Stewed beef with cumin and potato

Stewed beef with cumin and potato

Introduction:

"When it comes to barbecue food, it really makes me salivate. Maybe I like the taste of cumin. It has a light barbecue flavor. My family and I love all the dishes made by cumin. This stewed beef with cumin potatoes is a very popular dish in my family, which is loved by everyone. In fact, there is no fixed rule to follow for cumin stewed beef with potatoes. It is similar to the conventional stewed beef with potatoes. There is no need for the chef of the hotel to have so many patterns. The seasoning we need to add is also the most common. Jingchu is just according to the taste of the family, put some thought, heart to do for the family taste they like. Every time I see my family and friends eating the delicious food of Jingchu, I feel what a wonderful thing it is! Actually, I don't like onion, but it has high nutritional value and I have to eat it. Only this dish enables me to get some onion nutrition. This dish, onion fully into the potatoes, beef, taste excellent, and then into the cumin barbecue flavor, it is delicious. If you don't like onion or barbecue flavor as I do, you may as well try it. It will make you enjoy it

Production steps:

Step 1: wash the beef hind legs and cut them into pieces. (the hind leg of the beef is well cooked but not hard)

Step 2: turn the cut beef in a bowl, add appropriate amount of cumin powder, cooking wine, pepper, starch, sugar, soy sauce and soy sauce, mix well and marinate for 15 minutes.

Step 3: peel the potatoes and cut them into pieces. (potato skin may not be removed, according to personal preference)

Step 4: because the cut potatoes are not boiled immediately, they are rinsed in cool water to remove the starch, otherwise the shredded potatoes will change color.

Step 5: mince ginger and garlic; cut onion quickly and set aside.

Step 6: Ingredients: prepare the ginger, garlic, onion, star anise, anise and cumin in one container.

Step 7: heat up the oil in a hot pan, and put the ingredients into it to make it fragrant. (for those who like spicy food, don't forget to put the dried red pepper and Chinese prickly ash together here to make them fragrant.)

Step 8: then put the cured beef in and stir fry until it changes color.

Step 9: then, put the drained potatoes in and stir fry.

Step 10: stir in proper amount of soy sauce and soy sauce to make it taste better and color better.

Step 11: add proper amount of soup, cover and simmer for about 25 minutes. (no soup to add hot water)

Step 12: when it's almost ready, open the lid of the pot, add appropriate amount of refined salt and chicken essence, stir well over high heat, so that it can collect juice better, and then turn off the heat. (this dish doesn't need to be too dry. Leave some juice. It tastes better. It can also be eaten with rice. It tastes very good.)

Materials required:

Beef: moderate

Potatoes: moderate

Cumin powder: right amount

Cumin granules: moderate amount

Star anise: right amount

Large material: moderate amount

Onion: right amount

Garlic: right amount

Ginger: right amount

Cooking wine: moderate

Pepper: right amount

Starch: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Refined salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Soup: right amount

Note: [nutritional value]: beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. Beef is sweet and flat in nature. It can tonify the spleen and stomach, replenish qi and blood, strengthen muscles and bones, and stop thirst. There is a folk saying that "beef can tonify Qi and have the same effect as Astragalus". Beef has twice as much protein as pork, but much lower fat and cholesterol. Potatoes contain a lot of starch, protein and gum, citric acid, lactic acid and potassium. Potatoes with beef is a very scientific food. [tips from Jingchu]: when buying beef, you can feel the meat by hand to see if it is filled with water. The beef without water is dry and slightly sticky, and the color of the meat is dark red. The beef with water is wet and smooth, and the color is generally light red. The way the beef is cut often affects the taste, and the beef made perpendicular to the texture direction is generally soft. The salted beef is soft It's easy to bond into a ball, and it's necessary to separate them quickly after pouring, otherwise it will lead to inconsistent taste due to uneven heating; when marinating beef, adding cumin powder will make beef cumin taste stronger; this dish soup should be more, and the potatoes should be gently pushed with a frying spoon at any time after cooking, so as not to paste the pot; the potatoes are easy to oxidize after slicing or blocking, and must be soaked with water to bleach the starch Drop it, or the shredded potatoes will change color.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: cumin