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

Potatoes and beef are a perfect match, and they are delicious no matter how you cook them, but this time I made a black pepper flavor, and I feel like eating steak.

Ingredients. Ingredients.

Potato. 2 pcs.

Braised beef. 200g excipients. Oil.

Amount. Black pepper.

Amount. Light soy sauce.

2 scoops. Garlic.

3 pcs. Steps.

1.Peel the potatoes and cut them into small pieces, cut the beef into small pieces, and pat the garlic flat and chop.

2.Heat the pan with cold oil and stir-fry the garlic slices until fragrant.

3.Add the potatoes, fry until golden brown on both sides, and add a bowl of water.

4.When the potatoes are tender, add the light soy sauce.

5.Add the beef and stir-fry well.

6.Finally, grind the ground black pepper.

7.Enjoy.

Tips: Because the braised beef has a salty taste, it is added with light soy sauce, so no salt is added.

Foreword Potato roast beef, every time you make this dish, you can think of the word communism, haha! Communism is coming! A favorite home-cooked dish, in winter, a big supplement.

Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron, and more. Potatoes contain a lot of starch, protein and gum citric acid, lactic acid and potassium salts. Beef is sweet and flat, can replenish the spleen and stomach, invigorate qi and blood, strengthen muscles and bones, quench thirst, folk have "beef replenishes qi, and astragalus has the same effect".

Beef has twice as much protein and much lower fat and cholesterol than pork. Potatoes with beef are very scientific food. Beef and potatoes are boiled together, which can produce folic acid, which has the effect of linking the spleen and stomach and can protect the gastric mucosa.

Beef (250g), potatoes (50g), cooking wine (10g), soy sauce (30g), cooking oil (50g), refined salt (10g), monosodium glutamate (2g), pepper (2g), sugar (15g), ginger (10g), green onion (10g), minced garlic (10g), green pepper (30g), spicy sauce (20g).

How to make it: 1. Cut the beef into two-centimeter cubes, and cut the potatoes slightly smaller;

2. Put oil in the pot, when the oil is hot for 4 (ordinary gas at home, about 2 minutes of heating, depending on the amount of oil), put in the potatoes and beef, and then turn off the fire and fry it for two minutes, when the surface of the potatoes is golden brown, change to high heat, poke the potatoes with a spoon, and when the potatoes are a little hard in the middle, you can take out the beef and potatoes;

3. Put less oil in the pot, put chopped green onions, ginger, and minced garlic to stir-fry the fragrance, add soup or water, put soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, pour in fried potatoes and beef, change to high heat, and when the soup is almost dry, pour a little less water starch, and you can get out of the pot;

Note: You can also buy ready-made braised beef on the street, and don't fry the potatoes too much, because they will be roasted with beef at the end. When the soup is about to dry, turn the pot frequently, otherwise it will be easy to paste the bottom.

When frying is inconvenient, you can omit the frying step, add more soup, and cook for a longer time.

Method 2: Soak the beef in cold water for 2 hours in advance, pat it loose with the back of the knife, and cut it into pieces. 2. Boil water in a pot, put ginger slices, Sichuan peppercorns, cooking wine, pour in beef cubes and cook for three minutes to remove blood; 3. Heat the oil, stir-fry the shallots, ginger and spicy sauce; Add beef, light soy sauce, cooking wine, sugar, salt, and stir-fry for a while; 4. Transfer to a casserole, add an appropriate amount of water, bring to a boil over high heat, turn to low heat, cover and simmer for 30 minutes; At this time, cut the potatoes into pieces, fry them slightly in the oil pan and set aside for a few minutes, then add the potatoes, and then stew; When the potatoes are cooked and soft, add the green peppers, reduce the juice over high heat, thicken, put a little chicken essence, put out, and sprinkle with chopped green onions.

Method 3: Curry potatoes and roast beef: Make the ingredients.

350 grams of beef, 250 grams of potatoes, 100 grams of onions, 100 grams of green peppers.

Excipients: 15 grams of sugar, 15 grams of cooking wine, 5 grams of salt, 8 grams of curry powder.

How to make it: 1.Dice the beef, blanch it and simmer it in a pot until tender. (I simmered it in a pressure cooker, about 20 minutes);

2.Dice the potatoes, onion and green pepper and set aside;

3.Heat the oil in a pan, fry the onion until fragrant, then add the potatoes and green peppers and stir-fry for about 3 minutes;

4.Finally, add the stewed beef. Add the soup left over from the previous beef stew and put it in a pot over high heat.

5.After about 20 minutes (as long as the potatoes are soft and rotten), add the curry powder, simmer for another 5 minutes, and finally add the seasoning to taste, and you're done.

Home cooking of roast beef with potatoes - gourmet.

Ingredients: 300 grams of beef, appropriate amount of chopped green onions, appropriate amount of potato pieces, appropriate amount of water, auxiliary ingredients: 3 grams of dark soy sauce, 3 grams of salt, 5 grams of light soy sauce, 5 grams of cooking wine, 5 ml of cooking oil, 5ml of cooking oil 1, pour 5ml of oil into the pot, and stir-fry the green onion in the pot.

2. Pour in 300g of beef cubes.

3. Stir-fry over high heat until discolored.

4. Add 3g dark soy sauce, 5g light soy sauce, 5g cooking wine, 3g salt, and stir-fry again.

5. Pour in an appropriate amount of potato wedges and stir-fry evenly.

6. Pour in water, submerge the beef, and simmer over medium heat for 40 minutes.

7. Remove from the pot and put it on a plate, and it's done.

Preparation of potato roast beef 250 grams of potatoes, 2 tablespoons of soy sauce, 2 tablespoons of sugar, appropriate amount of green onion and ginger, and 1 tablespoon of Shao wine. The pork belly is washed and cut into 2-3 cm cubes; Peel and wash the potatoes, cut them into hob pieces, pour an appropriate amount of oil into the wok, boil until 70% hot, put in the potato pieces and fry them until golden brown, remove and drain the oil and set aside. 3. Leave about 4 tablespoons of oil in the wok, heat it over medium heat, put in the sugar, stir it with a spatula to heat the sugar evenly, when the sugar gradually melts and produces golden bubbles, put in the meat pieces and stir-fry to make it evenly colored and oily, after pouring off some oil, stir-fry the soy sauce, Shao wine, green onion segments, ginger pieces, add an appropriate amount of water, boil over high heat, and then change to low heat to stew when it is almost rotten, put in the potatoes and burn until they are cooked and rotten, and then get out of the pot.

Note: If the potatoes are not used immediately after cutting, they can be immersed in water to prevent discoloration; In principle, this dish is made with soy sauce to adjust the saltiness, but the amount of soy sauce is too much, and the color after the dish is not good-looking, you can add some salt and chicken powder to stew. When buying potatoes, you should choose flour potatoes, not water potatoes, otherwise it will affect the quality of the dish. Preparation of potato roast beef Potato roast beef home cooking.

Ingredients: 600 grams of beef, 200 grams of potatoes.

Excipients: 10g salt, 15ml cooking wine, 1 green onion, 5 slices of ginger, 1 star anise, 5ml dark soy sauce, 5g pepper, 1 tablespoon sugar, 1 carrot, half an onion.

The preparation of roasted beef with potatoes.

1.Prepare all ingredients.

2.Wash the beef and cut into cubes.

3.Blanch in a pot under cool water.

4.Potatoes, carrots, onions cut into cubes.

5.Blanch the beef and wash it.

6.Pour oil into a wok, add green onions, ginger slices, star anise and stir-fry until fragrant.

7.Add beef, add white wine, stir-fry to remove the smell, and add an appropriate amount of hot water.

8.Pour all the meat and broth into the pressure cooker and press for 25 minutes.

9.Heat the oil in a wok and stir-fry the potatoes, carrots and onions until fragrant.

10.Add the beef and some beef broth.

11.Add salt, dark soy sauce, pepper and sugar.

12.Simmer until the soup is slightly dry and the potatoes are soft and rotten, then turn off the heat.

Potato roast beef is often eaten in daily life, it is a very common dish, this dish is suitable for all ages, and the nutritional value is also very high, many people like to eat it, let's take a look at the practice of potato roast beef.

How to make potato roast beef.

Ingredients: fresh potatoes, beef, soy sauce, salt, corn starch, clear oil, green peppers, red peppers, chicken essence.

1. Slice the beef with salt, soy sauce, a few drops of clear oil, and cornstarch to grasp well (to ensure that the beef is fresh and tender).

2. Cut the fresh potatoes into thick slices and cut the green and red peppers into rings

3. Quickly slide the beef slices under the hot pan to heat the oil and remove them for later use

4. Sprinkle salt on the potato slices under the remaining oil, stir-fry to taste, spray a little water and simmer.

5. When the potatoes are cooked, pour in the beef, chili rings, spray soy sauce and stir-fry evenly, and sprinkle the chicken essence.

The preparation of roasted beef with potatoes.

1. Soak the beef in cold water for 2 hours in advance, pat it loose with the back of a knife, and cut into pieces.

2. Boil water in a pot, put ginger slices, Sichuan peppercorns, cooking wine, pour in beef cubes and cook for three minutes to remove blood;

3. Heat the oil, stir-fry the shallots, ginger and spicy sauce; Under the beef. Light soy sauce. Cooking wine, sugar, salt, stir-fry for a while;

4. Transfer to a clay pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cover and simmer for 30 minutes; At this time, cut the potatoes into pieces, fry them slightly in the oil pan and set aside;

After a few minutes, add the potatoes and simmer; When the potatoes are cooked and soft, add the green peppers, reduce the juice over high heat, thicken, put a little chicken essence, put out, and sprinkle with chopped green onions.

What to pay attention to when making potato roast beef.

1. The taste of beef brisket is better than that of beef tendon, which may be related to the fact that I like to have a fat taste.

2. Tomato sauce is not tomato sauce, pay attention, what we want here is tomato sauce, the thicker kind, the main ingredient is tomato puree.

3. If there is a lot of meat, you can increase the amount of beer, this is a soup dish, the soup is very delicious, pay attention, don't add a little white water, it will affect the taste.

4. I saw that I didn't use cooking wine, because beer can also remove the smell of meat, and Sichuan pepper can also have the same effect.

5. If you are afraid of spicy, you can do without dried chili peppers, I have been coughing for the past few days, so this dish has not been put in, but if you like to eat spicy, it is very refreshing to put some dried chili peppers.

6. Hawthorn is the kind of dried hawthorn, not the hawthorn slices eaten by children, which are used to help the meat soften quickly.

Pros and cons of roast beef with potatoes.

Roast beef with potatoes is a folk dish in Jilin Province, the main ingredient is potato and beef, using the technique of braised beef, the color is ruddy, the taste is salty and fragrant, and it is the best to eat in autumn and winter. Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron, and more. Potatoes contain a lot of starch, protein and gum citric acid, lactic acid and potassium salts.

Beef is sweet and flat, can replenish the spleen and stomach, invigorate qi and blood, strengthen muscles and bones, quench thirst, folk have "beef replenishes qi, and astragalus has the same effect". There is a saying that beef cannot be eaten with potatoes, but it doesn't matter if you eat it occasionally. Due to the different concentrations of gastric acid required by potatoes and beef, it is bound to prolong the residence time of food in the stomach, resulting in a prolonged digestion and absorption time in the stomach and increasing the burden on the gastrointestinal tract

Not good for the body.

The most authentic way to make roast beef with potatoes is as follows:

Ingredients: 500 grams of beef, 1 potato.

Excipients: 1/2 green onion, 3 slices of ginger, 2 garlic, 3 dried red peppers, 1 star anise, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, a little salt, a little sugar.

1. Blanch the sliced beef in a pot under cold water, add cooking wine to blanch the blood.

2. Cut the potatoes into cubes and blanch the beef on a plate for later use.

3. Heat the oil, put the white sugar into the pot and fry the color (finally use rock sugar, if there is no sugar instead).

4. Stir-fry the sugar until the color is poured into the beef, light soy sauce and dark soy sauce, stir-fry until the color is uniform, then add green onions, ginger, garlic, star anise, and chili peppers, and continue to stir-fry to bring out the fragrance.

5. Pour the fried beef into the pressure cooker or electric pressure cooker, add water for 30 minutes.

6. Pour the prepared potato pieces 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.

7. The stewed beef is ready to eat.

The most authentic way to make roast beef with potatoes is as follows:

Ingredients: beef brisket, potatoes, ginger, garlic, green onions, dried chilies, dark soy sauce, light soy sauce, cooking wine, white wine, salt, coriander, cooking oil, rock sugar, aged vinegar, sugar, monosodium glutamate, pepper, bean paste, water.

Tools: kitchen knives, cutting boards, pots, spatulas, plates, paring knives.

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 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 add ginger and garlic. Stir-fry the beef until fragrant and colored, then add the fragrant travel material, add the 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.

4. Add water, dried chili peppers, rock sugar, a little aged vinegar, an appropriate amount of light soy sauce and dark soy sauce, put in the green onions and lift the stool after the fire boils, and simmer for 40 minutes.

5. Add the potatoes, add an appropriate amount of salt, cook for another 20 minutes, and finally add an appropriate amount of monosodium glutamate and pepper to taste.

6. Remove from the pot and put on a plate, sprinkle with coriander segments.

Roast beef with potatoes.

Main ingredient of the food: beef (I use beef brisket, and I also use a beef bone, stewed together with beef bones can increase the flavor of the meat).

Food accessories: potatoes, carrots, onions, green onions, 1 piece of ginger, half a garlic, 1 spoon of fennel seeds, 2 star anise, dried red peppers, Sichuan pepper (pepper and pepper according to the degree of spiciness, look at the game next to the place) Method:

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 beef bones, fennel seeds and an appropriate amount of water, and the amount of water should be more than the beef.

Bring to a boil, reduce the heat, and simmer for 70 or 80 minutes. (You can also use a pressure cooker, which greatly saves time, twenty or thirty minutes, I was afraid of the way that thing puffed and sprayed, so I didn't dare to use it) 5When 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.

8.If you like bibimbap, don't let the juice dry up at the end, you can leave a little left. Before removing from the pan, sprinkle with some ground black pepper. Sprinkle some chopped green onions to garnish. On the question of blanching.

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

In confusion, stupid people have a stupid way, hehe, that is: experiment.

For example, beef, I blanched it with boiling water, blanched it with warm water, and blanched it with cold water, and the result was: the best effect is with cold water, and the blood foam is completely gone. That is, the meat is put into the pot with cold water and then boiled.

But for pork belly, I also tried hot water and cold water separately, 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.

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 tight, and it will not be easy to cook.