Chinese Food
Warm up Beef Brisket with curry in winter
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In a cold day, it's really a happy thing to eat a bowl of hot rice covered with curry beef brisket and then warm your head to your feet. In fact, it's also a good choice for housewives to be lazy. Stew all kinds of vegetables, meats and curry paste in a big pot. When my husband comes back, he will pour it directly on white rice. A simple and delicious dinner will be finished. The key is that he's OK. He's eating with relish. I'm happy to think about it. Today, I can wash a few dishes and bowls less.
Cooking ingredients
Cooking Steps
Step1:Peel potatoes and cut them into pieces (if not cooking for the time being, please soak them in cold water to avoid blackening). Wash carrots and cut them into hobs. Slice onions and beef brisket.
Step2:Blanch the beef brisket. Rinse it. Put it into a high-pressure pot. Add boiling water, fragrant leaves, star anise, prickly ash and cracked ginger. Steam and press for 20 minutes (if you like the soft and rotten beef, you can lengthen the time appropriately).
Step3:Pour a small amount of oil into the frying pan. Heat 80% of the oil. Put in potatoes, carrots and onions. Fry until the surface shrinks and the oil is slightly scorched. Remove and set aside.
Step4:Put the brisket and the fried vegetables into the stew. Add the broth of the brisket just now. Just soak the ingredients. Put in three pieces of curry paste after boiling.
Step5:Simmer for 20 minutes over medium low heat. Pour in coconut milk and mix well. Turn off the heat. In the meantime, you can taste the taste. According to the taste of each person, decide whether to add salt and suga
Cooking tips:Tips for stewing delicious curry - 1. If it's beef stew, which is not easy to be soft and rotten, cook it alone for a certain time in advance, and then put it into the stew pot with curry paste to stew. On the one hand, it will be more delicious to cook curry with stewed meat soup. On the other hand, it will not occur that the meat is not soft yet and the vegetables are all stewed. 2. Stir fry vegetables with a small amount of oil in advance, and fry until the surface shrinks and scorches slightly. In this way, it is not easy to rot when stewed for a long time (especially potatoes). 3. The reason why the coconut milk is poured in at last is that I heard from akishi in the male chef before - he said that if you put coconut milk in the curry for a long time, after a long time of high temperature stew, the coconut milk will produce the condition of oil-water separation and affect the taste. so he suggested that the coconut milk should be poured in at last, so that the taste of the coconut milk will be better. In addition, it will not separate oil and water. There are skills in making delicious dishes.
