PotatoesStewRibsTwenty Ways to Make

After wishing everyone a Happy Women's Day and seeing my RP improve, I consulted with 10 females and 2 males about how to stew potatoes.BeefIn ten ways

The menu is listed below (in no particular order):

1) Boil the beef first to remove impurities. Then stir-fry it, add seasonings, and add the potatoes; continue stir-frying with more seasonings before adding water for stewing. Stir-fry briefly so that it can become softer.Star AniseCinnamon BarkAdd some green onion, tomato sauce, and sprinkle a bit of MSG at the end.MSG.

I'll find you a recipeAh, here's one. It doesn't have to be potatoes,Onionand good, there are carrots too,Raddishcut the beef into blocks and serve them on a plate.Red RaddishCut into dice.Stew MeatSeasonings: Fresh Ginger, star anise~~Put water in a clay pot to cover the meat~~~ Add seasonings and stew~~~ After stewing the beef, add red raddish and seasonings: salt,Soy Sauceand tomato sauce.This is also a new dish; cut onions and mushrooms into pieces~, put them in separate pots~~ Stew until almost done, then place together~~~ Sprinkle some chopped green onion~~~ Serve when ready!Not to worry. I used about three hours for this. Her dishes are simple and homey, often what I cook myself, adding my own creativity. Sigh, you're still in the west drinking foreign stuff.VealRibs

This method is: buy beef brisket cut into small pieces then put them in boiling water to remove blood water and other impurities.A little vinegar or sugar can be added if needed.After most of the blood has been removed, rinse the meat blocks with cold water several times.!!2) Put the large spoon over high heat to get it hot. Add star aniseand a small amount of Sichuan pepper,then add soy sauce and a little sugar, stir them well with the spoon before adding the cleaned beef blocks.

Because of the sugar and soy sauce, the beef should become slightly colored.Boil until almost cooked. Do not add salt too soon. Add potatoes after they are cut into pieces.Cow brisketWhen three-quarters cooked, add salt. A little soy sauce can be added at this time without using much.5) Boil the potatoes and add them to the pot with the beef adding a bit of salt.When most of the water is gone, add a small amount of MSG.The dish is ready to eat. This is how I remember it; I haven't made this for at least three years.Sorry if it's not good.But maybe this weekend I can try it too.Learn from others and combine their strengths.Forgot to say, add ginger and green onion as well.6) Simple: cut the beef into pieces. Put them in a pot with sugar to color. Add enough water to cover the meat, along with soy sauce, salt, star anise, cinnamon bark, a little chili peppers. Pressure cook for 5-10 minutes until it starts steaming, then add the potatoes and continue cooking for another 10-15 minutes.7) A simple way to make meat: cut the pork into pieces, stir-fry with oil, add some soy sauce, salt, pepper, chili peppers. Simmer for half an hour. If you have tofu,add it; it's also delicious.Without tofu?Then use something else.8) Another simple recipe: a few eggs can make crab egg omelets. Beat the eggs but don't mix them completely, then fry in hot oil and add sugar and vinegar just before serving for an easy dish ready in five minutes.9)Chickencut into strips, then stir-fry with chili peppers,

Chicken wings

don't cut. Just chop them into pieces and cook according to the meat method, add more chilies. The key is a slow simmer, add plenty of water. When most of the water has evaporated, it's ready.10) Cook beef until tender, then add potatoes. Don't put salt in while cooking; adding too much can make the beef tough.11) Simple: fry the potatoes first. Take them out and drain off excess oil. In a large spoon over high heat,

add star aniseand a small amount of Sichuan pepper, stir in with some soy sauce and sugar before adding the beef that was simmered until almost done.12) Stew beef brisket: don't buy completely lean meat; pick fatty pieces with tendons. They become soft when stewed and are tasty.Beef brisketis a bit fishy, so some stewing spices can enhance the flavor.

Commonly used spices include dried tangerine peel, cinnamon leaf, star anise, Sichuan pepper, etc. Use them in small amounts to avoid overpowering the taste.After boiling the beef and removing foam, cut it into pieces, stir-fry with ginger, garlic, and soy sauce. Add salt, sugar, and rice wine. Transfer to a pressure cooker or clay pot with spice bag and simmer until desired texture is achieved.

Add carrots or raddish for better taste.Enjoy adding oyster sauce at the end for extra flavor.13) Stew beef brisket: don't buy completely lean meat; fatty pieces with tendons are best. They become soft and chewy when stewed, very tasty.

Beef briskethas a slight fishiness, so some stewing spices can enhance the aroma.Commonly used spices include dried tangerine peel, cinnamon leaf, star anise, Sichuan pepper. Use them in small amounts to avoid overpowering the taste.Cut beef into pieces and boil off blood water first. Drain and dry thoroughly. In a wok,stir-fry with ginger, garlic, and soy sauce. Add salt, sugar, and rice wine. Transfer to a pressure cooker or clay pot with spice bag and simmer until desired texture is achieved.Add carrots or raddish for better taste.Enjoy adding oyster sauce at the end for extra flavor.14) Stew beef brisket: don't buy completely lean meat; fatty pieces with tendons are best. They become soft and chewy when stewed, very tasty.Beef briskethas a slight fishiness, so some stewing spices can enhance the aroma.Commonly used spices include dried tangerine peel, cinnamon leaf, star anise, Sichuan pepper. Use them in small amounts to avoid overpowering the taste.After boiling the beef and removing foam, cut it into pieces, stir-fry with ginger, garlic, and soy sauce. Add salt, sugar, and rice wine. Transfer to a pressure cooker or clay pot with spice bag and simmer until desired texture is achieved.

Add carrots or raddish for better taste.

Enjoy adding oyster sauce at the end for extra flavor.15) Curry beef brisket: ingredients: 1 lb beef brisket, 2 potatoes, 2 tablespoons garlic paste, 1 small onion (30g), 1 tablespoon chili powder,

2.5 tablespoons curry powderand 100 grams of butter.Seasonings: 1 teaspoon salt, appropriate chicken essence.

Preparation:

1. Cut the beef brisket into small cubes and boil in water to remove blood and foam, wash off and dry well.2. Peel and dice the potatoes.3. Heat oil in a wok, add one bowl of oil to fry the diced potatoes until done, drain and set aside.Melt butter over low heat, stir in garlic paste and onion slices until fragrant, then add curry powder and chili powder and stir well.Add beef brisket and stir evenly, add water (2 bowls), bring to a boil, then simmer on low for 1 hour.Add potatoes and seasonings. Continue cooking for another 20 minutes. Once the sauce is nearly dry and the meat tender, it's ready.16) PS: To save time, boil the beef brisket pieces in water, drain and add water again. Cook until almost done, then add potatoes and seasonings as needed.Cook with curry powder, add fried potatoes and beef brisket into a wok, add half a bowl of water to bring to a boil, simmer on low heat until the potato corners are round and the sauce thickens. Add milk at the end and cook until well combined before serving (suggested using a non-stick pan).17) My method: first boil the beef in water, then drain and add fresh water. Cook almost done, add potatoes with soy sauce, salt, chili flakes if you like. This will shorten cooking time...18) A little later......................[Characteristics] Color is golden red, beef tender and soft, potatoes fragrant and mushy, rich curry flavor.[Ingredients]Main ingredients: 250g potatoes, 300g beef, 5g green onion segments, 5g ginger chunks,25g coffee powderSeasonings: 5g salt, 2g chicken essence, 25g soy sauce, 5g rice wine.[Preparation process]1. Wash the potatoes and peel them, then cut into triangular pieces.Boil the beef chunks in water to remove blood and foam, wash off and dry well.2. In a pot, add water, put beef with rice wine, green onion and ginger; after boiling on low heat until half done, skim off the foam, then continue cooking with potato pieces until almost done.Add salt, soy sauce, and curry powder when nearly ready. Finish with chicken essence before serving.

Do not buy lean beef brisket; instead, choose fattier ones with tendons, as they will be softer and more chewy when cooked.Rib meat has a slightly fishy smell. Buying some spices specifically for cooking rib meat can make it much tastier.Commonly used spices include dried tangerine peel, bay leaves, dried cardamom seeds, Sichuan pepper, star anise, etc. These should be placed in small cloth bags and cooked together to remove the fishy smell and enhance flavor; however, use them sparingly as they can overpower other flavors.Cut the beef brisket into small pieces, cook it in boiling water to remove foam and blood, then drain and dry it. In a wok, add oil, stir-fry ginger and garlic, then add the beef, season with salt, sugar, and soy sauce, stir until well combined, then transfer to a pressure cooker or sandpot (with spice bag) and cook until desired softness is achieved.You can also cook it together with radish or carrot for added flavor.After cooking, you may add oyster sauce to the beef, reduce the sauce, and enjoy it.

Rice curry beef: 1 pound of beef brisket, 2 potatoes, 2 tablespoons of minced garlic, 30 grams of onion, 1 tablespoon of chili powder, 2.5 tablespoons of curry paste,butter100g, a bowl of oil for seasoning.milk1/3 cup

Procedure:

1. Cut the beef brisket into small pieces and blanch in boiling water to remove blood and foam, then wash and dry it.

2. Peel the potatoes and cut them into pieces about the size of a mahjong tile.Cut the onion into strips.

3. Heat oil in a wok, add one bowl of oil, fry the potato pieces until cooked, drain and remove excess oil.Add butter to melt over low heat, stir-fry garlic and onion strips until fragrant, then add curry powder and chili powder, stir well, then add beef brisket, mix evenly, add two bowls of water, bring to a boil, switch to low heat for 1 hour cooking, then add potatoes and seasonings, continue cooking for another 20 minutes. Cook until the sauce is nearly gone and the meat is tender.

If time is limited, after blanching the beef brisket pieces, use a pressure cooker with a small amount of water and a few bay leaves and dried cardamom seeds to cook for about 8 minutes; remove the spices and dry the pieces before proceeding as described above to save cooking time.Stir-fry the curry until fragrant, then add fried potatoes and beef brisket. Add half a bowl of water and bring it to a boil, switch to low heat and simmer until the edges of the potato become round and the sauce thickens. Add milk and vigorously stir-fry over high heat to reduce the sauce without burning; use a non-stick pan if possible. Once the sauce is reduced properly, serve in a dish.

Rice curry beef: This method involves first boiling the beef brisket until almost cooked, then adding water, potatoes, soy sauce, salt, and optionally some dried chili peppers for those who like spicy food. Your daughter has grown very beautiful...

A little waiting..............

Characteristics: This dish is golden yellow with a rich color, the beef is tender and soft, the potatoes are fragrant and mealy, and the curry flavor is strong.

Rice curry beef:

Main ingredients: 250 grams of potatoes, 300 grams of beef, 5 grams of spring onions, 5 grams of ginger,coffeepowder 25 grams.Seasoning: 5 grams of salt, 2 grams of monosodium glutamate (MSG), 25 grams of soy sauce, 5 grams of cooking wine.Preparation process:1. Wash and peel the potatoes, cut into triangular pieces.

Cut the beef into chunks, blanch in boiling water and drain.

2. In a pot with water, add beef, cooking wine, spring onions, ginger, bring to a boil over low heat until half-cooked, remove foam, then add potato pieces and continue simmering together until nearly done. Add salt, soy sauce, and curry powder for the final cook, seasonings, then serve after it is cooked through.The beef is cut into pieces and blanched in boiling water, then removed.2 A pot of water is added, along with the beef, cooking wine, ginger, and scallions. It is brought to a boil and simmered until half-cooked. The foam is removed, and potato chunks are added for co-simmering. Near the end, add fine salt, soy sauce, and curry powder for co-simmering. After it's cooked through, add monosodium glutamate (MSG) before serving.