A few questions about beef curry, help answer them

One: Curry powder is usually not too spicy, is it bought red, if the red kind is more like chili powder.

Two: The meat is marinated with salt, a small amount of soy sauce and curry powder.

Three: the proportion of the amount of material is wrong, try to put in less water.

Preparation of beef curry (1 person).

Ingredients: 35 grams of beef, half a small potato, half a carrot (you can put more if you like), a quarter of a small onion (you can use half if you like sweet), curry powder, dried chili peppers (one by one), and a box of fresh milk or coconut milk.

Method: 1. First cut the beef into dices that are a little bigger than the thumb cap, cut the potatoes and carrots into similar dices, and shred the onions.

2. Cook the beef in oil until the appearance changes color, then remove from the pan. Stir-fry the onion in oil, add the potatoes and carrots and stir-fry until the surface is transparent.

3. Put the fried beef and potatoes and carrots into the pot, put 300ml of water, boil over high heat, and then change to low heat and cook for 5 minutes. Add milk (250ml), curry powder, chili pepper (if you like spicy ones), salt and cook. (Note that you should stir constantly from the beginning of adding the curry).

4. Cook until the soup is viscous, and you're done!

Focus. 1 The size and shape of the material depend on personal preference.

2 Tomatoes (1 piece) are indispensable, the purpose is to make the meat soft. 3 2 for 5 people.

3 Put shredded onions in hot oil (save heat), stir-fry until browned and fragrant (change to low heat), add 1/2 teaspoon curry powder, spicy pepper powder, 1/2 teaspoon Ziran powder, 1 teaspoon of garlic paste, salt, chopped tomatoes, beef, 1 cup of water. Medium-low heat slow.

Cook and stir appropriately. If there is oil on the surface, it can be out of the pot.

Boiling curry with milk can make the curry richer. Adding some milk to the curry not only helps to neutralize the spicy taste of the curry itself and the choking taste of the onion, but also makes the food more sweet and rich.

When the curry is almost sticking to the bottom of the pan, add the coconut milk.

Or milk, as soon as the ingredients are wet, you have to continue to fry until half-cooked, transfer the ingredients into a pot, add a large amount of coconut milk or milk to cook, and cook until fully cooked. Adding a little milk to the curry will not only help neutralize the spicy flavor of the curry itself and the choking taste of the onion, but it will also make the food sweeter and richer.

Eating curry is a good place to pay respect:1.The main ingredient in the curry is turmeric powder.

Sichuan pepper, star anise, pepper, cinnamon.

Cloves and coriander seeds and other spices containing spicy flavor can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, and increase appetite;

2.Curry stimulates blood circulation.

Achieve the purpose of sweating;

3.The American Association for Cancer Research states that curry contains curcumin.

Has activated hepatocytes.

and inhibit the function of cancer cells;

4.Curry also has the effect of assisting wound healing and preventing Alzheimer's disease;

5.Curry can improve constipation and benefit gut health.

It is best used for beef leg and beef brisket portion.

Beef curry:Ingredients: 500g beef, 2 potatoes, 2 carrots, 100g onion, 1 green pepper, appropriate amount of green onion and ginger, appropriate amount of salt, 3 bay leaves, appropriate amount of Sichuan pepper, 4 star anise, 2 Kaempfera, 10ml of white wine, 40g of curry paste, a little sugar, a little chicken essence.

1. Prepare all the ingredients.

2. Wash the beef and put it in a pressure cooker, add an appropriate amount of water, green onion and ginger, and liquor seasoning.

3. Cover and simmer over high heat for 30-40 minutes.

4. Then take out the beef and cut it into small pieces for later use.

5. Pour oil into a wok and stir-fry minced garlic and ginger.

6. Add potatoes, carrots and beef and stir-fry for a while.

7. Add the curry paste.

8. Stir-fry the curry paste to bring out the fragrance.

9. Add an appropriate amount of water and simmer.

After a few minutes add the onion, green pepper. and add a pinch of salt and sugar to taste.

11. Simmer over high heat for 5 minutes.

12. Turn off the heat when the soup is semi-dry.

13. a finished product.

Brisket part.

1.Cut the brisket into 5-8 cm cubes, soak in water for 20 minutes, remove and wash and drain;

2.Cut the top of the tomato with a cross knife, blanch it with hot water, peel it and cut it into pieces;

3.Peel potatoes and carrots and cut them into small pieces, and soak the cut potatoes in water;

4.Put the processed ingredients, seasonings and water in the pot;

5.Cover the pot with a lid and reduce the juice;

6.When cooking is over, stir the ingredients well, remove from the pan and serve.

I think this question depends on the length of cooking time of the individual, and if it is based on traditional Chinese methods, you should choose a leaner part, such as cucumber meat on a cow. If you want a softer and glutinous taste, you should simmer for a longer time, and at this time it is more appropriate to choose fat and thin parts.

Tender meats, such as tenderloin. If the meat is relatively old, it is necessary to boil the meat for 8 or 9 years before stir-frying it in curry.

Beef brisket, the meat is relatively tough, but the meat has a strong flavor. It is advisable to cook curry.

Beef curry is generally made with beef brisket.

With brisket... Delicious... It's easier to do...

Beef curry is made with beef leg meat and beef brisket portion.

Generally speaking, it is best to choose beef leg meat for curry beef, because this part of the meat is lean and has more fat meat; Beef brisket, that is, the soft muscles of the belly of the beef and near the ribs of the beef, this part of the beef is the most tender.

Beef curry is a more famous dish, it makes people feel that the beef is more elastic, and the curry has a unique fragrance, which makes people feel dismantled to salivation, and it makes people have a great appetite to eat.

Beef is an ingredient with very high nutritional value, and beef can also be made into a variety of delicacies to eat, such as beef curry, which is also a food that many people like to eat very much, with a unique flavor and a very simple production method.

Introduction to the preparation of beef curry:

To make beef curry, you can prepare a potato, an appropriate amount of beef, some curry cubes, carrots, cloves, celery, onions, grass fruits, bay leaves, clean the celery and cut it into segments, cut the onion into pieces, the grass fruit is scattered, the potato and carrot are cut into hob pieces, then the onion is shredded, the beef is also cut into pieces, and then put it in a pot of cold water to boil, remove the blood, add an appropriate amount of water to the pressure cooker, and put the cloves, grass fruit, bay leaves and onion pieces.

Put the celery in together, then add the beef, cover the lid and boil over high heat, then change to low heat and simmer for 15 minutes, wait until the pressure is reduced and the lid is opened, at this time the beef has become very rotten, take it out and put it aside for later use, add an appropriate amount of oil to the pot, put the onion shreds down and fry until fragrant.

Then add the carrots, the potatoes continue to stir-fry, stir-fry evenly, add some original soup of stewed beef, cook until the potatoes, the carrots are soft, and then add curry cubes and stewed beef, stew until the potatoes are soft, Yutan can eat it with high heat to collect the juice.

1.Cut the meat into domino pieces, soak and wash them with clear water;

2.Peel the carrots and cut into hob pieces;

3.Put the beef in a pot of boiling water and cook until the blood tendons are removed;

4.The carrots are boiled in water until six ripe;

5.Put the beef in a clay pot, add water and cook for half an hour, skimming off the foam;

6.Add curry powder, cooking wine, salt, seasoning, green onion, ginger and garlic slices and simmer until nine ripe;

7.Add carrot cubes and monosodium glutamate and simmer until cooked through;

8.Put the beef into a plate, pour the soup into a spoon, bring to a boil and season;

9.Hook the juice with water starch, pour in chicken fat, and roast it on top of beef.

Preparation of curry bai beef (4 people eat du

Ingredients: 150 grams of beef, one large soil.

zhi bean, a carrot (if you like to be happy, you can put more specialty), foreign.

Thank you! OK.

Beef curry is a dish that goes well with rice, and the recipe is not complicated, and the kitchen novice can become a chef in minutes.

Ingredients: beef brisket, potatoes, carrots, curry cubes, sugar, cooking oil, light soy sauce, dark soy sauce, salt, cooking wine, star anise, bay leaves, Sichuan pepper, fennel, angelica, green onion, ginger.

Step 1: Wash the brisket and cut it into cubes.

Step 2: Soak the blood water in water, and change the water several times during the period.

Step 3: Prepare chopped green onions, ginger slices, and seasoning into seasoning eggs for later use.

Step 4: Cut potatoes and carrots into cubes and soak them in water for later use.

Step 5: Drain the soaked beef, pot it with cold water, pour out the water for cooking the meat after boiling, and rinse the scum off the meat with water.

Step 6: Pour vegetable oil into a wok, add sugar, and cook over low heat until the sugar is brown and bubbling.

Step 7: Add the beef and stir-fry over high heat.

Step 8: Add green onion and ginger, cooking wine, dark soy sauce, light soy sauce, salt and stir-fry for a while.

Step 9: Put the beef into the pressure cooker, heat the water over the beef, put in the seasoned egg, press the beef button to cook.

Step 10: After the beef is pressed, pour it into a wok and add the potatoes and carrots.

Step 11: When the potatoes and carrots are soft, add the curry cubes and stir until the soup is thick.

Step 12: Serve with rice and serve.

Step 13: The curry itself is salty, so add a little salt when cooking the beef to avoid the finished product being too salty.