Stewed Beef Brisket with tomato and potato(fan qie tu dou dun niu nan )

Stewed Beef Brisket with tomato and potato

Introduction:

"For the first time, I tried to stew beef brisket with tomato and potato. I also added half a cup of wine to cook it together. The taste is really good. The soup is fresh and sweet, appetizing, and the beef brisket is crisp and mellow. The appearance of potatoes, in particular, remains intact, and the instant flour waxy is very delicious. Interested friends can try, after eating don't blame me too late to share_ ∩)O~”

Production steps:

Step 1: Ingredients: beef brisket, tomato, potato, ginger.

Step 2: rinse the beef brisket, cut it into pieces, and then soak it in water for a while.

Step 3: pick up the beef brisket, peel the ginger, wash it, pat it flat, and pour out the wine.

Step 4: pour the cut beef brisket into the electric pressure cooker, drop in the ginger pieces, and pour in the wine.

Step 5: add appropriate amount of water (about 500ml)

Step 6: turn on the power and select the cooking function. (13 minutes)

Step 7: when the pressure cooker works, handle the side dishes: peel the potatoes, wash and cut them into pieces, wash the tomatoes, peel and cut them into pieces.

Step 8: after the beef brisket is cooked, turn off the power (it's better to stew for 30 minutes). Decompress the electric pressure cooker and take out the beef brisket.

Step 9: heat the pan, add some oil, stir fry the tomato for a while.

Step 10: pour in the potatoes and stir fry for about 2 minutes.

Step 11: pour the beef brisket and soup into the pot, stir fry evenly. Cover and simmer until the potatoes are soft and glutinous.

Step 12: mix salt and chicken powder.

Step 13: thicken a little and mix well. (thicken with starch and a little water)

Step 14: sprinkle some black pepper.

Step 15: stir fry evenly with a spatula, then remove.

Materials required:

Beef Brisket: 500g

Big potato: 1

Tomatoes: 3

Wine: half a glass

Ginger: 1 piece

Oil: right amount

Salt: right amount

Chicken powder: a little

Black pepper: a little

Starch: a little

Note: it's best to choose fresh beef brisket, which looks like pork ribs. Fresh high-quality beef brisket does not need blanching water. After washing and soaking for a while, it can be directly put into the pot. If you like more soup, you can add more water. The purpose of thickening is to lock up the sweetness of the soup.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: other

Chinese PinYin : Fan Qie Tu Dou Dun Niu Nan