Curry Potato Beef is a curry-flavored private dish made with potatoes and beef as the main ingredients and curry as the auxiliary ingredient. People with poor gastrointestinal function should not eat more.

Preparation method

Method 1

Step 1: Wash the potatoes and cut into pieces and set aside. Wash the beef, put it in the pot and cook for 15 minutes, remove and set aside.

Step 2: Add a little oil to the pot, add potato cubes, and stir-fry for a few minutes. Then add the curry cubes and put them all in, because I still have a lot of potatoes.

Step 3: Stir-fry until the curry melts. Turn on low heat and stir-fry. Do not burn the curry. Then boil a bowl of water and put the potato curry in it for later use.

Step 4: Heat a little oil in the pot, sauté the minced garlic until fragrant, pour in the cooked beef and stir-fry, add cooking wine and soy sauce and stir-fry for a few times. Then pour in the scooped curry potatoes and add water to cover the potato pieces.

Step 5: Bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes so that the potato chopsticks can be pierced. Don't add salt as curry is already salty.

Method 2

Ingredients

50g beef, 150g potatoes, 10g vegetable oil, 15g soy sauce, 5g curry powder, 5g salt, starch 5 grams each, 5 grams each of onion and ginger,

[Preparation method]

1. Cut the beef into shreds from the cross section, and soak the shredded beef with starch, soy sauce and cooking wine. ; Wash, peel and cut potatoes into shreds.

2. Heat the oil, add onion and ginger to the pot first, then stir-fry the shredded beef until it is loose, then add the shredded potatoes, then add soy sauce, salt and curry powder, and stir-fry quickly over high heat. It's ready in just a few minutes.

[Note] If you want to eat crispy potatoes, you can soak the shredded potatoes in cold water, rinse and rinse to remove the starch in the shredded potatoes, and then fry them. If you do not soak and rinse the shredded potatoes, there will be a lot of starch in the shredded potatoes and they will become crispy during frying. Sticky, some people don't like to eat it, but this can reduce the loss of vitamins.

Method 3

Ingredients

Materials: potatoes, beef, carrots

Ingredients: curry, onions, dried chili

Seasoning: vegetable oil, sugar, light soy sauce, corn starch, cooking wine

Method

1. Cut potatoes, carrots and beef into small pieces , marinate the beef with a little light soy sauce, sugar, cooking wine and cornstarch; mince the onion;

2. Heat the oil pan, add dried chili peppers and onions, stir-fry until fragrant, then add the beef Stir-fry;

3. Stir-fry the beef until it is cooked, add potatoes and carrots and stir-fry;

4. Then add boiling water to cover the ingredients, add a small amount of light soy sauce and Sugar;

5. Cover the pot and simmer over medium heat for about half an hour. After uncovering, use a spatula to test the potatoes. If they can be separated easily, add the curry;

6. Wait When the curry is completely melted and the juice is almost reduced, stir well and turn off the heat.

Tips

1. As long as the potatoes and beef can be simmered until they are soft, the dish will be delicious. When testing the potatoes, if they cannot be separated easily, more is needed. After simmering for a while, you can add boiling water when the water dries up;

2. Adding a small amount of dried chili pepper will not add a lot of spiciness to the dish, but it can increase the aroma and enrich the color. According to the introduced seasonings, this The dish is almost not spicy;

3. I use smooth-skinned, smaller potatoes called Dutch potatoes, which are easy to boil, sweeter, and less astringent;

4. The curry ratio is about 100 grams of potato, and the amount used is less than what is labeled.

Method 4

Ingredients: 500g beef;

Accessories: 100g potatoes, 80g carrots;

Seasoning: 10g salt, MSG 3g, curry 30g;

Method:

1. Wash the beef and cut into mahjong-sized pieces

2. Soak in water in advance and wash away the blood

3. Add the submerged water to the beef and stew it in a pressure cooker.

After exhausting the gas, simmer over medium heat for ten minutes

4. After the gas in the pot is drained, put the cut potatoes and carrots into the pressure cooker, stew again, and then simmer over medium heat for four minutes

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5. After the gas in the pot is drained, open the lid, pour the evenly stirred curry paste into the pot, and simmer over medium heat until the soup thickens and big bubbles form at the bottom of the pot, turn off the heat

Cooking Tips

1. Mix the curry powder with warm water into a paste in advance, being careful not to have any particles.

2. After the curry is put into the pot, pay attention to controlling the heat and stirring constantly to prevent the curry from sticking to the pot.

Method Five

Ingredients: 500g beef, 150g potatoes, 5g curry, 10g cooking oil, 15g soy sauce, 5g salt, 1g each onion and ginger.

Method:

1. Cut the beef into shreds from the cross section, and soak the shredded beef in the dough, soy sauce and cooking wine. Wash, peel and cut potatoes into shreds.

2. Heat the oil, dry-fry the onion and ginger first, then put the shredded beef into the pot and stir-fry, add the shredded potatoes, then add soy sauce, salt and curry powder, stir-fry over high heat It's ready in just a few clicks.

Features: Rich in iron, vitamin B2, niacin, etc., suitable for pregnant women.

Instructions for consumption

The nutritional value of beef:

Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. It has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, resolving phlegm and wind, quenching thirst and salivation, and is suitable for people with depression of qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion; the muscle in beef The amino acid content is higher than other foods, which is particularly effective for building muscle and strengthening strength; beef is rich in vitamin B6, which can enhance immunity and promote protein metabolism and synthesis; beef is rich in protein and amino acids, which can improve the body's disease resistance. It is especially suitable for people who are growing and developing, as well as those who are recovering after surgery or illness, in terms of supplementing blood loss and repairing tissues.

Nutritional value of potatoes

Potatoes have high nutritional value and medicinal value. Potatoes contain a large amount of starch and protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach; potatoes contain a large amount of dietary fiber, which can relax the intestines, help the body excrete metabolic toxins, prevent constipation, and prevent the occurrence of intestinal diseases; Potatoes can supply the human body with a large amount of mucus protein with special protective effects, which can promote the lubrication of the digestive tract, respiratory tract, joint cavity, and serous cavity, prevent cardiovascular and systemic fat deposition, maintain the elasticity of blood vessels, and help prevent atherosclerosis. The occurrence of hardening; potatoes are an alkaline vegetable, which is beneficial to the acid-base balance in the body and neutralizes the acidic substances produced after metabolism in the body, thus having certain beautifying and anti-aging effects; potatoes are beneficial to the recovery of patients with hypertension and nephritis edema. ; Potatoes have weight loss effects.

Tip: Since the concentration of gastric acid required for digestion of potatoes and beef is different, it will prolong the retention time of food in the stomach, thereby prolonging the gastrointestinal digestion and absorption time. Therefore, the gastrointestinal function is poor. Patients should not eat too much.