Curry should be fried in oil, the oil temperature should not be too high, it will paste.

Boil beef chunks in water (rotten), slice and plate; Add salt, curry oil, minced shallots, pepper and a small amount of monosodium glutamate to beef soup, add the good noodles and flour (a little harder), and add the sliced beef. This is curry beef powder. Without flour and flour, it is curry beef soup.

The simplest curry beef approach:

Good beef, cut into pieces, heat the oil in a pot, fry the meat until it is dry, add a little cooking wine, fry until it is dry, without salt, add water, submerge the meat, boil it, and then burn it in a casserole or iron pan with a small fire (keep the water boiling) for1-2 hours, as long as you feel rotten, add salt and oil curry.

The practice of Japanese curry beef rice

First of all, beef doesn't have to be the most expensive. In fact, it is most appropriate to buy brisket at a butcher's shop. Curries made from some fat beef will be very fragrant.

Beef must be watered. But it is best to start with cold water.

Using boiling water as soon as you get out of the pot will lock the smell of meat in the meat, so heat it slowly.

In the process of heating, remove the blood floating on the water surface, turn the fire to the minimum 1, cover the pot and cook slowly. You don't have to put anything. Really.

If you want to eat rotten beef and cook it for 2 hours, it will be 1 hour if it hardly comes apart. This is the color of the cooked soup, isn't it good?

Now look at the size of the vegetables cut just enough for the entrance. Don't be too small, and there's no need to cut a lot of cooked beef brisket. It's badly cooked, so cut it quickly, or it will break.

The vegetables should still be stir-fried in oil, then add beef, add water and beef soup, half and half, just let the total amount drown the vegetables. Boil it for a while.

The highlight, curry seasoning.

It's convenient to use Japanese curry seasoning. It tastes very good.

There are three kinds of hot, medium hot and extra hot.

But neither of them will be very spicy.

It's probably enough to put in 5 or 6 small pieces. Whether it tastes good or not, you can taste it yourself.

But remember to have a small fire, very small. And keep stirring, the curry block will not melt by itself, cover the lid, and cook for another 20~~40 minutes on low heat.

It takes a long time to taste, not to taste anything else. If you want to eat it quickly, just cook the radish and potatoes.

Curry beef's practice (for four people)

Ingredients: beef150g, a big potato, a carrot (you can add more if you like), half an onion (you can use one if you like sweet), curry powder, dried peppers (one each), and a box of fresh milk or coconut milk.

Practice:

1, first cut the beef into Tintin with the size of thumb cover, cut the potatoes and carrots into Tintin larger than the beef, and shred the onion.

2. Burn the beef with oil until the appearance changes color, and start the pot. Stir-fry onion in oil, add potatoes and carrots, stir-fry until the surface is transparent, and take out the pot.

3. Put the fried beef, potatoes and carrots into a pot, add 300 ml of water, and cook on low heat for 5 minutes. Add milk (250 ml), curry powder, pepper (like spicy food) and salt before cooking. If there are any vegetables you like, you can also put them in and cook them indiscriminately. It is recommended to put broccoli. Note that you should keep stirring from the time you add the curry.

4, cook until the soup is sticky, you can!

Curry Beef

Ingredients: beef 300g, onion 1 piece, tomato 1 piece, potato 1 piece, carrot 1 root,

Butter 1 piece, curry 1 piece, hawthorn 1 piece, orange peel 1/2 pieces.

Operation: 1, cut beef into small pieces (3*3cm), slightly marinate with cooking wine,

Onions and tomatoes are diced, potatoes and tomatoes are diced.

2. Put the base oil in the pan, heat it, put butter into pieces, add chopped onion like 1/2 and stir-fry until soft, then add beef. After the beef becomes discolored, add 2/3 diced tomatoes, then add potato pieces and carrot pieces, add broth and stew. If the beef is 7 7- 10/0cm, add hawthorn/kloc-. 3. After the fire is turned on, simmer for 20 minutes, turn to low heat, and simmer for 30 minutes. After the soup is flush with the materials, add the remaining 1/2 chopped onion and 1/3 diced tomato, burn for 5 minutes, and add curry blocks, and completely mix.

Curry Beef

500g of beef, curry sauce 15ml, 2 onions, 2 carrots, 2 potatoes, 3 cloves of garlic, 5g of ginger 1 0g, 5g of clove, 5g of cinnamon, 5g of salt1teaspoon and 30ml of oil.

Production method:

1, ginger and garlic were sliced separately;

2. Cut the beef into pieces about 3cm square, put it in boiling water, add ginger slices, blanch for 10 minutes to remove blood, then take it out and drain it for later use;

3. Wash carrots and potatoes, peel them and cut them into equal hob blocks. Peel and clean onions and cut them into petals;

4. Add oil to the wok. When the oil is hot, add garlic slices, stir-fry the chopped onion petals, cloves, fragrant leaves and cinnamon, stir-fry them evenly in curry sauce, then add beef pieces and stir-fry them until they are medium-cooked, then add some boiling water. The water is equal to that of beef, and then stew them on medium fire;

5. When the beef is stewed to 80% maturity, add the carrots and potatoes cut into pieces, sprinkle with salt and continue to stew until the meat, carrots and potatoes are cooked.