What is the recipe for diced potato and meat stew?

Noodles are a food that many people like to eat, and the simplest way to cook them is to make noodles with gravy. As for the braised dish, you can make whatever you like. Generally, egg braised dish or diced meat braised dish are more popular. Of course, if you are used to traditional stews, you can also try new things, such as using potatoes to make stews. So, what is the recipe for diced potatoes and meat?

Ingredients

1 small piece of tenderloin 2 potatoes

1 green pepper 1 tomato

1 carrot

Excipients

1 tsp salt 1 tsp sugar

1 tsp tomato sauce 1/2 bag sweet noodle sauce

Steps to make noodles with diced potatoes and meat

1. All ingredients

2. Dice the meat and marinate with cooking wine and soy sauce for half an hour

3. Dice the potatoes and carrots and set aside

4. Dice tomatoes

5. Dice the green pepper and set aside

6. Add sweet noodle sauce to cold boiled water and set aside

7. Heat the oil to 70% and add the diced meat with some starch, then add the minced garlic to fry until fragrant

8. Add diced potatoes and carrots

9. Add diced tomatoes and sweet noodle sauce in turn

10. Finally, add green pepper, salt, sugar, tomato sauce, and cut some cucumber into shreds and serve.

11. A bowl of noodles with gravy is ready, but it’s a bit too fragrant.

How to make noodles with gravy: cut the meat into small cubes, heat the oil to 70%, stir-fry the diced meat, pour in the sauce (yellow sauce or sweet noodle sauce), not too much sauce, add water immediately, simmer it twice, add some sugar, if you have good soy sauce, add a little, and add chicken essence when serving. The above is fried sauce. The method of braising is to put a small piece of meat into the pot and cook it until it is 70% cooked, let it cool and cut into cubes. Keep the broth for making stew. The vegetables for the stew can be eggplant, potato, Chinese cabbage, cauliflower, carrot, and tomato. Three of these hard-boiled vegetables will do. Cut them all into dices, then soak black fungus and preferably day lily. When cooking, put a little oil in the pot, heat the pot, pour all the vegetables in, stir-fry, add broth when the potatoes are transparent, add water if it is not enough, and put in the diced meat. Cook until the vegetables are cooked, sprinkle with black fungus, day lily, add eggs, salt, soy sauce, and chicken essence and serve. When cooking noodles, if you want to eat them right away, you don’t need to rinse them. If you want them to taste refreshing, just rinse them. When eating, mix it with fried sauce and then pour the sauce over it. If you are more particular, you may also cut the cucumber into shreds or blanch the mung bean sprouts in boiling water. Be careful not to make the sauce too salty, so that you can drink it plain. Eat noodles with the first bowl and just drink the broth with the second bowl. This way you can eat more vegetables without feeling too full. The trick to making the sauce is to steam the eggs into cubes in a pot (just like steaming egg custard, but without adding water), and then cut them into dices. The sauce looks beautiful because the eggs are all diced.