There are some ingredients that are inherently perfectly matched, such as tomatoes and eggs, catfish and tofu, chrysanthemum wine and crab, the collision of different ingredient combinations produces a delicious fission spectacle, if you look at the encounter of different ingredients in a human way, it is a touching encounter, it is a match made in heaven that makes people clap their hands, just as I picked up potatoes in the cold late autumn, and what comes to mind must be beef.
Potato goulash is a rare delicacy in autumn and winter, stewed crisp and fragrant beef, soft sticky sweet potatoes together, the soup is also integrated into the essence of the two, become rich and flavorful, the juice is thick, poured a spoonful of rice, eat a bite can be called the most beautiful taste in the world. Do potato goulash want to be delicious, can not cut potato beef on the "one pot stew", the cooking time of the two ingredients is not the same, each also need to cook in advance, do a more successful potato goulash, beef crispy into the taste, potato soft glutinous sweet, eat rice absolute soup is not left, share the method.
Ingredients: 1 1/2 catties of beef, 2 potatoes, 1/2 onion, 1 handful of eyebrow beans, fragrant leaves, star anise, garlic, ginger slices, shallots, Pixian bean paste, soy sauce, cooking wine, salt and sugar.
Beef is best to choose beef brisket meat, fat and lean will be more fragrant, ordinary beef is also OK, but can not choose tendon meat, cut large pieces of spare, potatoes and onions are cut into pieces, eyebrow beans soaked in water for backup, this bean has no line, other spices are ready.
Boil water in a pot, put the beef into the pot with cold water, add a few slices of ginger, 2 spoonfuls of cooking wine, bring to a boil over medium heat for 2 minutes, remove the beef and rinse well.
Add the right amount of oil to the wok, add a dozen rock sugars to fry the sugar color, add the dried beef pieces, and stir-fry until colored.
Add fragrant leaves, garlic, 1 star anise, 1 piece of cinnamon and stir-fry the aroma, add 2 spoonfuls of Pixian bean paste, 3 spoons of raw soy sauce and stir-fry evenly to produce red oil.
Add 500 ml of water to the pot, add a small amount of salt, half a spoonful of pepper, pour in the eyebrow beans and bring to a boil.
In order to save time, I did not use the iron pot to continue simmering here, and transferred all the ingredients in the pot to the zhenmi ufo rice cooker pressure cooker, this rice cooker is more intelligent and advanced, it can be automatically discharged in the middle, that is, in the process of cooking, you can open the lid to add vegetables inside, just to meet the practice of this dish, which is my recent "favorite" for cooking.
Open the roast button of the pressure cooker, this pressure cooker runs without a sound, quietly not like a pressure cooker, simmer for 15 minutes (counting from the beginning of the ingredients after entering the pot).
After 15 minutes, click the exhaust button, after a few minutes to exhaust, open the lid and pour in the chopped potatoes, close the lid and continue simmering for 10 minutes.
Open the lid again, pour in the chopped onion, add the onion to make the potato goulash taste more fragrant, simmer for 3 minutes, after a little exhaust, you can put it on the plate.
Using an ordinary iron pot can also be used, time doubled on the line, the method is the same, using a pressure cooker will save more time, but no matter which way to make this dish, do not put potatoes and beef together in the pot to stew, otherwise the beef is not easy to cook, potatoes will be stewed thin, affecting the quality of the dish. #10月吃什么 #
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.