Curry Potato Beef

Ingredients: 1 bowl of beef stew, 2 potatoes, 1 carrot, half onion, 15 grams of butter, 10 grams of flour, soy sauce, salt, curry .

Method:

1. Cut potatoes and carrots into hob pieces, and cut onions into diamond-shaped pieces;

2. Put a small piece of butter in the wok and melt it , pour in onion cubes, stir-fry until soft and fragrant;

3. Add some flour and stir-fry until browned, add potatoes and carrots into the pot and stir-fry;

4. Add appropriate amount of stewed beef and soup, pour in hot water, soy sauce and salt;

5. Cover and simmer until potatoes and carrots are mature, add curry cubes, and the soup becomes thick. Remove from the pan.

Pork belly stewed with spring bamboo shoots

Ingredients: 350 grams of pork belly, 3 spring bamboo shoots, more than 10 pieces of rock sugar, 2 star anise, 1 piece of green onion, 1 piece of ginger, cooking wine, soy sauce.

Method:

1. Cut the skin-on pork belly into 2 cm pieces,

2. Peel off the skin of the spring bamboo shoots, cut each lengthwise and crosswise , divide into four portions, pour a small amount of oil into the wok, use low heat, melt the rock sugar, stir-fry until slightly brown, add the pork belly, star anise, and ginger cubes to the pot, stir-fry constantly;

< p>3. Pour a little cooking wine, soy sauce, appropriate amount of hot water, sprinkle with green onions, cover, and simmer over low heat for 20 minutes;

4. Blanch the spring bamboo shoots in a cold water pot, and put the spring bamboo shoots into a meat pot , add appropriate amount of salt, simmer over low heat until the meat is tender and the spring bamboo shoots are cooked.

Hot and sour potato shreds

Ingredients: potatoes, vegetable oil, rice vinegar, salt, chili powder.

Method:

1. Peel and wash 3 potatoes. Use a grater to grate the potatoes into thick shreds. Wash them twice with cold water, drain the water, and then dry them. In about 5 minutes, the chili noodles will be ready. When frying for a while, you can decide how much to add according to the spiciness of your family's food and the spiciness of the chili noodles;

2. Put a little more oil in the wok, so It can prevent sticking to the pan when frying; when the oil is hot, pour a little chili powder to bring out the fragrance;

3. When the chili powder turns brown, quickly pour the shredded potatoes into the pot Stir-fry until the shredded potatoes become a little transparent, then pour in rice vinegar. If the color is not too dark, you can also pour in mature vinegar or balsamic vinegar;

4. Stir-fry evenly, and then sprinkle in an appropriate amount of chili powder, so that the color and taste are further improved. When the potato shreds become completely transparent, add salt;

5. Stir well and remove from the pot.