Tomato and beef brisket(xi hong shi niu nan guo jie yan ke cai )

Tomato and beef brisket

Introduction:

"It's going to be Chinese New Year. Tomato and beef brisket is a good banquet dish. The beef contains the sweet and sour of tomato. The soup also has the smell of beef. It can be said that there are vegetables in soup and soup in vegetables. It's a perfect combination of soup and dish. Tomato and beef brisket is a reference from western food. The lycopene in tomatoes and delicious beef brisket are all contained in this bowl of soup. This dish is characterized by soft and rotten beef and thick soup. It is rich in nutrition. It's suitable for all ages. "

Production steps:

Step 1: wash and cut the beef brisket into cubes, soak it in water for half an hour (change the water 1-2 times halfway) to remove the blood water, put the beef brisket cubes, ginger skin and a little scallion into the cold water pot and bring to a boil.

Step 2: after boiling, skim the foam and continue to cook for 2-3 minutes.

Step 3: pick up the beef brisket, rinse it with warm water to remove the foam and drain.

Step 4: slice ginger, onion and tomato.

Step 5: put proper amount of oil in the pot, add ginger and onion, and stir fry until fragrant.

Step 6: add in the tomatoes and continue to stir fry until the tomatoes are soft.

Step 7: add the beef brisket and stir fry.

Step 8: add 1 spoonful of cooking wine.

Step 9: 3 teaspoons ketchup.

Step 10: 1 scoop of soy sauce.

Step 11: stir fry for three or four minutes, then pour into the casserole, add plenty of boiling water, onion section.

Step 12: the fire starts.

Step 13: bring to a boil, cover and simmer for 2 hours.

Step 14: add 5 grams of salt.

Step 15: add chopped black pepper, turn to medium high heat and take the juice. Don't take the juice too dry. Leave some soup for rice or bread.

Step 16: a bowl of fresh and fragrant tomato and beef brisket is ready. After slow cooking over low heat, the soup has both the sour tomato and onion flavor, and the mellow beef. It's really delicious.

Materials required:

Beef Brisket: 900g

Tomatoes: 2

Onion: half

Ginger slices: right amount

Shallot section: moderate

Edible oil: right amount

Cooking wine: 1 teaspoon

Ketchup: 3 teaspoons

Old style: 1 spoonful

Salt: 5g

Black pepper: moderate

Boiled water: appropriate amount

Note: 1. Don't be too troublesome to remove the blood. If the blood is removed completely, the soup will taste better.

Production difficulty: simple

Process: casserole

Production time: several hours

Taste: sour and salty

Chinese PinYin : Xi Hong Shi Niu Nan Guo Jie Yan Ke Cai