Beef ketchup(niu rou fan qie jiang )

Beef ketchup

Introduction:

"It's a versatile sauce. Can wipe toast, can mix noodles, can mix dry rice, can also be directly as a household dish. The most important thing is that I'm going to make some pizzas with it. Beef ketchup is not as smooth as the one bought outside. The sauce base made by ourselves is rich in taste, and the sour and sweet taste just caters to the preference of my family. What's more, it's hygienic. Ha ha, you can choose your own materials and take care of your own cooking. The delicious food is just proportional to the fun. When the kitchen with its unique sweet and sour taste, I really can't drink it. It's just that it's too hot. What's more, in today's sauce, I replaced the onion with celery. Ha ha, the taste is richer. Compared with the traditional onion base, the eggplant flavor of beef is stronger. First of all, today's versatile beef ketchup. I hope you like it. "

Production steps:

Step 1: prepare celery, tomato and beef.

Step 2: heat the water in a hot pot, heat the tomato, remove the eggplant skin, and then change it into small Ding for use.

Step 3: heat the pan to dry, turn the heat down, add butter, and fry until oily.

Step 4: after oiling, put the tomato into the pot.

Step 5: add appropriate amount of sugar, stir fry until tomato paste.

Step 6: add appropriate amount of sauce to improve color.

Step 7: add appropriate amount of fine salt to increase flavor.

Step 8: turn the heat down and add diced celery and minced beef.

Step 9: simmer until the minced beef is fragrant.

Step 10: a versatile beef ketchup.

Materials required:

Tomatoes: 4

Beef: 300g

Celery: moderate

Sauce: moderate

Fine salt: right amount

White granulated sugar: right amount

Note: do not add water when cooking, so as not to affect the taste. Add sugar and stir fry until the tomato turns into paste.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Niu Rou Fan Qie Jiang