carrot potato stew
Food: pork belly 25g, appropriate oil, appropriate salt, appropriate onion, appropriate ginger, appropriate carrot, appropriate potato and appropriate soy sauce
Practice:
1) carrot. Cut the potato into small pieces, wash and set aside.
2) cut the pork belly into small pieces for later use.
3) add some oil to the pot and fry the pork belly first.
4) Add carrots and potatoes and stir-fry. 5) Put in proper water, salt, light soy sauce, bring to a boil with fire, and simmer. 6) Just boil it.
Mode 2:
1. Cut the beef and mutton into small pieces, peel the ginger, cut it into pieces, and clean it with pine star anise; Add oil to the pan, add ginger slices and star anise to stir-fry until fragrant, pour in beef and mutton and stir-fry, then add rice wine and soy sauce and stir-fry until fragrant.
after the beef and mutton are evenly colored, pour them into boiling water. After boiling, simmer for 3 minutes;
2. When the meat is almost cooked, cut other raw materials (carrots, potatoes, minced garlic, shallots and shallots);
3. After the meat is stewed, put the oil in another pot, put the garlic in the oil and saute for 1 minute.
4. Pour the stewed meat into carrots and potatoes. After the bone soup is boiled, turn off the slow fire and cover it for 15-2 minutes.
5. After the potatoes are pulverized, turn off the fire, add salt and monosodium glutamate, stir well, and add shallots and vanilla to serve as roulette wheels;
6. Add salt 2 minutes before raw materials such as carrots are cooked, and make it thick with 3 tablespoons of wheat flour, and mix it with delicious soup to make the soup thick;
7. Seasoning before xuanhuo, adding various seasonings according to your own love.
Making tips
1. In the case of stewing, put the salt in the beef and mutton under the condition that the water is 8% hot and cold, otherwise the essence of the juice in the beef and mutton will flow out quickly and taste a little firewood;
2. Stew beef with boiling water, because boiling water can quickly coagulate the surface protein of beef and mutton, avoid the outflow of carbohydrates in the meat and maintain the delicious taste of the meat;
3. Nourishing soup should be filled at one time, and water cannot be added halfway. If the soup is not enough, only warm water or boiling water can be added, and cold water can never be added halfway. Otherwise, the boiling meat will encounter cold water, which will make the surface of the meat more tightly folded, and the calorific value will not be transmitted easily, and the meat will become more and more hard and crusty, which is not easy to chew and swallow.
4. When choosing meat, we should pay attention to the positions such as tendon, waist, arch, chest and outer ridge, which are muscular and skinny, fat and thin. After perfection, the meat bulking agent is both delicious and rotten.
5, you must use Chinese fire, so that it can be both fragrant and rotten.
6. Adding ginger slices, hawthorn fruit, tea leaves, green lemon and vinegar can make beef stew more tender and crisp.
7. The utensils used in cook the meat should be selected. If we want to stew worse quickly, we should use a pressure cooker or a stone pot.
Mode 3:
The key of this mode is stew, which can cook older beef and mutton. Tomatoes are mainly used to make beef and mutton perishable. There are many ways to make beef and mutton stew easily.
You can refer to the first way.
1. Cut the beef and mutton into small pieces and blanch them with boiling water to remove some smell and blood foam;
2. Put the cooked beef and mutton into a wok, add a small amount of light soy sauce to make it darker, and then put it into boiling water, taking the thickness of beef and mutton as the standard;
3. Put money into seasoning bag, cut tomatoes into small pieces, slice ginger slices, cut onions into strips, and cut garlic cloves into two pieces, and put money into it at the same time. Stew it on fire, and then simmer it again for two hours. During this period, pay attention to the amount of juice to prevent the pot from getting burnt. If the juice is collected too quickly, add some boiling water appropriately.
4. Taste the salinity of the juice and add vinegar, white sugar and salt seasoning; At this time, the beef and mutton have basically been stewed;
5. Dice potatoes, carrots and shallots for half an inch. First, put carrots into the beef and mutton juice and see the color of the juice. If it is light, add some light soy sauce. When carrots are fully in contact with vegetable oils, they are boiled until soft, then potatoes and shallots are added. After potatoes are cooked, taste the salinity again and season with salt and monosodium glutamate. Finally, add some starch to thicken the juice.
stewed beef with potatoes and carrots with curry sauce or some pieces of curry sauce to make stewed beef with curry sauce.
The way to make stewed beef with carrot and potato is described in detail for those who want to learn stewed beef with carrot and potato as soon as possible. Therefore, it is very necessary to master the above methods sufficiently if you want to learn them well. Only by learning and training the above methods as soon as possible can you make stewed beef with carrot and potato with more authentic taste and higher nutritional content.