

Function 2: Nourish the stomach. Potatoes are actually very powerful in nourishing the stomach, mainly because of the starch and protein contained in them, these substances can have a protective effect on the stomach and intestines, which can help people nourish the stomach well, and eating potatoes is also conducive to gastrointestinal digestion, so that there is no need to worry about any flatulence and other situations, and it is also conducive to the absorption of nutrients in the body.

Effect 3: Laxative. Potatoes will also contain rich dietary fiber, such a substance, can promote gastrointestinal peristalsis, especially bring the effect of laxative, so as to promote the discharge of toxins in the body, but also to prevent and improve constipation, regular consumption of potatoes, can help us benefit intestinal health.

Effect 4: Lowering blood lipids. Potatoes contain mucus protein, a substance that can benefit intestinal health, while also avoiding the accumulation of fat in the body, which can ensure the elasticity of blood vessels.

For some elderly people, eating potatoes in their lives can also avoid the occurrence of arteriosclerosis and regulate the acid-base balance in the body, so that they can further anti-aging and beauty.

Home version of beef stew with potatoes.

Roast beef with potatoes.

Ingredients: beef, potatoes, carrots, green onions, ginger, garlic, dried chilies, star anise, Sichuan peppercorns, salt, light soy sauce, cooking wine, sugar, oyster sauce;

Method. 1.Put the beef and ginger slices cut into small pieces and put them in a pot with cold water and bring to a boil over high heat;

2.Cook on high heat for 2-3 minutes, skim off the foam, then wash off the blood foam of the beef pieces with warm water and set aside;

3.Put the blanched beef pieces into the pot, add more cold water, then add green onions, ginger, garlic, dried chilies, star anise, Sichuan peppercorns, light soy sauce, cooking wine, and cook over high heat;

4.Cook on high heat until halfway, when the water in the pot is reduced by half, add potatoes and carrots, and change to medium heat after the pot is boiled;

5.Cook over medium heat until the soup is thickened and you can smell the fragrant beef, add oyster sauce to taste, then turn off the heat; Braised pork with potatoes.

Ingredients: 550g beef brisket, 1 potato, 1 carrot.

Excipients] appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of liquor, appropriate amount of light soy sauce, appropriate amount of dark soy sauce.

Method] 1Wash the brisket and cut into cubes, 2Brisket the brisket in cold water and bring it to a boil to remove the bloodHeat oil in a pot and stir-fry the ginger slices until fragrant, 4Pour in the brisket and stir-fry evenly.

5.Add 2 tablespoons of white wine.

6.Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce and plenty of boiling water, bring to a boil, turn to low heat and simmer for 2 hours (watch the heat carefully to prevent it from drying out).

7.Peel the carrots and potatoes and cut into hob pieces.

8.Add the carrots and potatoes, cover and continue to simmer for 10 minutes, adding an appropriate amount of rock sugar to taste.

Roasted beef brisket with potatoes is a simple dish, but if you want to really make the beef brisket flavorful, it depends on the stewing time and must be mastered. Potatoes have anti-aging properties. It is rich in B vitamins such as vitamin B1, B2, B6 and pantothenic acid and a large amount of high-quality fiber, as well as trace elements, amino acids, proteins, fats and high-quality starch and other nutrients.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, for growth and development and postoperative, post-illness recuperation of people in the supplement of blood loss, repair of tissues and other aspects of the special talk about the Fu Chong suitable, cold winter beef can warm the stomach, is the season of the tonic good; Such a recipe is nutritious, and has a good taste, suitable for a variety of people to eat, and can also have an anti-aging effect, for promoting appetite, nourishing qi and blood has a certain effect, you can eat it often.

Eating blind 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, and fry the sugar until it is bubbly, and then add 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 grind the shed to 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.

Method 1: Ingredient details.

Main ingredient 1000 grams of beef.

Excipients 2 potatoes.

Ingredients: 15 grams of cooking wine.

Light soy sauce to taste. 1 pack of stewed meat.

20 grams of green onions.

20 grams of ginger slices.

Salt to taste, sugar to taste.

A few slices of dried hawthorn.

10 peppercorns.

Slightly spicy taste. The firing process is several hours and time-consuming.

Easy difficulty. Steps to prepare roast beef with potatoes.

Prepare beef and beef washed, cut into 2 cm square pieces, soak the blood with water and prepare Pixian bean paste, green onion slices, ginger slices, stewed meat packets, hawthorn.

Sit in a pot and add oil, add sugar or rock sugar and fry the sugar.

Drain the beef and add sugar to the pan.

Add plenty of warm water to the pot and skim the foam with a small hand.

Add cooking wine and stew meat to pack hawthorn.

In another pot, cook until hot, pour in Pixian bean paste, and fry over low heat until crispy and fragrant.

Pour into a saucepan. Add light soy sauce.

Wash and peel the potatoes.

Cut into hob pieces.

Blanch the potatoes in boiling water and remove them after 10 seconds.

Add the salted potatoes to the pan.

Simmer over medium-low heat for about 20 minutes.

Method 2: Materials.

Beef 350 grams.

3 potatoes (300 grams).

6 cloves of garlic.

Green onions 1 2 sprigs.

Star anise: 1 pc.

2 slices of ginger. 2 tablespoons cooking wine.

1 scoop of dark soy sauce.

Salt 3-4 grams.

Essence of chicken 1 scoop.

1 scoop of five-spice powder.

1 tablespoon ground black pepper.

Hot pot base 8 grams.

1 dried chili pepper.

Shallots for garnish.

The preparation of roasted beef with potatoes.

Cut the previously cooked beef into cubes and set aside.

Cut the potatoes into cubes, put oil in the pan, fry the potatoes in the pan, browned slightly, and shovel out for later use.

Add the remaining oil and stir-fry with ginger, garlic and star anise until fragrant.

Pour in the sliced beef, add cooking wine and stir-fry a few times.

Add green onion, dark soy sauce, chicken essence, five-spice powder, pepper, salt, stir-fry and color evenly.

Pour in the sautéed potatoes and mix well to color.

Add warm water to boil, add the hot pot base, use a slayer to wrap the base, and when all is melted, you can throw away the pepper and other sediments together, and simmer for 20 minutes.

Put it out of the pot, add some chopped green onions, you can add some red pepper flakes, the color will be better (there is a lack of fresh ones at home).

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.

Ingredients: 1 piece of beef, light soy sauce, dark soy sauce, cooking wine, green onion, ginger, garlic, rock sugar, thirteen spices, red pepper, onion, salt, cooking oil.

Preparation: 1. Prepare a piece of beef and cut it into small pieces to prepare the desired seasoning ingredients.

2. Cut the beef in a pot under cold water, skim off the foam when the water is boiled, and remove the beef after blanching.

3. Heat the oil, add the green onions, ginger, garlic, star anise, peppercorns, stir-fry until fragrant, pour in the beef and stir-fry over high heat.

4. Copy out the fat in the beef, pour in the cooking wine, light soy sauce, and stir-fry evenly.

5. After the beef is stir-fried and colored, pour in water, add rock sugar and salt, thirteen spices, stir-fry and pour into the pressure cooker, and press for 15-20 minutes after gassing.

6. Pour back into the wok and boil the potatoes.

7. After the potatoes are easily pricked with chopsticks, add the red pepper and onion and stir-fry for two minutes.

Precautions: 1. When cutting beef, it should be fat and thin.

2. Put it in the pressure cooker for too long.

3. Two minutes after putting in the pepper onion, too long will affect the taste.

Potato roast beef method:

1. Remove the blood and water from the beef. Because beef contains more blood water, soak it in cold water for 10-15 minutes, pour off the blood water and add new cold water, put in 3 tablespoons of cooking wine, 6-8 slices of ginger, 20 peppercorns, and beef. This will make it easier to get rid of the fishy smell of beef.

2. Prepare the auxiliary ingredients while blanching the beef, peel the garlic and pat it flat, cut the green onion into sections, slice the ginger, 3 large ingredients, break 2 dried chili peppers, and 3 bay leaves.

3. After the beef is boiled, skim off the blood and foam, and put it in a bowl for later use.

4. After the oil in the pot is hot, add the beef and stir-fry until fragrant.

5. Pour in the pre-prepared accessories and stir-fry together, at this time you can smell very fragrant. Stir-fry until the surface of the beef changes color.

6. Pour in 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce or braised soy sauce to color and enhance the flavor of the beef. Continue to stir-fry evenly.

7. Pour half of the fried beef into the pressure cooker and add some boiling water to cover half of the beef. Stew on high pressure mode for 20 minutes.

8. Prepare the potatoes while the beef is soft. Peel and cut the potatoes into cubes and soak them in water to remove the starch.

9. When the oil in the pan is hot, fry the potatoes over low heat. The purpose of this step is to make the potatoes feel more charred, and they are not easy to crumble when they are stewed with the beef in a pressure cooker. Fry until all surfaces are browned.

After a few minutes, let the pressure and come out of the pot! Sprinkle a little chopped green onion to garnish, you can see that the soup has been absorbed a lot, the beef is beautiful in color, the texture is soft and rotten, and the potatoes remain lumpy and not crumbled, and the texture is dense.

Tips:1

It is very important for beef to be deblooded. Seriously affects the taste of the whole dish. Follow my cold water blister + blanch blood water two steps to ensure that there will be no fishy smell and retain the meaty flavor of beef.

2. Fry the potatoes in oil before putting them in the pressure cooker, which can better maintain the shape of the potatoes and prevent them from being cooked and broken in the pot.

3. It is best to use a pressure cooker, which saves time and makes the meat softer. If you don't have a pressure cooker, you can also use a rice cooker or wok to add water, cover the pot and simmer over low heat for 40-45 minutes, then add potatoes and stew for 10 minutes, collect the soup, and remove from the pot.

4. If you can't eat enough potatoes and beef in a meal, you can also make beef noodles with more water, which is also super delicious.