Braised beef with tomato(xi hong shi shao niu rou )

Braised beef with tomato

Introduction:

"[braised beef with tomato] in our local area, like all big cities, we can eat tomatoes all year round, but the best time to eat tomatoes is this season. It's the most seasonable, natural and best to eat. Naturally mature tomatoes are sandy and sweet, and can be eaten as fruits. In this season, there must be beef with tomato. A piece of good beef, with onion, tomato, basil, beautiful

Production steps:

Step 1: material drawing.

Step 2: cut the tomato, onion and ginger.

Step 3: dice beef into centimetres, add ginger and onion, blanch with cooking wine and rinse.

Step 4: pour oil into wok, stir fry ginger slices and onion.

Step 5: add tomato and stir fry sauce.

Step 6: stir fry the boiled beef.

Step 7: add salt, sugar, soy sauce and vinegar to taste.

Step 8: transfer the fried beef with the soup into the electric pressure cooker, add appropriate amount of ketchup, and start the meat healthy.

Step 9: at the end of the procedure, drop the valve and bring to a boil. Put the washed basil on, mix well, and put pepper powder or ground pepper on it before leaving the pot.

Materials required:

Beef: 400g

Tomatoes: three, about 150 grams

Onion: one piece

Jiang: one piece

Basil: a handful

Salt: 6 g

Soy sauce: 10 grams

Vinegar: 10g

Veteran: 5g

Sugar: 10 g

Pepper: 3 G

Cooking oil: proper amount

Ketchup: 10g

Note: 1. The beef must be blanched and washed to remove the blood foam, so that the taste and taste of the finished dish will be better. 2. Tomato sauce can not be added, and the taste of adult vegetables is slightly different. 3. Basil can be replaced with Schizonepeta.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Shao Niu Rou