Stewed Beef Brisket with tomato and carrot(fan qie hu luo bo dun niu nan ren jian ren ai de jing dian wei dao )

Stewed Beef Brisket with tomato and carrot

Introduction:

"This dish, using beef brisket as the main ingredient, is more delicious. First of all, beef brisket has more fat. Although butter is very fragrant, it is inevitably greasy if cooked and eaten alone. The addition of tomato just neutralizes this point and stimulates our appetite. (for example, I started to salivate when I wrote about it... It's a good thing The aroma of beef brisket and the acid of tomato are perfectly integrated in this dish, and finally sublimate to a higher level of delicious. Secondly, tomato belongs to acidic food, and cooking with beef brisket can make it mature faster and crispy. This point, the use of Hawthorn dry, tea polyphenols, can also play the same effect; again, the red tomato, is to make this dish a natural addition to the bright and pleasing color. The red color is more suitable for the festive atmosphere of the festival. This time, I added some carrots. Because tomatoes become crisp after cooking, adding carrots can make the dishes look fuller. And carrots after cooking oil, will release carotene, make the color of dishes more beautiful. Finally, carrots can absorb part of the fat from the beef brisket, making it healthier

Production steps:

Step 1: prepare all the materials;

Step 2: cut the beef brisket into large pieces, wash it slightly, soak it in water for 2-3 hours (I soak it overnight), and change the blood several times during the process;

Step 3: soak the beef brisket, clean it, drain the water and set it aside;

Fourth sirloin Baijiu: put a large quantity of water in the pot. The pot is bigger and the water is wider. Add beef brisket, ginger skin and proper amount of liquor.

Step 5: after boiling, remove the surface froth until the soup is clear;

Step 6: take out the beef brisket, clean it with warm water, drain the water, cut it into palatable pieces and set aside;

Step 7: gently scrape the surface along the arc of the tomato with the blade;

Step 8: until the surface of the tomato is wrinkled and slightly separated from the pulp;

Step 9: at this time, you can easily peel off the tomato skin;

Step 10: deal with other ingredients. Peel the garlic, slice the ginger, dice the tomato, remove the root of the onion, clean and tie the knot, and dice the onion after removing the old skin on the root and outside;

Step 11: put a little cooking oil in the frying pan, cool the oil in the hot pan, and add onion, ginger and garlic;

Step 12: stir fry until fragrant, add diced onion and continue to stir fry until the onion is transparent and soft;

Step 13: add diced tomatoes;

Step 14: turn to medium heat, stir fry while pressing tomato with spoon to make it soft and rotten more easily;

Step 15: until the tomato is fried with red oil, the whole tomato becomes paste;

Step 16: add the cut beef;

Step 17: stir fry continuously to make the beef and the ingredients in the pot mix evenly;

Step 18: add the soy sauce and stir fry until the ingredients are evenly colored;

Step 19: add warm water, no ingredients;

Step 20: wash the fragrant leaves and tangerine peel in advance and add them into the pot;

Step 21: Boil the ingredients over high fire;

Step 22: transfer the ingredients in the pot, together with the soup, into the casserole, continue to boil over high heat, and properly remove the floating foam on the surface;

Step 23: turn the heat down, cover and start to simmer;

Step 24: after about 1 hour, collect half of the soup in the pot;

Step 25: peel the carrot, cut into hob pieces and add into the pot;

Step 26: add rock sugar;

Step 27: stir the ingredients in the pot evenly;

Step 28: add appropriate amount of edible salt;

Step 29: cover and simmer until the beef is crisp, and you can easily poke it with chopsticks;

Step 30: if there is still a lot of soup in the pot, collect it to your liking. I like more rice with soup, sprinkle with scallion or coriander, drizzle with sesame oil and serve

Materials required:

Beef Brisket: 500g

Tomato: 2 (medium size)

Carrot: 1 (medium size)

Onion: 1

Lao Jiang: one piece

Shallot: 3 ~ 4

Garlic: hemisphere

Highly Baijiu: a little

Edible oil: a little

Raw: 25 ~ 30m

Salt: right amount

Rock sugar: 10g

Sesame oil: a few drops

Fragrant leaf: one piece

Tangerine peel: 2 ~ 3 small roots

Note: 1. Beef soaking in advance, can remove part of the blood, cooking out of the taste will be better. When soaking, remember to change the separated blood; 2. After blanching the beef, be sure to use warm water to clean the oil on the surface; 3. The method of peeling tomatoes can also be hot with boiling water after crossing, or without peeling. I prefer to scrape with a knife. But tomatoes that are too soft are not suitable for this. In addition, the amount of tomato according to their own preferences. If you think it's too sour, you can adjust it with rock sugar; 4. When frying onion, ginger, garlic and onion, you must keep the fire low to prevent the paste. If you want a stronger flavor, you can stir fry the spices together. Onion must not be less, can make dish flavor better, at the same time make soup thick; 5. Tomato must be fried until red oil paste, taste good; 6. When stewing beef, add warm water, not cold water. In fact, in addition to the cold water used to wash and soak the beef brisket at the beginning, warm water should be used at the end. 7. The amount of salt and sugar should be adjusted according to your preference. Finally, pour some sesame oil into the pot to make the dishes more bright and fragrant. Of course, if you don't like it, you can omit it.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Fan Qie Hu Luo Bo Dun Niu Nan Ren Jian Ren Ai De Jing Dian Wei Dao