Tea-scented potatoes and beef look good: pieces of Huang Chengcheng potatoes, hugging pieces of light brown beef tightly, lying in a delicious brown soup, like a brown abstract painting, complement each other. This color makes people drool and I can't wait to jump on it and eat it.
As the saying goes, "there are hundreds of ways to cook a dish, and each family is different." My mother cooked this dish like this: first, prepare the ingredients: beef tendon and potatoes; Accessories: Tieguanyin tea; Seasoning: sugar, salt, soy sauce, soy sauce.
Start making. First, wash the beef, blanch it in the pot, take it out, wash it and cut it into pieces for later use. Next, put the beef pieces into a pressure cooker and press them until they are cooked. Then, peel and slice the potatoes, put them in a casserole with beef, and add sugar, salt and soy sauce. Also, don't forget to pinch some tea leaves and put them in. It is the source of tea flavor in potatoes and beef. At this time, simmer for about 40 minutes. Finally, add a little soy sauce and pick out the tea leaves, and a delicious dish will be ready.
As soon as the tea-scented potato and beef came up, I smelled the fragrance. Tea, potato and beef are intertwined, which is beyond words. I can't wait to pick up a potato and send it to my mouth. Well, it tastes crisp and rotten. It's delicious. There is a faint potato flavor, accompanied by a little tea fragrance, of course, the fresh flavor of beef is inevitable. I want to eat more after eating a piece. I ate another piece of beef, which was firm and elastic and delicious. Another bite of soup, tea, potatoes and beef are intertwined, which is undoubtedly a kind of enjoyment. It can be said that this dish is the best gift for taste buds.
In short, my mother's tea-flavored potato and beef is my favorite, as well as my family's favorite!