A super good taste that can't be missed -- private house stewed beef with tomato(wu fa cuo guo de chao ji hao wei dao si fang fan qie dun niu rou )

A super good taste that can't be missed -- private house stewed beef with tomato

Introduction:

"This dish can be said to be my private dish, because everyone has eaten the same dish name but not the same taste in the restaurant outside. This tomato stewed beef is also a very good banquet dish. It's absolutely affordable, absolutely amazing, absolutely delicious ~ ~ the sour, sweet and salty flavors are all gathered, and the strong point is that it has a aftertaste after it is put into the mouth, It's not a shallow stewed beef with tomato ~ with potatoes, carrots and thick soup, it will conquer everyone's stomach no doubt ~ don't mix rice, because you will eat fried ~ ~ "

Production steps:

Step 1: change the beef patty or brisket into medium sized pieces. Originally, I wanted to use the brisket, but when I sold out, I bought the steak. Remove the butter and skin, and leave the fat. I also removed some of the extra fat

Step 2: put it into the basin and wash the dirt and blood off the surface with cold water. Wash it several times

Step 3: put scallion and ginger slices into the pot, put beef in cold water and bring to a boil. Don't be stingy with scallion and ginger, it's fishy here, and add some cooking wine

Step 4: bring to a boil, skim the froth and cook over medium high heat for 10 minutes

Step 5: take out the dried beef, control the moisture and set aside, remove the onion and ginger, and leave the broth. Filter the broth three times with a thin sieve

Step 6: cross the head of the tomato, boil a pot of boiling water, put the tomato down, continue to boil for 30 seconds, turn off the fire and let the tomato soak in hot water for two or three minutes

Step 7: wash the vegetables, cut the carrots and potatoes (I forgot to pat the potatoes), dice the onions (don't have to be specially crushed), remove the tomatoes from the hot water, peel them, remove the pedicels and cut them into small pieces

Step 8: pour the oil into the pot, add the sliced potatoes and oil them until the edges of the potatoes are transparent and there is a layer of obvious fried crispy layer on the surface (this is to keep the same as possible when stewing for a while). After frying, set aside

Step 9: leave the bottom oil in the pan, a little more. Put the peeled diced tomatoes into the pan and stir fry the red oil

Step 10: put in a spoonful of ketchup. I use canned ketchup, like a big bucket. I use a big round spoon

Step 11: stir well and pour in a bowl of red wine

Step 12: add diced onion

Step 13: stir fry until the onion is cut, then add the boiled beef and stir fry until the sauce is evenly wrapped on each beef

Step 14: add the broth that was filtered just now

Step 15: add a little soy sauce or soy sauce

Step 16: add some sugar and salt. Add a little pepper. I add white pepper or black pepper. I don't have black pepper on hand, so I use white pepper, white pepper, Chinese style, black pepper and Western style

Step 17: bring to a boil, cover and simmer for 50 minutes

Step 18: take a look in the middle. When you stew for nearly 50 minutes, add carrots. First, carrots are not easy to be cooked. Second, potatoes will make starch gelatinization and speed up juice collection, which will lead to incomplete cooking or paste

Step 19: add carrots 10 minutes later, add potatoes with oil. At this time, if the soup is almost dry, add some beef soup. If the beef soup is used up, add some boiling water. But if you add soup, add some red wine, salt, sugar and tomato sauce

Step 20: turn off the heat until the potato is well cooked and the soup is very thick. Stir well after adding the vegetables, and then taste the taste. You can make appropriate adjustments. After adding the potatoes, keep turning over to avoid pasting the pot. I personally suggest that the soup should not be too dry. You can put juice on every piece of food. It's better to have a thick juice when you put it into the utensils. It's a must to eat bibimbap~~

Step 21: finished product drawing~

Materials required:

Steak: 2000g (or beef brisket)

Carrot: two

Onion: one

Potatoes: two

Tomatoes: four

Tomato sauce: right amount

Salt: right amount

Sugar: right amount

Jiang: one piece

Onion: one

Red wine: a bowl

Note: 1. When cooking meat, don't be stingy with onion and ginger. Remember to skim the foam. When adding soup, you must add the soup of cooked meat to make the beef taste strong. The broth should be filtered before use. 2. Potatoes should be greased to the surface with a layer of crispy skin. 3. Red wine should not be omitted, which is much better than cooking wine. 4. The basic tone of this dish is not salty, So the amount of salt should be controlled to just neutralize the acidity of tomato and the sweetness of sugar, so that the finished product is not obviously sour and sweet, but it is really sour and sweet. 5. The tomato must be peeled, and the onion will disappear when it comes to the final product. So this dish is suitable for children who don't eat onion. 6. I stewed for nearly 80 minutes

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Wu Fa Cuo Guo De Chao Ji Hao Wei Dao Si Fang Fan Qie Dun Niu Rou