Warm this winter with curry [curry beef]-You Are Foodie

By Christian
7

Warm this winter with curry [curry beef]

Winter is coming. For the "Taotie" people, winter is a gourmet experience one after another.In cold winter, warm-up food has become an irresistible temptation, and curry food is one of the good warm-up food.Curry beef is a delicious recipe. The main raw materials are beef hind legs, onions, etc. this dish is golden in color, rich in curry flavor, and the beef is crisp and delicious.Curry originated in India. The word "curry" comes from Tamil and means "many spices are cooked together". According to Indian folklore, curry was created by Sakyamuni, the Buddha. Because the pungency and aroma of curry can help hide the fishiness of mutton, this is to help Indians who do not eat pork and beef. In Tamil, "Kari" means "sauce". Early India was ruled by the Mongol Empire established by the Mongols. During this period, the eating habits brought from Persia (today's Iran) affected the Indian cooking style until now. Black pepper was produced in the Indian peninsula and later introduced to Africa and Europe.

Main Ingredients

Coconut milk appropriate amount
salt A moderate amount of
Curry powder appropriate amount
Chives A moderate amount of
Carrot A moderate amount of
beef A moderate amount of

Auxiliary Ingredients

Thai style fish sauce appropriate amount
Korean soy sauce appropriate amount
ginger appropriate amount
onion A moderate amount of
potato A moderate amount of

1. Beef stewing time depends on the quality of beef;2. Add enough water for stewed beef at one time, and do not add water in the middle;3. Curry powder must be exposed with hot oil to make the curry taste purer and thicker;4. Potatoes, carrots and onions don't need oil;5. Coconut milk is added to make the soup taste better and thicker.

Step 1 . Ingredients: beef, potatoes, carrots, onions ingredients: chives, ginger, seasoning: curry powder, Korean soy sauce, salt, Thai fish sauce, coconut milk

Step 2 . Cut potatoes and carrots into hobs and onions into large pieces;

Step 3 . Cut beef into pieces of mahjong size for standby;

Step 4 . Make water in the pot, put cold water into the pot, heat and scald the beef pieces;

Step 5 . Rinse the scalded beef pieces with cold water;

Step 6 . Put the curry powder into a small bowl, pour the hot oil into the curry powder, stir it evenly into a paste and set aside;

Step 7 . Heat the oil in the pot. When the oil temperature is 80% hot, fry the potato pieces, carrots and onions in the pot, and remove the golden yellow surface;

Step 8 . Heat in a micro pressure pot, stir fry the shallots and ginger, and then stir fry the beef pieces;

Step 9 . Cook Korean soy sauce for seasoning;

Step 10 . Then pour Thai fish sauce;

Step 11 . Pour in hot water, less than beef;

Step 12 . Put on the lid of the micro pressure pot, turn the pot to medium low heat and stew for 1 hour and 20 minutes after boiling;

Step 13 . Add stewed beef to fried potatoes, carrots, and onions;

Step 14 . Pour in curry paste, add salt, and continue to simmer over low heat;

Step 15 . Before serving, pour in coconut milk and turn it to high heat to collect the juice. Wait until the sauce becomes viscous.

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