material
White rice 1 55g, water 240g, sliced beef 1 20g, shredded onion 50g, shredded red pepper 1 2 strips, a little green vegetables, oil1spoon, soy sauce, sand tea sauce1spoon, and eggs.
working methods
1. Wash the rice slightly, soak it in clear water 1 hour and then drain it. Wash the vegetables, cut them into appropriate sizes and blanch them in boiling water.
2. Slice beef, marinate in a bowl for half an hour, then add shredded onion and shredded red pepper and mix well.
3. Put the rice soaked by method 1 into a casserole, add water, cover it, and boil it with strong fire (if the water overflows, open the lid or half open the lid).
4. After the water in the casserole in method 3 is dry, turn to low heat, open the lid and spread the marinated and mixed materials in method 2 evenly.
5. Practice 4 Pour oil along the edge of the casserole, cover it with low heat and continue to cook for 5 minutes. Turn off the fire and stew 15 minutes. Open the lid, pour in the right amount of soy sauce according to your personal preference, and drain it into the scalded dish.
Curry beef's approach
Ingredients: 500g beef, curry powder about 15g, half onion, potato 1, carrot 1, a small piece of ginger, a little white wine (or cooking wine) and a proper 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, stew and add salt.
5, when the beef is crisp, you can take the pot and put it on the plate.