How to cook roast beef with potatoes? How to cook potato roast beef?

The main thing is that you like it.

Material: Main material.

3 potatoes. 1000 grams of beef.

Accessories. Carrot.

2 roots. Onions.

Amount. Seasoning.

Salt. Amount. Ginger. 1 piece.

Garlic. Half. Aniseed. 2 capsules.

Pepper. 4 grams.

Dried chili peppers. 4 pcs.

Dark soy sauce. 2 scoops.

Fennel seeds. 1 scoop.

Sugar. 1 teaspoon.

Green onion white. 4 grams.

The preparation of roasted beef with potatoes.

Material Collection Diagram:

1.Cut the beef into cubes, put it in a pot of cold water with the green onions, and blanch the water. (After the water is boiled, continue to cook for two or three minutes, just spit out the blood foam) Scoop out the beef and rinse it, drain it and set aside.

Waiting for the water to boil, we can process the vegetables, potatoes and carrots into hob cubes, onion slices, ginger and garlic slices.

2.Wash the pot, pour an appropriate amount of oil, and after the oil is hot, add ginger slices, garlic slices, star anise, and dried red pepper and stir-fry until fragrant.

3.Add the beef and stir-fry for about 5 minutes.

4.Add the beef bones and an appropriate amount of water, and the amount of water should be over the beef. After boiling, turn to low heat and simmer for seventy or eighty minutes (you can also use a pressure cooker, which greatly saves time, twenty or thirty minutes is fine, I was afraid of the appearance of that thing, so I didn't dare to use it).

5.When the time is up, scoop up the beef bones and don't use them. Add 2 tablespoons of dark soy sauce, 1 teaspoon of sugar, and an appropriate amount of salt to the soup (not too much salt, dark soy sauce has saltiness) to taste, turn to high heat.

6.In another wok, pour a little oil, put the carrots, potatoes and onions into the pan, add an appropriate amount of salt, and stir-fry for about 5 minutes. - After stir-frying in this way, the vegetables are easier to ripen and more flavorful.

7.At this time, a small portion of the soup in the pot is also collected, add the vegetables that have been fried in step 6, and continue to simmer, stirring from time to time to prevent sticking to the pan.

Cooking skills. 1. Should I use cold water or hot water to blanch meat? This has always been a problem for me. Looking through various cooking books, there are also different opinions.

2. For example, beef, I blanched it with boiling water, blanched it with warm water, and blanched it with cold water. That is, the meat is put into the pot with cold water and then boiled.

3. But for pork belly, I have also tried hot water and cold water respectively, and I don't feel much difference. I think it may also be because the pork belly has less blood and water, so blanching it with hot water can also achieve the effect.

4. Another point is that after blanching, it is best to cook the meat in the next step immediately, rather than leaving it for a long time, otherwise the meat will shrink and become tighter, and it will not be easy to cook rotten.

The preparation of roasted beef with potatoes.

Step 1: Prepare the ingredients.

1.Prepare a piece of raw beef, clean it, cut it into centimeter cubes with a knife and place it on a plate.

2.Prepare a potato, peel off the skin with a peeler, cut it into hob pieces with a knife, wash it under clean water, and then soak it in a basin.

3.Prepare a few grains of garlic and ginger, both chopped with a knife.

4.Prepare a clean small pot, grab the peppercorns, dried red peppers, bay leaves, cinnamon and star anise, as condiments, and keep them for later use.

5.Prepare half a green and red pepper and cut it into diamond-shaped slices with a knife.

The ingredients are ready!

Step 2: Start making.

1.Add water to the pot, put in the blanched beef, pour in the cooking wine, boil the water, and use a spoon to remove the foam on the surface. Cook the beef for about a minute to remove the water.

2.Remove from the pot, add half a spoon of vegetable oil to the pot, heat the oil, pour in the prepared condiments, and stir-fry until fragrant.

3.Pour in the beef, turn on high heat and stir-fry (sometimes you will encounter ** in the pot, don't be afraid, just hold the pot and put it away, generally the fire will be turned off in a few seconds), stir-fry for a while, add cooking wine and continue to stir-fry.

Step 3: Seasoning.

1.Pour a spoonful of Pixian bean paste into the pot, stir-fry a few times to bring out the fragrance, then add a small spoon of oyster sauce, then stir-fry a few times, and add water.

2.While waiting for the water to boil, we add sugar, pepper, prepare a few chives, tie the knots and put them in the pot, cover the pot, and simmer for 40 minutes.

After a few minutes, use chopsticks to remove the green onion knot and condiment residue inside.

4.Remove the water from the potatoes, rinse them and pour them into the pot, if the soup is not strong enough, you can add a little dark soy sauce to color.

5.At this time, the beef is close to cooking, add salt to the pot, and then cover the pot and simmer for 8-15 minutes.

Okay, the potato roast beef is ready, and when the time is up, you can start the pot and serve on the plate!

1. Cut the beef into diced meat of about one centimeter, add salt and cooking wine to blanch, and the water can be removed by boiling.

2. Wash the beef, add the water that has not covered the beef, an appropriate amount of salt, cooking wine, ginger and a little sugar, and press it in a pressure cooker.

3. Handle the potatoes while you wait: peel and cut them into cubes about the size of diced beef.

4. Remove the beef after it is cooked, and never throw away the soup from which the beef is cooked.

5. Stir-fry the onion (onion and beef are a perfect match) and stir-fry the cooked beef, then add the potatoes and stir-fry, add the oyster sauce and stir-fry to taste, add the broth of the potato beef (the soup of the beef just cooked), a little soy sauce to color, and after the potatoes are cooked, reduce the juice on high heat, remove from the pot, and sprinkle with a handful of chopped green onions.

6. According to personal taste, it can be changed to sweet and sour taste or spicy taste, and the corresponding materials can be added.

Ingredients: 200 grams of potatoes.

300 grams of beef.

Salt 2 grams. 5 grams of garlic.

10 grams of cooking wine.

Essence of chicken 3 grams. 50 grams of vegetable oil.

30 grams of bean paste.

5 grams of ginger slices. 5 grams of pepper.

10 grams of green onions.

15 grams of red pepper.

15 grams of green pepper.

100 grams of water starch.

1.Cut the beef into cubes and put it on the plate for later use, remove the seeds of the green pepper and cut it into pieces for later use, cut the potatoes into pieces and put them on the plate for later use, pour water into the pot, put in the beef, the old orange cooking wine, remove the foam after the water boils, and take out the beef and put it on the plate for later use.

2.Pour vegetable oil into the pot, when the oil temperature is hot, put in garlic, ginger slices, green onions, bean paste, fry the fragrance, put in beef, cooking wine, pour in 500 ml of water, put in potatoes, add salt, pepper, chicken essence, simmer for 30 minutes, put in green peppers, red peppers and stew for 3 minutes, pour water starch into the group, reduce the juice on high heat, and complete.

1.First of all, I cut the beef into large pieces, and then chop it into about 2 cm of beef.

Prepare a few potatoes, peel the skin first, then wash them with water and cut them into pieces.

Break a few green peppers in the middle, remove the pepper seeds and cut them into diamond-shaped slices, and then cut a little red pepper slices to match the color.

Cut the green onion into slices with an oblique knife, cut the ginger into slices and put them together, then grab a small handful of dried chilies, two star anise, a pinch of Sichuan pepper, a small pinch of sesame pepper, two cinnamon leaves, a few bay leaves and a piece of ginger for later use.

2.After all the ingredients are ready, we blanch the beef, boil the water in the pot and put the cold water of the beef into the pot, turn it often to heat the beef evenly, boil out the blood and impurities in the beef, after the water is boiled, beat the foam in the pot, blanch the water for about 3 minutes to pour out the beef, and wash the blood foam inside with water several times to wash it for later use.

3.Next, we stir-fry the beef, burn more oil in the pot, pour the prepared spices into the pot when the oil temperature is hot, turn on low heat and fry the fragrance, then pour in the drained beef, turn to medium heat and stir-fry for 3 minutes, fry the water in the beef, after the beef is fried and discolored, add 20 grams of bean paste, 10 grams of hoisin sauce, and fry the sauce to fry the red oil of the bean paste to color the beef.

4.If the color is not ruddy enough, add a little dark soy sauce, add 30 grams of sugar, white sugar can not only improve the freshness, but also show caramel color after heat, fry the color evenly, pour 10 grams of cooking wine along the edge of the pot, use alcohol volatilization to remove the fish, and then pour in an appropriate amount of water, the amount of water should not exceed the beef, so that the flavor evenly penetrates into the beef and then begins to season.

5.Add 5 grams of chicken essence, 5 grams of salt, stir to dissolve the seasoning, after the soup boils, pour the soup and meat into the pressure cooker, first cook on high heat until steam, then turn to low heat and simmer for 20 minutes.

6.Take advantage of this time to fry the potatoes, heat the pot and pour more vegetable oil, when the oil temperature is hot, drain the potatoes and pour them into the hot pan to keep hungry and fry them slowly, often push the potatoes to let them be evenly heated so as not to paste the bottom, fry the potatoes for about 3 minutes, and take them out to control the oil when they are golden brown, frying can make the potatoes easier to ripen, and they are more soft to eat.

After a few minutes, first remove the vertical blue air pressure valve to deflate, and then open the lid, at this time the beef has been stewed very ruddy and soft, we pick out the spices in the pot, pour the beef back into the wok, put in the fried potatoes, master the salt taste of friends can taste it, and then make up the taste, and then put in the green and red peppers on high heat and fry for 2 minutes, the green and red peppers can be put out of the pot and put on the plate after they are broken.

Potato beef stew is delicious and delicious, the method is simple, and you can learn it with zero foundation.

Ingredients: brisket, carrots, potatoes, onions, dates.

Seasoning: star anise, dark soy sauce, green onion, ginger, cumin, shallot, ginger, garlic, cooking wine, cooked sesame seeds.

Method: 1. Cut the brisket into large pieces, wash and control drying, cut potatoes and carrots into hob pieces, and onions into pieces for later use.

2. Put the beef cubes in the pot with cold water, blanch, spit out the blood foam, remove and rinse.

3. Boiled the oil in the pot over medium heat until it is 60% hot, put in the green onion, ginger and star anise in the pot, then put in the beef and stir-fry, add it after a while, cooking wine and an appropriate amount of water, turn to low heat and simmer for 1 hour after boiling, then add sugar, salt and pepper to taste.

4. Add dark soy sauce to adjust the color, and put in the jujube over high heat to reduce the juice.

5. Put a little oil in the pot, heat it and add the carrots, potatoes, and onions to fry (don't put it in the beef pot to stew together, it will be very bad).

6. Finally, put the potatoes, carrots, onions and beef together and simmer for 5 minutes. Sprinkle with ripe sesame seeds.

How to cook beef stew with potatoes? Pour the beef into the pot, add the green onion and ginger cooking wine to remove the smell, add the sauce to the pot, and stir-fry the beef and potato seasoning evenly.