Braised beancurd with Curry Mutton-You Are Foodie

By Reuben
7

Braised beancurd with Curry Mutton

Family members like to eat dishes with curry flavor very much. They have tried to add curry powder to stir fry, stew, stew, stew, and each time they said it was good. Curry can increase appetite, promote blood circulation and achieve the purpose of sweating. Therefore, people especially like to eat curry dishes in hot areas. Add curry powder to mutton to remove the smell of mutton. It makes the flavor of mutton more prominent, appetizing and not greasy. Some dried beancurd is added properly. People can't help putting down their chopsticks. The fat aroma of mutton penetrates into the soft dried beancurd. It's really a wonderful taste bud touch.

Main Ingredients

Auxiliary Ingredients

Tips on food fashion: when mutton flies into water, you can put lemon slices or ginger slices into the water to help remove the smell. Drain the dried beancurd after soaking it soft. Do not cook it too long in the mutton to avoid being too rotten and shapeless. There is salt in the sauce. When adding salt, you only need to add a small amount or add salt after trying to be salty.

Step 1 . First break the beancurd and soak it in clear water for about 30 minutes

Step 2 . Wash the mutton, drain it and chop into large pieces

Step 3 . Take out the required sauce, pat the garlic cloves flat and peel them

Step 4 . Boil a pot of water and let the mutton fly

Step 5 . Remove, rinse with clean water and drain

Step 6 . Hot pot, pour oil, saute garlic, transfer into bean paste, Shacha sauce, Zhuhou sauce, stir fry until fragrant

Step 7 . Pour in mutton and stir fry for a while

Step 8 . Add soy sauce, rock sugar and curry powder

Step 9 . Stir well and add a little salt

Step 10 . Add water that has not touched the surface of mutton, add chicken powder, stir well, cover the lid of the pot and boil over high heat

Step 11 . Then put it into the electric pressure cooker, cover it and turn it on, and adjust it to the stewed ribs key. Because the mutton has been blanched and stir fried in the early stage, it doesn't need to be stewed for too long, and the stewing time is too long, it will be crisp and rotten. 15 minutes is enough

Step 12 . After the pressure cooker decompresses automatically, take out the mutton

Step 13 . Heat up the wok, pour the mutton into it and boil it. Remove the soft soaked beancurd and drain the water. Put it into the mutton and stew for about 15 minutes

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!