Ingredients (every 3 people), beef slices (rolls) ................. 1 tablespoon (15ml), and drinking water.

working methods

Peel onion, wash it, and cut it into filaments; Cut the potatoes into small pieces. Peel asparagus, cut it into 5-6 cm, blanch it in hot water and eat it raw.

Heat the oil in the pan over medium heat. When it's 60% hot, add onion and stir-fry until fragrant. Then add the potato pieces and stir-fry the carrots until the surface is slightly brown.

Pour the drinking water into the pot, bring it to a boil with high fire, and then turn to low heat. When the potatoes are cooked, add the beef slices (rolls) and cook until cooked, constantly skimming the surface foam.

Turn off the fire first, break the waiter's curry into small pieces and put it in the pot. Stir them clockwise with a spoon. After they are completely dissolved, cook for 5 minutes with low fire to form a thick paste, and then add 1 asparagus.

Finally, put the rice on the plate and pour the cooked beef curry on it.

Tips:

Personal experience summary: potatoes and onions must be fried thoroughly in the oil pan. If it is not thoroughly fried, the beany smell of potatoes will not disappear, which will affect the overall taste.

Ingredients: 500g beef, half onion, potato 1, carrot 1, seasoning: a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so (curry block is also acceptable), and appropriate amount of salt.

Exercise 1. Cut the beef into small pieces about an inch. Shred onion, peel potato and cut into 2cm square pieces, and melt curry powder with 300ml boiling water for later use.

2. add water to the pot, add beef slices, ginger slices and a little white wine. After the fire boils, remove the beef and wash it for later use.

3. Heat the pan and add oil. When the oil is hot, add the onion and stir fry. When the onion becomes soft, add beef and stir fry, then add potato pieces and stir fry together;

4. Then pour in the curry and stir well. Add the right amount of boiling water. Cover the pot and simmer, then turn to low heat. In the meantime, stir fry from time to time, and add salt when stewing quickly;

5, when the beef is crisp, you can take the pot and put it on the plate.

Ingredients: white curry block: a box 100g coconut milk: 100ml beef: carrot: potato: cooking wine: a little salt: oil: soy sauce: cornmeal: right amount.

Practice 1: Wash the beef, cut it into granules, add cooking wine, salt, oil, corn flour and soy sauce into the beef granules, and stir and marinate.

2. Pour a little oil into the pot, put the beef into the pot and fry it quickly. It doesn't need to be cooked completely, about 7 minutes, just put it on the plate.

3. Cut carrots and potatoes into sections, wash, peel and cut into granules.

4: put a little oil in the pot, stir-fry the carrots, then add the potatoes and stir-fry them quickly, and finally pour in the beef.

5: Add water, without potatoes, carrots and beef, and stir.

6: Cut the curry into 6 pieces and put it in the pot.

7: Stir in the process, otherwise it will burn easily. When the curry is completely dissolved in water, pour in coconut milk.

8: When the potatoes, carrots and beef are soft, turn off the fire and pour them on the rice, and the delicious curry beef rice will be ready.

Ps: If the water is too dry, you can add some water.

Ingredients: beef 1 00g, onion 0.5g, carrot 0.5g, potato 1, curry1,black pepper 0.25g, butter 50g and chicken powder 0.5 teaspoon.

Exercise 1. Cut the beef into small pieces and cook it in hot water for six times.

2. Onions, carrots and potatoes are cut into small pieces;

3. Put a piece of butter (salad oil is also acceptable) in the pot, and add onion to stir fry.

4. Add carrots, potatoes, cooked beef and curry.

5. stew for about 30 minutes, add chicken powder (add a little salt if it is not delicious enough)

Material A: 400g beef rump, onion 1, garlic 15g, celery 50g, carrot 50g, ginger 8g, red tomato 1, apple 1/3, cream 60g, laurel leaf 1, and low-gluten flour 65440.

Exercise 1. Cut beef into large pieces; Chop onion, garlic, celery, carrot, ginger and tomato; Cut the apple into small pieces for use.

2. Add 30g cream and laurel leaves to a hot pot and stir-fry with low fire, add beef pieces, apple pieces, salt, black pepper powder and sugar, stir-fry for about 3-5 minutes until the beef changes color, then add beef stock and rice wine and continue to cook for about 45 minutes.

3. Take another pot, stir-fry the remaining 30g cream, including chopped green onion, minced garlic, minced celery, minced carrot, Jiang Mo and minced tomato, then add low-gluten flour and curry powder and stir-fry.

4. Put the materials in the second step into the pot in the third step and stew for about 50 minutes.