Liantian's beef stew with gentle wind and potatoes! The most popular first dish in Japan! Soft potatoes and beef taste Japanese potatoes and beef writing meat, which means meat+potatoes. In the best family cooking activities held in Japan every year, beef stew with potatoes and potatoes always ranks in the top three and often wins the championship! It can be seen that this is a food that is deeply rooted in people's hearts ~ Of course, the taste is also great. Come and learn with Liantian ~ When writing this recipe, Liantian is pretending to lose weight, so this issue temporarily enters the picture-watching and speaking mode? Hey! ? /p> Ingredients (2-3 servings): potato big 1 or small 2-3 carrots medium 1 onion big 1 fat beef slices 200 grams of peas. . Just adjust the amount of food as you like. I will put too many carrots and onions myself-,but if there are too many carrots, there will be no feeling of potato and beef. . ? /p> Seasoning: oil, right amount of water 1 small bowl of Japanese stock 1 small spoon (if not, beef soup can be fast, but it will have less seafood flavor-,) 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar (I have a heavy mouth, so the recipe will have a strong taste. If the mouth is light, the amount of seasoning can be reduced appropriately) Props: pot, Shovel pot cover (important) method: 1 cut potatoes and carrots into hob pieces with the size of 1 mouth. In TV cartoons, it is often seen that potatoes are cut into hexagonal dice-shaped pieces, which is ok, but it is more troublesome. More slices are needed to better taste. 2 pinch the peas from the head to the tail, tear off the tendons on both sides, and boil some water in the pan for later use. (Rinse the onion with cold water to make the color brighter.) 3 Cut the onion into thin strips according to its own fiber. 4 Dry it with water in the pot, put oil in it, and stir-fry the fat beef in the pot after the oil is hot. Don't stir-fry it for too long, just half-cooked, and then serve it out. 5 Add onion and carrot, stir-fry until the onion becomes dark and soft. 6 drain water, soup, cooking wine and potatoes. The water in the pot should overflow the ingredients, and then cover the pot and cook for 5 minutes. After the water boils, some foam will float on it, gently throw the foam away with a spoon, and then put the meat, soy sauce, sugar and flavor. Put them all in, cover the pot and continue to cook 10 minutes. Be careful not to turn the vegetables and meat. You can make the vegetables taste by convection of hot air. Remove the foam at any time, and the cleaner it is, the more delicious it is. 8 Boil 10 minutes or so. Stick the potato with chopsticks. If you can easily put it through, it means it is cooked. Open the medium heat to collect the juice, taste the salty, what is not enough to add, and feel right. Finally, throw the peas into it for decoration and take it out of the pot. (If the peas are thick, you can cut them in half to use them.) A steaming beef stew with potato and wind will be served ~ Note: 1 It is recommended to cook more at one time, and it is also great to eat the next meal. Potatoes will be more delicious if they are soaked in soup for a few hours. Of course, don't try it easily without a refrigerator. . Never turn over vegetables and meat frequently, potatoes will rot when turned over when they are soft. . . Although the taste will not change, you must not be anxious to make good-looking potatoes and beef. . ? /p> 3 Be sure to cover the pot! If there is no pot cover, you can take a proper amount of tin foil and rub it with your hands and cover it on the dish, so that the water is not easy to evaporate and the convection is strong. If there are no peas, it is ok to put lentils, cowpeas and edamame. The taste is not important, but it is very Japanese to put some green beans. . . Pay attention to color matching ~5 In fact, it is recommended to use beef slices from Japanese meat shops. That kind of beef is thicker and can be stewed in the pot all the time, but it is not easy to buy, so we should use fat beef instead, but fat beef is too thin and easy to break, so we should try to reduce the heating time so as not to get old. Here, adjust it according to the thickness of meat. 6 Japanese-style soup stock is fish or scallop, which is sold in supermarkets and online, mainly kelp and bonito-flavored soup stock. If there is buckwheat noodle juice at home, it can be replaced, and the ingredients are similar. 7 putting konjac silk is also delicious. The konjac silk should be blanched with water in advance, and then washed with clear water to remove the fishy smell. 8 Japanese-style potato beef writing meat means meat+potato. Although the traditional method is beef, thin slices of pork can also be used -w- if you like pork, you can also try this dish. Is it very simple ~ It's very comfortable to eat such a warm pot in the stomach in autumn and winter ~ If you have any other recipes you want to learn, you can come and bake bread today to ask questions. Thank you for seeing the left ~