Curry Lamb Braised Bean Curd

Curry Lamb Braised Bean Curd

Overview

My family likes to eat curry-flavored dishes. I have tried adding curry powder to stir-fry, simmer, stew, stew, and stew, and they say it tastes great every time. Curry can increase appetite, promote blood circulation, and achieve the purpose of sweating. Therefore, in hot areas, people especially like to eat curry dishes. Curry powder is added to the mutton to remove the smell of the mutton. It makes the aroma of the mutton more prominent, appetizing and not greasy. Appropriately added some bean curd sticks, it is so delicious that you can’t help but put down your chopsticks. The aroma of mutton oil permeates the soft bean curd sticks, which is a wonderful touch for the taste buds.

Tags

Ingredients

Steps

  1. First break off the yuba and soak it in water until soft, about 30 minutes

    Curry Lamb Braised Bean Curd step 1

  2. Wash the mutton, drain the water and chop into large pieces

    Curry Lamb Braised Bean Curd step 2

  3. Take out the required sauce, flatten and peel the garlic cloves

    Curry Lamb Braised Bean Curd step 3

  4. Boil a pot of water and splash the mutton into the water

    Curry Lamb Braised Bean Curd step 4

  5. Take out, rinse with clean water and drain

    Curry Lamb Braised Bean Curd step 5

  6. Heat a pan, pour oil, sauté garlic until fragrant, add bean paste, sand tea sauce, Zhuhou sauce and stir-fry until fragrant

    Curry Lamb Braised Bean Curd step 6

  7. Pour in the mutton and stir-fry for a while

    Curry Lamb Braised Bean Curd step 7

  8. Add soy sauce, rock sugar, and curry powder

    Curry Lamb Braised Bean Curd step 8

  9. Stir well and add a little salt

    Curry Lamb Braised Bean Curd step 9

  10. Add enough water to cover the surface of the mutton, add chicken powder and stir evenly, cover the pot and bring to a boil over high heat

    Curry Lamb Braised Bean Curd step 10

  11. Then put it into the electric pressure cooker, cover it, turn on the power, and turn on the stew button. Since the mutton has been blanched and stir-fried in the early stage, it does not need to be simmered for too long. If it is stewed for too long, it will become crispy and shapeless. Just press for 15 minutes

    Curry Lamb Braised Bean Curd step 11

  12. The pressure cooker automatically decompresses and then the mutton is taken out

    Curry Lamb Braised Bean Curd step 12

  13. Heat the wok, pour in the mutton and bring to a boil. Drain the soaked yuba, add it to the mutton and simmer for about 15 minutes

    Curry Lamb Braised Bean Curd step 13