Introduction: Make potato goulash, master the "3" steps, the beef is soft and rotten, and the taste is rich under the rice aroma
Since the autumn, the weather is not very hot, the maximum temperature is only about 30 degrees, and the duration is not long, let people feel very comfortable, then in this transition period from hot to cold, need to pay more attention, you can strengthen the diet more, often eat highly nutritious food, make up for the loss in the summer. It is recommended that you eat more beef, it is extremely nutritious, belongs to high-protein foods, and the fat content is very low, eating beef to increase nutrition but not afraid of gaining weight.
Beef is made at home, usually there are several methods, such as stir-fried beef, sauce beef, goulash, of which goulash is the most popular, the method is relatively simple and easy to use, and it is a very delicious next meal, accompanied by rice delicious. When you goulash, you can add tomatoes or potatoes, which are a perfect match, and my family likes to eat my potato goulash, making a large portion at a time, and eating it all every time.
How to make this dish of potato goulash delicious? If the potatoes are piled up into pieces, the taste is also poor; if the beef can't be chewed, it is really not a good experience; if the beef smells heavy, it will be difficult to swallow.
If you want to make this dish well, you need to master some tricks, not as simple as putting the ingredients together and simmering with water and spices.
Make potato goulash, master the "3" steps, the beef is soft and rotten, the taste is rich under the rice aroma! Let me share with you the specific method, see what the 3 steps are, fully mastered can easily make delicious potato goulash, come and see.
The dish of potato goulash can be divided into 3 big steps, namely: defishing the beef; coloring the beef to season; and stewing beef.
Step 1: De-fish the beef
Prepare a piece of fresh beef, smell the taste when buying beef, there is no peculiar smell on the line, and try to use the brisket part, use it to make goulash is more delicious, after stewing is not easy to disperse.
Rinse the surface of the beef and cut it into small pieces, slightly larger, because the beef will shrink when heated, and the large pieces of beef will have a more palatable taste.
Beef chunks into the basin, soak in cool water, soak for ten minutes to change the water, almost an hour, the purpose is to soak the blood in the beef out, do this step will find that the blood in the beef is super much.
After repeated soaking and changing the water, the beef is somewhat white, and the meat quality is also somewhat loose, which is a normal state, and it is easier to cook soft and rotten, and the taste is good, and there is no fishy taste.
Put the clean beef pieces into the pot, add ginger slices, green onions, cooking wine, cold water, bring to a boil over high heat, remove the dirty things that have gathered on the surface of the water, these are the residual blood water, and the effect of further fishing after blanching is more obvious.
Remove the beef nuggets and put them in warm water to make them cleaner, remove the water and set aside.
Step 2: Color and season the beef
Add a little cooking oil to the wok, pour the beef into the pot, add rock sugar and stir-fry, then add the old soy sauce and stir-fry, the color can be even, the old soy sauce can be put less or more.
After coloring, add enough boiling water, add ginger slices, green onion, dried hawthorn, star anise, fragrant leaves, bring to a boil on high heat.
Step 3: Stew beef
After boiling, turn into a pressure cooker, close the lid and put on a small hat, turn on high heat and cook until steamed, then reduce the heat and simmer for 20 minutes, automatically steam and pour into the pot.
Add potato chunks, salt, soy sauce, and then cover the lid and simmer over low heat, until the potato chunks are cooked through the soft sponge, if the soup is too much, you can collect the juice on high heat, if it is thicker, it will not be juiced.
If you don't have a pressure cooker, you'll always be simmering in the pan, but it takes at least forty or fifty minutes to simmer the beef until it's soft. After the stew is soft, put the potato chunks to continue simmering, so that the soft rotten beef will be stewed, the potato chunks are also very complete, and the prepared potato goulash is delicious.
There are some knowledge points in the above three steps, which need to be emphasized and need extra attention.
1) Beef can not only blanch water, must first soak the blood water, and to change the water many times to avoid bubble odor; 2) beef blanched water should be cold water into the pot, stew to add boiling water; 3) spices do not need too much, otherwise it will be noisy; 4) beef stew must be stewed enough time, time is not enough beef will not be soft; 5) potatoes are easy to cook can not be put too early; 6) salt do not put too early, beef stew after the most suitable, will not affect the taste.
Do you understand the steps to prepare potato goulash and the precautions? If you have a chance to try it, you can do it well. Sharing is here, like me, please pay attention to me.