Accessories: 50g curry block, onion 10g, ginger 10g, 5g edible salt, soy sauce 10g, corn starch 10g, and proper amount of cooking wine.
Of course, rice is cooked first. After washing rice, add water to the rice cooker in proportion and start cooking.
In the process of cooking, you can directly start cooking the side dish of 1: 1. 1 rice, which is also the highlight of this dish today-curry beef.
First cut the tenderloin into small squares, and stick some small holes in the meat with a toothpick (this will make the beef delicious). Then add ginger and cooking wine to remove fishy smell, and add appropriate amount of oil and cooking oil for curing.
Wash carrots, cut them into hob blocks and soak them in water for later use. Slice the onion, put a pot of water beside it when cutting, it will make your eyes feel better, and cut the potato into small pieces for later use.
When all the materials are ready, you can start cooking. Heat the oil pan, add onion and ginger until fragrant, and pour the marinated beef into the pan and stir fry. When the beef is half-cooked, put the potatoes, onions and carrots into the pot, add curry pieces and appropriate amount of water, and simmer for 30 minutes. Because the curry blocks are already seasoned, there is basically no need to season them separately.
When the beef is crisp, it can be cooked. By this time, the rice should be cooked, and the combination of the two will complete this beef curry rice.