Stewed beef with tomato(xi hong shi dun niu rou )

Stewed beef with tomato

Introduction:

"[tomato stewed beef] it's better to add a small ingredient. It's a common soup dish in my family. It's the same every time. Onion and tomato are absolutely indispensable. In fact, the ingredients can be adjusted. Mima often puts several kinds of vegetables, which not only tastes good, but also has more comprehensive nutrition. This time, lemon was specially added. The natural acid makes the beef finer and worse, and the taste and taste are very good. Cooking is often like this. If you change a kind of small material or a kind of cooking method, the taste will be different. Try it. "

Production steps:

Step 1: material drawing.

Step 2: cut beef into pieces, add wine, onion and ginger, blanch in water

Step 3: cut tomatoes, potatoes and onions.

Step 4: rub the lemon skin with salt, cut off both ends and cut off the skin with a knife.

Step 5: remove the white film inside the skin with a blade.

Step 6: remove the white film as much as possible.

Step 7: shred the lemon peel.

Step 8: slice the lemon meat and remove the white film.

Step 9: wash the boiled beef.

Step 10: boil water in a soup pan, heat up another frying pan and stir fry some onions.

Step 11: stir fry the tomatoes.

Step 12: make tomato sauce.

Step 13: after boiling the water in the soup pot, add the blanched meat, fried sauce, cut vegetables, lemon shreds and half lemon pieces.

Step 14: bring to a boil and simmer until the meat is rotten.

Step 15: add salt to taste, and take out the pot. Two green vegetable roots, I use Shanghai cut out and then boiled water, soup will be Hershey put in. Can ignore, originally want to put vegetable leaf also, the result forgot.

Materials required:

Beef rib: moderate

Tomatoes: right amount

Onion: right amount

Potatoes: moderate

Scallion: right amount

Ginger: right amount

Lemon: moderate

Salt: right amount

Cooking wine: moderate

Note: when cooking meat, add natural acidic fruits, such as lemon, hawthorn, tomato, etc., to make the meat rot faster and taste better. The second skin of lemon must be cleaned to avoid bitter soup. I cooked two catties of beef and used a lemon to increase or decrease it. This kind of soup, don't worry about the vegetables, what you want is the taste.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Dun Niu Rou