Tomato brisket pot ▲
Beef is coarse in meat quality, high in fiber content, and difficult to cook, especially beef brisket with many fascia, which brings great difficulties to stew. However, no matter how difficult it is, there are still ways to solve it for foodies. Then, if you stew tomato brisket, how can you make it softer and worse? In fact, whether beef or brisket is stewed, adding hawthorn or dried hawthorn is very easy to be cooked, because hawthorn is rich in organic acids, which can tenderize beef fiber, thus making it easier to stew, and can also play a role in relieving boredom. The following will take the tomato, potato and beef brisket pot as an example to share with friends. I hope it helps you.
Tomato brisket pot ▲
Tomato and potato brisket pot
Ingredients: 500g beef brisket, potato 1 piece, aniseed 1 piece, onion 1 piece, ginger 1 piece, dried tomatoes, hawthorn, a little vegetable oil, 3g salt, soy sauce 1 spoon, and seasoning.
Required ingredients ▲
Detailed production process:
1. Cut the brisket into medium-sized irregular pieces.
Beef brisket
2. Add water to the pot, put the cut beef brisket into the pot, add a little cooking wine and blanch.
Beef blanching ▲
Tip: Meat must be cooked in cold water to release blood stasis. When beef is cooked, it is easy to stew rather than firewood.
3. After the water is boiled, skim off the floating foam, and then rinse the floating foam on the meat surface with hot water. Note: hot water should be used at this time to prevent the meat from shrinking rapidly after it is cold and becoming hard and difficult to cook.
Wash floating foam with hot water ▲
4. Pour a little vegetable oil into the hot pot, add onion, ginger and aniseed, stir-fry to taste, then add the cooked beef brisket, stir-fry the water on the surface, and then add a spoonful of cooking wine and soy sauce.
Fried beef brisket ▲
5. After the tomato is cut into large pieces, add half the amount and stir fry quickly, so that the tomato soup is wrapped on the beef, so that the beef will taste first and the beef will be crisp and rotten faster.
Add tomatoes ▲
6. After frying, move to the casserole, heat the water until the beef is over, and then add a few dried hawthorn to play the role of acidification. Beef tends to be soft and rotten, then cover the pot and simmer on low heat.
Add dried hawthorn ▲
7. Because the casserole has a good heat preservation and heat transfer effect, the brisket will be soft and rotten in about 40 minutes. Pour in the chopped potato pieces, add salt, and continue to simmer.
Add potatoes ▲
8. When the potatoes are soft for about ten minutes, pour in the remaining tomatoes, boil them again, and then turn off the fire. A delicious pot of tomato and potato brisket is ready.
Stewed beef brisket with tomato and potato ▲
Stewed tomato brisket with hawthorn is sour and refreshing, appetizing and relieving boredom. And the brisket is more cooked and delicious. Interested friends may wish to give it a try.
Stewed beef brisket with tomato and potato ▲
Tip:
Add some hawthorn or dried hawthorn when stewing the brisket, which can make the brisket cooked faster. When blanching, you must put cold water into the pot, and it is best to heat the water when cooking, so that the beef can always keep the same temperature, and it can't be hot and cold, so that the beef will not only be cooked, but also become dry wood. Today's sharing is over. Thank you for reading. I am a fitness life recorder. I like sports, healthy eating and sharing. If this article is useful to you, remember to collect it and look forward to your attention and forwarding. Thanks again! See you next time.