Stewed Beef Brisket with tomato(xi hong shi dun niu nan )

Stewed Beef Brisket with tomato

Introduction:

"Warm up in winter, delicious, unstoppable -- tomato stewed beef brisket is a big pot, but it can't stand many people, we have a bowl for each person, no more... Soup, really good to drink ha (please allow Jiajia to boast about himself) cooking is really hard."

Production steps:

Step 1: cut the beef brisket into small pieces.

Step 2: blanch the beef brisket in hot water.

Step 3: rinse with hot water.

Step 4: dice tomatoes, potatoes and onions.

Step 5: green onion, ginger and cinnamon.

Step 6: prepare another slice of tomato and diced potato.

Step 7: add oil and heat in the pot, add onion and stir fry until fragrant.

Step 8: put in the tomatoes.

Step 9: add diced potatoes.

Step 10: add the beef brisket after the tomatoes are fried.

Step 11: add tomato sauce and stir well.

Step 12: add hot water.

Step 13: turn into the soup pot, bring to a boil, and reduce the heat.

Step 14: add scallion, ginger, soy sauce and cinnamon.

Step 15: simmer for about 60 minutes over low heat, add the remaining tomatoes and diced potatoes.

Step 16: finally add salt and seasoning out of the pot.

Materials required:

Beef Brisket: right amount

Tomatoes: right amount

Potatoes: moderate

Onion: right amount

Scallion: right amount

Tomato sauce: right amount

Cinnamon: moderate

Large material: moderate amount

Ginger: right amount

Note: potatoes and tomatoes are added in several times, so that you can eat lumps of potatoes and tomatoes in the finished product. The potatoes and tomatoes added for the first time have been stewed, and the stew is gone. It's also good to eat soup and noodles

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Dun Niu Nan