Carrot and potato stew
Ingredients: 250g pork belly, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, ginger, carrot, potato and soy sauce.
Exercise:
1) carrots. Cut the potatoes into small pieces and wash them for later use.
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) Add appropriate amount of water, salt, light soy sauce, bring to a boil with high fire and simmer with low fire. 6) Just boil it.
Mode 2:
1. Cut beef and mutton into small pieces, peel ginger, cut into pieces, and wash anise pine; Put oil in the pan, add ginger slices and star anise and stir-fry until fragrant, add beef and mutton and stir-fry until fragrant, then add rice wine and soy sauce and stir-fry until fragrant.
After the beef and mutton are evenly colored, pour in boiling water. After boiling, simmer for 30 minutes with low fire 1;
2. When the meat is almost cooked, cut other raw materials (carrots, potatoes, garlic, shallots and chopped green onion);
3. After the meat is stewed, put the oil in another pot. After the oil is boiled, add garlic and saute until fragrant, then add carrots and potatoes and stir fry 1 min;
4. Pour the stew into carrots and potatoes. After the bone soup is boiled, turn off the heat and cover it 15-20 minutes.
5. Turn off the heat after the potatoes are pulverized, add salt and monosodium glutamate and mix well. Add shallots and Lai Xiang to roulette.
6. Add salt 20 minutes before carrots and other raw materials are cooked, thicken them with 3 spoonfuls of wheat flour, and then mix in delicious soup to thicken the soup;
7. Seasoning before selecting goods, and adding various seasonings with your own love.
Production skill
1. When stewing, put the salt in the beef and mutton when the water is 80% hot and cold, otherwise the juice essence in the beef and mutton will flow out quickly and smell like firewood;
2, stewed beef should be stewed with boiling water, because boiling water can quickly solidify the surface protein of beef and mutton, avoid the outflow of carbohydrates in the meat, and keep the meat delicious;
3. Nourishing soup should be filled at one time, and water cannot be added in the middle. If the soup is not enough, it's no use just adding warm water or boiled water.
You can add cold water halfway, otherwise the boiled meat will touch cold water, which will make the surface of the meat gather more tightly, and the calorific value will not be easily transmitted, and the meat will become harder and harder, and there will be no chewiness.
4. Pay attention to the position of tendon, waist pole, bow, chest and outer ridge when choosing meat. This position is muscle and skin, fat and thin. The improved meat leavening agent is delicious and rotten.
5, must use China fire to incense rot.
6. Adding ginger slices, hawthorn fruit, tea, green lemon and vinegar can make stewed beef more tender and crisp.
7. You should choose the instruments used in cook the meat. If you want to stew quickly, use a pressure cooker or a stone pot.
Mode 3:
The key to this method is stewing, which can stew older beef and mutton. Tomatoes are mainly used to make beef and mutton perishable. There are many ways to stew beef and mutton, which is very easy.
You can refer to the first way.
1, blanch beef and mutton in boiling water to remove some fishy smell and blood foam;
2. Put the cooked beef and mutton into a wok, add a small amount of light soy sauce to darken its color, and then put it into boiling water according to the thickness of the two palms of the beef and mutton;
3. Put the seasoning bag, cut the tomato into small pieces, slice the ginger, slice the onion, cut the garlic cloves into two pieces, and put them together. Put them on the fire and stew for another two hours. During this period, we should pay attention to the amount of juice, prevent the pot from being burnt, and add some boiling water in moderation.
4. Taste the salinity of the juice and season with vinegar, sugar and salt; At this time, the beef and mutton have basically been stewed;
5, potatoes, carrots, onions cut into half an inch, first put carrots in beef and mutton juice, look at the color of the juice, if it is light, you can add some soy sauce; When carrots are fully contacted with vegetable oil, cook until soft, then add potatoes and shallots. After the 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 add a few pieces of curry sauce to make stewed beef with curry sauce.
For those who want to learn beef stew with carrot and potato as soon as possible, the production method of beef stew with carrot and potato is introduced in detail. So if you want to learn well, it is very necessary to fully master the above methods. Only by learning and training the above methods as soon as possible can the beef stew with carrot and potato taste more authentic and have higher nutritional content.