On a cold day, eating a bowl of steaming curry sirloin and then warming it from the head to the feet is a happy thing. In fact, it is also a good choice for housewives to be lazy. A variety of vegetable meats and curry cream are stewed in a large pot. When the husband returns, he will go directly to the white rice, and a simple and delicious dinner will be done. The key is that he is okay, watching him eat with gusto, and my heart is happy to count, and today I can wash a few more dishes and bowls. This time, the choice of Japanese curry cream, although specially selected "Xinkou", but with a strong sweet flavor of flavor ~ ~ plus a large pot of beef soup in advance, and a variety of vegetables The natural sweetness that is simmered in time, and finally transferred to the unique flavor of coconut milk to upgrade the taste, just think about it.
Peel and cut the potatoes (if you don't cook for a while, soak them in cold water to avoid blackening), wash the carrots and cut the hobs, slice the onions, cut the sirloin
Rinse the burdock
Put it in the pressure cooker, add boiling water, fragrant leaves, star anise, pepper, broken ginger, and press it for 20 minutes after SAIC (like beef soft rotten point can be added for a long time)
Pour a small amount of oil into the wok. After the heat is 80%, add potatoes, carrots and onions. Stir fry until the surface is shrinking.
Put the sirloin and fried vegetables into the saucepan, add the broth of the yak yak, just dipped in the ingredients. After the fire is boiled, put three pieces of curry cream.
Stew for medium heat for 20 minutes, then pour in the coconut milk and mix thoroughly to turn off the heat. In the meantime, you can taste the taste, depending on the taste of each person, decide whether to transfer salt and sugar (there is no salt and sugar in the small words, because the taste of curry cream is enough)
1. If it is beef, which is not easy to soft and rotten, pre-cook it for a certain period of time, then put it in a saucepan and curry paste. On the one hand, the curry with the stewed meat is more delicious, and there is no such thing as the meat is not soft and the vegetables are simmered. 2, the vegetables were previously fried with a small amount of oil, and should be fried to the surface shrinkage, micro-focus. This is not easy to rot when cooking for a long time (especially potatoes). 3, the last drop into the coconut milk is because before listening to the "type of male chef" Aji Shi said: 'He said that if the curry first put coconut milk, after a long time high temperature stew, coconut milk will produce oil and water separation The situation, affecting the taste oh 'so he suggested that it is best to pour the coconut milk at the end, the taste of the coconut milk will be better, and the oil and water will not separate.